Japanese chef bags top prize in pasta tilt
Barilla for Professionals, one of the global leading providers of high-quality food service products, recently hosted chefs across Asia for the Pasta Championship Asia Finals.
Held on World Pasta Day, the international tilt was organized in collaboration with the Werdenberg International Corp., distributor of imported food, wine, and equipment from different countries around the world. They teamed up with the culinary team and Chefs in Progress, the professional culinary organization of the De La Salle-College of Saint Benilde School of Hotel, Restaurant, and Institution Management.
Presented at the Angelo King International Center in Manila, the competition challenged expert cooks from established hotels and gastronomy restaurants to concoct distinct signature creations that highlighted pasta as the focal element.
The entries adhered to the Mediterranean nutritional model guidelines and included 85 grams of dry pasta per portion.
Seigo Fuchigami from Fuchigami Restaurant Japan was hailed as champion. He secured the gold with his exemplary display of innovation and technical mastery in his original serving of Sublimation of Climate.
Terence Chuah of South Union Park Singapore finished silver for his Braised Duck Leg Pasta, with hazelnuts, lemon zest, and Marsala cream sauce. Jimmy Loi of Coliseum Café and Hotel Malaysia took home bronze with his Har Mee Spaghetti.
The jurors came from a roster of industry leaders, including Barilla Group food service director Andrea Alfieri; Barilla Group Asia, Africa, Australia, and New Zealand regional executive chef Andrea Tranchero; Benilde Culinary Arts Management chair and Les Toques Blanches Philippines Chefs Association director for memberships Margarita Marty; and food journalist Masakatsu Ikeda.
Juror Tranchero noted the event showcased the versatility of the pasta as a canvas for Southeast Asia’s rich culinary traditions.
This was evident in the display of gastronomic creations by Ducan He Rui Fan of The Ritz-Carlton Shenzhen in China; Duong Van Thuan of La Plage in Sheraton Grand Danang Resort and Convention Center in Vietnam; Joanna Paula Tiglao of Marriott Hotel Manila; Jungho Kim of Dr. Robbin Restaurant in Korea; and Naresh Hari of The Ritz-Carlton Bangalore in India.
Fuchigama won €1,500 while Chuah and Loi received €1,000, and €500, respectively.
The finalists will likewise be granted an all-expenses-paid trip to Italy, providing them the opportunity to meet legendary Italian chefs and immerse themselves in Italian pasta culture.
