Get ready to have a taste of Italy and France as culinary experts conduct workshops and cooking demonstrations for Chefs on Parade (COP) 2013 slated on February 28 to March 3, 2013 at the SMX Convention Center.
Prominent Italian Chef Simone Murru of the Italian Culinary Institute for Foreigners (ICIF) will conduct dishes from Northern Italy. The ICIF is an institute of cuisine, culture and oenology of the regions of Italy that promotes the traditions of Italian food and wine abroad through training courses on Italian Cuisine and Oenology. The ICIF is the partner school of the De La Salle College of St. Benilde (DLS-CSB), one of COP’s major sponsors. Murru was a former Executive Chef of the renowned “Antica Zecca” Restaurant at the Jet Hotel at Caselle Torinese in Italy.
DLS-CSB has also invited another Italian chef to conduct a workshop entitled “A New Appreciation to Olive Oil”, which will feature different kinds of olive oil and the best kind for each dish.
Chef Pierre Cornelis, the Executive Chef of Vatel Restaurant located at the College of St. Benilde Hotel will also hold a cooking demonstration on “International Light Cuisine: Healthy Lifestyle.” Cornelis is the author of Le Spa Eastman a Votre Tablefeaturing 100 nutritious recipes which won the gold award in 2006 as the best culinary cookbook (in French) at the annual Cuisine Canada. Vatel was launched as part of the partnership between CSB’s School of Hotel, Restaurant and Institution Management (SHRIM) and Institut Vatel, a reputable hotel school in France.
COP 2013 has also partnered with Enderun Colleges to bring in Chefs from Ducasse Education. Chefs Jerome Lacressoniere and Marc Chalopin are the guest chefs who will grace the event. Chef Jerome will discuss about ‘Ducasse Cuisine’ and about his book entitled ‘Nature Bebe’. Chef Marc, on the other hand, will do a demonstration on French cooking featuring Royal Spiny lobster, among others. DUCASSE EDUCATION is an institution dedicated to developing accessible and internationally-oriented educational establishments focused on cultivating excellence in the practice of culinary and pastry arts. Alain Ducasse is the most celebrated modern day French Chefs. He has the most number of Michelin Star Restaurants.
Chef Cheong Yan See, the Culinary Head of Enderun Colleges will conduct a cooking demonstration as well.
COP 2013 is supported by De La Salle – College of Saint Benilde, Meat & Livestock Australia, Nestlé Professional, Unilever Food Solutions, Del Monte, Oleo-Fats, the Department of Tourism (DOT), Kitchen Aid, Mama Sita, LaFilipina, Julio’s of TriDharma, Trade Net Events and Management International, Allied Metals, Enderun Colleges, the Asian Food Channel,GMA News TV, Total Gaz, Imacron, The Puratos Group, Resorts World Manila, Allegro Beverage, Technolux, Multi-Mach Kitchen Solutions, Imarflex, Liquid and Liquid Creations, Plan Z, Manila Bulletin, the Philippine Daily Inquirer, Hospitality News Magazine, Olive Magazine, Flavors Magazine and F&B World. For more information about Chefs on Parade 2013, contact the Hotel and Restaurant Association of the Philippines secretariat at tel. 816-2421, fax 816-2419, email firstname.lastname@example.org, or check out at www.chefsonparade.org, and www.facebook.com/chefsonparade