by Ianne Monfort
DAVAO-inspired food, singing, dancing, backdrops theme and attire featured the grand ballroom of Garden Oases last March 21, as one of the leading events places celebrated its fifteenth year in the business.
From its humble beginnings…
In its efforts to strengthen its back-of-house kitchen operations, Garden Oases partners with Unilever Foodsolutions in constructing their commissary for all outlets including Seafoods Restaurant, Poolside Ihaw-Ihaw, Garden by the Bay and Desserts Station. The total concept, from the top down to the last detail, is designed by the latter as it is known for its expertise in foodservice business for years. This encompasses the physical set-up of the commissary, equipment and utensils to be used, menu and recipes and personnel trainings. In addition,it has put into structure its food and beverage department since it has long been existing but has not been revisited for evaluation. This is spearheaded by Unilever Foodsolutions’ consultant chef for Mindanao, Chef Ianne Monfort.
Truly, Garden Oases has come a long way. With the management’s continuous receptiveness to the latest trends and updates and its constant openness to change, there is no doubt that they will be able to soar higher in the future years.
The Island Adventure, the reinforcement
Since the second half of January 2010, Unilever Foodsolutions has been exploring opportunities with the Island Garden City of Samal. Part of its noble objective is to give support on how to promote the island as a one-stop tourist destination in the country, in partnership with the Department of Tourism. Since then, It has hurdled the comments of its sub-distributorship in the area and has established joint business venture with some of the top resorts on the island. More importantly, it has created a dish and a drink, contributed by St. Joseph Technical Academy of Davao, which will give identity to the island.
Being in the first few steps of developing its partnership with IGACOS, it is persistent in finding means to broaden its ties with the operators in the area. With this, it held another fruitful activation last April 8 in Bluwaters Resort. Highlights of the event included the culinary academy on food plating and presentation by Unilever Foodsolutions Sous Chef Martin Kabigting, cooking demonstration, and awarding of the resorts which included the recipe suggestions of Unilever Foodsolutions in one of its previous visits.
