by Kenneth K. Ong
IT was a treat to experience and taste the workings of the Durianburg’s future culinary stars as student chefs from the city’s leading culinary schools took the spotlight at the Marco Polo Davao’s Polo Bistro last April 12 as it launched its Culinary School Showcase.
What started as a concept by the Marco Polo’s general manager Nigel Fisher and his creative staff blossomed into delicious partnership between the hotel and the Metropolitan Occupational Science and Technology (MOST) Institute, the Center for Asian Culinary Studies (CACS) and the Institute of International Culinary and Hospitality Entrepreneurship (I-Chef). The partnership allows the student teams to showcase their culinary creativity and skill in preparing different intercontinental lunch menus, including appetizer, main entrée and dessert in the hotel’s kitchens and under the supervision of the hotel’s multi-awarded, Executive Chef Ed Tuazon.
For the launch, all three culinary schools came together to create an exciting gastronomic treat. Up first was CACS with their Duck Sausage with Foie Gras that teased my taste buds with its rich and complex factors and readied my appetite for the next course. The Herb Crusted Tenderloin of Beef and Bulik Shrimp with Bersaise Sauce entrée was prepared by the team from MOST. I liked the way the herb crust adds a depth of flavors and aromas to the tenderloin steak and paired with the natural savoriness of the grilled shrimps.
And what is a meal without dessert prepared by the team from I-Chef? The Mango Yoghurt Pudding and Oriental Fresh Fruit with Strawberry Coulis was almost too pretty to sink my fork in. But alas, in went my fork and I tasted the rich dessert that was instantly likable since it was not too sweet nor overpowering but highlighted the rich flavor of mango which was a perfect end to a delightful meal.
You can catch the Marco Polo Culinary School Showcase for only P500 net at the Polo Bistro all weekdays this April with the team from MOST preparing from April 13 to 17, the team from CACS from April 19 to 23 and the team from I-Chef on April 26 to 29.
