Mindanao is considered the Philippines’ food basket given that one-third of its land area devoted to agriculture, Mindanao takes full pride in its rich natural resources and biodiversity. With an array of ingredients readily available in the region from seafood, herbs, spices, to other agricultural crops and local produce, as well as the rich culture of its indigenous and migrant peoples, Mindanao cuisine has a unique and distinctive culinary landscape.
At the final leg of Knorr Funlasang Pinoy Twist Fest Year 2 in Mindanao, presented by Unilever Food Solutions (UFS) Philippines and Knorr, three chefs and cooks from Davao, Cagayan de Oro, and Agusan unleashed their talent and creativity to showcase the region’s diverse flavors and unique culinary flair in innovating classic Filipino favorites – crispy pata, adobo, kare-kare, bulalo, and sisig last August 22 at the Waterfront Insular Hotel Davao.
“We at UFS recognize the immense talent of our local chefs and cooks from the different provinces in the country, which is why we are happy to have a bigger Funlasang Pinoy program this year. We want to have a platform where we continue to recognize the exemplary culinary talents nationwide, and at the same time, showcase the rich and lively dining scene that the different regions have to offer,” shares James Benedict Carreon, Managing Director of UFS Philippines.
The finalists paraded a combination of homegrown spices, ingredients, and crops such as ginger, lemongrass, salt, onion, chili, bagoong (shrimp paste), peanut butter, and suha (pomelo) in delectable and innovative creations of Lechon Sisig Kilawin in Puff Pastry Shell, Pork Belly Adobo with Roasted Chills & Roasted Onion Adobo, and Kare Kare in Boneless Lechon Roll, which showcase distinct ways of flavoring the food that is unique to the Mindanao region.
“Food innovation is not about betraying our own tradition and heritage. A well-executed dish is one that can transform a familiar experience into one that can be distinct and unforgettable,” shares Chef Fernando Aracama, the Immediate Past President of LTB Philippines Chefs Association, which supports the Funlasang Pinoy program. “I believe that chefs and cooks are all artists of an experience employing a wide-array of ingredients and techniques, and drawing from their personal inspirations, to create masterpieces,” he adds.
“I have always believed that it is every Filipino chef and cook’s calling to keep promoting our local cuisine by finding ways, techniques, and methods to elevate the diners’ experience. Funlasang Pinoy gave me this opportunity, and helped me realize that there are no limitations in being creative in the kitchen, which I hope other chefs also experience,” Knorr Funlasang Pinoy Year 1 winner Danilo Puga II adds.
The cook-off was fast and furious with the finalists given just one our to cook and plate their dishes for the judges. In the end, it was Cagayan de Oro’s chef Benjie Gaviola who went home as the Knorr Funlasang Pinoy Year 2 Mindanao grand winner with his Lechon Sisig Kilawin in Puff Pastry Shell. Butuan’s chef Manny Ablanque went home with the media’s choice award for his Pork Belly Adobo with Roasted Chills & Roasted Onion Adobo.
The Knorr Funlasang Pinoy Year 2 Mindanao grand winner joins the Luzon and Visayas champions, Chef Nikko Roa and Chef Nico Julius Joson, in completing all three national grand winners of the competition. In addition to winning Php100,000 cash prize each, the three talented chefs also get the exclusive opportunity to join the UFS Chefmanship Academy to further expand their culinary knowledge and expertise.
