One of the many values a lot of Filipinos learn in the household is to not waste food. Kids are taught to finish their meals, and dish leftovers are either saved for next day or spun into another delicious dish. In the third and final leg of the Knorr® Funlasang Pinoy Twist Fest Year 2, Mindanao Grand Champion Chef Benje Gaviola displayed the innate Filipino culinary ingenuity by introducing a new way of repurposing leftover lechon head and skin in his mouthwatering winning creation – the ‘Lechon Sisig Kilawin in Puff Pastry Shell.’
“I wanted to show na hindi lang paksiw ang pwedeng gawin sa leftover lechon,” said Gaviola who is currently the Chef de Cuisine of Kave Restaurant at Limketkai Luxe Hotel, Cagayan de Oro.
In Filipino cuisine, nothing screams ‘no wasted part’ more than sisig, one of the classic dishes that this year’s Knorr® Funlasang Pinoy finalists were challenged to reinvent along with four other Pinoy favorites kare-kare, bulalo, crispy pata, and adobo. The 41-year-old chef made a sisig dish from leftover lechon head and added a twist to it by fusing it with the distinct kilawin flavor, another authentic Filipino dish of the region. Tossed in spicy kilawin mix that used suha (pomelo), a fruit abundant in Cagayan de Oro, Gaviola’s Lechon Sisig Kilawin in Puff Pastry Shell showcased an explosion of flavors that bested the dishes of two other Mindanaoan finalists.
Gaviola, who hails from Butuan, Agusan del Norte, has worked in the culinary industry for over two decades already. He may have not graduated with a culinary diploma but his passion for cooking fueled him to pursue jobs in the industry starting from being a kitchen steward in a hotel. “Gustong gusto ko lang magluto. Nagtiyaga ako, explored my skills, and joined a lot of culinary competitions to keep on improving my techniques,” he shared.
Knorr Funlasang Pinoy is a program initiated by Unilever Food Solutions (UFS) Philippines in line with its mission to help and recognize the talents of Filipino chefs, and put the spotlight on the local dining scene, to help bring forward the food service industry in the country.
“Dapat pagaralan natin nang mabuti ang mga pagkaing Pilipino—’yung kombinasyon ng mga ingredients, ‘yung lasa, para maiangat natin ‘yung Filipino cuisine,” added Gaviola.
Chef Benje Gaviola joined the Luzon and Visayas champions, Chef Nikko Roa and Chef Nico Julius Joson, respectively, in completing all three national grand winners of the Knorr® Funlasang Pinoy Twist Fest Year 2. 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.
To know more about Knorr Funlasang Pinoy, visit www.ufs.com.ph.
