The 14th Kumbira 2011 opens on Wednesday, August 18, 2011 as it has done in August every year since 1996. Like the city fiesta, Kumbira has become an event eagerly awaited not only by city residents but by people from neighboring cities as well, especially HRM students and hotel and restaurant staff, as evidenced by the busloads of students from all over who make their annual pilgrimage to Cagayan de Oro to see, quite literally, what’s cooking.
This year’s guests will form a bee line to Limketkai, where, for three days, professional chefs from the city’s hotels and restaurants, and aspiring chefs from schools all over will showcase the finest of their craft, the event brightened by a constellation of stars of the Philippine culinary scene who will act as judges: Norbert Gandler (International School of Culinary Arts and Hospitality Management/ multi-awarded chef); international awardee cake stylist Penk Tan; Myrna Segismundo (restaurateur, cookbook author, TV chef); Ed Tuazon (Executive Chef - Marco Polo Davao); Dietmar Dietrich (Belcris Foods); Jill Sandique (Senior Trainor - USDA); Carsten Radke (La Vetta Restaurant); Colin Mackay (People’s Palace); Michaela Makabenta (FOOD Magazine); Glenda Baretto (Via Mare Group of Restaurants); Jessie Sincioco (Le Soufflé / Rockwell Club); and Sandy Daza (Chef and Food Writer/Columnist), among others.
The professional live competition will have the following: Watermelon and Squash Carving; Bamboo Floral Buffet Centerpiece; Kagay-an Ham Sandwich and Salad; Kumbira Team Challenge; and the climax Chef Wars. The display competition includes the following: Gourmet Cold Buffet Challenge; Artistic Bread Showpiece; Piña Pie; Plated Appetizer; Bridal Cake Decorating. The service competition will have Flair Bartending.
The student live competition will feature the following: Watermelon and Squash Carving; Banana Floral Buffet Centerpiece; Cashew Dessert; Kagay-an Ham Sandwich and Salad; and Kumbira Team Challenge. The display competition will include: Fiesta Buffet Table setting; Artistic Bread Showpiece; Set Menu; Baptismal Cake Decorating. The service competition includes Flair Bartending-Tandem; and On-The-Spot-Bedsetting. The students will also have their Chef Wars.
Seminars, cooking demonstrations, and food sampling will also be held. As always, a trade exhibit featuring hotel and restaurant equipment, supplies, services, food and beverage items will also be held.
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