College students taking up Hotel and Restaurant Management (HRM) and Nutrition from various universities and colleges in Metro Manila will once again meet and showcase their cooking skills in this year’s AJINOMOTO® Umami Culinary Challenge. Now on its 4th year, the AJINOMOTO® UCC will be held at the Hall 2 of the SMX Convention Center on February 2, 2013.
From 8am to 3pm, representatives from the participating schools will compete in the following categories:
- Umami Bento Meal – The category highlights the discovery of umami in Japan. The task for the competitors is to come up with a Japanese-Filipino “fusion” bento meal that boasts of authentic umami taste and outstanding nutritional value.
- Healthy Asian Umami Dish (Fish Dish) – The challenge is for the competitors to create the most umami-tasting fish dish.
- Best Filipino Umami Dish – This competition category recognizes the significant presence of umami taste in Filipino cuisine. The challenge is to showcase Pinoy’s culinary masterpiece in bringing out the best umami taste in Filipino dishes.
- My Own Umami Creation – The challenge for this category is to exhibit the team’s ability to cook a signature umami dish. This signature dish must boast of intense umami taste and good nutritional value.
- Umami Potter – This competition category will exhibit the team’s ability to create the best tasting, umami-rich soup dish.
Before the awarding of winners, Dr. Nemecio Nicodemus of the UP College of Medicine and the Ateneo School of Medicine and Public Health will share his insights on how healthy and tasty umami is.
The event is open to all foodies and food entrepreneurs alike. Guests will definitely enjoy not only the cooking demonstrations but also the informative seminars on food safety and food processing and the interactive food booths set up with the help of sponsors such as La Germania, Solane, Whirlpool/Fujidenzo, and Masflex. The 2013 AJINOMOTO® Umami Culinary Challenge (UCC) is also staged in partnership witht he Food Caterers Association of the Philippines (FCAP) and the National Meat Inspection Service (NMIS).
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