To participate in a culinary competition against other schools is definitely something students, who aspire to be a cut above the rest, is sure to remember.
Last week was the Grand Culinary Challenge was held in Robinson Galleria Ermita and it was a very successful and a day of revelation for most of the schools that was being chosen as participants specially of course for the 1st Major price winner the UNIVERSITY OF SANTO THOMAS.
A learning program by JOLLY, one of the leading brands in canned fruits and vegetables, Jolly University encourages students to LEARN essential industry skills, CREATE career milestones, and SHARE inspiring values with others. Already in its second year, Jolly University includes a series of School Tours and intra-school competitions, a weekend Boot Camp, and the culminating activity, Jolly University Grand Culinary Challenge which happens today at Midtown Atrium, Robinson’s Place Manila.
The 2nd Runner Up was earned by the Collegio De San Juan De Letran and the 1st Runner Up by Technolgical University of the Philippines. The twelve teams of Jolly University Elites will compete against each other in a live Grand Culinary Challenge where they will come up with the best dishes using JOLLY products that can be an actual food business start-up. These dishes are supported with a business proposal which they created during the Jolly University Boot Camp.
Today’s Jolly University Grand Culinary Challenge judges include renowned chef Sau del Rosario, Food Magazine’s Editor-in-chief Nana Ozaeta, and Fly Ace Corporation Regional Sales Manager Leilani Dimla. The criteria for judging will be based on Product Output 30%, Leadership and Group Dynamics 20%, Presentation and Delivery 20% and Results from the Jolly University Boot Camp 30%.
The winning teams will receive Cash prizes amounting to Php 15,000 for the Grand Prize winner, Php 10,000 for the 1st place winner, and Php 5,000 for the 2nd place winner. Apart from this, winners and the participating schools will receive special prizes from Solane, Fujidenzo, Uratex, and Chef’s Classic. The Grand Prize winner will be featured in some of the country’s best-selling food magazines and will also participate in several projects with the JOLLY brand including R&D and recipe development among others.
Earlier this year, Jolly University visited twelve (12) universities where various talks were given such as the Trends in the Food and Beverage Industry from JOLLY Sr. Product Manager Marilou Acuna, Cooking Demonstration and Filipino Food from Nina Daza-Puyat, The Importance of Social Media by Jay Chiu of Carbon Digital, among many others. The talks happen alongside an Intra-School Cooking Competition where three teams battle it out to win as the school’s representative as Jolly University Elites. Participating schools include San Sebastian College, Technological University of the Philippines (TUP), St. Louis College Valenzuela, Perpetual Help College of Manila, Far Eastern University (FEU), Universidad de Manila, Colegio de San Juan de Letran, Arellano University, La Consolacion College, Polytechnic University of the Philippines (PUP), University of Santo Tomas (UST), and National University (NU).
The Jolly University Elites went through a two-day intensive training in the Jolly University Boot Camp from industry leaders who imparted Leadership, Entrepreneurship, Culinary, Digital Marketing, and Personality Development skills – each a required skillset to be cutting edge. Mentors included Fly Ace Corporation President Jun Cochanco, Allegro Beverage Corporation President Leo de Leon, renowned chef Sau del Rosario, multi-awarded Digital Stategist Sheena Ramos, and Etiquette de Manille President Pauli Antoine. Armed with these skills, the Jolly University Elites are ready to compete in the Grand Culinary Challenge.
JOLLY Food Line Sr. Product Manager Marilou Acuna shares, “Jolly University aims to develop future industry champions who are jolly, passion-driven and values-oriented. With the variety of JOLLY products, we encourage culinary students to ignite their creativity in developing new dishes that will cater to the palate of distinctive consumers and be a key player in our thriving food industry.”
Fly Ace Corporation President Jun Cochanco is confident that Jolly University will go a long way. “We want Jolly University to be a launch pad for distinctive students who want to make it big in their careers. We envision Jolly University to be bigger every year, touching the lives of more and more students nationwide.”
Jolly carries a wide range of canned fruits and vegetables which are staples in every pantry. Jolly Mushrooms is the leading mushroom brand in the country with its consistent quality and variety of cuts – Whole Mushrooms, Piece and Stems, Premium Sliced Mushrooms, and Shiitake Mushrooms. Jolly Cream of Mushroom Soup can be used as pasta sauce or as hearty soup.
There is also Jolly Whole Corn, Jolly Cream Corn, and Jolly Young Corn which locks in the sweetness of high quality corn that Filipinos love.
Opening each Jolly can reveals the choicest vegetables including Jolly Asparagus, Jolly Garbanzos, Jolly Green Peas, Jolly Red Pimiento, Jolly Salted Black Beans, Jolly Straw Mushrooms, Jolly Tomato Paste, and Jolly Water Chestnuts. Favorite fruits are available all year round with Jolly Lychees, Jolly Mandarin Oranges, Jolly Peach Halves, Jolly Grass Jelly, Jolly Maraschino Cherries, Jolly Pineapple, and Jolly Fruit Cocktail.
Learn more about JOLLY! #jollyuniversity2015 on Facebook: https://www.facebook.com/JollyFoods
Jolly University is sponsored by Solane, Whirlpool, Uratex, Fujidenzo, Technogas, Chef’s Classics, Allegro Beverage Corporation, and Kenwood. Official media partners include Appetite, FOOD, Breakfast, Entrepreneur, Chalk, WheInManila.com, ANC, Asian Food Channel and Food Network.