In a burst of flavors and flair, five culinary masters showcased the best of Philippine cuisine, another breakthrough event dubbed as “Kasaulogan 2026: A Taste of Foundation University (FU),” held on May 19 at the Sofia Soller Sinco Hall.
The activity was curated by students of the College of Hospitality Management Philippine regional cuisine class, which served as a culmination of the current academic year.
As the students took centerstage side by side the seasoned chefs, it was also a one-of-a-kind spectacle with the guests being regaled to a vibrant display of what the students have learned and imbibed in the past months.
As Victor Vicente “Dean” Sinco, president of Foundation University, expressed: “I want the parents of our students to be here by next year. This will give them a chance to see what their children are capable of. This is proof, in a way, for the parents that their money was well spent while they were here.”
The event was more than a cook-off as the students proved that local ingredients combined with creativity will concoct unforgettable gastronomic delight. And, because food preparation and food tasting is essentially a story, each of the five chefs openly told theirs, beyond the confines of their respective kitchens, thereby, allowing the students a sneak peek into their arena, their playground, their laboratory, and their kingdom rolled into one.
Chef Daniel Paul Dettling is manager of the Food Development Center of Foundation University. He studied agriculture for two years in a local university, but he decided to venture into his second country, Switzerland, where his father comes from primarily to gain experience. From working for two years in a local resort, he learned the passion and craft by exposing himself to various skills acquired from ships and hotels, river cruises, Asian restaurants, pubs and clubs, fine dining restaurants, and other outlets all over Europe for six years. He likewise obtained a Diploma in Culinary Arts and Kitchen Management in the International School for Culinary Arts and Hotel Management (ISCAHM) in Manila, one of the top three culinary schools in the country. Confessing to be an “adrenaline junkie” by nature, Dettling says that he is not on the lookout for a job, but rather, “the industry chooses you.”
A registered nurse, Chef Edison Manuel spent two years studying and training in a culinary school in Los Angeles, California, USA. As owner/chef of Adamo in Dumaguete, which he started in Manila in 2016, he now operates two branches with 36 personnel, among them sous chefs, in his employ. His signature dishes – smoked pork belly, pancit, roasted fish, and the tropical treat, prawn mango salad – are what makes Adamo’s clientele make a beeline to their outlets. Manuel believes in keeping the right people in his staff, motivating and inspiring young folks in the refinement of their dishes. Sharing that he has an “adventurous taste,” he contends that the business side of the restaurant and food industry is organic and whatever challenges they may encounter should simply remain at the “back of the house.”
Homegrown Chef Jerry Olasiman hails from Valencia, Negros Oriental and is a 2014 graduate of Bachelor of Science in Hotel and Restaurant Management of Foundation University. After graduation, he worked in local restaurants in Dumaguete, specializing in hot and fast-serving meals and, likewise, in Boracay at the Crown Regency Convention Center before he ventured overseas. He is currently chief cook of NYK-FIL Shipping Inc., Nippon Yusen Kabushiki Kaisha for 11 years now, catering to a diverse international crew of 28 and 8 officers. He obtained his training from chefs in their own cultures in Indian, Japanese, and East European cuisines. Chef Olasiman credits his grandmother, who runs an eatery in Valencia, Negros Oriental, for his talent and passion in cooking.
Another homegrown talent is Chef Justine Serion who hails from Vallehermoso, Negros Oriental and is an elementary school graduate of Foundation University. He acknowledges the influence of both his parents, who are cooks, while at the same time gaining experiences locally and internationally, particularly with Costa Cruise Line, a cruise ship. His initial attempt at the automotive industry proved to be a deviation, but which eventually led him to his niche, having specialized both in the hot kitchen and in the cold kitchen, specifically in his contemporary, innovative sushi rolls that bring a vibrant fusion twist to traditional Japanese maki. He serves passengers of the cruise ship in the main kitchen, saying that, at times, he likes to also “experiment,” trying out various tastes of people’s palate.
Chef Matt Aaron Villamil dreams of the emergence of more chef/owner-driven restos in Dumaguete, sharing and enjoying their cuisine with the locals, rather than being dominated by franchises. A Bachelor of Business Administration Major in Management graduate in 2011, he also studied in Dumaguete Academy of Culinary Arts (DACA). He has trained in resorts, hotels, and cruise ships in the US and in Australia where he stayed for three years. Having been reared in an environment where both of his parents are overseas workers, it was natural for him to find “what pleases my palate,” but leaning on Middle Eastern cuisine. He is known for refining local dishes, particularly Filipino-Visayan cuisine, into international caliber, without stripping away their identity. Chef Matt is corporate chef of YLO Food Group, chef/owner of Unknwn Kitchen, Manongs Eatery, and co-owner of Puerto del Sol.
Plans to expand the event by next year are in the offing to give everyone the chance “to see how our students can perform and what their potential is once they graduate,” informs Antonio Bendal Jr., dean of the university’s College of Hospitality Management. | NWI
