Travelling the World through Taste Buds
Written by Margarita Franchesca Dela Cruz
Filipinos love to eat! So what better way to engage our employees than through a gastronomical experience?
Every year, John Clements Consultants holds a friendly cooking competition that encourages our employees to step out of their corporate shells and become kings and queens of the kitchen. This year’s edition of “Master Chef Cook Off” was held last June 24, 2017.
Each division was tasked to cook two dishes: an international dish and a dish of their choice — with Milk Fish as the main ingredient. With a limited budget, the challenge was to make their dishes stand out from the rest. The teams were each given a country to represent for an international feel. Professional Staffers gave us the ultimate Italian vibe with their own version of Bangus Pesto. On the other hand, EDI-Staffbuilders International impressed us with their Mexican Fish Stew. Staffbuilders Asia represented China with their Chinese-Style Fish in Special Sauce. Meanwhile, the Executive Search and Selection Division did not fail to surprise us with their Milk Fish Cutlet in Wasabi Mayo. Shop’N Check hit the nail on the head with their Indian Buttered Rice and Indian Fish Curry. Harvard Business Publishing was very creative in their Spanish Tortilla de Bangus, while Services did a wonderful version of Thailand’s Steamed Fish with Lime and Garlic.
After two hours of preparing their winning dishes, the nerve-wracking part has finally come — the taste test. We invited three judges to determine this year’s winners.
The first judge was Ms. Neneth Madrona, a home-based cook with experience in joining local and international cooking competitions, who also has a weekly cooking segment in UNTV. The second judge, Mr. Glenn John Khonghun, is the business development manager of Salinas Foods Inc. and is the specialist behind Aro-En Gourmet Salt. Ms. Yrvanie Velasquez, the third judge, used to be the manager and food supplier of the first Anime restaurant in the Philippines — MeiDolls Cafe — which was featured in different TV shows such as Rated K and Kapuso Mo Jessica Soho. Our judges gave straight forward comments about the dishes, as well as helpful cooking tips, not only for the competing teams, but for everyone present.
While waiting for the results, Neneth enthusiastically shared two of her newly-created recipes. Through a cooking demo, she taught us how to prepare Doña Maria Jasponica Blue Rice with Shrimp Relleno and Doña Maria Brown Antala with Chocolate Syrup and Mangoes. Everyone enjoyed watching the demo and definitely looked forward to the food tasting after.
It was a very tight competition. Everyone gave their best and learned new things along the way. Neneth perfectly summarized the experience by saying that, “In all competitions, it’s either you win or you learn. No one loses.”
In the end, the Executive Search and Selection Division reigned supreme with their Japanese take on the popular Milk Fish. It was a close fight — with a mere 0.3-point lead against Services, who came in second. Aside from gift certificates, the champions were awarded free tickets to the Salinas Salt Farm, courtesy of Glenn Khonghun.
With JCCI’s goal of strengthening the bond between management and employees, the company strives to provide activities such as the cook off to promote camaraderie, boost employee morale, and encourage efficiency. The company believes that the employees are the driving force of the organization and that they determine the company’s success. The “Master Chef Cook Off” is only one of the many activities in store for JCCI and EDI employees this year. ‘Till the next exciting JCCI-EDI activity!
Please visit and join the John Clements Talent Community.
About the author:
Margarita Franchesca Dela Cruz is currently an HR Consultant of John Clements Consultants.
