The leading food line JOLLY, launch this year's cook-off competition among ten universities around the metro to inspire them about the passion in cooking that allow them to uncover their greatest potential. The goal is to build an exciting and engaging attitude among young generations of HRM students by inspiring them to LEARN from experts, CREATE opportunities and SHARE the experience with others.
Recently, I witness how one of the ten (10) competing schools showed they passion in cooking, the Far Eastern University (FEU). A cook-off competition was held at the Culinary Kitchen of FEU, engaging the kitchen is the five (5) groups who aim to win to represent their school on March 8, The Grand Jolly University Cook-Off Competition which will happen at Robinsons Otis.
The five groups are composed of three (3) students, who have their own duties by preparing dishes from appetizer, main dish and dessert. After the proper introduction of each, they went straight to the kitchen as they given a 45 minutes of cooking.
On the other hand, Chef Deej Santos made a cooking demonstration of dishes using the Jolly products like Jolly Mushroom and Jolly Cream of Mushroon Soup for "Mushroom and Beef Stroganoff", then Jolly Young Corn and Jolly Button Mushroom Whole for "Young Corn and Mushroom Salpicao". Lastly the Jolly Fruit Cocktail and Jolly Cow Condensada for "Fruity Blini" and of course the exciting part aside from we learn another dish and tips from Chef is that, we've got a chance to taste them and it was so delicious, healthy, easy to cook and affordable.
Before the final dishes is presented, we also have a chance to learn information about Pasta (Al Dente), originated in China but recognized in Italy. Not all pasta are made equal from shapes, sizes and even what they are made like the Al Dente pasta which is made using special bronze dies, GMO free and from 100% Durum Wheat Semolina making it high in protein.
The time ended for the students to cook and they presented their dishes one by one, as they allotted a portion of each dish for the judges which happen to be their three top Chef Masters of the school. All the participants was given a certificate of recognition and a bag of Jolly products. The winning group was given a certificate of recognition, Jolly products, Masflex Cookware and Cook Magazines to enhance their knowledge and skills for cooking.
I am so glad to have witnessed the passion and determination of each students and glad that food products like Jolly is supporting and providing students in every step of the way. I am more excited to see the next step of the winning group which is the Grand Cook-Off next week.
Recently, I witness how one of the ten (10) competing schools showed they passion in cooking, the Far Eastern University (FEU). A cook-off competition was held at the Culinary Kitchen of FEU, engaging the kitchen is the five (5) groups who aim to win to represent their school on March 8, The Grand Jolly University Cook-Off Competition which will happen at Robinsons Otis.
The five groups are composed of three (3) students, who have their own duties by preparing dishes from appetizer, main dish and dessert. After the proper introduction of each, they went straight to the kitchen as they given a 45 minutes of cooking.
On the other hand, Chef Deej Santos made a cooking demonstration of dishes using the Jolly products like Jolly Mushroom and Jolly Cream of Mushroon Soup for "Mushroom and Beef Stroganoff", then Jolly Young Corn and Jolly Button Mushroom Whole for "Young Corn and Mushroom Salpicao". Lastly the Jolly Fruit Cocktail and Jolly Cow Condensada for "Fruity Blini" and of course the exciting part aside from we learn another dish and tips from Chef is that, we've got a chance to taste them and it was so delicious, healthy, easy to cook and affordable.
Before the final dishes is presented, we also have a chance to learn information about Pasta (Al Dente), originated in China but recognized in Italy. Not all pasta are made equal from shapes, sizes and even what they are made like the Al Dente pasta which is made using special bronze dies, GMO free and from 100% Durum Wheat Semolina making it high in protein.
The time ended for the students to cook and they presented their dishes one by one, as they allotted a portion of each dish for the judges which happen to be their three top Chef Masters of the school. All the participants was given a certificate of recognition and a bag of Jolly products. The winning group was given a certificate of recognition, Jolly products, Masflex Cookware and Cook Magazines to enhance their knowledge and skills for cooking.
I am so glad to have witnessed the passion and determination of each students and glad that food products like Jolly is supporting and providing students in every step of the way. I am more excited to see the next step of the winning group which is the Grand Cook-Off next week.
