The Baguio 2012 Series: National Food Showdown

The National Food Showdown was founded by Chef Myrna Segismundo six years ago as a marketing effort of Foodie Magazine. But since then, the event has taken on a life of its own, becoming not only a celebration but a cause.



"It has morphed into an advocacy," Ms. Segismundo shares. "We aim to inspire the whole nation, especially all culinary aficionados and enthusiasts, to work seriously but under atmosphere of competition and fun so they can develop their skills and apply it wherever they are."

I witnessed this "atmosphere of competition and fun" last September 8 at the Hotel and Restaurant Tourism Weekend held at the Baguio Country Club which was tied up with the Northern Luzon portion of the National Food Showdown competition.

Thanks to Food Magazine editor Nana Ozaeta (my idol!), I instantly found myself judging the "bartending" competition and happy-loopy by 5pm!

It was a student category so the drinks weren't that great and had a tendency to be sweet. But it was fun judging with Peter Co of Ferna, Maricris Encarnacion, Sandy Daza of Wooden Spoon, and Robbie Goco of Cyma.

Students listen to bar-mixing advice from judges Maricris Encarnacion, Sandy Daza and Robbie Goco.

Chef Myrna Segismundo is proud to share that since the start of the competition, students have applied what they have learned here not only to boost their resume and gain employment at reputable institutions but also to start their own businesses. "We encourage entrepreneurship and not just employment so that [these kids] won't have to leave the country or their regions," Chef Myrna said.

It also helps that certain portions of the competition also require "mentors" to participate. For example, for the Chef Wars in this competition, under the theme of Classical Mediterranean, the team of mentor Chef Robbie Goco won with this fancy "molecularized" entry:

Team Robbie Goco's entry at the National Food Showdown's Chef Wars Northern Luzon beat.

There were also categories for professionals, such as Table Setting ...

... amuse bouche ...

... entrees ...



.. and creative cake decorating, wedding cake and plated desserts ...

There was also a competition called "The Filipino Carver". Chef Myrna shared that it was to encourage aspirants to create a look that paid tribute to their specific regions. Imagine having these beautiful carvings on your table instead of the usual flowers in a vase!

We truly have so much talent in this country. It's just a matter of developing this local talent!

To add to the fun, there was also a kind of bazaar at the grounds where beef longganiza, Baguio delicacies and even chefs apparel were sold: (their details on the website on the tarp!) 

Best of all, it was a great get-together for us food lovers! 

L-R Standing: Peter Co, Myrna Segismundo, Marie Garcia, Raul Ramos (Co-Chair of Competitions), Robbie Goco. Seated: Tah Vachooy, Maricris Encarnacion

Good times! XO