Int’l, local celebrity chefs to grace COP 2013INQUIRER.net
MANILA, Philippines—Star-studded lineup of international and local culinary experts will gather in the much-awaited culinary event in the country, the Chefs on Parade (COP) 2013, which will be held at the SMX Convention Center from February 28 to March 3, 2013.
Belgian chef Emmanuel Stroobant, host of the Asian Food Channel’s program “36 Ways to Live” will return to Manila. Stroobant is an author of cookbooks, a restaurateur, health advocate and consultant.
Two Paris-based chefs from the prestigious Alain Ducasse international restaurants: Jérôme Lacressonnière and Marc Chalopin, will also grace the event.
Lacressonnière, author of a baby cookbook entitled “Nature Babies”, has traveled extensively and worked as chef in restaurants in Paris, New York and Tokyo.
Chalopin has worked at Jules Verne, the restaurant high up at the legendary Eiffel Tower. Both Lacressonnière and Chalopin are instructors at Ducasse Education, the training institution inspired by Chef Alain Ducasse himself.
Baking and chocolate supplier The Puratos Group of Belgium will be flying in bread-making expert Benny Vervaeck, chocolate expert Stef Aerts and pastry chef Ludo De Kok to conduct workshops. Moreover, the De La Salle-College of Saint Benilde is bringing in Italian chef Simone Murru of the Italian Culinary Institute for Foreigners (ICIF) to conduct a demo entitled, “A Culinary Journey to Northern Italy.”
Fil-Am chef Alex Dino, champion of the Sears Chef Challenge in the U.S. and author of the cookbook “Modern Tofu”, returns to Chefs on Parade, together with our local celebrity chefs such as Sau del Rosario of Le Bistro Vert and Villa Café, Bruce Lim of the Asian Food Channel show “Tablescapes”, and See Cheong Yan, the Culinary Head of Enderun Colleges.
Chef Boy Logro, host of GMA Channel 7’s top-rating show “Kusina Master”, will serve as competition judge and conduct demos as well.
Meat and Livestock Australia (MLA) is sponsoring a workshop entitled “From Paddock to Plate ― Knowing Your Meat” by master butcher Raphael Ramirez.
Over-all chairman Philippe Bartholomi says, “Everybody agrees that Chefs on Parade is the most important hospitality and culinary event in the Philippines. This is why it has been relatively easy for us to get the support of chefs.”
COP 2013 is supported by De La Salle-College of Saint Benilde, Meat & Livestock Australia, Nestlé Professional, Unilever Food Solutions, Del Monte, Oleo-Fats, the Department of Tourism (DOT), Kitchen Aid, Mama Sita, La Filipina, Trade Net Events and Management International, Allied Metals, Multi-Mach, Technolux, Imarflex, Enderun Colleges, the Asian Food Channel, Total Gaz, Imacron, The Puratos Group, Resorts World Manila, Allegro Beverage, Liquid and Liquid Creations, Plan Z, the Philippine Daily Inquirer, and F & B, among others.
For more information about Chefs on Parade 2013, contact the Hotel and Restaurant Association of the Philippines secretariat at tel. 816-2421, fax 816-2419, email firstname.lastname@example.org or email@example.com, or check out www.hrap.org.ph/cop, www.chefsonparade.org, and www.facebook.com/chefsonparade