Sabor Bisaya Culinary Competition 2011: It's not just "piece of cake"

Come Friday and Saturday, all culinary roads lead to Bacolod City for the “SABOR BISAYA - A Culinary Competition and Food Expo”. Organized by Gruppo Uma Food Corporation, in cooperation with “The National Food Showdown” by TV Food Chefs Inc. of ABS–CBN Corporation chaired by Chef Myrna Segismundo, the showdown takes place on July 15-16, 2011, from 9am to 6pm, at the Convention Hall of the Bacolod Pavilion Hotel. This event is dedicated to upgrade the level of standards of the Food Service Industry Professionals and Students in the Visayas Region.

Among the highlights is a Culinary Competition open to students and professionals in the following categories:

Visayas Eliminations of Chef Wars “Modern Western” – Professional Division
Visayas Eliminations of Chef Wars “Modern Filipino Kulinarya” – Student Division
Modern Visayan Cuisine Challenge
Modern Asia Seafood Challenge
Organic Cuisine Challenge
Creative Fried Rice Challenge
On-the-Spot Cake Decorating Challenge
Bartending Challenge
Barista Challenge
On-the-Spot Table Setting Challenge

And yesterday, I had sort of a preview of the line of concocted by one of the participating chefs and culinary school here in Iloilo. For this blogpost, I'll concentrate on their design for the Wedding Cake category.

It may look plain and simple at first glance but upon closer look, the artistry and difficulty of design comes to view. The roses may get your attention at first but the trimmings upon closer look proves to be just a simple design but full of intricate details.

Just look how each line is painstakingly made by hand, with almost uniform distances and thickness. Just looking at one wave proves to be some hard work indeed even for the professionally trained ones who made this one in two days.

Accented by a bouquet roses in every tier, this fondant wedding cake exhibits intricacy in simplicity. Every trimming is edible - but would you eat it if it means "destroying" this beautiful creation? Aside from the skills and talent involved in making this cake, it also needs an ample environment since higher temperature tends to soften the trimmings thus ruining the design.

It's a delicate piece of work magnified even more as the whole cake is filled with these trimmings. So delicate indeed that the flash from my camera caused this damage which I quickly hid from the chef - lol. Just kidding ofcourse.

By the weekend, the results will be in and wishing this piece of cake will be among the 2011 SABOR BISAYA - A Culinary Competition and Food Expo winners.

Information lifted from Sabor Bisaya on Facebook

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