Makati Diamond Residences shines with 19 medals at the 2024 Philippine Culinary Cup
Makati Diamond Residences proudly brought home a remarkable 19 medals from the 14th edition of the Philippine Culinary Cup, held at the SMX Convention Center last July 31 to August 3, 2024. This prestigious event, where the best meet to compete, celebrated culinary excellence, and Makati Diamond Residences was honored with accolades across 15 award categories. Senior Sous Chef Jemelle Arlo Baarde led the charge clinching the gold medal in the highly competitive Creative Breakfast Challenge. His award winning dish, Tasmanian salmon sisig with creamy mashed potatoes, poached egg in mushroom broth and coriander, crispy fried spinach and squash flower showcased a harmonious blend of savory and umami flavors. Chef Baarde’s dedication to his craft is evident in his mantra, “The best preparation for tomorrow is doing your best today”. Silver medals were awarded to Sous Chef Jessienor Paet, who impressed with his Pork chorizo with fried egg yolk, tinapa rice, and pomelo salad in the Creative Breakfast Challenge, and to Sous Chef Allan Mislos for his pasta entry, featuring Divella Rigatoni, Guanciale, Tomato and red pepper sauce and ricotta sage cream. The team’s collective excellence was further highlighted by nine bronze medals awarded across individual and team categories. Notable individual winners include Sous Chef Jonathan Bareza with recognition in the Plant Based Diet Meals, U.S Lamb, U.S. Beef, and U.S. Pork categories. Senior Sous Chef Jemelle Arlo Baarde was honored in the Poultry and Pasta categories. Commis 2 Chef Bryan Rosales was awarded for his entry in Plant Based Diet Meals, Chef de Partie John Robert Arevalo was recognized in the U.S. Lamb category, Chef de Partie Cherwin P. Torralba was awarded in the U.S. Pork category, and Sous Chef Allan Mislos was honored in the pasta category. The Filipino Cuisine Challenge also saw success with Sous Chef Allan Mislos and Commis 2 Chef Jan Paul B. Apas delivering a delightful fusion of local flavors, featuring dishes like Balbacua na may ginabot, etag at pinuneg, Blatinao, sinangag sa adobong pusit na may kibitz, and Sinisig na manok at hipon na may bu-ow. Additionally, Commis 3 Chef Nilo R. Peñaverde Jr. and Commis 2 Chef Roldan Bayucan impressed the judges with their creation of Dinengdeng na may inihaw na hito, Sinangag na may bagoong sa gata at ensaladang manga, and Kare kareng buntot ng baka sa kalabasa at mani. In the Dream Team Challenge, Senior Sous Chef Mario Abrio, Commis 1 Chef Sheena Jireh Echague, and Commis 2 Chef Mon Paolo Nogrado delivered a well-rounded three-course meal. The team served Pan seared scallops and ikura salmon with avocado, burnt corn puree, tomato and cucumber aspic, crispy caviar and creamy onion leeks sauce. This was followed by a main course of Stuffed pork loin roulade with roasted pumpkin risotto, caramelized onion and pommery mustard sauce, culminating in a decadent Chocolate apricot success cake. Makati Diamond Residences continues to set the standard for culinary excellence in the Philippines. We invite you to experience award-winning cuisine at Alfred or discover a thoughtfully curated menu for your next corporate or social event. Our doors are open to delight your palate and create memorable dining experiences. Makati Diamond Residences is located at Legazpi Street, Legazpi Village, Makati City 1229. For more information, contact (63 2) 5317 0999 or visit www.makatidiamond.com or email reservations@makatidiamond.com. Check facebook.com/MakatiDiamondResidences or follow @makatidiamondresidences in Instagram for more updates.
Tomas Kauer - News Moderator 
Makati Diamond Residences proudly brought home a remarkable 19 medals from the 14th edition of the Philippine Culinary Cup, held at the SMX Convention Center last July 31 to August 3, 2024. This prestigious event, where the best meet to compete, celebrated culinary excellence, and Makati Diamond Residences was honored with accolades across 15 award categories.
Senior Sous Chef Jemelle Arlo Baarde led the charge clinching the gold medal in the highly competitive Creative Breakfast Challenge. His award winning dish, Tasmanian salmon sisig with creamy mashed potatoes, poached egg in mushroom broth and coriander, crispy fried spinach and squash flower showcased a harmonious blend of savory and umami flavors. Chef Baarde’s dedication to his craft is evident in his mantra, “The best preparation for tomorrow is doing your best today”.
Silver medals were awarded to Sous Chef Jessienor Paet, who impressed with his Pork chorizo with fried egg yolk, tinapa rice, and pomelo salad in the Creative Breakfast Challenge, and to Sous Chef Allan Mislos for his pasta entry, featuring Divella Rigatoni, Guanciale, Tomato and red pepper sauce and ricotta sage cream.
The team’s collective excellence was further highlighted by nine bronze medals awarded across individual and team categories. Notable individual winners include Sous Chef Jonathan Bareza with recognition in the Plant Based Diet Meals, U.S Lamb, U.S. Beef, and U.S. Pork categories. Senior Sous Chef Jemelle Arlo Baarde was honored in the Poultry and Pasta categories. Commis 2 Chef Bryan Rosales was awarded for his entry in Plant Based Diet Meals, Chef de Partie John Robert Arevalo was recognized in the U.S. Lamb category, Chef de Partie Cherwin P. Torralba was awarded in the U.S. Pork category, and Sous Chef Allan Mislos was honored in the pasta category.
The Filipino Cuisine Challenge also saw success with Sous Chef Allan Mislos and Commis 2 Chef Jan Paul B. Apas delivering a delightful fusion of local flavors, featuring dishes like Balbacua na may ginabot, etag at pinuneg, Blatinao, sinangag sa adobong pusit na may kibitz, and Sinisig na manok at hipon na may bu-ow. Additionally, Commis 3 Chef Nilo R. Peñaverde Jr. and Commis 2 Chef Roldan Bayucan impressed the judges with their creation of Dinengdeng na may inihaw na hito, Sinangag na may bagoong sa gata at ensaladang manga, and Kare kareng buntot ng baka sa kalabasa at mani.
In the Dream Team Challenge, Senior Sous Chef Mario Abrio, Commis 1 Chef Sheena Jireh Echague, and Commis 2 Chef Mon Paolo Nogrado delivered a well-rounded three-course meal. The team served Pan seared scallops and ikura salmon with avocado, burnt corn puree, tomato and cucumber aspic, crispy caviar and creamy onion leeks sauce. This was followed by a main course of Stuffed pork loin roulade with roasted pumpkin risotto, caramelized onion and pommery mustard sauce, culminating in a decadent Chocolate apricot success cake.
Makati Diamond Residences continues to set the standard for culinary excellence in the Philippines. We invite you to experience award-winning cuisine at Alfred or discover a thoughtfully curated menu for your next corporate or social event. Our doors are open to delight your palate and create memorable dining experiences.
Makati Diamond Residences is located at Legazpi Street, Legazpi Village, Makati City 1229. For more information, contact (63 2) 5317 0999 or visit www.makatidiamond.com or email reservations@makatidiamond.com. Check facebook.com/MakatiDiamondResidences or follow @makatidiamondresidences in Instagram for more updates.
