UST, Hercor College are Ajinomoto Umami Culinary Challenge 6 national champs

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Tuesday, February 3, 2015

Ajinomoto® Umami Culinary Challenge Student-Competitors happily pose for the camera at the Competition Arena. (Contributed photo)

THE University of Santo Tomas (UST) won the Umami Bowl Award (for the second year) and the Luzon-Visayas-Mindanao Showdown for My Own Umami Creation during the recently concluded Ajinomoto® Umami Culinary Challenge (UCC) 2015.

Sharing the spotlight with UST is Hercor College from Roxas City, who won the Best Filipino Umami Dish Luzon-Visayas-Mindanao Showdown.

The event attracted thousands of HRM and Nutrition students in 54 schools from the National Capital Region (NCR), Ilocos, Calabarzon, Central Luzon and Bicol and regional winners from Visayas and Mindanao.


On its sixth year, UCC organizer, Ajinomoto Philippines Corporation (APC), put together the best culinary teams from Luzon-Visayas-Mindanao in one cooking arena to showcase their masterful culinary creations.

UCC remains to be the biggest, intercollegiate, multi-category culinary competition that focuses on the delicious potential of umami, the fifth basic taste.

Taro Fujie, APC president, who was present during the awarding ceremony, said: “I thank all partner Chefs, Medical and Nutrition experts, who loyally support and give credibility to UCC and to all the students, who poured their hearts to deliver their best dishes. Ajinomoto will continually support Aspiring Filipino Chefs and promote cooking and serving delicious and healthy food.”

Apart from the Luzon-Visayas-Mindanao Cooking Showdown, UCC 2015 features three competition categories: Best Filipino Umami Dish, My Own Umami Creation and My Eat Well, Live Well® Plate.

UST Umami Bowl Champion
UST is the back-to-back Umami Bowl Champion and the winner of the National Cooking Showdown for the My Own Umami Creation Luzon-Visayas-Mindanao Showdown. (Contributed photo)

The competing teams were judged based on intensity of their dish’s umami taste, culinary technique and creativity, dish preparation and plate presentation.

One of the major criteria was Eat Well, Live Well® Cooking, which referred to culinary nutrition or the integration of culinary skills and nutrition knowledge to create delicious and nourishing umami dish.

Winners received the following prizes: first place winners – gold medals and P10,000, second place winners – silver medals and P8,000, and third place winners – bronze medals P5,000.

UST Umami Bowl Champion
Roxas City’s Hercor College is the National winner for the Best Filipino Umami Dish Luzon-Visayas-Mindanao Showdown. (Contributed photo)

National Showdown winners received gold medals and P15,000. Major winners also included gifts from UCC 2015 sponsors: La Germania, Solane, Masflex and Fujidenzo.

Umami, the scientifically recognized and proven fifth basic taste alongside sweet, sour, bitter, and salty, was first identified and isolated by Dr. Kikunae Ikeda of Tokyo Imperial University in 1908. (PR)


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