There are times when wisdom cannot be found in the chambers of parliament or the halls of academia but at the unpretentious setting of the kitchen table.― E.A. Bucchianeri
This quote can never be truer for the winner of this year's Center of Culinary Arts, Manila (CCA)’s “Clash of Clans,” namely Kyle Gomez, Mikki Go, and Orien Macapagal. “Clash of Clans” is an annual in-house student competition that coincides with the school’s yearly anniversary.
On its 27th founding year, CCA kicked off the celebration through this competition with sustainable Filipino cuisine as its theme. This program highlighted the creativity and skills of its students and faculty.
During the event, teams comprising three participants from each house were challenged to craft a three-course meal within a stringent 90-minute timeframe. Each team was tasked with preparing an appetizer, a main course, and a dessert, emphasizing sustainable ingredients—plant-based options for the appetizer, chicken for the main course, and banana for the dessert.
Unique to this competition was the incorporation of a secret ingredient, chesa, revealed midway through, which contestants had to integrate into their dishes. This unexpected twist added a layer of challenge and excitement to the event.
The competition was marked by a diverse array of plate presentations with no style, color, or shape restrictions, allowing for an explosion of creativity and culinary expression. Including chesa tested the chefs’ adaptability and skill and highlighted the versatility of this distinctive ingredient in modern Filipino cuisine.
Aside from the surprise food ingredient, there were more surprises in the background of this year's winning team. Teammates Kyle, Mikki, and Orien openly admitted to Manila Bulletin Lifestyle that they were not the team's original members but had to form a team due to unexpected circumstances.
“This our first time to join this competition,” Mikki said. “We didn’t really have time to practice together. We were actually to join for the next year. But we have to do it for the team.”
In a very short time, the team clinched the title of the competition champion. Despite their winning ability, one might assume that these students grew up in the kitchen. However, the reality is quite the opposite. These students have many surprises up their sleeves. Orien, a 24-year-old, actually graduated from the Philippine Air Transport and Training Services (PATTS) College of Aeronautics with a Bachelor's degree in Science and Aeronautics Technology.
“Due to the pandemic, two months after I graduated I immediately enrolled to CCA because yung pangarap ko dati sa aviation hindi siya natuloy, kasi nung pandemic yung airport walang work (Due to the pandemic, two months after I graduated, I immediately enrolled in CCA because my previous dream in aviation did not materialize. During the pandemic, there was no work at the airport),” he said. “So I think I need to chase yung pangarap ko pang isa which is in the kitchen. (So, I think I need to chase my other dream, which is in the kitchen).”
With all the knowledge, skills, and experiences he gained in the kitchen, Orien decided to continue his kitchen career, where he found himself and his happiness. Meanwhile, 20-year-old Kyle is an architecture student, and 22-year-old Mikki is into film and photography.
“I realized during my architecture students days na hindi ko siya nakikita as profession (I don't see it as a profession),” Kyle shared. “Naisip ko na (I thought that), I love cooking, food, and trying new things. That's why I tried enrolling in culinary. And now, I think that this is the best decision I made.”
Esteemed judges, including Chefs Sharwin Tee, Robert Davis, Aaron Lau, Warren Brown, and wine expert Luca Galli, evaluated the dishes. The Diploma in Culinary Arts and Technology Management program winners were mentored by CCA Manila’s instructor, Chef Anne Atanacio. Mikki Go’s "Kaligayahan sa Biglaang Handaan," Kyle Gomez’s "Binakol ng Datu," and Orien Macapagal’s "Sari Saring Antas ng Saya" were the winning appetizer, main, and dessert, respectively, impressing the judges with their innovative use of flavors and sustainable ingredients.
Moving forward, Kyle, Mikki, and Orien are hopeful to find their respective spots in the professional kitchen field.