To promote healthy eating habits within some nearby local communities in Pasay and Manila, the Center for Social Action (CSA) of the De La Salle-College of Saint Benilde (DLS-CSB) conducted an insightful cooking demo and an innovative cook-off.

The two-day event commenced with a presentation held in partnership with the School of Hotel, Restaurant, and Institution Management (SHRIM). It was conducted at the La Cuisine Theater at the Benilde Angelo King International Center (AKIC). The Culinary Arts aspirants provided step-by-step processes for affordable snacks and sweets.

The chefs-to-be imparted several techniques to prepare upgraded Korean favorites such as Kala-Bingsu (shaved ice dessert with squash puree) and Kimbap (seaweed rice rolls). They likewise walked the audience into the how-tos of baking classic Banana Bread, as well as putting together Thai-inspired Mango Sticky Balls.

The event was under the guidance of Benilde SHRIM culinary nutritionist and associate professor Athena Trifonia Rueda-Tiglao, RND with SHRIM Social Development Council Representative Professor Mercedita Brodit.

The second part of the celebration gathered teams of selected indigent youth, aged 18 to 24, for a friendly competition at the Atrium Campus.

They were challenged to create a nutritious main dish and dessert or beverage with a P500 budget.

Team Taste Buds from Barangay 41 Pasay earned the Top Spot for their Squash and Rice Croquette and Mango Gulaman. The group was composed of John Michael Diaceno and Athena Lheanne Roc.

Kristine Grace Madriaga, Ricardo Ambrocio, and Princess Kelly Madriaga of Team KiDoLly landed Second. The representatives from Barangay 733 Manila showcased Creamy Mushroom Chicken and Dragon Fruit Drink.

The Cooks of 743, which comprised of Xavier Odelon Funtilla, Loui Amper, and Kimberly Corbadura of Barangay 743 Manila, finished in the Third. Their entry was Steamed Pinaputok na Tilapia Stuffed with Ensalada and Fried Saba with Sugar Cinnamon Topped with Crispies.

The jury was comprised of industry experts, to include retired SHRIM educators and registered nutritionist-dietitians Maria Victoria Lucasan, Marian Tesalona, and Judilyn Ricasio, who screened the entries based on nutritional value, mise-en-place, taste, and consistency. Meal planning, food costing, hygiene standards, and teamwork were likewise considered.

The winners received cash prizes and certificates of accomplishment.