The Hotel Association of Northern Mariana Islands continues to support the development of tourism trades with May 27’s Chefs’ Competition at the Taste of the Marianas International Food Festival & Beer Garden and a donation to the Northern Marianas Trades Institution.
Junior chefs vied for bragging rights and prizes as they demonstrated their skills in a live demonstration at the competition, jointly hosted by the HANMI and Triple J Five Star Wholesale. This year’s featured cut was bottom butt flap, also known as sirloin flap, which competitors incorporated into a “modern island fusion style dish.”
“The Chefs’ Competition is something our culinary teams look forward to every year. Definitely there’s a lot of pride in participating,” said HANMI chair Gloria Cavanagh, “Jay Santos of Triple J, Chef Gabriele Colombo of Hyatt, and the team worked diligently to put this year’s competition together, and we’re proud to highlight the skill of this important sector of our hospitality industry.”
Winning $500 cash for first place was Antonio Agulto Jr. of Hyatt Regency Saipan. Sonny Encarnacion of Kanoa Resort won $300 for second place, and Vicente M. Montoya of Fiesta Resort & Spa Saipan finished in third place with $200. Other participants were from Grandvrio Resort, Mariana Resort & Spa, and Imperial Pacific Int’l. All winners also received a trophy, and all participants received Angus beef products.
Chefs were required to incorporate two ingredients from Garapan Public Market, and entries were judged based on creativity/best use of local product, presentation, and taste.
At the event, HANMI also presented a $1,000 donation to Northern Marianas Trades Institute.
“NMTI is a very valuable partner in providing training for a number of areas our hotel members need, including culinary and more,” said Cavanagh. “A number of our current employees have come to us through NMTI, and we look forward to continuing to work with the institute.”
Vic Cepeda, NMTI External Relations thanked HANMI for their donation and indicated the donation would likely go toward developing the school’s housekeeping program. (HANMI)