{"id":281424,"date":"2018-08-02T12:09:42","date_gmt":"2018-08-02T04:09:42","guid":{"rendered":"https:\/\/www.saipantribune.com\/?p=281424"},"modified":"2018-08-02T12:09:42","modified_gmt":"2018-08-02T04:09:42","slug":"miyako-chef-wins-good-taste-series-competition","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/miyako-chef-wins-good-taste-series-competition\/","title":{"rendered":"Miyako chef wins \u2018Good Taste Series Competition\u2019"},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-281424 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/miyako-chef-wins-good-taste-series-competition\/shimoto1\/'>SHIMOTO1<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-281425'>\n\t\t\t\tHyatt Regency Saipan executive chef Gabriele Colombo congratulates chef de cuisine Sho Shimoto of Miyako after his winning dishes garnered the best scores at the 2018 Taste Good Series Competition held on Monday. Shimoto will go to Tokyo next month to compete with other Hyatt chefs in the Asia-Pacific region. (Bea \nCabrera)\n\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/miyako-chef-wins-good-taste-series-competition\/shimoto3\/'>SHIMOTO3<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-281426'>\n\t\t\t\tChef de cuisine Sho Shimoto\u2019s main dish at the 2018 Taste Good Series Competition used lamb. (Bea Cabrera)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/miyako-chef-wins-good-taste-series-competition\/shimoto4\/'>SHIMOTO4<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-281427'>\n\t\t\t\tChef de cuisine Sho Shimoto\u2019s appetizer entry at the 2018 Taste Good Series Competition uses fresh salmon. (Bea Cabrera)\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Sho Shimoto of Miyako Restaurant, the premiere Japanese restaurant of the Hyatt Regency Saipan, bested four other Hyatt chefs in the 2018 Hyatt Regency Saipan \u201cGood Taste Series Competition\u201d last Monday. <\/p>\n<p>The competition, an annual event, highlights the best of the best among Hyatt chefs, where they are able to showcase their culinary expertise at a competitive level.<\/p>\n<p>Shimoto will advance to the semi-finals of the Good Taste Series Competition in Tokyo on Aug. 29, 2018, where he will compete with other chefs from Hyatt hotels in the Asia-Pacific region. <\/p>\n<p>\u201cI am so happy and I will try my best in Tokyo,\u201d he said. \u201cThis is my second year to join this competition. Last year, I placed second and this year ended up as the overall winner. Hopefully, I get to make it to the number one spot in Tokyo, too.\u201d <\/p>\n<p>Shimoto\u2019s winning dishes used salmon for appetizers and lamb for the main course.<\/p>\n<p>Nick Nishikawa, general manager of Hyatt Regency Saipan, said this internal competition seeks to motivate the young chefs of the Hyatt chains.<\/p>\n<p>\u201cThe chefs who participated this year are young\u2014in their 20\u2019s and 30\u2019s\u2014and we welcome this because we try to motivate our young chefs to the next level.  We always look forward to young chefs stepping up, learning new things and gaining experience through competitions like this,\u201d he said.<\/p>\n<p>\u201cIt\u2019s quite difficult to train the young chefs but Hyatt takes the initiative to produce the best [ones]. Food is very important to Hyatt, so the chefs have to perform well,\u201d he added.<\/p>\n<p>Hyatt executive chef Gabriele Colombo is equally proud of the caliber of the chefs under his guidance. \u201cI am happy to see the five best chefs in Hyatt competing for this exciting event. \u2026the young guys were willing to learn and get involved,\u201d he said.<\/p>\n<p>\u201cCompetition is always a good platform to improve a chef\u2019s skills, creativity, and to be comfortable in making quick decisions. It is always a healthy and challenging competition,\u201d he added.<\/p>\n<p>Ty Pauling, the Food and Beverage director at Hyatt Regency Saipan and one of the competition\u2019s judges, said they had a simple judging format to decide on who would represent Saipan in Tokyo this year.<\/p>\n<p>\u201cFlavor, presentation, and how the chef interacts with the other people who are there judging, watching the competition and how they interact with media because those are communicating opportunities. We also wanted to see how the chefs interact and help each other out and we\u2019ve seen some good examples of positive interactions,\u201d he said.<\/p>\n<p>\u201cWe saw nice, well-balanced dishes from the chefs and some interesting plating. They are building colors, textures, and flavors into the dish.  These are very important because it is not just about food; we want our guests to have an overall unique dining experience when they come to the Hyatt,\u201d he added.<\/p>\n<p>Other chefs who joined this year\u2019s Good Taste competition are chef de cuisine Shawn Lee of Kili Caf\u00e9 &amp; Terrace, commis chef Lancaster Secharmidal of Teppanyaki Grill, commis chef Norman Chan of Giovanni\u2019s, and chef de partie Jonathan Borja of Kili Caf\u00e9 &amp; Terrace.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sho Shimoto of Miyako Restaurant, the premiere Japanese restaurant of the Hyatt Regency Saipan, bested&#8230;<\/p>\n","protected":false},"author":30,"featured_media":281425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[42,7233,545,7107],"class_list":["post-281424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life-and-style","tag-food","tag-kili-caf-terrace","tag-tokyo","tag-ty-pauling"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/281424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=281424"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/281424\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media\/281425"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=281424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=281424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=281424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}