HM Students Compete in Carnival Dish Replication Event

December 23, 2022

Carnival Cruise Lines (CCL) and STI put their partnership into play once more in the successful Dish Replication challenge event on December 5, 2022. 

Held at STI College Ortigas-Cainta campus, Hospitality Management students (HM) were given the opportunity to gain insights and knowledge from the largest cruise line in the world.  

CCL’s Senior Director of Culinary and Food Operations Damir Mrsic and Senior Fleet Culinary Operation Manager Chef Roshan D’Souza graced 30 HM students with their presence where they each gave a brief orientation about CCL’s background and history, rationale, operations, and plan.  

The two discussed the company’s overview of operations and basic regulations, then gave inspirational tips aligned with the culture and values of the company to close out the first part of the event. 

“My personal favorite (value) is positive attitude,” said Mrsic who shared that having a mantra of ‘Life’s Good’ helps him get through the difficult days. “That’s something all of us should carry day in and day out and everything else will be very easy,” he added. 

Among the 30 students, 12 were selected to participate in the dish replication challenge which followed afterwards. The Pan-Seared Jumbo Shrimp, a dish based on Turmeric Beurre Blanc, Truffle Mash, and Squid Ink Tulip, was demonstrated by Chef Roshan D’Souza for students to replicate.  

“Looking at all the potential and what we’re doing in our collaboration, it’s fantastic,” said the veteran chef who lauded the students’ initiative in absorbing every lesson he imparted. “I can see a lot of energy from the students, a lot of enthusiasm and that’s just the starters for them to get into the fun business,” he added. 

 

After an hour of grueling contest, 3rd year HM student Jericho Enrique emerged as the winner. His replication of the seafood-based dish included a charred lemon which caught the attention and taste buds of D’Souza. 

“He (Enrique) had a proper balanced plate,” said D’Souza who encouraged the students to add their own innovative touch to the dish prior to the contest. “The food tasted very good, and he went one step ahead (with) adding grilled lemon wedge for the shrimp plate,” he added. 

For Enrique, his sole purpose of grilling the lemon wedgeswas to add a unique flavor to the already-flavorful dish. Adding it to the plate, moreover, came from his knowledge that citrus fruits and the acidity it containsbrightens and complements all seafood. 

“Seafood is a very delicate dish,” said Enrique who is currently working as a part-time CommisChef for Thunderbird Resorts and Casinos in Binangonan. “The acidity of the lemon complements to the taste of the prawn, that’s why I came up with that dish.” 

According to Enrique, winning the challenge was just icing on the cake. What made his day, however, was his dish getting the thumbs upfroman elite chef. 

“To have my dish get noticed by a world-class chef, it’s overwhelming,” said the soft-spoken student who brought home a certificate, a chef’s knife, and a sushi boardas his reward for topping the contest. His fellow students also brought home a certificate of participation and a sushi board as tokens from Carnival.  

“Of course, this all came from STI. They provided me with the right skills and knowledge,” said Enrique. “I thank STI for giving us a glimpse of what it’s like to work for a world-class and prestigious company like Carnival,” he added. 

Overall, the success the dish replication challenge brought is a testimony that the institution prioritizes the sowing of a strong foundation for the students to reap. Collaborations like this enhance the students’ reach and allow them to gain upper experience prior to joining the professional workforce. 

“Such partnerships with world-renowned companieslike this enable our students to get a glimpse of what’s to come in their chosen fields of endeavors,” STI Vice President for Academics Aisa Hipolito said.“Through this, we are confident that the world will be their playground once they leave our blue and yellow walls.”