Universidad Interamericana de Panamá (UIP) was the grand stage for the 2016 Laureate Culinary Cup. From Turkey to Costa Rica, this year’s event featured teams from nine Laureate institutions across the world. The teams engaged in a heated competition, incorporating 5 obligatory ingredients into a four course menu that had to be highly sophisticated and also representative of their own culture and cuisine. The teams did not disappoint as the level of competition was the highest it has ever been in the last 5 years.
The competition was endorsed by the World Association of Chef’s Societies and judged by an international team of renowned chefs who evaluated the students’ kitchen performance as well as the visual appeal and taste of the finished dishes. The students were also required to describe the cultural significance of their creations and how these dishes represented their culinary heritage. The judging panel included:
• Claudio Ferrer, World Association of Chef’s Societies Continental Director for the Americas and Caribbean Islands; Corporate Chef Electrolux Professional
• Euda Morales, Certified World Chef’s Judge, Guatemala
• Raul Vaquerizo, Regional Corporate Chef2Chef Central America and Caribbean Nestle Professional
• Bryan Frick, Corporate Executive Chef, Nestle, USA
• German Ghelfi, Executive Chef, Hilton Panama City, Panama
• Yuzrem Erzi Mohd Yunus, Chef Instructor at INTI International University, Penang Campus, Malaysia
The teams displayed their passion, creativity, and inspiration throughout the competition and selecting the winner was no easy task. After much deliberation and careful consideration, the judging panel announced that Anthony Rogowsky and Rosabel Ann Millet Hernandez were taking the 2016 Laureate Culinary Cup home to Kendall College in Chicago.
Anthony and Rosabel were cheered on by their fellow participants and faculty at the UIP campus and by the more than 6,000 students in 19 different Laureate institutions viewing the live broadcast of the event. Gold, silver, and bronze medals were also awarded to the teams based on the overall points that they earned. The medals and the Laureate Culinary Cup were presented at the award ceremony which was also broadcast through Laureate Live.
The first Laureate Culinary Cup was hosted by Kendall College in Chicago in 2011. Since then, it has featured teams from Laureate institutions with culinary degrees, not only competing against each other, but sharing their unique expertise, culinary vision, and cultural diversity. The teams stay in touch with each other years after the competition—which is a true testament to the importance of internationality. Congratulations to all participating teams and institutions. We look forward to the next Laureate Culinary Cup!
Visit LaureateLive.com to view the complete recording of the event.