The Ultimate Tastesetter Challenge Winners
Over the past couple of months, The Ultimate Tastesetter Challenge was on a mission to find the next big innovation in the food and beverage industry. After going through extensive i-Workshop courses given by top chefs in the industry (available to watch on-demand on the website for free), a pool of culinary talents accepted our challenge to create their own innovative dishes. After much deliberation over numerous entries, the best of the best have been selected as winners.
Here’s the lineup, along with a quick Q&A, about their process and inspiration:
Bottling and Food Preservation Category
Sweet and Spicy Chili Con Kamote Jam by Ros-deminda Baysa
Find the full recipe here: https://bit.ly/3kmsnbd
Ros-deminda wanted to elevate the humble kamote and made it a star ingredient to her dish entry: the Sweet and Spicy Chili Con Carne.
Aside from the taste, she also paid close attention to the textures and combination of ingredients, making it striking to look at both on the plate and online. The health benefit of kamote – which is rich in fiber and improves metabolism – adds consumption appeal to the recipe. It can be enjoyed on its own, or made into a dip, spread, or filling, making this a versatile condiment with limitless possibilities.
Instant Ramen and Food Deconstruction Category
Adobo Twist Ramen by Belinda Evangelista
Find the full recipe here: https://bit.ly/3KrUMao
Just when you thought that the Filipino Adobo has been reinvented to its limits, Belinda discovered a new way to experience it. The Adobo Twist Ramen has the essence of the Japanese Ramen, fused with the familiar flavors of the beloved pinoy Adobo. The dish is an explosion of flavors from two rich cultures. Belinda highlighted the importance of taking risks when making new recipes, as it could lead to amazing new creations.
Baked Goods, Desserts, and Ice Cream Category
Champorado Ice Cream by Maribeth Saporas
Find the full recipe here: https://bit.ly/37PPkB3
Champorado and ice cream? Maribeth saw potential in this unexpected pairing.
Champorado Ice Cream is a decadent and nostalgic dessert.The creamy ice cream base is made with 100% cacao tablea, coconut milk, condensed milk, and bits of slowly cooked glutinous rice. To add texture and flavor dimension to the ice cream, it is loaded with a generous amount of champorado pudding bars and drizzled with sweet and salty fish syrup. Lastly, it is topped with candied dried anchovies and cacao nibs for added crunch. It’s an excellent innovation that really pushes the boundaries of desserts… or breakfast!
Pizza and Burger Category
Synbiotic Pizza by Oliver Timonera
Find the full recipe here: https://bit.ly/3MATwTZ
A lot of thought, research, and experimentation went into Oliver’s Synbiotic Pizza recipe – and the long process was worth it. The crust of the pizza is made from probiotics and prebiotics, a game changer in comfort food ideation. It’s not only good for your taste buds but also your tummy. Both the mozzarella and parmesan cheese were created from scratch and are plant-based. The dish not only paid homage to Chef Celina’s recipe on her i-Workshop course, but Oliver has successfully put his own twist to it as well.
Congratulations again to the winners of The Ultimate Tastesetter Challenge. Find the complete recipes on our website!