The judges were members

LOCAL News

RBC culinary competition
By P. Marilyn

Royal Brunei Catering (RBC) yesterday hosted its first culinary competition at the Hua Ho Manggis Mall with 54 entries competing for gold, silver and bronze medals in cookery.
Winners for the cooking competition will be announced next week.
A 'Best Overall" prize will also be awarded to participants with the highest score. All competitors will receive a certificate of participation.
As part of their career development plan and motivation, the competition has enabled participating chefs to exhibit their capabilities and true potential. The management of RBC hoped this would act as catalyst for generating interest among the budding local chefs to excel in their profession with greater sense of pride.
The competition was divided into:
Contemporary category for Salads & Appetizers, Sour (hot or cold), and Main Courses (meat or seafood), where competitors were required to create a new dish using local products as main ingredients.
The Classical category, split into Salads and Appetisers and Main Courses only, where competitors were expected to be creative and artistic in their presentation for classical or traditional Bruneian dishes.
Desserts and Cakes categories where participants were required to create a new recipe, local or western, using local fruits, free-style on any hot or cold dessert.
No practical hot cookery was contested in this competition. Participants were allowed to submit multiple entries.
Assessment was based on portion size, practicality, menu composition, degree of difficulty, creativity (dish and decoration), presentation (colour, visual appeal) and taste (texture, individual flavour, harmony).
The judges were members of RBC management, outlet managers and senior staff led by RBC Acting General Manager, Haji Omar Ali bin Haji Mohd Daud and Chef Muhammad Haji Mus, Assistant Instructor from Sultan Saiful Rijal Technical College (MTSSR).