Written by Mikaela Isabel Pulido (of the School of International Hospitality and Tourism Management)
Co-written by Israel Balian & Miguel Francis Sayaboc of the School of International Hospitality and Tourism Management
The 17th Annual HRT Week, a prestigious event for culinary and hospitality students, offered members of the SIHTM Organization of Student Patissiers (OSP) a stage to showcase their skills and talents. The SIHTM Organization of Student Patissiers (OSP) returned from the competition with an impressive array of awards, but behind every medal was a story of resilience, teamwork, and skill, especially as each team overcame hurdles, from ingredient shortages and sourcing difficulties to an unexpected storm that disrupted preparations.
Hazel Grail Lalio and Jhan Carl Casticimo received bronze for their Wedding Cake. Designing and constructing an elegant cake took careful planning, and despite the difficulties, Hazel and Jhan’s vision and hard work resulted in a show-stopping piece.
Jalila Digermo earned bronze for her Baby Cakes, a dessert that required extensive experimentation to perfect its flavors. The storm added a new level of difficulty when it caused a power outage just before the competition, but Jalila remained determined, ultimately presenting a dessert that impressed the judges.
In the Pralines category, Andrei Halover claimed silver with his expertly tempered chocolates. Finding the right flavor combinations required patience, but Andrei’s meticulous attention to detail brought his pralines to a professional standard.
In the Traditional Kakanin: Tupig competition, Johanna Bordeos won silver for her “Sweet Harmony: Tupig in Coconut Shell.” Achieving the right cooking process and texture proved challenging, but her dedication to using traditional methods and authentic flavors made her dish memorable.
Israel Balian and Dona Fe Lopez earned a silver for their Plated Kakanin dish. With the storm affecting local markets, sourcing the right pots and authentic ingredients proved challenging, but their persistence paid off as they presented a beautifully plated kakanin that captured the judges’ attention.
In the Regional Pica-Pica competition, Francis Miguel Sayaboc won gold with his “Inuman sa Bukid.” This traditional dish required careful sourcing of authentic ingredients, but despite these setbacks, Francis captured the essence of regional flavors, securing the top prize.
Finally, in the Creative Cake category, Estelle Caliwan and Mikaela Isabel Pulido won Gold with Distinction, scoring a perfect 100 for their cake, “Lost in the Enchanted Forest of Cordillera.” Despite setbacks from different factors, they worked together to turn their concept into a stunning reality, wowing the judges with their creativity and precision.
Throughout these challenges, each OSP officer leaned on their teammates for support. With the guidance and encouragement of their coaches, Ma’am Ailene Manecla and Ma’am Raquel Tacwigan, and the help of their apprentices and working committees, they powered through setbacks and came out on top. This victory wasn’t just about winning medals—it was a testament to the teamwork, passion, and dedication each participant and coach brought to the table, bringing pride and recognition to the University of Baguio.
