Newborn stars emerge from Baguio

MANILA, Philippines - New stars were born, as announcements of the winners of the competitive tournaments of the annual Hotel, Restaurant, and Tourism (HRT) Week, roared throughout the halls and hallways of the Camp John Hay Trade and Cultural Center in Baguio.

Notwithstanding the onslaught of Typhoon Karen and Supertyphoon Lawin, students and young professionals left on official businesses, classrooms and offices, while renowned hotels and resorts, innovative tour operators and travel agents, celebrated restaurants and cafés from around the archipelago seemed to have a temporary shortage of pupils and of experts, as they trooped to the hills of Baguio for a week, to judge and be judged, respectively, in the spirit of the yearly zealous get-together.

The series of events, which aimed to raise the bar for HRT excellence and attain worldwide recognition, is a widely-anticipated, well-attended culminating activity for several of the movers and shakers of their respective fields.

Focusing on three distinct divisions — hotel, restaurant and tourism — the week highlighted the best of Baguio, its environs and the rest of the country.

Anthony de Leon, president of the Hotel and Restaurant Association of Baguio (HRAB), said, “Our industry is likewise challenged to leave our comfort zones, change the norm, innovate new ways to enhance our tourist and guest experience, raise our standards, while we make tourism development sustainable, inclusive and globally competitive.”

The stakes were elevated as well-respected names in the hotel scene took part as jurors in the meticulous act of bellmaking — from demeanor and efficiency, to the timeliness and cleanliness of the whole act, to the process of bed making — with several factors like speed and timing, sequence and flow, linen handling and bed line placement, as well as any other housekeeping skills needed to support the front desk operations, as well as the back-of-the-house processes and other departments.

Floral — bouquet and centerpiece designs — were eye candies at all the crossroads, where participants showed off their capabilities and mastery in their choice of colors, form, space, texture, plus visual harmony.

Our stomachs rumbled, as the aroma of the amuse bouche, klasika kulinarya and the pasta and sauce showdowns spread throughout the convention center, where kitchen aces and virtuosos were put under the microscope to be assessed for their mise en place, choice of garnishes and ingredients, taking into consideration contrast, creativity, originality, practicality and finally, taste balance.

Not to be forgotten were the magical concoctions of the flair tending contest, which tested the mettle of aspirants full of confidence and tricks, as they whipped up colorful and aromatic, tasty and surprising drinks.

Travel and Tours Presentations proved to be the definite test for undergraduates nationwide, as they showed off not only communication and presentation, marketing and salesmanship prowess, but also general knowledge local-like familiarity of their respective chosen destinations.

The day was not just full of competitions. My attention likewise worked overtime, for there was a steady line-up of various seminars and workshops. From the likes of Basic Food Safety, Banquet Catering, Wine Service and even events such as — believe it or not — Hosting Parties and Stress Management, it was a smorgasbord of informative discussions fired over by knowledgeable speakers.

These dedicated experts certainly encapsulated passion, for even after the tourney proper, they debriefed all the participants on what they did right, and what went wrong.

And when the judges thought they were done, guess what? As a highlight, discerning restaurateurs and award-winning chefs donned their toques and aprons one more time, as Baguio for the first time ever, hosted the 10th National Food Showdown, the premier gastronomic tournament in the Philippines, where students from the Magsaysay Institute of Hospitality and Culinary Arts, Inc. triumphed — but that’s for another story, another time.

Though I would love to part with my own closing words, I felt that a statement by Chef Myrna Segismundo, a prime mover which made the event a huge success — as she pertains to the narratives of all who convened in the halls of the convention center — sums up the commemoration in the best way possible: “The thrust of the event is not just about giving medals and trophies, it revolves around each individual’s journey. The challenges and experiences you gather along the way is what matters.”

These anecdotes, which we will tell in stories for years to come, are something irreplaceable.