Aiming to set a new standard as a premier campus culinary competition and learning program that introduces enriching career-building opportunities and real-work experiences for aspiring chefs and food entrepreneurs, Jolly University is a youth empowerment advocacy pioneered by Jolly Food Line, one of the leading brands in canned foods and vegetables in the country.
In its fourth consecutive year, JU is calling again on young and talented students from all over the metro and south manila to take on the exciting challenge and cook their way to a better future.
Now open for non-culinary arts students, this year’s edition is more fun, expansive and inspiring as it highlights fresh talents and local flavors with the theme, “It’s More Jolly in the Philippines.”
Jolly University year 3 winner, 19 year-old Jan Ezra Mendoza of La Consolacion-College Manila, showcased his passion, skills, and grit in last year’s competition as he cooked his heart out for an opportunity of a lifetime. According to him, JU has motivated him to think outside the box and to go for his goals.
“The JU competition pushed my creative abilities. I gave extra effort to do my best, putting into good use all the experience and what I have learned throughout the competition. I learned that there is more to culinary than just cooking in a hot kitchen; there are many fields in which I can enhance my skills,” said Mendoza, who won JU’s first individual cook-off Category with his “Fish Hardinera with Mango Salsa” dish.
Mendoza, along with other JU winners have received mentorship training under Chef Mitchie Sison and the Jolly brand team.
“One of my most memorable moments in JU was when I took part in the Guinness World record attempt of cooking the largest serving of mushroom. Never in my life have I imagined being part of such historic success. Also unforgettable for me is doing magazine and TV interviews, and of course the food video shoot, as not all college students are given this opportunity,” he said.
Rising above the pressures of the competition, at the cornerstone of the champions’ hard-earned success is their shared love for cooking and food, as well as the desire to forge meaningful, rewarding careers for themselves.
Another winner, Jemuel M. Palmares, together with FEU teammates Kim Mercado and Francis John Candido, won the group challenge-main dish category for their entry, “Crispy Jolly Mushroom Laing”.
In the fourth year of Jolly University, the culinary contest will feature five categories in line with their theme of being more Jolly in the Philippines: individual category (featuring Luzon Cuisines made easy, healthy and baon ready); team main dish category (Visayas cuisines made easy, healthy and Jolly); team pasta category (Mindanao cuisines made pastariffic) and team mocktail category (Capture the Jolly vibe of the Philippines in a sip).
The competition is open to all Metro Manila, South and Central Luzon college students from age 16 and up. The grand winners will get to win as much as P50,000 worth of cash and prizes, trophies, and a culinary mentorship program.