Chef Edward Taponan’s decision to create a dip that can be used in any food paid off as he took home the grand prize in the first mayo-based dip competition in the counntry.
Unilever Food Solutions’ Choice of the Nation had received 87 mayo-based dip entries from skilled chefs from all over the country.
Renowned chefs Fernando Aracama, Rob Pengson, Sau Del Rosario, Khalel Chan, and Brando Santos picked the three winners out of the 10 chosen to compete at the grand cook off held on Sept. 13 at Glorietta 2 Activity Center.
Taponan of the Professional Academy for Culinary Education created Thai Chili Honey Dressing, which according to him goes well with anything, including salad and pasta.
“My main idea was to create something for seafood, so I can call it ocean deep,” shared Taponan.
“But then I thought it seemed limited since it’s only for seafood—especially since seafood is very expensive—so I decided to create a dip that can be used in any food, as well as features a variety of flavors: sweet, salty, sour, and spicy,” he added.
Taponan’s winning Thai Chili Honey Dressing is made of mayonnaise, fish sauce, white pepper, lime juice, garlic, red curry paste, and coriander or cilantro.
Despite his feat, Taponan humbly admitted to not expecting to win. “Makapasok lang ako sa top 10 is a great experience already,” he said.
As the first Choice of the Nation grand winner, Taponan bagged P100,000 cash prize and special gift packs from UFS.
First runner-up Chef Villa Amor Loresco took home P80,000 and gift packs for her Alamang Con Mayo dip. While second runner-up Chef Jayrald Yambao received P50,000 and gift packs for his The Fishmongers Remoulade.
“These recipes showcase exciting flavors out of the ingenuity of the chefs that made them, which sends a signal to the Filipino diners for more enjoyable culinary experiences ahead,” enthused UFS Philippines managing director James Benedict Carreon. Marianne Ilumba