The Center for Social Action (CSA) of the De La Salle-College of Saint Benilde (DLS-CSB) organized a cooking demo and cook-off to promote healthy eating habits among indigent youth in Pasay and Manila.
The two-day event kicked off with a presentation held in partnership with the School of Hotel, Restaurant, and Institution Management (SHRIM). Culinary Arts students demonstrated how to prepare affordable snacks and sweets, including Korean favorites such as Kala-Bingsu (shaved ice dessert with squash puree) and Kimbap (seaweed rice rolls), as well as classic Banana Bread and Thai-inspired Mango Sticky Balls.
The event was guided by Benilde SHRIM culinary nutritionist and associate professor Athena Trifonia Rueda-Tiglao, RND with SHRIM Social Development Council Representative Professor Mercedita Brodit.
On the second day, teams of indigent youth, aged 18 to 24, competed in a cook-off at the Atrium Campus. Challenged to create a nutritious main dish and dessert or beverage with a P500 budget, Team Taste Buds from Barangay 41 Pasay emerged victorious with their Squash and Rice Croquette and Mango Gulaman. Team KiDoLly from Barangay 733 Manila placed second with their Creamy Mushroom Chicken and Dragon Fruit Drink, while The Cooks of 743 from Barangay 743 Manila finished third with their Steamed Pinaputok na Tilapia Stuffed with Ensalada and Fried Saba with Sugar Cinnamon Topped with Crispies.
The jury, composed of retired SHRIM educators and registered nutritionist-dietitians Maria Victoria Lucasan, Marian Tesalona, and Judilyn Ricasio, screened the entries based on nutritional value, mise-en-place, taste, and consistency. Meal planning, food costing, hygiene standards, and teamwork were also considered.
The winners received cash prizes and certificates of accomplishment.
Through these culinary initiatives, Benilde students are helping to raise awareness about the importance of healthy eating and empowering indigent youth to make informed choices about their food.
