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12th July 2024

Cravings Group ready for 2015 culinary scholarship program


The mother-daughter tandem behind The Cravings Group, Susana Pascual-Guerrero and Badjie Guerrero-Trinidad. Photo grabbed from Solaire Resort and Casino

The Cravings Group is set to fund the culinary training of about 200 students after successfully holding its annual fundraising event, Manila Food and Wine Festival (MFWF), throughout November.


Founded in 2000, Culinary Education Foundation (CEF), its CSR arm, has so far funded the training of more than a thousand students of various demographic. Last year, the 1st MFWF helped fund the education of 250 students.


“The entire program per student cost 75k [PHP75,000] and this coming 2015, we will have four batches starting on January. [It is] four times a year with 50 scholars per batch,” Roxanne Oquendo, CEF manager, tells Hospitality News.

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She adds, “We are specifically open to out-of-school youth, women/mothers, indigenous group, and hearing-impaired individuals – from partner organizations and adopted communities of CEF.”


The Cravings Group featured its advocacy projects during the 2nd MFWF, including Filipino cuisine and sustainable cooking. During the food truck competition, the judges looked at how contenders supported local farms and the sustainability movement with their food truck products. The pair of Marvin Agustin and Peter Ayson won the contest.


The festival culminated at Solaire Resort and Casino through a charity gala dinner. Chefs Mateo Ragonjan and Sau del Rosario prepared Filipino dishes served with a modern twist, paired with wine.

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The menu consisted of the following:


Trio of Philippine Fishes. Smoked Bangus Mousse with Truffle, Maya-Maya “Mayonesa”, Malasugi Ceviche on Beetroot, paired with Casillero Del Diablo Sauvignon Blanc


Braised then fired Ox-tail Ravioli, Kare-Kare Sauce, Pako Salad with Paombong Vinaigrette, paired with Casillero Del Diablo Viognier


Coconut marinated Ulang from Malolos (River Shrimps), Lemongrass Papaya Soup, Tagaytay Corn, Tapiocal Pearls, paired with Casillero Del Diablo Chardonnay


Sous-Vide Duck Breast, Ilocos Style Pinakbet and Sweet Potato Croquettes, Capampangan Adobo Sauce, paired with Casillero Del Diablo Pinot Noir


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