Chef Maricris Agas, a Culinary Arts instructor at the UB School of International Hospitality and Tourism Management, and UB instructor Ms. Racquel Tacwigan spent two weeks of
rigorous training at the International School for Culinary Arts and Hotel Management (ISCAHM), which is considered as one of the country’s best culinary schools. To prepare for the Black Box
Culinary Challenge, a competition that requires each participant to prepare a complete menu using a mystery ingredient, revealed only on the competition day.
Having been endorsed by the Hotel and Restaurants Association of Baguio (HRAB) both participants prepared everything from Classical to Asian cuisines under the tutelage of
Chef Norbert Gandler, ISCAHM’s Director for Culinary Arts and Pastry and Baking Arts.
They helped us master the rules of cooking so well to enable us to tweak them using our very own styles and taste,” Tacwigan said. Agas went home with the Highest Gold award in the Black Box Culinary Challenge. Tacwigan also clinched a Bronze medal from the same competition, which required the participants to prepare a
complete menu using Norwegian Salmon as the main ingredient.