The first competition was the Cordillera Cuisine Fusion competition. The challenge was for the students to come up with a different twist of Cordillera style cooking. It may be anything using the native ingredients and bringing out the flavors of the region as well as accentuating the local cuisine in various styles. Most memorable for me would be the Igado wrapped in wild boar and bacon pan-seared and placed above a sweet rice concoction similar to risotto.
As you can see, some looked impressive while others left me wanting for a little bit more. I was asking Chef Jason Stacy regarding the term fusion. If did it mean 2 dishes being combined or something else. He mentioned that it was more of the style of cooking rather than the dish itself.
