A feat to remember: Jolly University Grand Culinary Challenge

Participating in a culinary competition against other schools is definitely something students, who aspire to be a cut above the rest, is sure to remember.

A learning program by Jolly, one of the leading brands in canned fruits and vegetables, Jolly University encourages students to LEARN essential industry skills, CREATE career milestones, and SHARE inspiring values with others.  Already in its second year, Jolly University includes a series of School Tours and intra-school competitions, a weekend Boot Camp, and the culminating activity, Jolly University Grand Culinary Challenge which happens today at Midtown Atrium, Robinson’s Place Manila.

The twelve teams of Jolly University Elites will compete against each other in a live Grand Culinary Challenge where they will come up with the best dishes using JOLLY products that can be an actual food business start-up.  These dishes are supported with a business proposal which they created during the Jolly University Boot Camp.

Today’s Jolly University Grand Culinary Challege judges include renowned Chef Sau del Rosario, Food Magazine Editor-in-chief Nana Ozaeta, and Fly Ace Marketing Manager Theresa.  The criteria for judging will be based on Product Output 30%, Leadership and Group Dynamics 20% Presentation and Delivery 20% and Results from the Jolly University Boot Camp 30%.

The winning teams will receive cash prizes amounting to Php 15,000 for the Grand Prize winner, Php 10,000 for the 1st place winner, and Php 5,000 for the 2nd place winner.   Apart from this, winners and the participating schools will receive special prizes from Solane, Fujidenzo, Uratex, and Chef’s Classic.  The Grand Prize winner will be featured in some of the country’s best selling food magazines and will also participate in several projects with the Jolly brand including R&D and recipe development among others.

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