The interns of the hotel's Mentor-Mentee Program. Handout

MANILA -- Westin Manila gives a taste of the future of F&B through a one-night-only 7-course culinary showcase featuring the participants of the hotel’s Mentor-Mentee program.

"The Culinary Showcase is designed to provide our interns with an early insight into the industry and prepare them for their future roles by teaching them the fundamentals of running a restaurant and mounting a dining event," said Executive Chef Rej Casanova, who has won awards in various competitions.

"While our hotel regularly offers internship programs, the Mentor-Mentee Program is a more in-depth experience, and we open the slots to interested students who are currently onboard our internship programs. The intensive training and mentorship include different disciplines and specialization, including menu development, creating a market list, costing, cooking and presentation, booking management, guest engagement, service, and more.”

Executive Chef Rej Casanova with the interns of the hotel's Mentor-Mentee Program. Handout

The dinner, where the proceeds are for the benefit of Save The Children Philippines, is the culminating activity for this batch, after which they will go back to their respective schools and graduate.

It’s unusual to see Casanova and his team sitting on the sidelines, but ready to jump in should their young charges need help. For this dinner, with entrees inspired by a trip around the continents, it’s the students who will be doing the heavy lifting. 

The kitchen team conceptualized the dinner and will be taking over the open kitchen to execute them. The front of house team will be taking care of guests, making sure the timing of the dishes will be on point, and while engaging with diners talking about the entrees of the evening.

Drinks. Jeeves de Veyra

From the bar, diners have a choice of refreshing mocktails -- a pineapple mango Solstice Mojito, or a properly salt-rimmed Mangorita, as welcome drinks.

Vegan Ceviche. Jeeves de Veyra

A nod to Seasonal Tastes' focus on healthy cuisine, this South American amuse bouche of plant-based ceviche opens up the palate with a bright umami crunch of the shell.

Tartare. Jeeves de Veyra

There is a way to properly eat this stunning Australian-inspired appetizer. Take a bit of the beef tartare, take a bit of the green herby crumble, then combine the two together for a mix of textures and flavors.

 Corn Soup. Jeeves de Veyra

In North America, corn is the grain of choice. This savory corn soup has a piece of chicken mousseline dressed up as a slice of corn on the cob topped with a single popcorn. Best to slice it up to have a bite with each spoonful of the rich thick soup..

Sugpo at Ginataan. Jeeves de Veyra

From Asia is the Filipino Sugpo at Ginataan. The prawn was fresh, sweet, and meaty with deconstructed ginataan and a savory sweet mashed pumpkin topped with crispy kang-kong.

Cucumber Sorbet. Jeeve de Veyra

Even Antarctica is represented in this dinner with the palate cleanser -- a quenelle of cucumber and mint sorbet with the brightness from lime meringue in a stunning ice bowl.

Beef Piri-Piri. Jeeves de Veyra

The main course is a beef rump prepared piri-piri style with African sauces with a side of couscous. My favorite was the toum-like white sauce whose creamy garlicky notes pair very well with the steak.

Dessert. Jeeves de Veyra 

NO SPOILERS! There's more to this European dessert than meets the eye that one needed to tap the spoon around (or below) the green pear to reveal this dessert's secrets.=

This 7-course dinner is a feast for the eyes and palate backed up by outstanding service. This is a peek into the future of the service industry and should encourage The Westin Manila to continue the Mentor Mentee program in the years to come.

The Mentor Mentee Culinary Showcase for the benefit of the Save The Children Philippines, will be held at Seasonal Tastes inside The Westin Manila on May 19, Monday, at 7 p.m, and is priced at P3,300 nett/pax.

THE INTERNS

Culinary

• Executive Chef - Tristan Palmes, Lyceum of the Philippines – Manila 
• Sous Chef - Erika Yasmin San Sebastian, Our Lady of Fatima University
• Pastry Chef - Shakira Arasad, De La Salle University – Lipa
• Commis Chefs
• Francheska Inopia, Our Lady of Fatima University
• Kim Abistado, De La Salle Univerrsity – Lipa
• Zoie Cabanero, University of Santo Tomas
• Michaela Mingo, Lyceum of the Philippines – Manila
• Rafael Carlo Cabalfin, Lyceum of the Philippines – Manila

Stewards

• Gabby Depamaylo, Our Lady of Fatima University
• Karlo Agmata, Lyceum of the Philippines - Manila

F&B Service

• Manager - Mitch Calbang, Bulacan State University - Sarmiento Campus
• Supervisors
• JL Reyes, University of Santo Tomas
• Nicole Zaragoza, University of Santo Tomas
• Argynice Viray, Lyceum of the Philippines – Manila 
• Reservation and Reception
• Mhyla Alino, Lyceum of the Philippines – Manila
• Catherine Nitollama, Polytechnic University of the Philippines – Manila
• Dianna Saz, Polytechnic University of the Philippines – Manila

Bar

• Abigael Lingat, Lyceum of the Philippines – Manila
• Trish Sibayan, Lyceum of the Philippines – Manila

Admin and Collaterals

• Marilou Aguilando, Lyceum of the Philippines - Manila
• Josieael Cabugnason, Lyceum of the Philippines – Manila
• John Kirito Hermogenes, National Teachers College
• John Philip Reoja, National Teachers College