CIHTM culinary students, faculty earn 6/6 awards at FHA Culinary Challenge in Singapore

Carell Cerillo-UntalanApril 11, 2025

Twenty-three students from the College of Hospitality and Tourism Management (CHTM) of Manuel S. Enverga University Foundation (MSEUF), under the guidance of Chef Reinhold E. Cerillo and Asst. Prof. Carell Cerillo-Untalan, earned six out of six awards at the FHA Food and Beverage Culinary Challenge held in Singapore from April 8 to 11.

Chef Reinhold E. Cerillo received the Highest Gold Award (Batch 2) in the Themed Cakes category. He was assisted by Asst. Prof. Carell Cerillo-Untalan, with alternate Dwight Darylle Bregonia and understudies Christel Catapia, Jonalyn Febrer, Nicole Mayor, Alysa Pacheco, and Jeirlyn Salayo.

In the Practical Hot Cooking Main Course Meat category, Chef Cerillo also earned the Highest Silver Award, with Ace Van Klyver Alegre and Dave Cedrick Bigyan as alternates, and Sam Emmanuel Capellan and John Andrei Pasumbal as understudies.

Gerby Daniel D. Enverga received a Silver Award in the Practical Hot Cooking Main Course Fish/Seafood category. He was coached by Chef Cerillo, with Dominic Andal as alternate, and Justine Fernando Deliña and Lil Faustine Surio as understudies.

Carell Cerillo-Untalan also earned the Highest Silver Award in the Practical Cake Display category, assisted by Chef Cerillo, with student assistants Shaina Rose Pondivida, John Carl Montañez, Emmett Hans Merene, and Gerby Daniel Enverga.

In the team events, John Carl Montañez and Shaina Rose Pondivida won a Bronze Award in the Apprentice Team Challenge, with Alliyah Khent Lorenzo as alternate and Schwen Sijdy Jose Dapula and Ma. Vibecca Buban as understudies.

Emmett Hans Merene also won a Bronze Award in the Modern Asian Cuisine category, with Kryzel Ann De Mesa as alternate and Remuel Cartagena and Carl Jhamire R. Opinion as understudies.

Throughout the competition, Chef Reinhold E. Cerillo led and guided the group.

MSEUF continues to give students opportunities to build their skills, preparing them to meet industry standards and serve their communities.

This achievement supports the following Sustainable Development Goals (SDGs):

SDG 4 – Quality Education: Providing international learning experiences.
SDG 8 – Decent Work and Economic Growth: Preparing future hospitality and culinary professionals.
SDG 17 – Partnerships for the Goals: Building networks and partnerships through global events.