Banchetto 2020: crossing continents through food

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First year students from the Hotel and Restaurants Circle of Paulinians and Hospitality and Tourism Management let the community explore a variety of savory and unique dishes from different continents

Date: March 22, 2020Posted by: One Paulinian

by Ashley Bremer Martin

First year students from the Hotel and Restaurants Circle of Paulinians and Hospitality and Tourism Management let the community explore a variety of savory and unique dishes from different continents around the globe in this year’s Banchetto.
Held on the third day of the University Week, January 23, 2020 at the SPU Manila quadrangle, participating students used this as a platform to showcase their talents in presenting food from different regions while using different techniques and styles.
Coordinated and handled by the Chairman of Banchetto 2020, Dr. Amelia S. Butial, and Chairperson of Hotel and Tourism Management, Prof. Roel V. Supendio, the arrangement of food was sorted with each row of stands representing a continent. Each booth came with its own creative design representing the traditions and culture of the place, while showcasing its famous food. Asia presented dumplings with Yang Chow fried rice, Europe showcased their very own pasta with meat balls, Africa wowed with their saucy chicken mafe, South America plated their mouth-watering mini burgers, North America served their crunchy and delicious corndogs, while Australia heralded their continent’s famous dish of scrumptious fish and chips. Capping off the set of meals was an Antarctica-themed dessert, a chilling yet tongue-cooling snowcone bingsu.
For the price of PHP 150, the number and taste of dishes from different continents were very diversified. It was definitely worth the money since one is not able to taste these many dishes in different countries in a matter of minutes.
Banchetto is an annual food festival held by the College of Business Management (CBM) every University Week. At this time of the year, CBM students pour their efforts and hard work on a select array of food and offer it to the community.