It was a sweet victory for Manila Hotel’s Executive Pastry Chef Roland Macatangay when he got the judges’ nod for first place at the Fonterra Foodservice Pastry Challenge 2010, held at White Space in Makati City.

Chef Mac, as he is more popularly known in the industry, bested five other pastry chefs to garner the top prize in the prestigious contest.

His concoction, a Strawberry and Polenta Chocolate Le Robusta, won the gold because, according to competition judge Chef Buddy

Trinidad of Park Avenue Desserts and President of the Pastry Alliance of the Philippines, “it was the most professional looking, and its flavor was the most consistent. His had the best overall presentation, and the entries of the others did not look as well thought-out. Mac was also obviously the one who practiced the most.”

In an interview, Macatangay said, “It took me three weeks to experiment on the blending of taste, and how to finish the product in a catering style way.”

Trinidad was joined by international judges for the hotel pastry chefs division: Kenny Kong, executive pastry chef at Fairmont Hotel and president of the Singapore Pastry Alliance; and Otto Weibel, director of kitchens at the Raffles Group Singapore and president – mentor of the Singapore Chefs Association.

“The presence of these judges adds to the credibility and prestige of the event, as they have been judging international competitions for a very long time,” says Trinidad.

On his award, Macatangay said, “I feel very proud of my accomplishment and I am even prouder because I won it in the name of Manila

Hotel. There was a buzz that my entry had a good chance of winning, but I didn’t want to expect anything. When I was declared the winner, I was overwhelmed by the applause of the crowd.”

He added, “All that I have is from God, so I dedicate my victory to Him. It is also my way of thanking Manila Hotel for giving me my first job, first opportunity, and now I’m back where I belong.”

As grand prize winner in his category, Macatangay bagged an all-expense paid training package at the Hospitality School in Kuala Lumpur, Malaysia under Master Pastry Chef Jean Francois Arnaud and P25,000 in cash.

He is joined in the winner’s circle by April Montiflor of Global Academy for the Culinary School Category and Mila Hernandez of Mina’s Kitchen for the Lifestyle Baker Category.