Century Tuna Corned Tuna Got Hotter

Our favorite corned tuna brand Century Tuna had just got much bigger and hotter Mas-Pinalaki, Mas-Pina-Hot! but at the same price. And they also got a new endorser, matinee idol Luis Manzano, with a hot body to boot.

“Consumers of Century Corned Tuna put a premium on value for money and that’s why we’ve introduced this new variant that’s bigger and allows for more servings or sharing per can with a hotter flavor that’s loved by many,” shares Greg Banzon, Century Pacific Food Inc. VP and General Manager. “To introduce this new variant, we’re excited to welcome Luis Manzano as the newest member of the Century Tuna family. His versatility, lively and fun personality makes him an obvious choice for the brand.”

Coming from showbiz royalty, Luis Manzano has managed to successfully carve a name for himself in the entertainment industry, both in the big and small screen. As a versatile actor, he has appeared in a string of box-office hits straddling both comedy and drama. In the television realm where he’s a highly-talented host of top-rating TV game shows, his wit, sense of humor, and instant rapport with contestants and the audience cannot be denied, earning him awards and a legion of loyal fans and followers.

And in case you haven’t noticed, Luis is also a fitness buff, with his buffed bod, chiseled abs, and an over-all robust physique. With all these fun and wholesome attributes and more, Luis is truly a perfect fit for Century Corned Tuna which is now Bigger and Hotter!

Bigger – because it comes with 25 more grams at the same suggested retail price! Hotter – because of its new and improved flavor that’s yummier and spicier!

And as with all Century Tuna variants, you can be assured of only the best quality tuna that is high in protein, low in fat, and fortified with Omega 3 and DHA.

So let’s welcome Luis Manzano and the Bigger and Hotter Century Chili Corned Tuna: Mas-Pinalaki, Mas-Pina-Hot!

Red Ribbon White Choco Almond Mamon Is Perfect For Pasalubong

We’ve always loved the fluffy mamon by Red Ribbon and now, another exciting and indulgent treat is available for everyone to try —the new Red Ribbon White Choco Almond Mamon.

We’ve tasted it and this one’s different. Why? Because of the soft, sweet and white chocolate topping over the trademark fluffy mamon. And then the crunchy, toasted almonds sprinkled generously on top. It will be perfect for the kids baon but adults can enjoy this treat anytime of the day.

“We, at Red Ribbon, are always finding ways to give our customers new treats that they will enjoy and love. The new mamon variant promises a new exciting experience,” said Ned Bandojo, head of marketing of Red Ribbon. “The right combination of white chocolate and almonds make this a treat that will turn even the simplest moments into a sweeter and more memorable experience.”

 The new White Choco Almond Mamon joins Red Ribbon’s other mamon flavors like the Butter Mamon, Cheesy Mamon, Caramel Mamon, Creamy Mamon, Mocha Mamon, Cookies and Cream Mamon, and Ube Mamon. Like the other much-loved mamons, the White Choco Almond Mamon is sure to make a perfect pasalubong and pambaon treat.

This new mamon costs only PhP24 a piece. Red Ribbon has an ongoing promo when you buy the five-piece bundle pack, you can get it for only PhP99.00, saving up to PhP21.00! It’s already available in all Red Ribbon outlets.

 As one of the fastest growing bakeshop chains in the country, Red Ribbon is dedicated to making everyday moments more special by bringing new, exciting, and delicious cakes, breads, and pastries.

To know more about Red Ribbon’s many delights, visit www.redribbonbakeshop.com.ph.

JOLLY University Year 4 Grand Cook-Off and Congress – Winners Announced

The heated battle between universities and culinary students was finally over and the success of  JOLLY University Year 4 Grand Cook-Off and Congress was evident. With the loud cheers of the students and their peers, friends and relatives, this year’s competition ended with the promise of more exciting dishes from new culinary masters, and more opportunities for everyone to enjoy food cooked differently and tastefully.

Le Pavilion Tent in Pasay City was filled with 120 elite finalists who did their best to prepare their JOLLY-inspired dishes. There were four divisions where the students competed: Individual Category (featuring Luzon Cuisines made easy, healthy and baon-ready); Team Main Dish Category (Visayas Cuisines Made Easy, Healthy and Jolly); Team Pasta Category (Mindanao Cuisines made Pastariffic) and Team Mocktail Category (Capture the Jolly Vibe of the Philippines in a Sip).

This year’s JU elite finalists were from 23 different schools across North and South Luzon and Metro Manila – all eager to be the proud champions from their respective schools.

With the theme “It’s More JOLLY in the Philippines”, Jolly University was held in conjunction with the Grand Cook-Off and the JOLLY Congress, which featured some of the country’s top industry practitioners and leaders: Leo de Leon of Allegro Beverage, JC Libiran Author of Byahe ni Juan, Marilyn Perion of UCPB, Liza Morales of CCA Manila, Karla Reyes of La Petite Fromagerie, Nana Ozaeta of Food Magazine, Bryan Kong of Crazy Katsu, Chershire Que (nutritionist), Vberni Regalado of Philippine Star, Jose Mari Oquiñena of Gawad Kalinga, Angelica Atanacio of Anghelica’s Desserts, Kian Kazemi of Persian Grill, Rebecca Lee of wheninmanila.com, and Ms. Earth 2015 Angelia Ong. Games, freebies, and random raffle prizes are also being given away to the lucky audience.

Student participants in Individual Category

Student participants in Individual Category

Student participants in action 2

Student participants in Main Dish Category

Student participants in action 3

Student participants in Team Mocktail Category

Student participants in action 4

Student participants presenting their best dishes before judging

Now on its fourth successful year, JOLLY University gave the student participants an unforgettable experience to develop their culinary, entrepreneurial, and leadership skills as future culinary and industry leaders. A program designed to empower the youth, JU fosters industry-ready competitiveness, as well as, cooperative relationships among students and institutions in promoting culinary excellence and business innovation.

Total immersion experience

Kicking off the first leg of JU Year 4 was the Bootcamp workshop series conducted recently at the Center for Culinary Arts, Manila. The guest speakers, CCA faculty Chef-preneur Jonvic Mangibin and award-winning Chef Kerwin Funtanilla, shared their real-world expertise to the JU elite finalists as they explored various fundamentals on Food Presentation & Food Safety and Sanitation, and Conceptualizing & Preparing their Competition Dish.

Karla Reyes is among the speakers who inspired the students about her experiences in food entrepreneurship

Karla Reyes of Aristocrat restaurant, is among the speakers who inspired the students about her experiences in food entrepreneurship

To fine-tune their cooking skills in preparation for the JOLLY University Grand Cook-Off, a Market Basket-style cooking challenge was conducted wherein each Individual Category finalist was assigned to one of four “houses” (Culinary Champions, Gastronomic Guru, Kitchen Kings, and Meal Masters) headed by top CCA Manila students who served as their mentors. The dish entries were graded based on presentation, taste, innovation/creativity, food safety/sanitation, green chefmanship and use/integration of JOLLY food products as mandatory ingredients. The panels of evaluators are JU Headmaster Chef Mitchie Sison, Chef Jonvic Mangibin and Fly Ace Corp. representatives, Fly Ace Senior Product Manager for Jolly Food Line Bey Acuña and Fly Ace PR and Digital Media Manager Dianne Pagtalunan.

Alyanna Mae Rañola (UST, 2nd runner-up), Bernice Tenorio (UST, 1st runner-up) and Charlene Baltazar (EAC, grandwinner) won in the mock-up challenge.

Grand winner of the mocktails (team category) - Lyceum Subic Bay

Grand winner of the mocktails (team category) – Lyceum Subic Bay

group photo of the Jolly University 4 winners

group photo of the Jolly University 4 winners

Lyceum Subic Bay is the Grand Winner of the mocktail category

Lyceum Subic Bay is the Grand Winner of the mocktail category

La Consolacion Manila is the Grand Winner of the main dish category (group)

La Consolacion Manila is the Grand Winner of the main dish category (group)

Jolly University 4 grand winner of the main dish - individual category was awarded to Bernice Angeline Tenorio of University of Sto. Tomas

Jolly University 4 grand winner of the main dish – individual category was awarded to Bernice Angeline Tenorio of University of Sto. Tomas

Jolly University 4 grand winner of the main dish - individual category - Bernice Angeline Tenorio of University of Sto. Tomas

Jolly University 4 grand winner of the main dish – individual category – Bernice Angeline Tenorio of University of Sto. Tomas

JU elite finalist Francis Marion Santos of Centro Escolar-Manila, was elated by his boot camp experience. “I’m really thankful and honored to be part of JU batch 4. The hands-on training, coaching tips and mentorship by the esteemed chefs gave me and the others a huge confidence boost,” he said.

“We believe that fostering competitiveness, innovation, and entrepreneurship skills through programs that support youth development is a great investment that leads to positive outcomes both for the next generation and for the country,” concluded Ralph Rebulanan, Associate Product Manager of Jolly Food Line.

This year’s JU grand winners brought home Php50,000 worth of cash and prizes, trophies, culinary training workshop under CCA Manila, and an internship program under Fly Ace Corporation where they will receive comprehensive, job-ready skills development training from the industry’s best practitioners.

The JOLLY University Year 4 Congress was made possible with the support of event sponsors CCA Manila, Allegro, Coldstone, Glad, Fujidenzo, Masflex, PLDT HOME Fibr, Robinsons, Technogas, UCPB and Whirlpool and media partners Appetite Magazine, Breakfast Magazine, Cook Magazine, Food Magazine, Chinatown TV, Malaya Business Insight, The Manila Bulletin, Mommy Bloggers Philippines, Philippine Star and wheninmanila.com.

Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country today. Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino consumers, Fly Ace Corporation’s portfolio of food and beverage products includes house brands and exclusively distributed brands. To learn more about Fly Ace, visit http://www.flyacecorp.com./

JOLLY is a canned fruits and vegetable line marketed and exclusively distributed by Fly Ace Corp. For more updates, visit jolly.com.ph or like its official Facebook fanpage or follow via Twitter and Instagram (@jollyeatsph).

Jolly University 4 Congress winners:       

Pasta (team) La Consolacion Batangas;

Mocktails (team) Lyceum Subic Bay;

Main Dish (group) La Consolacion Manila;

 Main Dish (individual)

2nd runner up La Consolacion College Manila,

1st runner up Manila Tytana Colleges,

Grand winner University of Sto. Tomas.

 Audience Choice: La Consolacion Manila