From a small trading firm called “Jolly General Merchandise” which began in 1972, to what is known today as the FLY ACE CORPORATION, the company has consistently achieved leadership in the mushrooms category becoming one of the top players in its industry.
Now, the company seeks to share its success story to a new generation as it integrates a program that aims to build an exciting and engaging attitude among the younger users by inspiring them to LEARN new ways of cooking, and CREATE fresh and exciting recipes.
The JOLLY UNIVERISTY COOK-OFF aims to develop new ways of preparing everyday dishes using Jolly Food Products, making it more easy and healthy. It likewise seeks to champion a generation of passionate learners by helping them to discover their passions and inspiring them to take pride on their craft.
Last February 28, the Jolly University Cook-off made its first stop at the Far Eastern University for a showdown that showcased the creativity and culinary skills of some of FEU’s aspiring chefs.
According to the Product Manager of Jolly, Marilou Acuňa, they were quite surprised by the turnout of those students who wanted to participate in the said cook-off.
Using the wide array of Jolly products such as mushrooms, corn, canned fruits, etc they also made use of other Fly Ace brands such as Goodlife, Dona Elena, Jolly Fresh, Jolly Cow, Jolly Spreads, Welchs, Franzia and Concha Y Toro wines.
The participants were composed of 5 teams (3 members each). The amateur competition had three categories – appetizer, main dish and dessert.
While the student chefs were busy at the kitchen Chef DJ Santos held a cooking demo for the bloggers who attended the event preparing Mushroom and Beef Stroganoff, Young Corn and Mushroom Salpicado and Fruity Blini.
After an hour or so the chefs were called back in to present their dishes. All the participants were given a certificate of recognition and a bag of Jolly products. The winning group was given a certificate of recognition, Jolly products, Masflex Cookware and copies of Cook Magazines to further inspire them in their culinary quest.
UPDATE:
Students from the University Of Santo Tomas (UST) emerged as the the grand winner of this year’s Jolly University Cook-Off competition held at SM Manila. The group composed of Frances Charisse Roxas, Martin Tioseco and Deryll Soliman were awarded cash prizes, a complete set of Jolly products and will be featured at Cook Magazine.
