Melting pot of Indian, Chinese, Pinoy flavors

The colorful diversity of the team comes to life in the first-ever A Taste of Diversity cookbook.

The colorful diversity of the team comes to life in the first-ever A Taste of Diversity cookbook.

Telus International, regularly recognized and awarded for its employee engagement activities, recently held a recipe competition for team members across the TELUS International Philippines, Chengdu (China), and India delivery centers. This fave birth to the first-ever TELUS International diversity cookbook of winning recipes entitled A Taste of Diversity.

“Many of our most treasured moments involve sharing a meal with loved ones,” shares Rajiv Dhand, Regional Vice President for Asia-Pacific at Telus International.

Adding to the prestige was the chance for one's recipe to be chosen by an impressive line-up of seasoned culinary experts who decided on the contents of the cookbook. The board of judges consisted of Royal Indian Curry House's chef Surat Rana, a veteran who has held top culinary positions with leading hotel chains and was awarded the Netizen's Best Choice Award in 2018; Chinese chef Sheng Tian, who has built his career as a consultant in Chinese cuisine specialized in Cantonese, Lu, Zhe and Chuan cuisines; and Filipino chef RJ Ungco, a respected culinary expert in the Philippine food and restaurant industry who, after a celebrated run with five-star restaurants in Manila, now runs his own culinary business.

The competition kicked off with a virtual recipe writing workshop and food photography 101 session facilitated by respected Philippine culinary expert, chef RJ Ungco and DiscoverMNL founder, Lucky Alabado.

Over 150 team members responded to the request for original Indian, Philippine and Chinese recipes, but only 60 emerged winners across five categories — soups, salads, appetizers, main course, and desserts.

“I was truly amazed with the creativity, talent, love, and passion the participants showed in their products. Great job, guys! Awesome job to the minds behind this project!” remarked chef Ungco.

Emerging winners in the Soups and Salads categories were Jomar Agregado, Cris Advincula, Diana Adorna, Rayzy Angeles Nufable, Neha Bhutani, Angel Tang, Karen Joy Belos, and Federico Guillergan. Winners in the Appetizer category included Ella Cecilia Edralin, Edrelynne Dela Pena, Carlo Planco, John Edmar Llasus, Darren Polante, Neneth Navarette, John Agustin Belicena, Anish Debnath, Juhi Zaidi, Pallavi Das, Huachen Xing, and Ernest James Perlas.

Winners in the Main Course category were Amy Zhang, Fiona Feng, Susie Su, Silvia Zeng, Tooy Wang, Mirei Magallona, Jayson Toledo, Joseph Ivan Gaffud, Karen Villegas, Maria Angelica Bustamante, Lance de los Angeles, Roderick Santos, Karen Tan, Justine Alano, Lindley Aurelio, Mark Esteve Pereda, Myca Santos, Ephraim Miguel Mercado, Anil Thapa, Gautam Piplani, Gourab Sarkar, Keshav Aggarwal, Amil Khan, Namrata Goel, Paras Saini, Rahul Bose, Sushant Khanka, and Vishu Luthra.

In the Desserts Category, the winners were Anmol Sarraf, Monika Jaiswal, Nawaz Nasar, Richa Sharma, Roxanne Moon, Sajal Gupta, Arian Corpuz, Aldrich Cu, Marry Jo Macorol, Michael Imbao, Joven Quitayen, and Rolly Harcia.

“Never in my wildest dreams did I think my recipe might be featured in a published cookbook, especially one that has been curated by such seasoned chefs! Thank you, TELUS International for making this happy foodie's wish come true,” said winner Ella Edralin.

TELUS International Philippines is offering a free download of this cookbook at Readers are invited to share their own take on these recipes with photos or videos, using the hashtag #TasteOfDiversity.

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