Dusit Thani Guam Resort recently competed among the best of Guam’s culinary talent earning top honors in both local and international competitions: the 2017 Micronesian Chef’s Association Salon Culinaire competition and the World Association of Chefs’ Societies Global Semifinals. Comprised of several categories, the annual event offers Guam chefs an opportunity to develop their craft while learning more about food preparation techniques, creative presentation, variety and time management. In the youth category consisting of high school students, Okkodo High School took first place. The three man team featured two DTGU part-time pastry chefs Russel Rivadelo and Jerriemae Delos, their submission was stuffed pork sous vide, creamy saffron fondant potato and cider jus. In the “Black Box Battle” DTGU earned third place with Chef Christian Panganiban. The black box style of competition means competitors find out the ingredients shortly before the competition begins. Chef Christian created hash crusted roast lobster tail with pickled papaya & charred vegetable salad, smoked bleu cheese & eggplant puree Finally, in the global pastry competition, DTGU earned first runner-up with Pastry Sous Chef Katie Lusk who created an extraordinary black sesame cake with calamansi mousse and papaya jam as well as plum wine panna cotta with shiso gel and cherry ice cream. The 2017 Salon Culinaire competition was held at the Guam Community College Culinary Arts Kitchen from Oct. 10-13. Winners of the WACS Global Semifinals will now go to Malaysia next year in July to compete with the rest of the world.