Rhea Backe is Saipan’s 2013 Top Chef

Rhea Backe was bestowed the title of “Saipan’s Top Chef” with her longtime family “Steak Portobello with Orange Marmalade” original recipe in the 3rd Annual Saipan’s Next Top Chef competition organized by the Empty Vessel Ministry Foundation last Saturday at the Pacific Islands Club.

Backe, a mother of three with fifteen years of home cooking experience, reigned supreme over some of Saipan’s veteran chefs—Alfredo Capacio of Fiesta Resort & Spa, Keim Eina of Hyatt Regency Saipan, Marvin Bisalen of Pacific Islands Club, and Richard Meimban of Marianas Resort & Spa.

“I always try to create something new out of my refrigerator,” Backe said. “I feel very happy. A lot of my friends have been telling me that I am a good cook. I always see different cooking competitions and I was determined to join this one as my first one.”

Backe, who moved to Saipan two years ago from Texas, said she was hesitant to join the competition at first, being the sole female and non-hotel chef, but decided to “because it is a good contribution and it is fun.”

Her recipe included Portobello mushrooms, orange marmalade, and coconut milk, which she said was the main ingredient.

Backe won $200 in cash, gift certificates from Delta Airlines, a cooking pan from Taro Sue, and a PIC Magellan gift certificate.

Hyatt’s Eina garnered second place with his Certified Angus Beef on Taro Yam Cake. Enai has 12 years of cooking experience as a commis chef at the Hyatt and eventually promoted to chef de partie earlier this year. Meimban, from the Mariana Resort & Spa, earned the third place title. Meimban, with six years of cooking experience in the Philippines and 12 years of cooking experience at the Marianas Resort and Spa, presented his Grilled Beef with Mashed Breadfruit.

Each of the chefs started simultaneously and had exactly 20 minutes to prepare their unique dish for a panel of three judges. The judges were Guam’s Food Guy Ken Stuart, CNMI Attorney General Joey P. San Nicolas, and Dr. Sherleen Osman. They were scored on a scale of 1 to 10 based on their presentation of theme, degree of difficulty, tenderness/texture, and of course taste.

The Saipan Tribune got the chance to talk to Guam’s Good Guy Ken Stuart after the event and he described the presentation of all of the dishes as “busy”—taking into consideration the pressure and amount of time each of the chefs had.

“We were all given small plates and small plates make it look really crowded,” he added.

Stuart, however, said that once he and the other judges tasted the food—the personality, flavor, profile, and taste all compensated for the busy work.

“She was exceptionally good,” he said about Backe. “I want to go to her home and eat. Her presentation was interesting.”

The judges knew nothing about the chefs and where they worked at before the competition.

Empty Vessel Ministry Foundation founder Rose Smith explained that the funds raised at the cooking competition and through the raffle they had that afternoon will go toward their continued efforts in providing clothes, supplies, and other basic needs to women and children on Saipan, Kenya, Bangladesh, and the Philippines.

Vicky Benevente, PIC executive assistant, who is also a volunteer of Empty Vessel Ministry, said that there was a demand for more entrees but they simply did not have enough space.

Benevente shared that the cooking competition definitely goes beyond the food and kitchen.

“The significance of this event is that it is also a fundraiser. The funds are going to help families.”

According to Benevente each of the contestant’s recipes will be published in a cookbook that the Empty Vessel Ministry foundation will be selling later this year.

The Empty Vessel Ministry foundation was founded by Smith and brought to Saipan back in 2005. Events like this is a part of a long list of fundraisers that assist kids all over the globe.

To learn more about the non-profit organization or how to be part of their movement visit www.emptyvesselministry.org.