Jolly sets new world record for largest serving of sautéed mushrooms
Throughout history, mushrooms have been part of the human diet and are renowned for their healing and nutritional attributes. Recently, Jolly, the country’s No. 1 mushroom brand, attempted to make history at HistoryCon, the biggest entertainment convention of the year, with the largest serving of sautéed mushrooms. The event was the held last Aug. 27 at the World Trade Center in Pasay City.
In partnership with the History Channel, the stage was set for Jolly’s first world- record bid to cook the largest serving of sautéed mushrooms, with over 300,000 Jolly mushrooms firing up 10 cooking stations manned by 70 student chefs from the Center for Culinary Arts, Manila, Far Eastern University and La Consolacion Tanauan and Manila. The process took two hours of nonstop cooking, and the cheering crowd went wild as the final mushroom dish was poured into the weighing device and showed a total of 342 kilos, exceeding the minimum requirement of only 300 kilograms.
The Jolly team, led by executive chef Winston Luna of Chefwix Catering Services, was applauded for their hardearned victory.
“We’ve been cooking a large number for banquets but for this endeavor, it’s different,” said chef Winston. “Using the recipe designed by chef Mitchie Sison, we used mushrooms as the main ingredient, which is very versatile and is also a wonderful substitute to the usual meat that we usually have. We used sauté because it is the best-tasting way to present the mushroom. We really want the mushrooms to be the superstar for this particular dish.”
As one of HistoryCon’s headliner events, Jolly’s record-setting attempt emphasized the brand’s mission to elevate and promote mushrooms’ versatility and nutritional benefits on a national and global scale.
“History-making has never tasted this healthy and delicious,” said Fly Ace Corporation president Jun Cochanco. “Jolly and Fly Ace Corporation, together with our event partners, are extremely honored to initiate this groundbreaking attempt. We are hoping to set a first world record, and of course to successfully spread the news of mushrooms’ health benefits all over the Philippines and the world.”
The giant tub of sautéed mushrooms was later presented on the main stage and was served as a mushroom wrap, to the delight of the thousands of event participants who queued to taste.
Recent studies by scientists around the globe stress the importance of antioxidants that protect cells from within, thus boosting one’s immune system and helping prevent future diseases such as cancer. And, per tests of SGS, a leading inspection, verification, testing and certification company, Jolly Mushrooms contain an impressive 14 mg of L-ergothioneine per 400g can.
“Mushrooms are known as the world’s ‘superfood’ we want more people to know about the many ama z ing health- boosting benefits of mushrooms,” noted Marilou Acuña, Fly Ace Corporation senior product manager for the Jolly Food line. “One such outstanding nutritional highlight is having the highest content of L-ergothioneine, a powerful antioxidant.”
Apart from promoting mushroom’s health benefits, the history-making activity also shone the spotlight on Filipino culinary talent and the virtue of bayanihan. “This event offers the challenge as well as opportunity for Filipinos, especially our youth, to show support and commitment in making history,” Acuña added. “To make this Guinness bid successful, everyone in the Jolly team must work closely together to bring that goal to fruition.”