More than a hundred students from ten schools in Metro Manila gathered together for the first Umami Culinary School. Organized by Ajinomoto Philippines Corporation, the event imparted umami information to the participants, who are comprised of Hotel and Restaurant Management and Nutrition students and professors, through lectures, video presentations and tasting of umami-rich foods. Resource speakers included Chef Rosebud Benitez who engaged the students in experiencing the fifth basic taste through sampling of umami-tasting ingredients; Glutamate Association President Dr. Josefa Eusebio who talked about glutamate as the main source of umami taste; and allergologist Dr. Frances Tan who discussed scientific and regulatory bodies on glutamate safety. Food editor Nancy Reyes Lumen hosted the event. The Umami Culinary School is slated to visit Northern and Southern Luzon in the coming weeks. By joining the Umami Culinary School, students will have a better understanding of how to prepare umami-tasting dishes for the second Umami Culinary Challenge (UCC) which will be held in January 21, 2011. Showcasing the cooking abilities of students from various colleges and universities in Luzon, the UCC will highlight the creativity, innovativeness and mastery of the umami taste through the use of glutamate-rich ingredients. Photo shows (from left) Chef Rosebud Benitez, Dr. Josefa Eusebio, Dr. Frances Tan and Ms. Nancy Reyes Lumen during the open forum in the recently held Umami Culinary School.