From Clay Pots to Culinary Champion: Jenny McCray's Journey to Winning the Adobo Throwdown
Join us for an inspiring journey into the heart and kitchen of Chef Jenny McCray, the double victor of the Adobo Throwdown Cooking Competition and Food Expo 2.0. In this heartfelt Q&A session, Jenny opens the pantry of her memories, sharing the vibrant flavors of her life, from her earliest culinary experiments with clay pots to the triumphant moments of winning both the amateur adobo and lumpia competitions. Along the way, she pays homage to the profound influences on her cooking style, including her grandmother's legacy of catering and the international friendships nurtured through food. Dive into Jenny's world as she recounts the trials, triumphs, and the sheer joy of cooking that propelled her to the top of this year's Adobo Throwdown. Whether you're a budding chef or a seasoned food lover, Jenny's story is a testament to the power of passion, innovation, and community in the culinary world.
Q. Can you share with us the moment you fell in love with cooking? What sparked your passion?
Jenny: I have been passionate with food and cooking since a very young age. I remember playing with clay pots every weekend with my friends and eventually creating recipes using ingredients that were available.
Q. How did you learn to cook and who were your biggest influences in the kitchen?
Jenny: My grandma Amy was my biggest influence in terms of cooking, she used to cater big events for politicians in our province. Back then we didn’t have cookbooks, she used whatever ingredients that were available and created delicious meals for her clients.
Q. What inspired you to enter the Adobo Throwdown Cooking Competition and Food Expo 2.0 particularly the amateur adobo competition and lumpia competition?
Jenny: My love for cooking and sharing food is my way to connect with people. As a military spouse we’ve traveled and lived in different countries where we didn’t know anyone. Joining community events helps me adjust to new environments and create new friendships, which is what inspired me to join the last cooking competition hosted by the Filipino Chamber of Commerce here in Texas.
Q. Can you walk us through your preparation process for the competition? How did you select your winning dishes?
Jenny: Over the years I cooked different types of adobo with a variety of techniques and I have learned from people I met. A while ago I was watching a cooking show and they used pineapple to plate their meal and I remembered that and decided to incorporate that in my dish.
Q. Describe the atmosphere and your feelings on the day of the competition, how did you manage your nerves and stay focused?
Jenny: When I arrived at the event to submit my entries, I was surprised how big the crowd was in and I didn’t know anyone. I came prepared and my goal was to have fun as I did what makes me happy, “cooking”.
Q. Were there any unexpected challenges you faced during the competition? How do you overcome them?
Jenny: Yes, one of the unexpected things I faced was not having an air fryer at the competition as advertised, in order to reheat the lumpia. Fortunately I brought my own air fryer with me which saved the day.
Q. Take us through the moment your name was announced as the winner, what was going through your mind?
Jenny: When they announced the winner for the lumpia competition, I wasn’t actually there. Someone had messaged me and said she did not hear my name called and was disappointed because she saw my entry. Then she asked again who the winners were and called me back to let me know I had actually won. On the second day I stayed until the end and I was surprised to have won both the Adobo and Lumpia competitions. I am truly honored and grateful to have had the opportunity.
With Adobo Queen, Nancy Reyes Lumen and husband
With Chef Rox
Q. How has winning the competition affected you personally and professionally?
Jenny: Winning the competition gave me more confidence to be more competitive and creative in my cooking.
Q. How would you describe your culinary philosophy? And how does it influence your approach to cooking Adobo and Lumpia?
Jenny: My cooking philosophy is to be creative in innovating traditional methods of cooking adobo and lumpia. I have discovered a few techniques wrapping lumpia and how to keep it crunchy for a few hours.
Q. Where do you draw inspiration for your recipes, especially the ones that won you the title?
Jenny: My husband, children and friends are my biggest inspiration, they love every dish I prepare for them and they encourage me to create new recipes.
Q. What advice would you give to aspiring cooks and competitors who dream of winning at the Adobo Throwdown?
Jenny: My advice is to always cook with love and passion.
Q. In your opinion what are essential qualities or skills a successful competition a cook must have?
Jenny: You must stay focused and organized while preparing for the competition.
Q. After your success in the competition, what’s next for you in the culinary world? Are there any projects or competitions you’re particularly excited about?
Jenny: I am looking forward Adobo Throwdown 3.0, I do volunteer to cook for the Salvation Army and volunteer to cater my office events.
Q. Aside from Adobo and Lumpia, what are other favorite Filipino dishes to cook and why?
Jenny: Pansit Palabok is my friend’s all-time favorite, it’s something unique and easy to prepare.
Q. How do you continue sharing & celebrating the Filipino culinary traditions?
Jenny: I left the Philippines more than 3 decades ago and I have always enjoyed sharing Filipino food with different nationalities I have met around the world and they all love most Filipino dishes I have prepared for them.
Q. Is there anything else you’d like to share with our readers, perhaps a message to your supporters or sneak peek into your future culinary adventures?
Jenny:: I would like to thank everyone who’s always been there to support my love for cooking, Thanks to Adobo Throwdown staff for organizing a momentous event to celebrate our culture and tradition.
