Names of the Participants:

1. Amponin, Erika Maxinne
2. Antonio, Mariff Shendelyn
3. Ardina, Norween
4. Bajenting, Nica Camille
5. Baleva, Eisabella Joy
6. Baviera, Ma. Antoinette
7. Bayadas, Ana Bianca Marie G.
8. Bulatao, Samantha Pepper
9. Camarce, Sofia Glynette
10. Castillo, Wesley James
11. Ching, Clarizza Mae
12. Chiu, Kirsten Leigh
13. Chua, Rhuezette Angheline
14. Cortez, Charleine Aramei
15. De Los Santos, Martin Alexander Blythe
16. Dognidon, Zenen Clarisse
17. Emeterio, Gayle Hjacel
18. Enguero, Ghaylle Jermaine
19. Eugenio, Shantalle Denise
20. Fernando, Dana Marie
21. Flores, Junise Isabel D.
22. Javier, Avegail Mae
23. Manango, Julianne Isabel
24. Marbella, Benedict John
25. Marujie, Princes Angel
26. Meridor, Jose Miguel
27. Monares, Charlotte
28. Ongkiko V, Dylan Placido
29. Pascual, Kriszha Pearlyn
30. Rudas, Thean Adrianne
31. Serrano, Dinah Franchette
32. Veronesi, Milena Julia

As the biggest delegation of interns leaving the University for international internship the first time after the pandemic, the partnership between CTHM and The Ritz-Carlton is a promising endeavor for our future Thomasian Tourism and Hospitality Professionals.

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In the Dream Team Challenge, Ben Patrick B. Judrial, Danica A. Lara, and Patricia Beatrice D. Penoliar, with assistance from James Michael M. Araneta, won Silver. Chef Ramona Olga D. Ko and Chef Kathlyn Tisha G. Ortaliz served as coaches.  

Sofia Angela M. Paja also brought home Silver for the Plant-Based Desserts Category. She was assisted by Miguel Luis Rodriguez and coached by Chef Kathlyn Tisha G. Ortaliz.

Meanwhile, Adrian G. Zapata and Thomas Angelo E. Monasterio IV won the Highest Bronze for the Young Chef Challenge, for which they were assisted by Amie Margaret Nazareno and coached by Chef Ramona Olga D. Ko.  

Mikaela Margaret N. Dimaano also won the Highest Bronze in the Dress the Cake category. She was assisted by Arianna Ysabel A. Pascual and coached by Chef Everest De Leon and Chef Maria Karmel Grace A. Labay.  

For the Wedding Cakes Display Category, Sophia Lorenz P. Aga won Bronze. She was assisted by Atasha Bettina T. Delgado, Zyd Marcee Esguerra, Joaquin Gabriel C. Robles, and Sean Gabrielle B. Sunga. Chef Reinald A. Andaya served as her coach.  

Daniel Zoe V. Dalipe won Bronze in the US Poultry category and was assisted by Earl Joshua Lipata and coached by Chef Ramona Olga D. Ko.

Student delegates who represented UST in other competitions are as follows: Rod Fredric S. Villamarin competed in the Creative Breakfast Challenge, assisted by Alexis John R. Se帽oron and coached by Chef Ramona Olga D. Ko; For the Filipino Cuisine Challenge, Von Marion C. Cabrera and Alan Jefri Macaraeg, assisted by Joab Tan and coached by Chef Ramona Olga D. Ko and Chef Reinald A. Andaya, for the Filipino Cuisine Challenges. Emilio Andres P. Aganinta participated in the Pasta Category, assisted by Patrick Jericho G. Perez and coached by Chef Ramona Olga D. Ko. In the Plant-Based Diet Meals Category, Sophia Isabelle V. Hernandez was a participant. She was assisted by John Anthony J. Sincero, and coached by Chef Ramona Olga D. Ko.

The Philippine Culinary Cup is an internationally recognized platform that highlights the skills and talents of Filipino Chefs and is the only World Chefs Certified Competition in the country.

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De Roxas served Egg Noodles and Shrimp in Coconut-Yellow Curry with Lime Pickled Radish in the Class 4: Asian Noodles category under 30 minutes and took home the Silver Award. Meanwhile, Lati won the Bronze Medal under the 45-minute Modern Asian Main Course with his Pan-seared Red Grouper in Yellow Curry with Thai Shrimp Cake and Lime Tossed Rice Noodles. Both competitors were required to present two (2) servings of their Asian dishes (for tasting & for display) and plate it in Western style within the given time period.

Meanwhile, Chef Roque bagged the Diploma Award for Class 1’s Main Course Meat/Poultry category with his Pan-seared Chicken Roulade with Kimchi Beer Sauce and Liver Pate Beignet. He also won the Bronze Medal for his Philippine Mango and Lime Coconut Ganache with Cashew Crumble Macaron (Sweet) and Caprese Macaron with Balsamic Caviar (Savory) under the Creative Macaron category.

The SFH is Korea’s world-class culinary competition organized by the Korea Chefs Association, recognized by World Association of Chefs Societies (WACS), and presented by Informa Markets and the Korea Trade-Investment Promotion Agency.

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As co-host, CTHM handled the Culinary Challenge Competition Briefing, held on March 3, 2024, at the Buenaventura Garcia Paredes, O.P. (BGPOP) Building鈥檚 Multi-function Room (MFR), while the Food Styling & Photography Competition was also held at the BGPOP Lobby and Mezzanine on March 23, 2024. Both events were internally organized by the College of Tourism and Hospitality Management (CTHM) 3HCE1鈥檚 Solasta Productions, led by Mr. Wyett White Lee as the course facilitator and Mr. Rod Fredric S. Villamarin as the Overall Chairperson, as part of their partial fulfillment of the requirements for THM52027: Introduction to Meetings, Incentives, Conferences and Events Management.

The highly anticipated event commenced with a remarkable turnout, welcoming 3,074 guests on its opening, where The 探花精选 Chorus of Arts and Letters set the tone for the event with a moving invocation followed by a stirring rendition of the national anthem.

The expo’s opening statements were delivered by a roster of prominent figures who have played pivotal roles in the agriculture and food industry. Among them were Mr. Roberto Angelo O. Amores II, Director of PhilFoodEx; Hon. Cynthia A. Villar, the Chairperson of the Senate Committee on Agriculture and Food; Hon. Francisco Tiu P. Laurel Jr., Secretary of the Department of Agriculture; Mr. William Tiu Lim, also a Director of PhilFoodEx; and Mr. Sergio Ortiz Luiz, President of the Philippine Exporters Confederation, Inc. Their insights set a forward-thinking agenda for the expo, emphasizing the importance of innovation, sustainability, and collaboration in the food sector.

The three days featured culinary competitions such as the Philippine Regional Table Setting Competition, Kitchen Masters, PINASarap Breakfast, Modern Filipino Dessert, Healthy Pasta, Mystery Ingredient, and the UST Dream Team competition, featuring 2nd to 3rd year Culinary Entrepreneurship and Hospitality Leadership students from the College of Tourism and Hospitality Management. The PFE Knowledge Challenge also debuted during this year鈥檚 expo, challenging students鈥� knowledge on various topics.

Additionally, Dr. Reinald A. Andaya, CHE, a UST CTHM Academic Staff and the Laboratory Coordinator, held a seminar on the third day called 鈥淣amit Gid!: Iloilo City’s Journey for the UNESCO Creative City on Gastronomy.鈥�

The culinary competitions were hosted by Mr. Louis San Sebastian and Ms. Clarisse Ricablanca, 3rd-year Culinary Entrepreneurship students from UST CTHM. On the other hand, the PFE Knowledge Challenge was hosted by Mr. Louis Anjello Cheng and Ms. Anna Mae Pa帽o, also from the same college.

The final day’s highlight was the awarding ceremony, a moment of recognition and appreciation for all participants who represented their schools with pride and passion.

The 16th Philippine Food Expo was organized by the Philippine Food Processors and Exporters Inc. (PHILFOODEX) and Cut Unlimited Inc. It is supported by 3HCE1’s Solasta Productions of the UST CTHM as partnered organizers and student marshalls.

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The following are the award-winning Thomasians, together with their Academic Staff Coaches:

Napkin Folding 鈥� Gold Medal

Tamika O. Okubo

Coach: Ms. Mary Angel D. Elacion

Travel and Tours 鈥� Gold Medal

Jhezel Reign M. Vergara and Simon Joshua Tinsay

Coaches: Mr. Arnulfo Ricardo A. Butiong, Ms. Catherine C. Mondejar, and Ms. Maria Christina Dolor E. Villarin

Baby Cakes 鈥� Silver Medal

Mikaela Margaret N. Dimaano

Coaches: Ms. Kathlyn Tisha G. Ortaliz, Ms. Maria Karmel Grace A. Labay, and Mr. Kristian Kristoffer A. Roque

Bellman’s Hour 鈥� Silver Medal

Maureen Joyce M. Teodoro

Coach: Mr. Juanito Luis S. Reyes

Best Modern / Traditional Recipe (Pinakbet) 鈥� Silver Medal

Angelo Gabrielle J. Lati and Danica A. Lara

Coaches: Mr. Reinald A. Andaya and Ms. Ramona Olga D. Ko

Coffee Concoction (Student) 鈥� Silver Medal

Louis Anjello A. Cheng

Coaches: Ms. Kathleen Fernandez and Ms. Mary Angel D. Elacion

Events Planning 鈥� Silver Medal

Kyle Alexandra A. Mararac, Krishna Andrei O. Martinzo , Aaron R. Pajo, Andrea Marie P. Siapoc, and Solomon M. Santiago

Coaches: Asst. Prof. Maria Concepcion A. Ang and Mr. John Jerick C. Santos

Floral Design Centerpiece 鈥� Silver Medal

Mathew R. Pe帽arroyo

Coach: Mr. Karl R. Baroro

Panghimagas (Kakanin Flambe) 鈥� Silver Medal

Rod Fredric C. Villamarin

Coaches: Ms. Maria Theresa B. Resurreccion and Mr. Reinald A. Andaya

Klasika Moderna Kulinarya 鈥� Silver Medal

Daniel V. Dalipe, Sofia Angela M. Paja, and Adrian G. Zapata

Coaches: Mr. Reinald A. Andaya and Ms. Ramona Olga D. Ko

Mocktail Mixing 鈥� Silver Medal

Eisabella Joy R. Baleva

Coaches: Ms. Mary Angel D. Elacion

Wedding Cake 鈥� Silver Medal

Franchezka A. De Roxas, Ma. Sophia Lorenz P. Aga, and Chandelle Abegail R. Silvestre

Coaches: Mr. Kristian Kristoffer A. Roque and Ms. Maria Karmel Grace A. Labay

Coffee Concoction (Professional) 鈥� Bronze – Highest Award

Ms. Allane Angela M. Manuel

Coach: Ms. Kathleen Fernandez

Pasta and Sauce Showdown 鈥� Bronze Medal

Emilio Andres P. Aganinta and Sophia Isabelle V. Hernandez

Coaches: Mr. Danillo P. Bustillos II and Ms. Ramona Olga D. Ko

Pralines 鈥� Diploma

Patricia Beatrice D. Penoliar

Coach: Mr. Elijah J. Coronado

The College also joined other competitions, such as the Annual HRT Quiz Bee represented by Rhev Jaerey M. Ricafrente, Justin Bryle V. James, and Marian Desiree S. Bayani. They were coached by Dr. Fhamela F. Sarmiento, Asst. Prof. Jane G. Devanadera, and Mr. Jame Monren T. Mercado. Another competition is the cocktail category represented by Norween B. Ardina and coached by Mr. Ramil M. Qui帽ones.

The competition was under the celebration of the Hotel, Restaurant, and Tourism (HRT) Week organized by the Hotel and Restaurant Association of Baguio (HRAB). The event is also part of the celebration of the World Tourism Month and Baguio City鈥檚 114^th Charter Anniversary.

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De Roxas of 4HCE3 crafted the Thai Basil Chicken with Layered Squash Curry Puff appetizer, while Lati of 4HCE2 made the Chayote and Chicken in Herb Broth soup. In the Main Course, Mr. Daniel Dalipe of 3HCE presented his Cereal Chicken and Shrimp with Nasi Goreng and Sambal Vegetables.

Ms. Ramona Olga D. Ko served as the faculty coach. The team was also guided by Chef Reynald Andaya.

The theme of the competition, organized by the Commission on Higher Education – NCR, was “Highlighting the ASEAN Founding Countries (Freestyle Cooking)”.

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Aga competed in the Wedding Cake Display Category and was coached by Mr. Reinald A. Andaya and Mr. Kristian Kristoffer A. Roque, with assistance from Mikee Dimaano, Rod Villamarin, Patricia Penoliar, and Chandelle Silvestre. They presented a Kapampangan-inspired cake named Kaku ka, keka ku, which is translated as I am Yours, You are Mine.

Meanwhile, Dalipe and Zapata competed in the Young Chefs Category and were coached by Mr. Elijah J. Coronado. They prepared two dishes. The first one is Steamed Mussels in White Wine with Cilantro Butter, Apple and Onion Salad with Lemon-White Wine Vinaigrette. The other one is Chestnut and Mushroom Chicken Roulade, Supreme Sauce, Squash and Carrot Mash with Sauteed Asparagus and Pickled Granny Smith Apples.

There were also other students and academic staff who competed in other categories. Ms. Franchezka De Roxas competed in the French Touch Pastry Category, assisted by Danica Lara and Sofia Paja and coached by Mr. Reinald A. Andaya. Meanwhile, Mr. Angelo Gabrielle Lati joined the Bread Showpiece Category, assisted by Sophia Hernandez and Dre Aganinta and coached by Mr. Kristian Kristoffer A. Roque and Ms. Kathlyn Tisha G. Ortaliz. Mr. Kristian Kristoffer A. Roque, an Academic Staff of the College, competed in the Global Chef Challenge 鈥� Pastry Category.

The UST College of Tourism and Hospitality Management delegation was facilitated by Ms. Ramona Olga D. Ko, Academic Staff from the Department of Hospitality Management.

The Philippine Culinary Cup (PCC) has become the most prestigious culinary competition in the Philippines. PCC takes on an even bigger role in providing the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field.

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Pano was joined by Aaron Joseph C. Fandi帽o (Lyceum of the Philippines University) and Jeff Lander E. Fabilane (Far Eastern University) together with their Staff Advisor, Mr. Sebastian Kuchler from EHL Swiss School of Tourism and Hospitality, Switzerland. The members of the team received a $AUS1500 bursary toward study offered by any member of THE-ICE,a free registration on the Certification in Advanced Hospitality and Tourism Industry Analytics (CAHTA) offered by STR SHARE Center, and a free registration on the Hospitality Business Acumen (HBA) Certificate program offered by Russell Partnership Technology.

Meanwhile James was joined by Ashlyn Kumar (The University of the South Pacific, Fiji), Brandur Ingi Stefnsson (Cesar Ritz Colleges Switzerland), and Patricia Marie F. Pecson (Far Eastern University), together with their Staff Advisor, Ms. Maria Juillet Ang of the Lyceum of the Philippines University. The team members received free registration on the Hospitality Business Acumen (HBA) Certificate program offered by Russell Partnership Technology.

The students were also assisted by the UST CTHM鈥檚 internal coaches, Mr. Wyett White T. Lee, Mr. Dennis D. Lemsic, and Ms. Katherine Camille A. Nagal from the Department of Hospitality Management.

Check the report from the event organizers here:

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The tandem presented the following award-winning entries:

• Mango-Brazo Bicho-Bicho (Bicho-Bicho filled with Mango-Barzo Custard, Mango-Rum Compote, Dragon Fruit Coulis, and Fresh Fruit Salad in Pandan Syrup);
• Stuffed Mango-Bugnay Palitaw (Palitaw stuffed with Kesong Puti and Latik served in a Mango-Coconut Soup; and
• Mango-Tibok Souffle (Souffle of Mango Tibok-Tibok served with Pastillas Sauce and Fruit Salsa)

Chef Reinald Andaya coached them with their consultant, Chef Kristian Kristoffer Roque.

Aside from them, the following also joined the competition:

Mystery Ingredient Category – Mr. Daniel Dalipe from 2HCE2 and Chef Elijah Coronado

Healthy Pasta Category 鈥� Mr. Marc Rensus Espinosa from 3HCE1 and Chef Dos Bustillos

The 15th Philippine Food Expo is organized by the Philippine Food Processors and Exporters Organization, Inc. (PHILFOODEX) and CUT Unlimited, Inc. The event is 鈥渋ndisputably the most comprehensive and recognized Only All-Filipino Food Show in the country.鈥� Apart from food exposition, it also contributed to exemplifying the culinary skills of students and professionals through their competition. Various categories were offered, such as Food Styling and Photography, Healthy Pasta, Kitchen Master, Modern Filipino Dessert, Mystery Ingredient, and Table Setting.

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Karen Grace V. Aster, Jaime Ramir B. Castillo, Shekaina R. Cheng, John Paulo L. Trillana, and Ysabella Marie B. Varlez won 1^st Place with the research entitled 鈥�Sawsawan: Explicating the Culinary Heritage Significance of Philippine Condiments using Bibliometrics (1972 鈥� 2018)鈥�.

Meanwhile, Dylan M. Cari帽o, Victor Ian P. Cera, Ma. Sophia J. Medina, Louise Orlane R. Reyes, Arrian Karl A. Zaldivar, and Thomas Dominic M. Zambrano won 2^nd Place with the research entitled 鈥�Amputi Balitok (White Gold): Explicating the Culinary Significance and Safeguarding Dimensions of Puto Calasiao in Pangasinan, Philippines.鈥� The research was in partnership with the Municipal Government of Calasiao, Pangasinan, and the paper was co-authored by Ms. Tammy Marie C. Fernandez (Municipal Tourism Officer) and Mr. Gerald L. Quinit (Municipal Agriculturist).

KAIN Conference, now in its third year and part of the education campaign of the Filipino Food Month national celebration, aims to play a major role in achieving sustainable development goals by promoting agricultural development, food security, nutrition, sustainable food production, and the conservation of biodiversity. It was organized by the Slow Food Youth Movement Network Philippines, Philippine Culinary Heritage Movement, the National Commission for Culture and the Arts, and Jose Rizal University.

Both teams were mentored by Inst. Jame Monren T. Mercado, MACHS from the Department of Tourism Management and the Research Center for Social Sciences and Education. Mercado co-authored the work.

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