Photo from FEU Institute of Tourism and Hotel Management MICE Section 6.
“Exploring Filipino Culinary Heritage and Tourism: Insights from the Table” brought together culinary experts and industry leaders to discuss the deep cultural significance of Filipino cuisine and its impact on tourism and culinary perspectives. Chef Datu Shariff Pendatun, Amy Besa, Chef Romy Dorotan, and Chef Jackie Ang Po spoke on how Filipino food reflects heritage, fosters cultural exchange, and enhances the country’s tourism landscape.
Aligned with Far Eastern University Institute of Tourism and Hotel Management’s commitment to academic excellence, the event organized by Yugto Production of MICE (Meetings, Incentives, Conferences, and Exhibitions) Section 6 has emphasized the role of Filipino gastronomy in shaping national identity and driving tourism growth. Discussions highlighted regional flavors, historical influences, and the global recognition of Filipino cuisine. By engaging students and professionals alike, the event fostered a deeper appreciation of culinary heritage as a key pillar of sustainable and experience-driven tourism.
This initiative reinforces the importance of preserving and promoting Filipino culinary traditions as a means to strengthen tourism and cultural identity. Upcoming projects focus on further integrating culinary heritage into tourism strategies, fostering industry collaborations, and inspiring future professionals to champion Filipino cuisine on the global stage.
The event was held last Feb. 10 at the FC Auditorium in FEU Manila.