Fourth and third year Food Styling and Design and Restaurant Operation and Innovation students gathered for a morning full of learning with three distinguished professionals from the culinary and hospitality industries last Oct. 23 at the Alfredo Reyes Events Hall.
Chef Lord Carlo Bayaban, executive chef of Hilton Manila, opened the series with “The Art of the Plate: Food Styling as Culinary Language.” He emphasized that food styling is more than presentation—it is a creative and emotional expression that connects chefs and guests through storytelling, authenticity, and sustainability.
Following him, Socorro Rachel Imperial, founder and CEO of Steak to One PH, shared her insights in “From Kitchen to Table: Innovations in Restaurant Operations.” She discussed how smart kitchens, digital menus, and workflow innovations enhance dining efficiency while maintaining quality and customer satisfaction. Her advocacy for animal welfare also reflected the growing importance of socially responsible entrepreneurship in the food industry.
The third speaker, Chef Lara Dela Torre, Owner of LCP Studios, presented “Shaping the Future of Hospitality Professionals.” Drawing from her experience in culinary education and business consultancy, she encouraged students to embrace creativity, adaptability, and leadership as key traits in building successful careers.
The Institute of Tourism and Hotel Management’s 4th lecture series, “Beyond the Plate: Integration of Creative Food Style and Operations in Modern Dining,” was held in collaboration with Tamaraw Chefs.
