Culinary heritage, heirloom cuisines take center stage

A celebration of heritage, innovation, and sustainability unfolded at Far Eastern University (FEU) as the Institute of Tourism and Hospitality Management (ITHM), in collaboration with the Philippine Culinary Heritage Movement and Filipino Food Month, hosted “Braving Excellence: Culinary Heritage and Heirloom Cuisines.” The event, held at the Mini Auditorium, brought together culinary experts, students, and advocates of Filipino gastronomy to explore the rich tapestry of traditional flavors and sustainable culinary practices.

(From left to right) Chef Datu Sheriff Pendatun, Chef Pixie Sevilla, and Chef Christopher Caraingan, recount personal stories of culinary artistry, unveiling the secrets behind timeless heirloom dishes that have been passed down through generations.

Beyond the discussions, the event underscored its commitment to global sustainability by aligning with the Sustainable Development Goals. The conversations resonated with SDG 2: Zero Hunger—advocating for food security through the preservation of indigenous ingredients and traditional cooking techniques;  SDG 4: Quality Education—empowering students and future culinarians with knowledge and skills essential for sustainable gastronomy;  SDG 11: Sustainable Cities and Communities—promoting local food heritage as a pillar of cultural identity and tourism; and  SDG 17: Partnerships for the Goals—strengthening collaborations between institutions, chefs, and culinary organizations to safeguard and promote Filipino food culture.

As the event came to a close, attendees left not only with valuable insights from the country’s most respected chefs but also with a deeper understanding of food’s vital role in bridging generations. “Braving Excellence” was more than a culinary showcase—it was a heartfelt call to preserve the soul of Filipino cuisine while embracing the ever-evolving art of cooking.

“It’s important to know your heirloom and heritage. God gave us our identity as Filipinos—this is especially important for those in the tourism industry,” said Chef Pixie Sevilla. “You get to know a country’s culture through its food, because people gather when they eat. There is both a need and a calling for those of you in tourism to help keep these recipes and products alive.”

“Our heritage is part of the Filipino brand of tourism,” said Chef Datu Sheriff Pendatun. “Don’t just connect with food on a personal level—connect with the greater heritage you belong to.”

“We hope to see the next generation fall in love with Filipino cuisine, too,” said Chef Christopher Caraingan.

This initiative by FEU and ITHM stands as a testament to the university’s unwavering dedication to educational excellence, cultural heritage, and sustainability—one plate at a time.