Lecture series returns with focus on organic Filipino cuisine

“Hospitality Horizons” returned for the second semester last Feb. 12 with a session on “Integrating Organic Ingredients in Filipino Kitchens,” highlighting the importance of locally sourced organic products in promoting sustainability and preserving authentic Filipino flavors. The event brought together students from the Institute of Tourism and Hotel Management (ITHM) to explore how locally sourced organic ingredients can shape the future of Filipino cuisine.

The event gathered hospitality students eager to explore how organic ingredients can elevate culinary practices while supporting local farmers and environmentally responsible food systems. Through the session, participants learned that choosing organic is not only a culinary decision but also a commitment to sustainability and community empowerment.

Maximillian Hillebrand, founder of Marche Artisanal Ltd.

Guest speaker Maximillian Hillebrand, founder of Marche Artisanal Ltd. and consumer wellbeing advocate with experience in farm-to-table concepts and organic sourcing initiatives, shared his expertise with aspiring hospitality leaders. Drawing from his background in working closely with local producers and promoting responsible kitchen practices, Hillebrand emphasized that hospitality leaders must look beyond taste and presentation. He noted that responsible sourcing is increasingly becoming a standard in global hospitality, as diners today are more conscious about where their food comes from and how it is produced.

Throughout the session, students were encouraged to view sustainability not as a passing trend but as a long-term commitment within the industry. Hillebrand challenged participants to rethink kitchen practices and consider how small changes such as prioritizing seasonal produce can create significant environmental and social impact.

“As hospitality students, we are trained to think about quality and guest experience, but this session reminded me that our choices in the kitchen also affect farmers, communities, and the environment. Integrating organic ingredients is not just a trend, it’s a responsibility to preserve Filipino cuisine while promoting sustainability,” an ITHM student said.

From left to right: Ms. Mae Jhay Chal, Associate Department Chair- Hospital Management, Dr. John Malonzo, Department Chair- Hospitality Management, Mr. Maximillian Hillebrand- Founder, Marche Artisinal Ltd., Advocate for Consumer Wellbeing (Guest), Chef Aleli Jihan Aseremo- Hospitality Manageemnt Faculty and C.E.S Project Lead, Dr. Marichu Liwanag, Department Chair-ITHM Graduate Studies, Research Innovation, and Technology Transfer, Ms. Christine Joyce Ambrocio, Tousim Management Faculty and Mr. Jovy Bautista, Teaching Assistant, Internship Office

Organizers expressed their appreciation to Hillebrand for contributing to the learning experience and reaffirmed their commitment to offering more learning sessions that would continue to challenge perspectives and broaden students’ horizons in the hospitality field.

To learn more about the ITHM program offerings, please visit: https://www.feu.edu.ph/institute-of-tourism-and-hotel-management