Showcasing culinary excellence at Philippine Food Expo 2026

Hospitality Management faculty and students from Far Eastern University’s Institute of Tourism and Hotel Management (ITM) showcased their culinary expertise and creativity at the Philippine Food Expo 2026. Participating in the Culinary Challenge, FEU representatives demonstrated their skills across multiple categories, highlighting both technical competence and artistic expression in the field of hospitality.

“The experience allowed us to apply what we’ve learned in a competitive environment,” the participants said. “We are grateful to FEU for continuously encouraging and supporting us to take part in events like this. Opportunities like the Philippine Food Expo challenge us to be more creative, disciplined, and confident in our skills, while preparing us for real-world industry standards.”

Dr. Harold Bueno, dean of ITHM, expressed his pride in the students’ participation, noting that opportunities like the Philippine Food Expo allow them to translate classroom learning into tangible outputs. He emphasized that seeing students showcase their skills and creativity in a national platform reflects not only their individual growth but also the strength of their training and preparation within ITHM.

As one of the country’s major food industry events, the Philippine Food Expo serves as a premier platform that gathers culinary professionals, food entrepreneurs, academic institutions, and emerging talents to celebrate innovation, craftsmanship, and excellence in the food and hospitality sector. The annual expo features competitions, exhibits, and industry showcases that highlight both traditional and contemporary approaches to food and service. For FEU ITHM participants, the competition served as a platform to apply their training in a high-level, real-world setting.

Students competed in various categories, including Philippine Regional Table Setting, Creative Dessert Plate, and Food Styling and Photography. Representing FEU in Philippine Regional Table Setting were Ma. Richelle Franz Reyes, Renee Cheska Resurreccion, and Cedrick Denison Orpiada, who demonstrated their understanding of cultural aesthetics, presentation standards, and dining etiquette. 

In the Creative Dessert Plate category, Darwin Abayon and Daniela Paciente showcased their culinary creativity through innovative dessert concepts, combining flavor, texture, and visual appeal to create refined presentations. Meanwhile, Marjorie Gabrielle Miranda and Althea Nicole Trasmaño represented FEU in Food Styling and Photography, highlighting the importance of visual storytelling in the food and hospitality industry—an increasingly relevant skill in the age of digital media and marketing.

The participation of FEU faculty and students in the Culinary Challenge from April 17 to 19 reflects the institute’s commitment to experiential learning, where students are given opportunities to engage in industry-level competitions that develop both technical and creative competencies. The event showed the evolving nature of the hospitality industry, where culinary skills are complemented by creativity, cultural awareness, and visual communication. 

Platforms such as the Philippine Food Expo provide aspiring professionals with exposure to current trends and industry expectations. Participating in events like this develops industry-ready graduates who are capable of excelling in diverse areas of hospitality—from culinary arts to food presentation and digital content creation. These experiences not only enhance students’ confidence and skill sets but also reinforce the University’s role in nurturing innovation and excellence in the field.

To know more about the programs of Institute of Tourism and Hotel Management, please visit this link: https://www.feu.edu.ph/institute-of-tourism-and-hotel-management/