Cheng, mentored by Mr. Leonard Albao of Big Fuzz, emerged as the 2024 Whiskey Live Manila Champion with his drink “Ikigai,” a nod to the Japanese concept of finding one’s purpose. The championship bout required an original cocktail good for 50 servings that highlighted Nikka Coffey Gran Whiskey. The entries were judged based on: 1) must be savory; 2) must have a story; and 3) must adhere to zero-waste and sustainability principles.

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From October 22 to 25, 2024, 94 fourth-year tourism students from classes 4TOM4 and 4TOM5 conducted a site visit and a Usage, Attitude, and Image (UAI) survey in Bataan as part of their course requirements.

On December 10, 2024, the results of this IMC Campaign will be presented under the theme “Cutting Edge Campaigns: A Look Into The New Destination Marketing Strategies.” This presentation will mark the culmination of our student’s hard work and the beginning of a strengthened partnership with the signing of the Memorandum of Agreement between the University of Santo Tomas College of Tourism and Hospitality Management and Colegio de San Juan de Letran – Bataan. This initiative is one of the projects of the UST Sentro Turismo. Additionally, a group of students from class 3TOM2 taking the Travel Agency Management and Operations course facilitated the fieldwork and data-gathering travel arrangements.

This activity aims to continuously improve teaching ways to equip the students in tourism marketing and gain practical skills in destination research and analysis, planning and strategy development, exposure to current trends, and a deeper understanding of tourism marketing as a discipline and the needed expertise to make a career in the said field.

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Cheng’s winning signature beverage was Munting Ala-ala, a fusion of coffee and the Philippine tradition of Simbang Gabi during Christmas. This was followed by his celebratory cocktail called Salo-salo, harking at the tradition of sharing during festive occasions using a mix of brandy.

CTHM Support Staff and barista Kathleen A. Fernandez, MSHRM, coached Cheng while Zyron Mendoza and Jimuel Tumbaga backed the competing junior.

The theme was “Coffee Cultural Fusion and Celebratory Cocktails using Allegro Beverage and Emperador Distillers, Inc. products.”

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The plan aimed to assess the potential of Barangay San Miguel in Echague, Isabela, for sustainable community-based tourism in the new and next normal. It also determined the current situation of the barangay, specifically its community-based tourism industry development, analyzed different related issues, constraints, and opportunities of the barangay for community-based tourism industry development, assessed the perspectives and views of different stakeholders on the sustainability and development of the barangay’s tourism resources, assessed tourism development impacts, specifically on the barangay’s economic, socio-cultural, and environmental aspects, and developed a sustainable community-based tourism strategic development framework and sustainability indicators for Barangay San Miguel, Echague, Isabela.

The Office of Hon. Faustino “Inno” A. Dy V of the 6^th District of Isabela initiated the project and was supported by the Municipal Government of Echague, Isabela. The turnover activity was conducted at the Blessed Jane of Aza Lounge, Buenaventura Garcia Paredes, O.P. Building.

Mr. Louie Simbe, the Municipal Tourism, Culture, and Arts Officer of the Municipality, and Ms. Claire Santiago, the Political Affairs Assistant under the Office of Cong. Inno officially received the plan. Officials from the DOST NRCP also attended the event. It was headed by Dr. Aimee Lynn Barrion-Dupo (President) and Dr. Bernardo N. Sepeda (Executive Director). While RCSSEd was represented by its Director, Assoc. Prof. Dr. Jeremaiah M. Opiniano.

#TeamKomunidad of the UST CTHM and Sentro Turismo spearheaded the project under the leadership of Asst. Prof. Jame Monren T. Mercado, MACHS, with the team members, Asst. Prof. Dr. Avi Ben P. Andalecio, Dr. Fhamela F. Sarmiento, Asst. Prof. Maria Concepcion A. Ang, Assistant Dean Assoc. Prof. Dr. Evangeline E. Timbang, and Dean Assoc. Prof. Dr. Atty. Gezzez Giezi G. Granado.

The plan was an output of the project entitled “Sustainable Community-based Tourism Potential and Development of Barangay San Miguel, Echague, Isabela in the New/Next Normal.” The project was also part of the 1^st batch of the Policy-funded Research Projects under the National Research Council of the Philippines (NRCP) of the Department of Science and Technology (DOST).

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Names of the Participants:

1. Amponin, Erika Maxinne
2. Antonio, Mariff Shendelyn
3. Ardina, Norween
4. Bajenting, Nica Camille
5. Baleva, Eisabella Joy
6. Baviera, Ma. Antoinette
7. Bayadas, Ana Bianca Marie G.
8. Bulatao, Samantha Pepper
9. Camarce, Sofia Glynette
10. Castillo, Wesley James
11. Ching, Clarizza Mae
12. Chiu, Kirsten Leigh
13. Chua, Rhuezette Angheline
14. Cortez, Charleine Aramei
15. De Los Santos, Martin Alexander Blythe
16. Dognidon, Zenen Clarisse
17. Emeterio, Gayle Hjacel
18. Enguero, Ghaylle Jermaine
19. Eugenio, Shantalle Denise
20. Fernando, Dana Marie
21. Flores, Junise Isabel D.
22. Javier, Avegail Mae
23. Manango, Julianne Isabel
24. Marbella, Benedict John
25. Marujie, Princes Angel
26. Meridor, Jose Miguel
27. Monares, Charlotte
28. Ongkiko V, Dylan Placido
29. Pascual, Kriszha Pearlyn
30. Rudas, Thean Adrianne
31. Serrano, Dinah Franchette
32. Veronesi, Milena Julia

As the biggest delegation of interns leaving the University for international internship the first time after the pandemic, the partnership between CTHM and The Ritz-Carlton is a promising endeavor for our future Thomasian Tourism and Hospitality Professionals.

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In the Dream Team Challenge, Ben Patrick B. Judrial, Danica A. Lara, and Patricia Beatrice D. Penoliar, with assistance from James Michael M. Araneta, won Silver. Chef Ramona Olga D. Ko and Chef Kathlyn Tisha G. Ortaliz served as coaches.  

Sofia Angela M. Paja also brought home Silver for the Plant-Based Desserts Category. She was assisted by Miguel Luis Rodriguez and coached by Chef Kathlyn Tisha G. Ortaliz.

Meanwhile, Adrian G. Zapata and Thomas Angelo E. Monasterio IV won the Highest Bronze for the Young Chef Challenge, for which they were assisted by Amie Margaret Nazareno and coached by Chef Ramona Olga D. Ko.  

Mikaela Margaret N. Dimaano also won the Highest Bronze in the Dress the Cake category. She was assisted by Arianna Ysabel A. Pascual and coached by Chef Everest De Leon and Chef Maria Karmel Grace A. Labay.  

For the Wedding Cakes Display Category, Sophia Lorenz P. Aga won Bronze. She was assisted by Atasha Bettina T. Delgado, Zyd Marcee Esguerra, Joaquin Gabriel C. Robles, and Sean Gabrielle B. Sunga. Chef Reinald A. Andaya served as her coach.  

Daniel Zoe V. Dalipe won Bronze in the US Poultry category and was assisted by Earl Joshua Lipata and coached by Chef Ramona Olga D. Ko.

Student delegates who represented UST in other competitions are as follows: Rod Fredric S. Villamarin competed in the Creative Breakfast Challenge, assisted by Alexis John R. Señoron and coached by Chef Ramona Olga D. Ko; For the Filipino Cuisine Challenge, Von Marion C. Cabrera and Alan Jefri Macaraeg, assisted by Joab Tan and coached by Chef Ramona Olga D. Ko and Chef Reinald A. Andaya, for the Filipino Cuisine Challenges. Emilio Andres P. Aganinta participated in the Pasta Category, assisted by Patrick Jericho G. Perez and coached by Chef Ramona Olga D. Ko. In the Plant-Based Diet Meals Category, Sophia Isabelle V. Hernandez was a participant. She was assisted by John Anthony J. Sincero, and coached by Chef Ramona Olga D. Ko.

The Philippine Culinary Cup is an internationally recognized platform that highlights the skills and talents of Filipino Chefs and is the only World Chefs Certified Competition in the country.

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Winning the Third Prize is Inst. John Andrew C. Albay, PhD of the Department of Mathematics and Physics for his work  “Colloidal Heat Engine Driven by Engineered Active Noise.” Albay becomes the first NAST TSYS awardee of the Department.

Receiving citations are Inst. Katherine Yasmin M. Garcia, MS of the Department of Chemistry and Asst. Prof. Jame Monren T. Mercado, MA of the Department of Tourism Management.

Garcia was recognized for her work entitled “Antiproliferative and Cytotoxic Cytochalasins from 𝘚𝘱𝘢𝘳𝘵𝘪𝘤𝘰𝘭𝘢 𝘵𝘳𝘪𝘴𝘦𝘱𝘵𝘢𝘵𝘢 Inhibit Action Polymerization and Aggregation.”

Meanwhile, Mercado, who is an academic researcher of the Research Center for Social Sciences and Education, was recognized for his work entitled “Ysla de Panciteria: A Preliminary Study on the Culinary Heritage Significance of Pancit Using the Heritage Documentation Approach — the Case of Luzon Island, Philippines.” Mercado co-authored the work with Dr. Avi Ben Andalecio, also of the College of Tourism and Hospitality Management.

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The team was composed of BS Tourism Management students, namely: Kyle Alexandra A. Mararac, Krishna Andrei O. Martinzo, Alyssa Shane P. Paguio, and Solomon M. Santiago under their event production, Lunggati Creations. This year’s event proposal entry is entitled, “MANGAN! Biyaheng Pampanga, a Dine and Ride Adventure!”

The team were under the guidance and supervision of their academic advisers Asst. Prof. Maria Concepcion A. Ang, MBA, and Inst. John Jerick C. Santos, MLOL. Additionally, the Tourism Promotions Board appointed Mr. Anton Magpantay as an industry coach to better align the wholeness of the event business proposal to the practice of the industry.

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The project is in partnership with the City Government, represented by its Mayor, Hon. Lucy Torres-Gomez, Hon. Richard I. Gomez, DPA (Congressman, 4^th District of Leyte), the members of the Sanggunian Panlungsod Committee on Tourism, Culture, Heritage, and the Arts, the City Tourism Council, and the Ormoc City Tourism Office. At the same time, the University of Santo Tomas was represented by the Assistant Dean of the College of Tourism and Hospitality Management, Assoc. Prof. Dr. Evangeline E. Timbang, and the members of the project team.

Mayor Torres-Gomez pointed out during her Message of Appreciation that the plan will provide them with significant measures for conceptualizing their programs and projects for the sustainable tourism development of the city. It also allowed the government to be aware of the current negative situations in the Ormoc Tourism Industry that it must address. After the output presentation, the Sanggunian Committee approved the Resolution adopting the plan.

The project team was headed by its Project Director, Assoc. Prof. Dr. Atty. Gezzez Giezi G. Granado, together with its members, Asst. Prof. Jame Monren T. Mercado (Project Coordinator and Writer/Researcher), Asst. Prof. Maria Concepcion A. Ang (Writer/Researcher), Dr. Fhamela F. Sarmiento (Writer/Researcher), Mr. Wyett White T. Lee (Writer/Researcher), Mr. Alec P. Bagcus (Writer/Researcher), Ms. Andrea Nicole D. Hernandez (Research Assistant), and Mr. Allan B. Bundang (Graphic Artist).

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As co-host, CTHM handled the Culinary Challenge Competition Briefing, held on March 3, 2024, at the Buenaventura Garcia Paredes, O.P. (BGPOP) Building’s Multi-function Room (MFR), while the Food Styling & Photography Competition was also held at the BGPOP Lobby and Mezzanine on March 23, 2024. Both events were internally organized by the College of Tourism and Hospitality Management (CTHM) 3HCE1’s Solasta Productions, led by Mr. Wyett White Lee as the course facilitator and Mr. Rod Fredric S. Villamarin as the Overall Chairperson, as part of their partial fulfillment of the requirements for THM52027: Introduction to Meetings, Incentives, Conferences and Events Management.

The highly anticipated event commenced with a remarkable turnout, welcoming 3,074 guests on its opening, where ������Ƶ of Santo Tomas Chorus of Arts and Letters set the tone for the event with a moving invocation followed by a stirring rendition of the national anthem.

The expo’s opening statements were delivered by a roster of prominent figures who have played pivotal roles in the agriculture and food industry. Among them were Mr. Roberto Angelo O. Amores II, Director of PhilFoodEx; Hon. Cynthia A. Villar, the Chairperson of the Senate Committee on Agriculture and Food; Hon. Francisco Tiu P. Laurel Jr., Secretary of the Department of Agriculture; Mr. William Tiu Lim, also a Director of PhilFoodEx; and Mr. Sergio Ortiz Luiz, President of the Philippine Exporters Confederation, Inc. Their insights set a forward-thinking agenda for the expo, emphasizing the importance of innovation, sustainability, and collaboration in the food sector.

The three days featured culinary competitions such as the Philippine Regional Table Setting Competition, Kitchen Masters, PINASarap Breakfast, Modern Filipino Dessert, Healthy Pasta, Mystery Ingredient, and the UST Dream Team competition, featuring 2nd to 3rd year Culinary Entrepreneurship and Hospitality Leadership students from the College of Tourism and Hospitality Management. The PFE Knowledge Challenge also debuted during this year’s expo, challenging students’ knowledge on various topics.

Additionally, Dr. Reinald A. Andaya, CHE, a UST CTHM Academic Staff and the Laboratory Coordinator, held a seminar on the third day called “Namit Gid!: Iloilo City’s Journey for the UNESCO Creative City on Gastronomy.”

The culinary competitions were hosted by Mr. Louis San Sebastian and Ms. Clarisse Ricablanca, 3rd-year Culinary Entrepreneurship students from UST CTHM. On the other hand, the PFE Knowledge Challenge was hosted by Mr. Louis Anjello Cheng and Ms. Anna Mae Paño, also from the same college.

The final day’s highlight was the awarding ceremony, a moment of recognition and appreciation for all participants who represented their schools with pride and passion.

The 16th Philippine Food Expo was organized by the Philippine Food Processors and Exporters Inc. (PHILFOODEX) and Cut Unlimited Inc. It is supported by 3HCE1’s Solasta Productions of the UST CTHM as partnered organizers and student marshalls.

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