De Roxas served Egg Noodles and Shrimp in Coconut-Yellow Curry with Lime Pickled Radish in the Class 4: Asian Noodles category under 30 minutes and took home the Silver Award. Meanwhile, Lati won the Bronze Medal under the 45-minute Modern Asian Main Course with his Pan-seared Red Grouper in Yellow Curry with Thai Shrimp Cake and Lime Tossed Rice Noodles. Both competitors were required to present two (2) servings of their Asian dishes (for tasting & for display) and plate it in Western style within the given time period.

Meanwhile, Chef Roque bagged the Diploma Award for Class 1’s Main Course Meat/Poultry category with his Pan-seared Chicken Roulade with Kimchi Beer Sauce and Liver Pate Beignet. He also won the Bronze Medal for his Philippine Mango and Lime Coconut Ganache with Cashew Crumble Macaron (Sweet) and Caprese Macaron with Balsamic Caviar (Savory) under the Creative Macaron category.

The SFH is Korea’s world-class culinary competition organized by the Korea Chefs Association, recognized by World Association of Chefs Societies (WACS), and presented by Informa Markets and the Korea Trade-Investment Promotion Agency.

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The book is also co-authored by Ms. Evelyn O. Katigbak, the Head of the Publishing Section of DFA FSI, and edited by Mdme. Priscila R. Confiado of the Philippine Ambassadors’ Ladies Association (PALA). The book was officially launched on June 2, 2022 (Thursday) at Bulwagang Apolinario Mabini, DFA Administrative Building. The ceremony was presided over by Hon. Loren B. Legarda, returning Senator of the Republic of the Philippines.

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Kulinarya Silangan is a food mapping documentation on the six provinces of Eastern Visayas, namely, Northern Samar, Eastern Samar, Samar, Biliran, Leyte, and Southern Leyte. Eastern Visayas food mapping serves as a major campaign in the region. It will focus on three strands of Eastern Visayan foods such as dishes (pagkaon), rice cakes (suman), and sweets (tinam-isan). The objectives are as follows:

1. To identify and document the distinct dishes (pagka-on), rice cakes (suman), and sweets (tinam-isan) of the region
2. To develop a data base of metanarratives that will facilitate research and studies on food anthropology and functional disciplines such as health, agriculture, tourism, education, product development, and others;
3. To conduct a series of the seminar, workshops, and writeshop on food documentation; and 
4. To formulate a tourism campaign program for food destinations, food routes, food landscapes, and seascapes.

This is the latest of many engagements that UST has with Region VIII. UST is also assisting in the nomination of the Samar Island Natural Park as a UNESCO World Heritage Site and is conducting a flora and fauna study for the area, among other engagements.

������Ƶ of Santo Tomas team was led by Rev. Fr. Louie R. Coronel, O.P., EHL (Secretary-General) as the official representative of the University’s Rector, the Very Rev. Fr. Richard G. Ang, O.P., Ph.D. The team is also joined by Rev. Fr. Roland D. Mactal, O.P., SThD (Regent, College of Tourism and Hospitality Management), Assoc. Prof. Atty. Dr. Gezzez Giezi G. Granado (Dean, College of Tourism and Hospitality Management), Prof. Dr. Michael Anthony C. Vasco (Dean, The Graduate School), and Assoc. Prof. Dr. Eric B. Zerrudo (Director, Graduate School – Center for Conservation of Cultural Property and Environment in the Tropics). Meanwhile, the DOT RO8 was represented by Dir. Karina Rosa Santiago-Tiopes, CESO III (Regional Director).

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Phase 2 formulated a curriculum for Cultural Education based on the Samar Province Cultural Mapping Outputs. This was done to develop the cultural competencies of students in Basic Education and Adult Education, linked the cultural competencies to the Most Essential Learning Competencies (MELC) of the Department of Education and provided guides for the development of a culture-based learning modules. The project covered the utilization of the cultural mapping data for the crafting the SPCEC for Grades 1-12 and Adult Education as bases for development of cultural education modules and other relevant instruction materials. 

Phase 3, set to begin in May 2021, will embark on module development and classroom training which will be modified due to the mobility constraints due to the covid19 pandemic.

The USTGS-CCCPET team, headed by , collaborated with the Curriculum Development Team, composed of UST (IR) faculty members, represented by , and professors from other Samar universities. The Samar Provincial Government and the Department of Education Samar strongly supported the project.

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Using an array of qualitative tools, such as interviews, observations, archival analysis, and video and photography interpretation, the findings were analyzed using repertory gridding. The study provides a “viable basis [for] conceptualizing a culinary safeguarding plan, which promotes sustainability, inclusive growth, and development.”

Mercado’s paper was published in the Journal of Culinary Science and Technology, and is an extension of the project funded by the National Commission for Culture and the Arts, which also conferred upon Mercado the 2019 NCCA Research Award – Individual Category.

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