DO WE THINK BEFORE WE EAT?
Philippine Culinary Heritage Movement (PCHM) pushes the Filipino palate with the first Filipino Food Conference and Taste Workshop for 2017, The State of the Filipino Plate.
The Philippine Culinary Heritage Movement (PCHM) presents a one-day food conference and taste workshop at Treston International College and 7107 Culture + Cuisine on February 9, 2017 to celebrate the uniqueness and diversity of Filipino cuisine.
THE FOOD CONFERENCE
The State of the Filipino Plate: Why We Eat What We Eat Conference at Treston International College brings together Filipino farmers, culinary historians, chefs and gastronomic experts from the local food industry to discuss how we can influence local food cultivation and establish preservation initiatives that can transform the eating landscape.
Speakers for the food conference include Adolf Aran Jr. of Courage Asia, Chef Giney Villar of Café Feliza, Kiko Torno of 7 Hectares, Charlene Tan of Good Food Community, Ige Ramos of Culinary Historians of the Philippines (CHOP), Bea Misa of Ritual, Ros Juan of Commune, Tracey Santiago of International Council on Monuments and Sites (ICOMOS) and Pacita Juan of ECHOstore Sustainable Lifestyle.
The conference highlights the vision of PCHM to educate and preserve Filipino culinary heritage and traditions. “Our work at PCHM has been always about preserving Filipino cuisine. We believe that educating people, especially through taste, is the best way to preserve our culinary heritage. This type of activity can jumpstart the initiative for more in-depth studies of our local gastronomy,” PCHM President Chef Jam Melchor says.
TASTE WORKSHOP
The conference is followed by a Taste Workshop, a collaboration dinner with chef and food advocates featuring selected local produce in a gathering at 7107 Culture + Cuisine for the benefit of the children of Pangarap Foundation.
The dinner will feature dishes, desserts and drinks prepared by Pia and Patrick Roa of Patricio’s, Chino San Jose of Chippen’s Davao, Chef Sharwin Tee of Curiosity Got The Chef, Chef Chris de Jesus of Provenciano, Chef Nino Laus of Ninyo’s Fusion Cuisine, Chef Mikel Zaguirre of Locavore, Chef Arnold Bernardo of Lick the Spoon, Chef Cocoy Ventura of Villa Escudero, Chef Ian Carandang of Sebastian’s Ice Cream and Liquid Chef Kalel Demetrio of Liquido Maestro.
Chefs who have been actively promoting local cuisine will have the opportunity to present a Filipino dish, working with farmers and select produce. “Each chef will highlight a specific produce from the farmers and some of the chefs will be using regional heirloom recipes,” Chef Jam promises.
Featured farmers and producers for the evening include Pamora Farms, 7 Hectares, Earthbeat Farms, Good Food Community and Kitayama Meat Shop.
The event will be held in partnership with Treston International College, an academic institution proud of its local roots and strong international pedagogy. “Treston recognizes that true global professionals have a strong identity— an understanding of who they are, what molded them and how they can contribute to the global community,” Treston Executive Vice President Sheryl Genuino See explains.
“As food is an integral part of our identity, it is in partnerships with organizations like PCHM that Treston celebrates cultural heritage and its preservation. Treston advocates the education and appreciation of our cultural heritage, that then allows us to connect and share with others globally,” she finishes.
A TASTE FOR MORE
“This is the first ever Filipino Food Conference and Taste Workshop. We have lined up powerhouse speakers, knowledgeable in their specific field and topics as well as chefs who have passionately crafted a menu which showcases the local and sustainable produce from the farmers,” Chef Jam proudly exclaims.
The State of the Filipino Plate Conference and Taste Workshop is presented by PCHM, in partnership with Treston International College and 7107 Food + Culture. Event partners are Courage Asia, Pilmico Foods Corporation and Mahalin Pagkaing Atin, Carl Schmidt Sohn Cookware, Destileria Limtuaco, Barik Lambanog and Liquido Maestro and media partner is wheninmanila.ph
Chef Jam shares this hopeful vision. “May the Conference and Taste Workshop brings awareness to Filipinos about our own food and its importance to our culture.” PCHM encourages everyone to think and eat at The State of the Filipino Plate Conference and Taste Workshop.
The State of the Filipino Plate Conference is from 8 AM to 4 PM at Treston International College, priced at P 600 for Treston students and PCHM members and P 800 for professionals. The Food and Taste Workshop starts 5 PM at 7107 Culture + Cuisine, priced at P 2,000. Package rate inclusive of the conference and taste workshop for students and PCHM members is P 2,200 and P 2,500 for professionals.
For more information, visit the Facebook events page The State of the Filipino Plate: Why We Eat What We Eat. Register at https://goo.gl/forms/i16aKjy4KhixtXoZ2.
ABOUT PCHM
The Philippine Culinary Heritage Movement is a non-profit organization established in 2015 that engages the community, to uphold Filipino food as part of the cultural identity, dignity and pride. It aspires to influence, educate and celebrate Filipinos all over the world, one dish at a time.
ABOUT TRESTON
Treston International College is one of the first schools in the Philippines to specialize in the unique combination of Culinary, Hospitality, Information Technology and Business, in response to the growing demand for professionals with competencies that meet international standards. Treston’s unique approach to education is defined by its ability to deliver Quality, Affordable and Professional International Education to passionate and determined individuals from different nationalities.
ABOUT 7107 CULTURE + CUISINE
7107 Culture + Cuisine is a culinary and hospitality destination that promotes the beauty, richness and uniqueness of Filipino heritage and culture. It prides itself in being the country’s first restaurant museum concept that heralds Filipino cuisine, culture and creativity through the food, service, design and retail store.
