Students and culinary enthusiasts gathered at the La Flamme Bleue Center for Culinary Arts in Iloilo City as the opening of Filipino Food Month 2026 unfolded through an engaging and culturally-rich ๐พ๐๐๐ ๐๐ญ๐๐๐๐ฃ๐๐ ๐๐ง๐ค๐๐ง๐๐ข. The event brought together Faculty Members and aspiring professionals from JBLFMU-Moloโs Cruise Ship Management program; JBLFMU-Molo Tech-Voc Center trainers and trainees; and students from La Flamme Bleue, creating a space for learning through food and tradition.
The highlight of the program was a series of live cooking demonstrations led by guest chefs representing distinct culinary backgrounds. Chef Darwin Rey Infante presented a taste of Ilonggo heritage with the preparation of chicken binakol, a traditional dish known for its comforting flavors and unique method of cooking. His demonstration offered insight into the regionโs culinary identity and the value of preserving local recipes.
Adding an international perspective, Chef Sao Sopheak from Cambodia introduced participants to authentic Cambodian cuisine. Through his demonstration, he showcased techniques and ingredients that reflected his countryโs rich food culture, allowing the audience to experience a different approach to flavor and preparation.
The exchange created an interactive environment where students observed, learned, and gained a deeper appreciation of both local and global culinary practices. The event served as an introduction to Filipino Food Month, emphasizing the role of food in connecting cultures and inspiring future professionals in the culinary and hospitality industries.