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By Prof. Marjoe Karl T. Anacan, DM

Congratulations to the Dr. Lucio C. Tan College of Hospitality Management for bagging twelve awards at the 16th National Food Showdown held at the Iloilo Convention Center.

The 16th National Food Showdown was held on October 3–4, 2025, at the Iloilo Convention Center, bringing together the country’s finest culinary talents for a grand celebration of food, culture, and creativity. The highly anticipated competition featured professional chefs, educators, and students from across the Philippines, each showcasing their skills and innovation in various culinary and hospitality events. This year’s competition was particularly significant as it coincided with Iloilo City’s recognition as a UNESCO Creative City of Gastronomy, a milestone that placed the city at the center of global culinary excellence. With the theme “Balik Isla: Foraging in the Philippine Countryside,” the event focused on highlighting regional cuisines and indigenous cooking traditions that define the richness of Filipino gastronomy.

����ר��, through the Dr. Lucio C. Tan College of Hospitality Management, proudly represented the institution in the national competition and brought home a total of twelve awards across both the Student and Professional Divisions. The College’s success underscored the University’s strong commitment to excellence in culinary arts, pastry, and hospitality management.

Remarkably, CPU stood out as the only university to receive two Gold with Distinction awards under the Student Division; a rare and prestigious feat that reflects the students’ exceptional talent and the dedication of their mentors.

In the Best Traditional/Modern Recipe category, students Mary Margaret S. Herezo and Kayla Ronnette S. Robillos won Gold with Distinction for their outstanding presentation of the Ilonggo delicacy Tinuom. Under the guidance of Dr. Armando M. Hisuan Jr. and Dr. Myrna T. Luceño, the team skillfully showcased the depth of local flavors and techniques, combining creativity with tradition. Their winning dish celebrated Iloilo’s culinary identity and demonstrated the students’ mastery of authentic Filipino cooking.

The second Gold with Distinction award for CPU came in the Table Setting – Dinagyang (Iloilo) category under the Bar and Dining Division. La Seine Marie P. Basañes, Val Edray B. Cadiz, and Gian Carlo B. Bañgal impressed the judges with their Dinagyang-inspired table design that perfectly captured the spirit of Iloilo’s most iconic festival. With the guidance of Prof. Mary Grace L. Bernabe and Mr. Ian Jorda, the team’s presentation combined cultural artistry, elegance, and precision, proving CPU’s strength in both creativity and professionalism.

In the Pica-Pica – Regional Pica-Pica (Kinilaw, Pork BBQ, Lumpia) category, Reymark Dumaguin achieved Gold for his impressive creations that captured both innovation and authenticity. With careful mentoring from Dr. Armando M. Hisuan Jr. and Mr. Ian Jorda, Dumaguin’s performance stood out for its presentation and balance of flavors, highlighting the country’s rich food heritage through traditional Filipino appetizers.

For the Klasika/Moderna Kulinarya – Lumpiang Ubod, Adobado, Muasi (Iloilo) competition, the team of Andre R. Reyes, Matt Joel G. Osunero, and Gregg D. Abecia earned a Bronze award for their flavorful renditions of classic Filipino dishes. Guided by Prof. Maria Patricia S. Bayot, Dr. Armando M. Hisuan Jr., and Mr. Ian Jorda, the team showcased the marriage of traditional techniques with modern presentation, proving their ability to transform familiar Filipino favorites into elegant culinary creations.

In the Kakanin – Baye-baye category, students Marc Sandrie C. Dagon and Oliver A. Daymon received a Silver award for their refined take on the beloved Filipino rice delicacy. Coached by Ms. Jhet Pamin, the duo skillfully elevated the humble kakanin to a gourmet standard while preserving its traditional flavors and cultural significance.

The Creative Cake Decoration – Panam-is (Restaurant Style Chocolate Cake) category brought another Silver award for CPU, thanks to Ken Vincent C. Casales and Ronalyn M. Española, who crafted an elegant and imaginative dessert that captured the judges’ attention. Under the mentorship of Prof. Judah-el A. Bañas and Ms. Jhet Pamin, the students highlighted their mastery of both design and taste, showcasing precision, artistry, and technical expertise.

In the Wedding Cake – Ilonggo Heritage Cake (Iloilo) competition, the team of Leanza M. Pañares, Renz C. Solano, and Selah Grace S. Taran earned a Bronze award for their intricate and culturally inspired creation. Guided by Prof. Mary Ann C. Garrido and Ms. Jhet Pamin, the team’s cake paid tribute to Iloilo’s artistic traditions, combining elegance, craftsmanship, and storytelling through design.

In the Coffee Concoction – Panay Brews (Panay Robusta – Iloilo) event, David Paul M. Pilien won a Silver award for his beverage that celebrated the robust flavor of locally sourced Panay Robusta coffee. With the mentorship of Dr. Shiman G. Giner, Pilien’s entry reflected both innovation and appreciation for sustainable, regionally inspired ingredients.

The Cocktail Mixing – Regional Spirit (Don Papa – Iloilo) category saw Edjan Castigador Catolin earn a Bronze award for his creative cocktail featuring Don Papa rum, a proud product of the Visayas. Under the guidance of Prof. Mary Grace L. Bernabe and Prof. Maria Patricia S. Bayot, Catolin’s mix balanced flavor, aroma, and presentation, demonstrating both artistry and technical finesse.

In the Mocktail Mixing – Fresh Fruit Juice (Pineapple Juice) category, Lance Joseph L. Panaguiton received a Bronze award for his refreshing, fruit-based drink. Coached by Prof. Mary Grace L. Bernabe and Prof. Judah-el A. Bañas, Panaguiton’s mocktail highlighted the use of fresh ingredients and careful layering of flavors, showcasing skill and creativity in non-alcoholic mixology.

For the Panghimagas – Kakanin Flambé (Cassava Bibingka) event, Rafaelle Joshua Laurente earned a Bronze award for his innovative dessert that blended traditional Filipino flavors with modern flambe technique. Guided by Prof. Michael John S. Mojica, Laurente’s dish impressed the judges for its originality, balanced sweetness, and technical execution.

Finally, in the Professional Division, CPU faculty members Prof. Judah-El Bañas, Prof. Michael John Mojica, and Prof. Vincent Hisuan proudly represented the University in the Table Setting – Dinagyang (Iloilo) competition, where they achieved a Silver award. Their sophisticated and culturally rich presentation reflected not only their expertise but also their commitment to modeling excellence for future hospitality professionals.

The twelve awards earned by the Dr. Lucio C. Tan College of Hospitality Management at the 16th National Food Showdown reflect the College’s strong commitment to excellence in culinary and hospitality education.

As the only university to earn two Gold with Distinction awards under the Student Division, ����ר�� continues to raise the bar for innovation, artistry, and academic excellence in the culinary field. Through teamwork, passion, and dedication, both students and faculty showcased not only their skills but also their pride in Filipino cuisine and Ilonggo culture.

The University celebrates this success as a milestone that strengthens its mission to produce globally competitive and service-driven professionals who embody the values of faith, character, and excellence.

Indeed, CHM is a #DreamTeam.