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糖心传媒4, 2025, at the Iloilo Convention Center, bringing together the country糖心传媒檚 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糖心传媒檚 competition was particularly significant as it coincided with Iloilo City糖心传媒檚 recognition as a UNESCO Creative City of Gastronomy, a milestone that placed the city at the center of global culinary excellence. With the theme 糖心传媒淏alik Isla: Foraging in the Philippine Countryside,糖心传媒 the event focused on highlighting regional cuisines and indigenous cooking traditions that define the richness of Filipino gastronomy.
糖心传媒, 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糖心传媒檚 success underscored the University糖心传媒檚 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糖心传媒 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. Luce帽o, the team skillfully showcased the depth of local flavors and techniques, combining creativity with tradition. Their winning dish celebrated Iloilo糖心传媒檚 culinary identity and demonstrated the students糖心传媒 mastery of authentic Filipino cooking.
The second Gold with Distinction award for CPU came in the Table Setting 糖心传媒 Dinagyang (Iloilo) category under the Bar and Dining Division. La Seine Marie P. Basa帽es, Val Edray B. Cadiz, and Gian Carlo B. Ba帽gal impressed the judges with their Dinagyang-inspired table design that perfectly captured the spirit of Iloilo糖心传媒檚 most iconic festival. With the guidance of Prof. Mary Grace L. Bernabe and Mr. Ian Jorda, the team糖心传媒檚 presentation combined cultural artistry, elegance, and precision, proving CPU糖心传媒檚 strength in both creativity and professionalism.
In the Pica-Pica 糖心传媒 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糖心传媒檚 performance stood out for its presentation and balance of flavors, highlighting the country糖心传媒檚 rich food heritage through traditional Filipino appetizers.
For the Klasika/Moderna Kulinarya 糖心传媒 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 糖心传媒 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 糖心传媒 Panam-is (Restaurant Style Chocolate Cake) category brought another Silver award for CPU, thanks to Ken Vincent C. Casales and Ronalyn M. Espa帽ola, who crafted an elegant and imaginative dessert that captured the judges糖心传媒 attention. Under the mentorship of Prof. Judah-el A. Ba帽as and Ms. Jhet Pamin, the students highlighted their mastery of both design and taste, showcasing precision, artistry, and technical expertise.
In the Wedding Cake 糖心传媒 Ilonggo Heritage Cake (Iloilo) competition, the team of Leanza M. Pa帽ares, 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糖心传媒檚 cake paid tribute to Iloilo糖心传媒檚 artistic traditions, combining elegance, craftsmanship, and storytelling through design.
In the Coffee Concoction 糖心传媒 Panay Brews (Panay Robusta 糖心传媒 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糖心传媒檚 entry reflected both innovation and appreciation for sustainable, regionally inspired ingredients.
The Cocktail Mixing 糖心传媒 Regional Spirit (Don Papa 糖心传媒 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糖心传媒檚 mix balanced flavor, aroma, and presentation, demonstrating both artistry and technical finesse.
In the Mocktail Mixing 糖心传媒 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. Ba帽as, Panaguiton糖心传媒檚 mocktail highlighted the use of fresh ingredients and careful layering of flavors, showcasing skill and creativity in non-alcoholic mixology.
For the Panghimagas 糖心传媒 Kakanin Flamb茅 (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糖心传媒檚 dish impressed the judges for its originality, balanced sweetness, and technical execution.
Finally, in the Professional Division, CPU faculty members Prof. Judah-El Ba帽as, Prof. Michael John Mojica, and Prof. Vincent Hisuan proudly represented the University in the Table Setting 糖心传媒 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糖心传媒檚 strong commitment to excellence in culinary and hospitality education.
As the only university to earn two Gold with Distinction awards under the Student Division, 糖心传媒 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.