The Department of Tourism, Region 2 concluded a Community-Based Tourism Kulinarya Workshop in support to the Philippine Experience – Isabela Setting under the Culture, Heritage and Arts Tourism (CHAT) Circuit being developed by the DOT Region 2 last December 8-9, 2022 in Gamu, Isabela.
The two-day training was participated by thirty-two (32) Culinary Stakeholders from the cities of Ilagan and Cauayan, municipalities of Tumauini, Angadanan, Santa Maria and Gamu, Isabela. The conduct of this activity provided the participants with relevant knowledge that will create awareness and call to action from Isabeleños to include heirloom and authentic recipes as a requirement in serving meals for tourists. This program also strives to preserve and innovate traditional cuisine that reflects the culture and heritage of Isabela province.
The City of Ilagan Culinary group was awarded as the best group for showcasing corn-based products such as cornbonara, mushroom dinakdakan, crispy pata, salad vegie with cornganisa, mushroom-tofu sisig, corn-vegie burger, pansi de mangi, mangilaoya, corn malunggay, panacota de mangi, corn kalabasa maja and blueternate juice. The presentation of their full course menu signified the importance of patronizing farm-to-table practices emphasizing that the city is the Corn Capital of the Philippines.
The training was facilitated by Chef Jose Ramlo Villaluna, a DOT - Accredited Trainer. He is also a member of Les Toque Blanches (LTB) Philippines Chef Association and is involved in the promotion of tourism and development in the country, particularly food tourism.
Food tourism plays a significant role in preserving local heritage while building on existing tourism assets and driving innovation. By increasing visitor demand for local food, food tourism impacts the long-term sustainability of local agriculture, communities and preservation of local culture specifically for Cagayan Valley Region. The DOT Regional Office 2 believes that the conduct of the Community-Based Tourism Kulinarya Workshop will serve as an avenue to preserve and enhance authentic viands, thereby putting the region on the culinary map of the country.
Source: Department of Tourism, Region 2
December 13, 2022