{"id":237578,"date":"2019-11-16T21:21:31","date_gmt":"2019-11-17T02:21:31","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=237578"},"modified":"2019-11-16T21:21:31","modified_gmt":"2019-11-17T02:21:31","slug":"fil-am-chefs-now-in-ph-to-boost-countrys-culinary-tourism","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/11\/16\/fil-am-chefs-now-in-ph-to-boost-countrys-culinary-tourism\/","title":{"rendered":"Fil-Am chefs now in PH to boost country’s culinary tourism"},"content":{"rendered":"
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The two-week tour project started on November 10, with Filipino-American chefs Tom Cunanan and Grant \u201cLanai\u201d Tabura, visiting provinces across the country to explore each places’ rich culinary scene. (Photo courtesy of DOT via PNA)<\/figcaption><\/figure>\n

MANILA<\/strong>— Three Filipino-American chefs are in the Philippines to join the government in promoting the country’s culinary tourism through the Department of Tourism’s “Chef\u2019s Food Trip Project”.<\/p>\n

The two-week tour project started on November 10, with Filipino-American chefs Tom Cunanan and Grant \u201cLanai\u201d Tabura, visiting provinces across the country to explore each places’ rich culinary scene.<\/p>\n

Since November 10, Cunanan of Bad Saint in Washington D.C. and Tabura, Winner of the Great Food Truck Race, have been touring various culinary destinations, with Quezon City as a starting point moving up north to Pampanga.<\/p>\n

Now joined by Chef Charles Olalia of Ma\u2019am Sir restaurant in Los Angeles for the rest of the tour legs, the chefs will be going around the two nearby cities of Iloilo and Bacolod from November 14 to 16, featuring a tour around Jaro Huebesan market in Iloilo and a food crawl to sample Ilonggo specialties like the Decos La Paz Batchoy, Tatoy’s\u00a0darag<\/em>\u00a0native chicken, and pasalubong favorites including the original\u00a0barquillos<\/em>\u00a0of De Ocampo\u2019s, and the famed Roberto’s siopao.<\/p>\n

The group is also set to visit the Farm to Table restaurant for a special Ilonggo\u00a0merienda cena<\/em>, and the Cami\u00f1a Balay\u00a0nga Bato<\/em>\u00a0to try a cup of hot\u00a0tablea<\/em>\u00a0or two, in the whole-day tour curated by Iloilo’s pride, Rafael Jardeleza Jr. or Chef “Tibong”, as he is more popularly known.<\/p>\n

According to DOT, the chefs will be joining the interactive symposium called DOT x WOFEX University Fun Food Talks, a series of events in each tour leg where the invited Fil-Am chefs will interact with local food enthusiasts, as well as culinary and tourism students through talks and cooking demonstrations.<\/p>\n

At the tour’s Pampanga leg last Thursday, Tourism chief Bernadette Romulo-Puyat said the DOT decided to invite opinion leaders, referring to the Fil-Am chefs, to visit the Philippines, to learn more about Filipino dishes and culinary destinations, so that they could expand their Filipino food offerings, and serve as ambassadors for Philippine food tourism.<\/p>\n

\u201cI want people to come here and taste the food not only in Metro Manila, because we have provinces where there are so many recipes they can taste. For example, we have\u00a0lechon<\/em>\u00a0(roasted pig) in every province but it\u2019s done differently with different ingredients, and then we have different kinds of\u00a0pancit<\/em>\u00a0(noodles),\u00a0laing<\/em>\u00a0and chicken\u00a0inasal<\/em>,\u201d she said.<\/p>\n

\u201cEverybody keeps saying that Filipino food is the next big thing; but I think, it is now \u2018The Thing\u2019, with Filipino-descent culinary geniuses making names of their own abroad,\u201d she noted.<\/p>\n

Cunanan recently noted that he learned a lot during the technical visit saying, \u201cAs someone who doesn\u2019t cook that much, save for some collaborations I have, being with these prominent culinary figures from the Philippines is pretty amazing and I am learning a lot.<\/p>\n

Next on the chefs’ itinerary is Davao City this coming November 18 to 19.<\/p>\n","protected":false},"excerpt":{"rendered":"

MANILA— Three Filipino-American chefs are in the Philippines to join the government in promoting the country’s culinary tourism through the …<\/p>\n","protected":false},"author":44,"featured_media":237579,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[79],"tags":[],"class_list":["post-237578","post","type-post","status-publish","format-standard","has-post-thumbnail","category-travel","mauthors-joyce-ann-l-rocamora","mauthors-philippine-news-agency"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/237578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=237578"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/237578\/revisions"}],"predecessor-version":[{"id":237580,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/237578\/revisions\/237580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/237579"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=237578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=237578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=237578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}