Liceo de Cagayan University’s "Panagdait 2025" food and culture festival became a platform for young Filipinos to reimagine local cuisine for the global stage. Department of Tourism-Region 10 (DOT-10) Director Marie Elaine Unchuan, in her keynote speech, emphasized how food serves as a powerful cultural ambassador, capable of sharing the country’s heritage with the world.
“Our dishes tell the story of our people—whether through street food or fine dining,” Unchuan remarked as she explored student exhibits featuring global cuisines with Filipino influences. She also highlighted Northern Mindanao’s distinct flavors, such as sinuglaw (grilled pork and fish ceviche) and pastel (meat-filled buns), as potential global food attractions.
A Fusion of Local and Global Flavors
At the heart of "Panagdait 2025"—which means "sharing" in Cebuano—were 28 student teams who skillfully blended local ingredients into international dishes. Their creations showcased how Filipino cuisine can seamlessly integrate with global culinary trends while maintaining its authenticity.
Participants reinterpreted traditional flavors, proving that local ingredients can stand out in the global food scene. By exploring fusion concepts and refining preparation techniques, these aspiring chefs demonstrated the versatility and richness of Philippine gastronomy.
Food Tourism as an Economic Driver
Tourism officials underscored the importance of food and beverage innovation, noting that the sector contributes 12 percent of Northern Mindanao’s tourism revenue. With the rising demand for authentic culinary experiences, the creativity of young chefs and food entrepreneurs plays a crucial role in shaping the region’s gastro-tourism industry.
By championing events like "Panagdait 2025," DOT-10 hopes to encourage more young talents to elevate Filipino cuisine to international recognition. The future of Philippine gastronomy lies in their hands—preserving traditions while innovating for a global audience.
