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Dine Philippines 2016 – A Food Business And Tourism Caravan

Dine Philippines 2016 - A Food Business And Tourism Caravan

DINE Philippines, the biggest food business and tourism caravan with the widest reach, is hosting the second leg of their seminars for this year’s theme in Cebu City in Robinsons Galleria, from July 22 – 23, 2016. It’s part of the Cebu Goes Culinary 2016 event hosted by the Hotel, Resort & Restaurant Association of Cebu, Inc.

The event’s speakers are all experienced professionals, seasoned in their craft. These include a number of respected and award-winning chefs. Chef Robby Goco is the executive chef and owner of Cyma and Green Pastures. True-blooded Cebuano, Chef Myke “Tatung” Sarthou is a celebrity chef, a book author, and a restaurateur.

Chef Bruce Lim is the executive chef of Rustique, and the man behind Mise En Plus Food Inc. Chef Jam Melchor is the executive chef and proprietor behind Healthy Eats Manila. Junior MasterChef finalist, Chef Louise Mabulo, is also the executive chef and owner of Camarines Sur-based Culinary Lounge.

Experts in the food and hospitality industry will also give talks during the seminar, namely, famed food photographer Mark Floro, Mushroom and Agriculture advocate Marco Lobregat, and Ige Ramos, an award-winning book designer, food writer, and visual artist.

Dine Philippines is on its 6th year, and has continuously been reaching out to thousands of entrepreneurs, culinarians, academicians, tourism advocates, foodies, gourmands, and many others who wish to be a part of the food industry.

This year’s theme is “Think Big”, which hopes to inspire great food ideas by thinking big. For this theme, DINE Philippines will host events in Coastal Cavite, Midland Cavite, Davao, Pampanga, Iloilo, Baguio, Naga/Camsur, Highland Cavite, Laoag, and Cebu.

Read Also: TOP Best Filipino Restaurants in Cebu, Philippines

The Dine Philippines seminar is done in partnership with the Hotel, Resort & Restaurant Association of Cebu, Inc., and endorsed by the Department of Tourism, and the Commission of Higher Education. It is co-presented by Nestle Professional and Nescafe Alegria.

The media partners are The Manila Times, FoodFindsAsia.com, ClicktheCity.com, Interaksyon Lifestyle, and Negosentro.com. The event is powered by Courage Asia and DINEph.com.

Registration is now open. Online registration can be found at http://foodfindsasia.com/dine2016-cebu. Interested participants from Cebu may contact Ms. Syrah Mae Queblatin at syrahmae@yahoo.com, mallsouthwind@yahoo.com, (032)231-0052, (032)417-2247, (032)234-4363, and 0917-311-3009.

Director for Research and Development and Managing Partner of Cyma Restaurants and Green Pastures. Chef Robby graduated with a degree in Culinary Arts from the California Culinary Academy in 1996.

He is the man behind the sumptuous menus of various restaurants. These include Tequila Joe’s, Achiote Taqueria, Go Greek, Munchtown, Le Monet, Hotel Luna and many others. He was a recipient of the 10 Oustanding Entrepreneurs of the Year Award in 2008 and a finalist of Ernst & Young’s Entrepreneur of the Year Awards in 2012.

His main motivation in his professional career is to create, innovate and build distinct food service concepts to provide the Philippine dining market a better choice.

Bruce Lim is more known as the Filipino Celebrity Chef on Asian Food Channel’s production entitled Tablescapes together with model-actress and TV Host Angel Aquino. The tandem traveled different places in the country to explore and learn about traditional Filipino cuisine On the same Channel, he also became a judge for cooking competition.

E&O Search For AFC’s Next Celebrity Chef. He currently hosts an anchor show called The Boss, where he credits his own take on modern Filipino dishes.

Read Also: Best Essential Places to Eat in the Philippines in 2022

He obtained Le Grand Diplome from Le Cordon Bleu in London; and trained under Chef Gordon Ramsay in Aubergine, Chelsea. Other Chefs that he studied with include Julie Walsh, Matthew Hardy and Andrew Males.

Chef Lim worked for various hotels and restaurants in the United States, including Hyatt Regency (Monterey), Fish Hopper Restaurant, MGM Grand Hotel Casino (Las Vegas), among others in the Philippines, he has worked with Jollibee Highway Foods Corporation and Century Park Sheraton.

LOUISE MABULO is a Junior MasterChef finalist, landing 5th place at age of twelve. She has built her own Culinary Lounge to cater for Cooking Demos and dinners by appointment using local ingredients, fair trade and serving natural farmed ingredients.

Currently, Louise is a Travel and Food Insider of Choose Philippines, and Ambassador of Gourmet Society Philippines, the iconic Australian Kitchen appliance brand Breville, and Operation Smiles.

She has earned many awards and achievements sych as Bronze award for Creative Breakfast at the Philippine Culinary Cup and winning “Best Dessert in Asia” in the recent Disciple Escoffier Young Talent Trophy 2015.

She was invited to cook for the Australian Senator Linda Reynolds at the Asia Pacific Leadership Conference, for a charity concert event with over 700 guests. Fund raising dinners at the Wine Club, Massimo Trulli, Smith and Butcher and Gallery Vask.

Louise, the youngest recipient of a National Certificate in Cookery from the Technical Education and Skills Development Administration, represented the Philippines at The Asian Student Leadership Conference. She completed “The World of Wine from Grape to Glass,” an online wine course from Adelaide University, and graduated with a course in Social Entrepreneurship from Watson Institute at only 15, despite being underage.

Read Also: Baybayon Food Park: Dine by the Sea with Good Food | Toledo, Cebu

Chef Jam graduated with a Diploma in Culinary Arts and Entrepreneurship at the American Hospitality Academy. His passion for his craft led him to work with Manila’s prime restaurants and hotels such as Le Bistro West, Red Crab Group of Companies, Imperial Palace Hotel and Manila Peninsula.

He opened his first restaurant called VILLA CAFE serving modernized Kapampangan Heirloom recipes in Makati in 2011 and BITE CONTEMPORARY CUISE in 2012. He also worked for the Lyceum of the Philippines University Culinary institute as on of their Chef Instructors.

Chef Jam has been a regular chef for UNANG HIRIT Wednesday mornings. He is a contributor and food stylist for YUMMY MAGAZINE. He established HEALTHY EATS MANILAB the only organic and sustainable diet delivery service in the metro.

A graduate from Art Center College of Design (Pasadena, California). Mark Floro’s passion for commercial and advertising spans for more than 30 years. His specialty is lighting, which he loves to share its techniques at the Philippine Center for Creative Imaging (PCCI).

Mark’s reputation in food photography comes from his expertise in lighting. He relishes the challenge of photographing subjects that vary in size from tiny diamonds to massive 75-floor buildings.

Marco Lobregat is a Food and Tourism Advocate and a Business Development Strategist. He is a Senior Strategist as GeiserMaclang Communications, Inc. Some notable programs he drives include the Mahalin Pagkaing Atin local food movement and Spark Samar Campaign for Region 8. And He is the spirit behind Ministry of Mushrooms.

Chef Tatung is at the forefront of promoting Filipino cuisine and pushing it to achieve world class status. He is an advocate of using local ingredients and an active supporter of small farmers around the country.

Read Also: Wyndell’s Al Fresco Cafe: Scenic Dine-in Mountain Resto (Tanay, Rizal)

Chef Tatung is also considered as one of the country’s foremost experts in Filipino cuisine and culinary history. He is a member of the board of trustees of the Organic Producers Trade Association (OPTA) and a member of the Culinary Historians of the Philippines (CHOP).

He was recently invited to be a guest judge for the Amazing food Challenge aired on the Asian Food Channel and has been invited to judge in several cooking competitions around the Philippines.

Chef Tatung will soon release his first book on the evolution of Philippine cuisine and the Filipino palate. One of his creations. Pandan Pichi pichi with quezo de bola was named one of the best desserts in the country by the Philippine Daily Inquirer in 2014.

IGE RAMOS is an award winning book designer, food writer and visual artist.

A fearless traveler and cook, Ige is the founding editor-in-chief of Rustan’s Supermarket Sans Rival Magalogue and for the past 10 years, he has designed the most influential cookbooks in the country. He has been collecting recipes and documenting the culinary traditions of his beloved province.

Cavite for his forthcoming books, Republic of Taste and Alab ng Puso.

AGENDA

JULY 22 2016

11:30 A.M. – 12:30 P.M Romancing our Roots: Environmental Protection for Cultural Identity
CHEF MYKEE TATUNG SARTHOU, Book Author, Celebrity Chef, Restaurateur

1:00 P.M. – 2:30 P.M — Modernizing the Filipino Cuisine using Local Ingredients
CHEF BRUCE LIM, Celebrity Chef, Executive Chef of Rustique, Mise En Plus Food Inc.

3:00 P.M. – 4:30 P.M. — Sustainable Ingredients and Menu Innovation
CHEF ROBBY GOCO, Executive Chef and Owner of Green Pastures, Cyma

5:00 P.M – 6:30 P.M — Filipino Cuisine: From National Dish to Regional Dishes
CHEF JAM MELCHOR, Executive Chef and Owner of Healthy Eats Manila

JULY 23 2016

10:00 A.M. – 11:30 A.M — Alternative Ingredients for Modern Filipino Menu
CHEF LOUISE MABULO, Executive Chef and Owner of Culinary Lounge (San Fernando, Camarines Sur)

12:00 NN – 1:30 P.M — The Modern AgriBusiness and its Sustainability
CHEF MARCO LOBREGAT, Mushroom and Agriculture Advocate, Brand Strategist

2:00 P.M. – 3:30 P.M. — Food Photography for Blogging and Online Writing
MARK FLORO, Food Photographer

4:00 P.M. – 5:30 P.M. — Book Design for food: From Plate to Print
IGE RAMOS, Award-Winning Book Designer, Food Writer and Visual Artist

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Written by Proudly Filipino

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