Cover Department of Tourism Secretary Christina Garcia Frasco
Department of Tourism Secretary Christina Garcia Frasco
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At the World Chefs Asian President Forum 2023, Secretary Christina Garcia Frasco highlights culinary tourism as one of the central pillars of the National Tourism Development Plan
Gastronomy is inextricable from any culture anywhere in the world. In the Philippines, it is our beating heart and soul—a reflection of our cultural heritage, diverse communities, and rich biodiversity. Moreover, our food is a powerful symbol of our natural inclination for hospitality, to care for our guests and connect with loved ones over a shared meal.
“Food is important not only because it feeds the stomach but also because it feeds the soul,” muses Department of Tourism (DOT) Secretary Christina Garcia Frasco. “Through our support for the propagation of our culinary traditions, we are able to invoke pride of place and a sense of identity, and we're able to find common ground, a reason for which we unite. For in every celebration, big or small, in every activity, whether it be a fiesta, festival, graduation, wedding, or even a wake, from birth to tomb, food is there to give us the comfort that we need because it's anchored in a deeply embedded memory.”
Related: Why Filipino cuisine is one of the richest food cultures in the world
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At the World Chefs Asian President Forum 2023, held in Pasay City on the 31st of July, Secretary Frasco brought these sentiments to the fore, underscoring the Department’s commitments to emphasise culinary tourism as one of the Philippines’ multidimensional tourism product offerings.
“Our President Ferdinand “Bongbong” Marcos, Jr. envisions the Philippines to have a primary role in Asia, in terms of being able to reintroduce itself to the world, not only in the aspect of fun and adventure, but most importantly, to allow you to get to know the heart and soul of the Filipinos that lies in our history, our heritage, our identity, and our living cultural traditions, including, and especially, our culinary traditions," enthused the tourism chief. She continued, “Under the National Tourism Development Plan recently approved by President Marcos, one of the objectives identified by the DOT is the importance of multidimensional tourism, to ensure that when tourists come to the Philippines, they are able to enjoy the width, length and breadth of our offerings. And that is why we're here to support culinary and gastronomic tourism.”
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Founded in 1928 at the Sorbonne in Paris, the World Association of Chefs' Societies, also known as Worldchefs, is a global network of chefs’ associations. With initiatives for training, membership education, and professional development, as well as programs like the forum that enhance cross-country camaraderie, Worldchefs is dedicated to maintaining and improving the culinary standards of global cuisines.
Co-hosted by DOT’s attached agency, the Tourism Promotions Board (TPB) Philippines, the three-day forum brought together some 100 delegates from 18 countries in the F&B and hospitality industries. Among those in attendance were Worldchefs continental director for Asia Willment Leong, LTB Philippines Chefs Association president chef Carlo Miguel, LTB Philippines Chefs Association vice president James Antolin, DOT Undersecretary Ferdinand Jumapao, and other representatives from TPB.
See also: 6 Decadent Filipino ingredients you should know: Asin tibuok, taba ng talangka, and more
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Activities included presentations of the latest gastronomical trends, open conversations about sustainability practices, exciting chefs challenges, the launch of the regional e-book, and culinary education sessions. Last but not least, the forum invited guests to participate in community outreach in Baseco Port Area, Manila. The event was organised by the LTB Philippines Chefs Association, the premier chefs' association in the Philippines and a member of Worldchefs.
Worldchefs president Thomas Gugler took the opportunity to express his love for the Philippines, sharing “I love the Philippines, the hotel, the friendliness of the people, the warm welcome—the food is great.” “I love to have Filipino food,” said Gugler, highlighting chicken adobo, beef caldereta, pancit and sinigang as some of his favourites.
“I myself would like to express my gratitude for all the passion with which you have pursued culinary development all over the world,” added Secretary Frasco. “I’m most impressed by your efforts as well to propagate these culinary traditions among the youth to ensure that the traditions of your respective countries are continued and honoured.”
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