That was the end result of the recently concluded First UN Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific, held in Mactan, Cebu, and hosted by the Department of Tourism (DOT). The event preceded the 36th Joint Meeting of the UN Tourism Commission for East Asia and the Pacific and the UN Tourism Commission for South Asia.
These UN Tourism Commission Meetings are considered highly significant events in the Asia-Pacific region, attended by UN Tourism member states, UN Tourism Affiliate Members, and international and regional organizations.
Formally opening the event were Lapulapu City Mayor Junard Chan; Director of Basque Culinary Center in Spain Idola Calleja; DOT Secretary Christina Garcia Frasco; and UN Tourism Secretary General Zurab Pololikashvili. The Opening Ceremony was followed by a Talk on Driving Inclusion and Sustainability of Gastronomy Tourism by Sandra Carvao, UN Tourism Director.
A very interesting portion of the day-long event was the Ministerial Dialogue on policies on a roadmap for Gastronomy Tourism. This had Thailand’s Minister of Tourism and Sports Sermsak Pongpanit; Indonesia’s Deputy Minister of Tourism Martini Paham; Thailand’s Vice-Minister of Tourism and Sports Jakkaphon Tangsutthitham; Japan Tourism Agency Vice-Commissioner Mitsuaki Hoshino; and Macao Government Tourism Office Director Maria Helena de Senna Fernandes. It was a very engaging repartee on how gastronomy can be a key to a successful tourism industry for the Asia-Pacific countries.
Proudly waving the Philippine flag higher than expected were our very own Chef Margarita Fores who spoke on “Blending Tourism and Gastronomy for People and Planet”; and culinary book author Clang Garcia who shared some insights on “Gastronomy in Asia Pacific Destinations.”
Also bannering Filipino pride were Cebu Food and Wine Founder and Chairperson Kate Anzani and Iloilo Gastronomy’s Executive Assistant Leny Ledesma, who both shared some successful initiatives in Gastronomy Tourism in the Asia Pacific region.
But the most awaited part of the event was when the various popular chefs from the Asia Pacific region showed their culinary skills through expertly prepared dishes that showcased their talent and creativity. Apart, of course, from the culinary masterpieces of Chef Gaita (Margarita Fores), I also enjoyed getting a bite or two from the skillfully cooked gems of Chef Jessie Sincioco, Chef Reggie Aspiras, Chef Miko Calo, and my Cebuano friend Chef Tatung Sarthou. The entire hall seemed like culinary heaven for the hundreds of attendees who were seen enjoying the food-tasting session.
Our country is getting to be known as the home of the world’s best dishes. Our iconic dishes like the adobo, sinigang, sisig, and, of course, the lechon have earned praise from famous food journalists such as the late chef and TV host Anthony Bourdain. When he had a bite of the Cebu lechon, he branded it as “the best pig ever!” He also praised Pampanga’s sisig as “perfectly positioned to win the hearts and minds of the whole world!”
As early as 2017, food critic Andrew Zimmern had confidently announced that Filipino food is going to be “the next big thing” in the US. This is why more and more Filipino restaurants have opened in many big cities in the US. I’ve been to some of them and they are always full, with most of the clientele being non-Filipinos, confirming acceptance of the Filipino taste by our American friends.
All these point to the very big potential market that the Department of Tourism has now tapped, towards positioning our country as the leading gastronomy destination in Asia.
Bon appetit, world!
For feedback, I’m at bobzozobrado@gmail.com
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