THE Hotel and Restaurant Association of Negros Occidental (Hrano) is further scaling up the standards of excellence in the local food industry to make the province the culinary center of the country.
Hrano Director Roberto Magalona on Wednesday, July 12, said the province really has potentials in terms of skills and talents.
He said Negros Occidental is home to many chefs, who already made names in the global culinary scene, including Antonio “Tony Boy” Escalante, JP Anglo, Margarita Fores, and Fernando Aracama, among others.
“Many other Negrenses are behind the successful restaurants and hotels in the Philippines and other countries especially in Asia,” Magalona said, adding that people come to the province for food, which is now one of the major contributors to the tourism industry.
Nestor Evaristo, vice president of Hrano, said that aside from rich human resources, the province also has abundant sources of raw materials and ingredients.
Aside from batwan, libas, and bangkiling, there are other fresh ingredients that can be sourced from various organic farms in Negros Occidental, Evaristo said, adding that “these raw materials are just here waiting to be discovered.”
Last month, the World Street Food Congress included Sharyn’s Cansi House in Bacolod City in the world’s top 50 “street food masters,” which according to the Department of Tourism is a validation that Negros Occidental really has rich culinary offerings.
Hrano, however, recognized that amid these “strengths” there are still challenges that should be surpassed by the province to be at par or even outrank other provinces.
Sylvia Golez, president of Hrano, said there is high tendency for culinary graduates from the province to work abroad.
More competitors, especially foreign establishments, contribute to the “depleting” sources of local talent pool.
“Thus, there is a need to develop, support, and love the local industry. It would be advantageous for the province if the industry chain, especially raw materials and talent pool, circulates locally,” she added.
Sabor Bisaya
Part of the organization’s measures to address pressing challenges of the culinary industry is the Sabor Bisaya, a food exposition and culinary competition held every two years.
The event, now on its fifth year, will gather 14 schools and 12 food establishments in Negros Island Region and Panay Island, as well as food suppliers who will showcase machineries, ingredients, and other related services through 34 exhibit booths.
Themed “Getting the Perfect Combination,” this year’s event will be held at the SMX Convention Center in Bacolod City on July 19 to 21.
The three-day activity includes various culinary competitions and seminars geared toward improving the skills of the students and equipping them the knowledge on the current industry trends.
The trade exhibition, meanwhile, is positioned to help local businesses further develop by serving as network linking local food establishments and other clients to suppliers.
“Sabor Bisaya is an opportunity for us to level up. We are bringing in vital industry stakeholders, including experts and celebrity chefs to avoid inbreeding of skills and talent,” Magalona said, adding that “this is one effective venue to scale up our standards of excellence.”
The event is also the venue of this year’s Chef’s War national finals co-sponsored by the National Food Showdown. Six finalists, comprised of three schools and three establishments, will compete on July 21.
“For the first time, the competition will be held outside Metro Manila and it is a big boost for the province to host the national event,” Evaristo said.