THE 2017 Sabor Bisaya is a platform for Negros Occidental to effectively find the “perfect combination” vital in its bid to become the culinary center of the country.
This was stressed by Sylvia Golez, president of Hotel and Restaurant Association of Negros Occidental (Hrano), during the three-day event’s opening rites held at SMX Center Bacolod on Wednesday, July 19.
Golez said the province has always been known for its exciting dishes, which have captured the attention of tourists as well as food experts, enthusiasts, writers and bloggers.
Thus, there is a need to continue striving and to encourage the youth, who are future culinary workforce, to hone their skills, she added.
“This perfect combination means the food industry, academe, government, and farmers can work together for the best of what Negros Occidental can offer the world market,” Golez said, adding that Hrano is optimistic the annual event provides the right venue to find it.
Themed “Getting the Perfect Combination,” the Sabor Bisaya, now on its fifth year, is one of Hrano’s measures to address pressing challenges of the local culinary industry.
It is a food exposition and culinary competition which gathers schools and food establishments in Negros Island Region and Panay Island, as well as food suppliers in the country showcasing their machineries, ingredients, and related services through exhibition booths.
Governor Alfredo Marañon Jr., who attended the opening ceremony, said people come to Negros Occidental because of its rich cuisines, which are freshly served from farm to the table.
Marañon said the Negrense food industry will continue to grow and prosper because it has an abundance of talented people and very good source of raw materials.
“Our food industry remains strong, we are still the organic capital of the Philippines,” the governor said, as he urged Negrenses to work together in making the province more progressive.
Hrano along with various partner-stakeholders is initiating daily culinary demonstrations, competitions and seminars geared toward improving the skills of the students and equipping them the knowledge on the current industry trends.
Aside from these activities, there is also an ongoing trade exhibition aimed at helping local businesses further develop by serving as network linking local food establishments and other clients to suppliers.
Hrano director Roberto Magalona earlier said that Sabor Bisaya is an opportunity for local industry 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.”