FILIPINO flavors are headed to the American Culinary Federation Convention, and it’s a chef from Davao who’s bringing them there.
Chef Bambi Lim, a seasoned culinary artist and president of the LTB Philippines Chefs Association -Davao chapter, is set to represent the Philippines as the lone Filipino and only woman presenter at the prestigious event in Las Vegas this July.
Her presentation, The Evolution of Filipino Cuisine, will reimagine well-loved Filipino dishes with a modern, global twist. She will feature an inventive adobo croquette—breaded and stuffed with savory adobo that bursts with flavor upon slicing—paired with a demi-style adobo sauce and mango salsa. For dessert, she’s crafting a creative take on turon, wrapped elegantly with Western flair, and served alongside ube ice cream and pistachio nuts.
“This isn’t just about me,” she shared. “This is for Davao. For the Philippines. For our food, our culture, and the stories we bring to every plate.”
People often ask her: “What’s in adobo?” Chef Bambi responds with pride and insight: “It’s simple, yet it always steals the spotlight at Filipino-American parties—especially the liempo. Now, I’ll show them how that flavor can evolve while staying true to its roots.”
Chef Bambi’s story goes beyond her love for cooking. It’s about perseverance, quiet strength, and showing up every day in a field where women are often outnumbered. As president of the LTB Philippines Chefs Association – Davao Chapter, and its incoming national head for 2025–2026, she leads by example—proving that passion, skill, and heart matter more than titles or tradition.
Her love for cooking began early. While other children played in the streets, nine-year-old Bambi was glued to cooking shows, mesmerized by stir-frying techniques. Encouraged by her mother, her fascination grew from childhood curiosity to a professional calling.
Her connection to the ACF was not born overnight, but forged through years of dedication. As a regular delegate to ACF conventions in the U.S.—thanks in part to her husband, a retired U.S. Navy man—Chef Bambi became a familiar face. One day, the invitation came.
“I didn’t apply. They tapped me,” she revealed. “It’s hard to break into this space—it’s a man’s world. But women like me are slowly making our mark.”
When asked why she deserved to represent the Philippines, she responded simply yet powerfully: “Many Americans are married to Filipinas—and they love our food. It’s time someone explained it properly. How we cook, where it comes from, and why it matters.”
Though she hasn’t made a formal announcement yet, Chef Bambi hopes to inform Davao City Mayor Baste Duterte and bring pride to her hometown.
She hopes the people of Davao hear about this—not just to be proud of her, but to feel proud that someone from their city is now representing the Philippines on one of the world’s most prestigious culinary stages.
The journey makes the moment even more meaningful. After graduating from the University of Women in Davao, she started small—turning family gatherings into food ventures. Eventually, she trained in the United States and officially launched her culinary career in 2009. Since then, she has built her name through hard work, continuous learning, and service—not through fame or social media clout.
“I always tell my students, ‘Validate yourself. Don’t just pose for pictures—train, study, earn it,’” she emphasized. “Culinary is like fashion. If you don’t evolve, you fall behind. You must keep learning, keep pushing.”
At the ACF Convention, she’ll have just two hours to present her main dish and dessert—a pressure-packed window that demands precision and passion. “Everything has to be perfect—my English, my timing, my plating. I’m not just representing myself. I’m carrying our flag.”
Despite all her accomplishments, Chef Bambi stays grounded. When asked what dish best represents her life, she answered without hesitation: Sinigang.
“It’s the first dish I learned from my mom. It’s got that kick, that sourness—laging may asim, but always exciting. You never forget it,” she smiled. “That’s how I want people to remember me. Remarkable, but real.” AJA