Story of the Week
From Father’s Kitchen to Culinary Cup: The Chefs Behind Marriott Manila’s Winning Streak
Six PCC titles in 11 years show how discipline and mentorship shape a kitchen culture built to last.
Lessons from the Kitchen
How kitchens turn sparks into lasting legacies.
A child peers through a kitchen door. Flames leap under a pan. Sugar and yeast drift through the air. Something stirs—a spark of curiosity, of fascination, of possibility. Yet sparks fade quickly. They need tending, discipline, and values to endure. Passion may start the journey, but persistence and care create legacy. This is how a Filipino kitchen legacy endures through generations.
Bread, Mentorship, and Memory
At Tinapayan Festival, loaves have carried memory for more than forty years. When Lucito “Chito” B. Chavez opened his bakery on Dapitan Street, his goal was simple: feed the neighborhood. Each loaf, however, carried more than food. It held patience, care, and the belief that Filipino craftsmanship—humble and soulful—deserves its place in the world.
Bread teaches patience. Mentorship, meanwhile, is fire passed hand to hand. In From Father’s Kitchen to Culinary Cup, the Marriott kitchen becomes a workshop where sparks turn into steady flames. Seasoned chefs teach not only recipes but discipline, timing, and respect for craft. Curiosity grows into competence through repetition and care. The kitchen becomes a classroom, shaping identity and carrying culture forward.
From the Hearth to the World
If bread is patience and mentorship is fire passed down, then Terra Madre is many flames gathered into one light. In Terra Madre Asia Pacific 2025, Bacolod has been chosen as the first host city outside Italy for the world’s largest sustainable gastronomy event.
Here, farmers, fisherfolk, chefs, and artisans from more than 20 countries will converge. They will share knowledge, celebrate biodiversity, and remind the world that food is more than consumption—it is memory, livelihood, and culture.
As Ramon “Chin-Chin” Uy Jr. of Slow Food Negros said at the Manila launch: “When communities, government, and the private sector come together, real change happens.”
And as Paolo di Croce, Director General of Slow Food International, affirmed: “You cannot think of the future of food without thinking of the Philippines.”
Bacolod’s designation as the Slow Food Hub of Asia proves that the Filipino kitchen legacy is not confined to homes or bakeries. It now speaks on the global stage, showing that values nurtured in small kitchens can shape how the world eats.
