RENOWNED chefs in the country threw their support behind Tourism Secretary Christina Garcia-Frasco’s project to promote Filipino identity through food tourism.

This, during the continuation of the Tourism Chief’s listening tours with tourism industry stakeholders across the country where she reached out to the country’s celebrated Chefs and discussed on harnessing and developing food tourism in the Philippines.

“We can come up with very nice local dishes which can attract tourists. You can count on us to support the Department of Tourism,” Chef Jessie Sincioco told Frasco.

The Secretary noted the diversity of our produce and the uniqueness of Philippine ingredients.

“We recognize the importance of gastronomy not only in our day-to-day sustenance but also in our identity as a nation. We have identified food tourism as one of the anchor priority programs for the Department, moving forward,” the Tourism chief said.

“I am aware that we won’t be achieving any success in this endeavor if we don’t reach out and collaborate with those who have a wealth of knowledge in this industry, that is every one of you,” Frasco told the Filipino food advocates and Chefs such as: Happy Ongpauco, Jessie Sincioco, Chele Gonzales, Miko Calo, Florabel Co, Tippi Tambunting, Gilbert Pangilinan, and Josh Boutwood.

The chefs underscored the huge potential of Filipino food as a come-on for tourists.

However, they raised the challenges of the industry, particularly on product promotions, the vital information channels, the need to reintroduce the basics of Filipino cuisine, and the need to address logistical concerns that hamper the delivery of quality ingredients to local businesses that serve Filipino food.

Frasco assured the chefs that the DOT will develop tourism circuits specifically focused on promoting local restaurants and cuisines in tourism destinations pursuant to the goal of introducing multi-dimensional tourism to promote not just the sites but also the local delicacies and products across the country.

The chefs expressed their elation at the opportunity to thresh out the concerns of the culinary industry.

“We were able to air out a lot of ideas which is the main purpose and at the same time, I’m hoping she learned from us as well. It’s nice that the DOT is doing it within small groups because this way, the communication is much easier. I was telling the Secretary the idea of having small group meetings like this is good because the communication is better”, added Chef Happy.

Chef Florabel said “We’re all aiming for a better Philippines, right? So with all the inputs and suggestions, I think that we’re hoping to have a better Philippines by supporting our local farmers and supporting our local restaurants.”

“With the support of the national government], particularly the DOT helping us promote our own, I am optimistic for a brighter future for Culinary tourism in the Philippines,” she added.