Participated by at least 39 members of the Indigenous Peoples (IP) in Adams, the workshop dubbed as “Kulinary Workshop” is a two-day cookery training aimed at equipping the participants on the basics of food safety and sanitation, food styling, and table arrangement.
On the second day, the culinary participants are tasked to apply their learning in an actual cooking demonstration and simulation.
According to Chef Jose Ramlo Villaluna, a tourism advocate and resource speaker of the said workshop, the IP members are eager to learn how to promote their local cuisines with a touch of creativity and styling.
“The training aims to enhance the skills of various community members engaged in community-based tourism as to improve service and quality that will highly contribute to the success of the tourism industry in Adams and the province as well,” Araceli Salem, officer-in-charge head of DOT field office in Laoag City, Ilocos Norte.
Aside from the lecture, Chef Villaluna also facilitated written exams among the participants on food recipe and costing and menu planning and banquet service.
With the cooking lecture and workshop, the DOT envisions every participant showcasing local dishes to tourists and visitors through professional food presentation and genuine hospitality.
Some of the dishes served during the food presentation are pinikpikan (beaten chicken stew), fried frog legs, and buchi (fried glutinous rice balls), and others.
With at least 39 graduates of the Kulinarya Workshop, more gastronomic delights await visiting tourists in Adams. (AMB/MJTAB/PIA 1-Ilocos Norte)
By Ma. Joreina Therese A. Blanco