CEBU CITY – The two-day Cebu Goes Culinary 2025, the biggest culinary event in the Visayas, kicked off on Friday, Sept. 26, at the Sky Hall of SM Seaside City Cebu here.

Co-organized by the Hotel, Resort, and Restaurant Association of Cebu Inc. (HRRACI) and the National Food Showdown, the event gathered over 740 participants from professional and student categories competing in 17 events.

The competitions, grouped into five clusters such as Battle Royale and Klasika Moderna Kulinarya, highlight Filipino heritage cuisine, local ingredients, and the drive to elevate everyday dishes to world-class standards.

“This is a venue for participants and establishments to showcase their skills and talents,” said Carmela Malagar, co-chairwoman of Cebu Goes Culinary 2025 and HRRACI corporate secretary. “Guests can expect excitement, fun, culinary updates, and exposure to the rich local ingredients of the region.”

With the theme “Balik Isla: Foraging the Philippine Countryside,” the event will immerse guests in heritage cuisine and reinterpretations using indigenous ingredients.

Culinary schools, hotels, and restaurants will display their creativity through tablescaping, dessert decoration, and innovative food presentations.

For HRRACI, the event shows Cebu as the culinary hub of the Visayas.

For young chefs and students, the event is more than a competition.

“It’s an opportunity to learn, build confidence, and widen their network by meeting mentors, suppliers, and future employers,” said Mia Singson-Leon, HRRACI President. “This exposure to new trends and techniques can be valuable in advancing their careers.”

Malagar added that the event allows participants to collaborate with national chefs and gain island-wide culinary exposure. The inclusion of the USDA Potato student competition, with a P20,000 prize, adds another layer of challenge and recognition for emerging talents.

“Cebu has been hosting the biggest culinary event in the Visayas since the 1980s,” Malagar said. “Through Cebu Goes Culinary, we continue that tradition while levelling up our standards and showcasing our associates’ skills.”