Local cuisine for promotion of Cebu tourism

Cebu Provincial Tourism Office (CPTO) aims to promote Cebuano cuisine globally as part of their campaign to promote farm tourism.

During the first day of Cebu Journeys 2018 last Tuesday, chefs from different hotels participated in the Sugbuanong Ani Year 2, where they prepared various dishes using local ingredients and products.

Participating chefs came from Radisson Blu, Golden Prince Hotel, Cebu Parklane International Hotel, and the University of San Jose - Recoletos. They used local ingredients from farmers and fisher folk in the province.

Present were consulates from Korea, Japan, and China, as well as general managers from different hotels and resorts.

Joselito Costas, provincial tourism officer, said that the event is also a way to highlight the importance of Cebuano cuisine, as well as the importance of food security and to the tourism industry.

There were also municipalities that have started promoting their products such as Pinamungajan’s dairy products, Alegria’s turmeric products, and Tudela’s cassava cookies.

For the first two days of Cebu Journeys 2018, the 23 participating towns have earned around P120,000, excluding the bookings of the package tours.

“It’s a good number. It exceeded our expectation,” said Costas.

Costas said that the event is also a way for the municipalities and cities in Cebu to promote new tour packages.

Cebu Journeys 2018 is part of the 449th Province of Cebu founding anniversary celebration, which ran from Aug. 28 to Aug. 30. /