As Filipino cuisine continues to gain stronger recognition on the global culinary stage, Le Cordon Bleu Ateneo mounted From Plates to Pages: A Gastronomic Dialogue and Tasting Feast on May 21, 2026 at Areté, Ateneo de Manila University, bringing together chefs, scholars, food advocates, media practitioners, and culinary enthusiasts for an afternoon of meaningful conversations and curated gastronomic experiences centered on Filipino food, culture, and sustainability.

Inspired by the themes explored in Pinas Simpol by chef and author Myke “Tatung” Sarthou and Bukambibig by food scholar and author Ige Ramos, the conference examined the evolving identity of Filipino cuisine and the urgent need to preserve, document, and strengthen the systems surrounding it. Discussions centered on food sustainability, accessibility, agricultural systems, regionalism, culinary heritage preservation, and the growing role of Geographical Indications (GI) in protecting local products and food traditions.

More than a celebration of food, the conference emphasized that Filipino cuisine is deeply connected to identity, community, history, and livelihood. Conversations highlighted the need to bridge cultural appreciation with systems that genuinely support Filipino farmers, producers, MSMEs, and regional food communities.

A major point raised during the conference was the importance of codification and documentation in preserving culinary heritage. The collaboration with Le Cordon Bleu Ateneo underscored the meaningful dialogue between Filipino and French culinary traditions, particularly in how cuisines are preserved, taught, and presented internationally. 

As one of the world’s leading culinary institutions rooted in French gastronomy, Le Cordon Bleu Ateneo played an important role in framing the conference discussions through the lens of culinary education, codification, preservation, and gastronomy as cultural heritage.

During the panel discussions, Chef Cyrille Soenen, Technical Director and Executive Chef of Le Cordon Bleu Ateneo, raised key reflections surrounding French gastronomy and its relevance to the future of Filipino cuisine. Among the central questions explored were how French recipes and kitchen systems were standardized and codified, the role codification played in establishing French cuisine on the global stage, and what French cuisine can continue to learn from Filipino cuisine today.

The discussions highlighted how French culinary traditions became globally influential not only through technique, but through structure, consistency, culinary literature, and formal systems of education that allowed knowledge to be transmitted across generations. At the same time, the panel recognized the unique strengths of Filipino cuisine — its regional diversity, adaptability, communal dining culture, and deeply rooted storytelling traditions.

Rather than positioning French and Filipino cuisines against one another, the conference emphasized the value of dialogue between both culinary cultures. French gastronomy offered perspectives on preservation, codification, and institutional learning, while Filipino cuisine contributed lessons in cultural memory, hospitality, regional identity, and emotional connection to food.

Among the major themes that emerged during the dialogue were the challenges of making quality Filipino ingredients more accessible, the realities faced by local producers, and the importance of documenting and preserving food traditions beyond nostalgia. Speakers also discussed the role of regionalism in Filipino cuisine, emphasizing that the country’s culinary identity is shaped by diverse regional stories, ingredients, and traditions rather than a singular culinary narrative.

The event featured a distinguished lineup of speakers and panelists, including chef and author Myke Sarthou; food scholar and Bukambibig author Ige Ramos; Chef Cyrille Soenen, Technical Director and Executive Chef of Le Cordon Bleu Ateneo; anthropologist and Professor Emeritus Fernando Zialcita; resource persons Estella Duque and Rob Villacabral; with the discussions moderated by Ms. Liza Hernandez-Morales, Institute Director of Le Cordon Bleu Ateneo.

Beyond the conference proper, guests were treated to an extensive tasting feast curated by Le Cordon Bleu Ateneo alongside featured chefs and partners.

The Le Cordon Bleu Savory Station featured:
• Brioche Bun with Crab seasoned with Five Spices, Sherry and Honey Vinaigrette, Potagère Coulis
• Crispy Raviolis with Blood Sausage, White Bean Hummus, Piquillos Coulis, Pickled Red Onion, and Croque Monsieur
• Egg Parfait with Sauce Meurette (mushroom, bacon, shallot, parmesan, and red wine sauce)

The Chef Tatung Station showcased elevated Filipino classics such as:
• Tortang Talong (Gratin Style)
• Bistek Tagalog
• Embotido

Meanwhile, the Chef Ige Ramos Station featured:
• Caviteño Almondigas
• Lumpiang Sariwa
• Chicken Pastil

Guests also enjoyed selections from the Le Cordon Bleu Bread Station including:
• Baguette Sourdough
• Épis with Bacon and Pommery Mustard
• Provençal Focaccia Bread
• Figues and Walnut Bread

The Le Cordon Bleu Dessert Stations served:
• Lollipop Assorted Red Fruit and Lime
• Chocolate Cup Cerveza Negra and Poached Pear Purée
• Club Sandwich Passion and Hazelnut Paste
• Coconut Macaron
• Brownie Caramel
• Dome Litchi Raspberry

The event was made possible through the support of valued partners and sponsors including ARB Soriano, McAsia Food Trade Corporation, Mama Sita's Foundation, Destileria Limtuaco, WISK Fine Foods, Farm Fresh, Sweetlink, and JAB Print & Imaging Supply.

More than a culinary gathering, From Plates to Pages served as a platform for critical dialogue on the future of Filipino cuisine — one that goes beyond celebration and visibility. Through the intersection of Filipino culinary heritage and French gastronomic discipline, the event affirmed that Filipino cuisine continues to evolve into a more confident, documented, and globally relevant culinary identity while remaining deeply rooted in the communities, traditions, and people that shape it.