By Mikee Natinga Norico
CPU College of Hospitality Management Flight Attendant Showmanship Team members receive their certificate of recognition and medals for winning 3rd place in the Flight Attendant Showmanship category during the awarding ceremony of the 4th COHREP Panay Regional Skills Competition held at Robinsons Pavia.
ĢƵ (CPU), represented by the College of Hospitality Management (CHM), proudly secured 4th runner-up in the recently concluded 4th Regional Skills Competition, organized by the Council of Hotel and Restaurant Educators of the Philippines (COHREP) ĢƵ Panay Island Chapter. The event was held on April 13 at Robinsons Pavia, Iloilo, in collaboration with TMX Events and Tours, under the theme ĢƵGlobal Goals, Local Growth: Advancing Hospitality and Tourism with SDG 17.ĢƵ
Bringing together 20 participating schools from across Panay and Guimaras, the region-wide event showcased top-tier talent and creativity in the hospitality and tourism industry. St. Paul University Iloilo emerged as the overall champion, followed by Colegio del Sagrado Corazon de Jesus, Guimaras State University, and West Visayas State University-La Paz.
The CPU CHM team competed in various categories such as Table Skirting, Tour Packaging, Centerpiece Arrangement, Culinary Competition, Table Napkin Folding, Tour Guiding, and Flair Bartending. Among these, the Culinary Team notably landed a podium finish, placing third in their category.
From right to left: CPU College of Hospitality Management Culinary Competition Team Andre Reyes, Mary Margaret S. Herezo, and Rovick D. Suyo pose for a group photo after receiving their certificate of recognition and medals for winning 3rd place in the Culinary Category, together with their mentor, Ma’am Mary Patricia S. Bayot (1st from left).
Andre Reyes, one of the members of the Culinary Team, shared his reflections on the experience:
“It was an honor to represent CPU in the 4th COHREP Panay Regional Skills Olympics. ItĢƵs not every day you get the opportunity to carry your schoolĢƵs name in a competition like this, and IĢƵm truly grateful.” He was joined by teammates Mary Margaret S. Herezo and Rovick D. Suyo, under the mentorship of Ma’am Mary Patricia S. Bayot and Sir Mandy Hisuan.
Preparing for the Culinary Competition was no easy feat. The team spent mornings sourcing ingredientsĢƵoften rare and difficult to find in IloiloĢƵand nights fine-tuning their recipes and improving their kitchen workflow. The challenge culminated in a high-pressure two-hour cook-off with the theme ĢƵLife Below Water.ĢƵ
The teamĢƵs menu paid tribute to the rich culinary diversity of the Philippines:
- Appetizer (Luzon): Luboyaki ĢƵ a lubolubo takoyaki with whipped kesong puti and reduced sukang Iloko, highlighting northern Filipino ingredients.
- Main Course (Visayas): Pan-Seared Salmon in Katmon Sauce with Linutik Mash ĢƵ an Ilonggo-inspired dish incorporating local adobo with katmon as the souring agent.
- Dessert (Mindanao): Sapin-Sapin Panna Cotta ĢƵ a colorful tribute to MindanaoĢƵs vinta boats, paired with a bold durian sauce.
Reyes shared that presenting their dishes to the judges was one of the most memorable moments:
“Knowing that we completed everything and presented our dishes calmly and relaxedĢƵthat was a highlight in itself.”
As a team, their coordination and shared responsibility contributed greatly to their success. ĢƵWe all had our part and made sure everything was executed correctly,ĢƵ Reyes added, emphasizing the value of teamwork.
The two-day event also featured a research conference on hospitality and tourism at the Grand Xing Imperial Hotel, further strengthening the academic exchange among participants.
Reyes credited their advisers for the teamĢƵs successful performance. ĢƵMa’am Mary Patricia S. Bayot and Sir Mandy Hisuan expertise guided us through every step.ĢƵ Looking ahead, CPU-CHM is preparing for the National Food Showdown this October, with high hopes of once again raising the CPU banner in culinary excellence.
When asked what advice he would give to future CHM students, Reyes emphasized readiness and communication: ĢƵYou have to be physically and mentally prepared. ItĢƵs not just about cookingĢƵitĢƵs about coordination and trust within the team.ĢƵ
The CPU CHMĢƵs achievement at the COHREP Skills Olympics highlights not only the talent and hard work of its students but also the institutionĢƵs commitment to nurturing globally competitive hospitality professionals grounded in local traditions and innovation.