The Les Toque Trese, a student society of the BSHM program, organized the event as part of their culmination where they executed the skills they have acquired in event planning, organizing, and various aspects of the hospitality industry.

Department Chairperson, Ms. Gista Fel B. Barong, expressed pride in Les Toque Trese’s meticulous planning and execution. “This is something that we are happy to exhibit to you all, especially to our dear parents. In a short time, they were able to come up with this successful presentation, raising the bar of their management and planning abilities across the board,” she highlighted.

A la Russe 2023 not only presented an opportunity to cater to 150 guests–notably parents but also allowed them to witness the culmination of their children’s four years of dedication and hard work in college. The event served as a heartfelt tribute to parents for the sacrifices they have made in support of their children’s educational journey.

One of the parents who attended the event, Ms. Ruth S. Morales, expressed her joy and gratitude for the training and guidance her daughter and the other students received from the dedicated faculty members of the Hospitality Management Department.

Ms. Morales highlighted the broader impact of the program, emphasizing that the students not only gain employable skills but also essential life skills. “Tonight, by the way you groom yourself, carry your uniform, present yourself politely, and smartly, I could tell that you have gone far and worked hard to reach this far,” she asserted.

Moreover, Ms. Mary Eula Angel N. Non, one of the Faculty of the BSHM Department congratulated the Les Toque Trese for a job well done, emphasizing that the experience has equipped them with the skills needed for success in their future careers.

“I hope that this experience has given you a deeper understanding of the importance of attention to detail, teamwork, and customer service in the Hospitality Industry. These are the skills that will set you apart from others and make you successful in your future careers,” Ms. Non added.

Meanwhile, the event featured culinary delights such as Chicken Buffalo Wonton Cups for the appetizer; Cream of Pea Soup; Caesar Salad; Beef Rendang with Pako and Steamed Rice for the main course; and Dalgona Cheesecake for the dessert.

Nil Adrian P. Ricablanca, the head chef, expressed his gratitude for the opportunity to showcase his culinary prowess. “Drawing on my experience as an on-call caterer, I collaborated effectively with my classmates in the kitchen, utilizing the skills acquired from high school to the present.”

Reflecting on her role in the student executive committee, Ms. Silver Cheesedale G. Regidor shared how the event allowed her to experience the beauty of the industry. “We worked collectively, handling tasks from decorations to invitations, food service, wine service, and program management, contributing to the overall success of the event,” she revealed.

The A La Russe fine dining service stands as a testament to BSHM students’ ability to transform the typical into the exceptional, showcasing their dedication, creativity, and collaboration in the field of hospitality. _{[Iyren Dalipe Neri]}

A total of ten awards were garnered by the participants, who were mostly first-timers in the competition. The students competed with other students and even professionals; hence it was an open competition.

Chef Master Silver medalist Dino Dengayan highlighted how it was a fantastic experience to compete against other students and chefs from all across Mindanao.

 “I had amazing chefs as both my competitors and judges, and I learned so much from them that it motivated me to work harder and return the next year with improved skills and output,” Dengayan said in an online interview.

The two-day competition included KUMBIRA Masters and MASTER CLASSES, where competitors competed in elimination rounds for culinary, cake, bar, and barista. In the MASTER Classes, the organizers have partnered with renowned chefs and culinary masters to lead the lectures and demonstration series on culinary arts.

Margaux Albright Baja, who won the bronze medal in the Cake Master competition, spoke candidly about her experience in an online interview. She remarked that she had picked up a lot of fresh concepts from the chefs, including brand-new recipes and ingredient combinations.

Meanwhile, Mr. Allan E. Salonga, one of the faculty coaches, asserted that this year’s competition symbolizes the hospitality and tourism sectors’ revival from the pandemic. He shared that the coaches see this event as full exposure for their students; hence organizers decided to make all of the competitions open.

“We are really proud of the BSHM students for continuing to inspire optimism and pride in our beloved CMU despite the difficulties our industry and education [are facing] in general,” he added.

Furthermore, Faculty Coach and Hospitality Management Chairperson Ms. Gista Fel B. Barong believed that the experience was highly beneficial to all of their students. She professed that this competition was an excellent way for their hospitality management students to grow and expand their talents to achieve more while learning from one another and their competitors.

This year’s KUMBIRA was dubbed “TUBONG MINDANAW,” it promoted ingredients indigenous to this part of the Philippines, as well as Mindanao’s regional cuisine and products, specifically in Regions IX, X, XI, XII, XIII, and BARMM.

Eight open categories were available for the tournament, in which 104 participants—professionals and students—participated. The following are the competition events and the list of the winners, participants, and coaches from the university. ^{_{[Iyren Dalipe-Neri]}}

KUMBIRA Cake Master – Silver & Bronze

Silver: Edzil Glyjohnprylle Discaya

Bronze: Margaux Albright P. Baja

KUMBIRA Chef Master – Silver & Bronze

Silver: Dino I. Dengayan

Bronze: Rosalino T. Rosell Jr.

KUMBIRA Brew Master – Top 4 & 5 Finalists

Top 4: Albegil P. Vinzon

Top 5: John Paul M. Estañero

KUMBIRA Bar Master – Diploma

Diploma: Ivan Kit O. Terec

Basket Floral Buffet Centerpiece – Bronze

Zaramel R. Monsanto

Ramil Y. Cabaron

Plated Dessert – Bronze

Allien Kurt G. Martinez

Sheila Mae A. Naluan

Bread Showpiece – Diploma

Jayson Aringay

Francis Allen P. Colinares

Flairtending

Yanni Van Arted G. Agawin

𝐂𝐎𝐀𝐂𝐇𝐄𝐒: Ms. Gista Fel Barong, Dr. Rubie Andoy Arroyo, Mr. Lance Salonga, Ms. Eula Non, Ms. Dafnie Dal Limocon, Mr. John Cesar Antique, Ms. Audrey Vivien Rinon, Ms. Sheena Rubin, Mr. Arman Valero, and student coach, Mr. Enzo Louis Torres

_{Photos from the College of Human Ecology}