A Taste of FU: Practical Skills Shaping Student Success

A historic milestone unfolded as Foundation University’s College of Hospitality Management launched its first-ever CHM Kasaulogan 2026: A Taste of FU held last May 19, 2026, at 4:00 PM in the Sofia Soller Sinco Hall.

This is a level-up edition of the Barrio Fiesta event, which the CHM does every year. This year, the tradition evolved into a world-class exhibition of talent, passion, and craftsmanship, creating a monumental milestone in the institution’s history as the first-ever event of its kind. The event merged academic preparation with industry reality, featuring a curated showcase that proved the students’ technical competencies and readiness for the global hospitality landscape.

A Taste of FU was entirely curated by CHM students enrolled in the Philippine Regional and Classical French International Cuisine courses. Instead of taking a traditional written exam, these students were tasked to run a high-stake, real-world culinary exhibition for esteemed guests and members of the press.

The highlight of the evening was a series of live cooking demonstrations and food presentations. CHM students stood side-by-side as assistants to five of the most prominent culinary masters in the region:

• Chef Edison Manuel

Chef Manuel is the current owner and chef of Adamo Dumaguete, and he is well-known for his modern take on local flavors. Chef Manuel graduated from culinary school in 2011 and has previous experience working abroad as a chef. Chef Manuel specializes in inventive, cross-cultural fusion. For this event, he served Sisig Tacos and Tuna Tiradito. These dishes are an exciting culinary exploration that balances deep, savory elements with sharp, acidic brightness.

• Chef Daniel Paul Dettling

Chef Dettling is one of FU’s in-house chef instructors. He graduated from the International School for Culinary Arts and Hotel Management, taking up Culinary Arts and Kitchen Management. Chef Dettling specializes in modernized heritage cuisine, transforming authentic heritage and local dishes into a sophisticated and modern culinary experience. For this event, he served Linubihang Isda and Kesong Puti at Pandesal. These dishes celebrate the evolution of comforting, time-honored flavors through innovative cooking techniques.

• Chef Matt Aaron Villamil

Chef Villamil is one of FU’s in-house chef instructors. Chef Villamil is the corporate chef of the YLO Food Group and owner of several restaurants such as Puero del Sol, Unknwn Kitchen, and Manong’s Eatery. Chef Villamil showcased his expertise in Japanese skewer fusion, where he blends traditional Japanese skewer techniques with bold regional Filipino flavor. For this event, he prepared Talong Tamagoyaki and Tuna Yakitori. These dishes offer a playful yet sophisticated celebration of coastal ingredients and cross-cultural fusion.

• Chef Jerry Olasiman

Chief Olasiman is an alumnus of the College of Hospitality Management, Batch 2014. He is the Chief Cook at NYK-FIL Shipping Inc., Nippon Yusen Kabushiki Kaisha. He was trained by chefs from India, Japan, and Eastern Europe. Chef Olasiman showed his expertise in regional Indian cuisine for this event. He served Chicken Vindaloo and the classic Chapati, two dishes that showed a masterful interplay between complex, slow-simmered heat and comforting, traditional textures.

• Chef Justine Serion

Chef Serion was the chef and owner of Eat’s Fusion. His work experience with Costa Cruise Line gave him a wide range of experience in the culinary world internationally. He comes ready to show students and guests contemporary sushi fusion, bringing a vibrant fusion twist to traditional Japanese sushi. For this event, he prepared a variety of sushi dishes, including Dragon and Spicy Tuna rolls and Crispy Tofu Tempura rolls. The collection offers everyone a dynamic, modern dining experience meant to satisfy both traditional sushi enthusiasts and those who have adventurous palates.

Through this elite mentorship experience, students get a rare opportunity to learn directly from the best in the industry. They get to observe professional discipline, refine their skills, and learn expert artistic plating methods - skills that five-star establishments would require from a chef.

The overwhelming success of the event paved the way for bigger plans next school year. This time, the focus will be more on the students’ skills and the possibility of inviting their parents so that they could witness their children’s real-world skills and return on educational investment.

An event of this magnitude is a true reflection of the growth of the College of Hospitality Management. Kasaulogan 2026: A Taste of FU embodies everything CHM stands for: excellence in culinary education, meaningful collaboration, and the nurturing of future hospitality leaders.

A Taste of FU proved that hospitality education at Foundation University goes beyond textbooks. Through meaningful industry collaboration and hands-on learning, FU has raised the bar for culinary training in the region - ensuring its graduates are fully prepared to step out of the classroom and lead the global hospitality industry.