From tradition to transformation

Certified culinarian, food consultant, food stylist, restaurateur, and chef Heny Sison reflects on the evolution of Filipino dining as she joins the Manila Bulletin’s 125th anniversary celebration, embracing the theme of optimistic change in today’s culinary world

Life is better these days because of the incredible advancements in technology, communication, and healthcare that have made our daily lives more convenient and connected. 

In my culinary ventures, whether teaching at my cooking school, curating food styling projects, or managing restaurant operations, these innovations have transformed the way we create, share, and enjoy food. With advances in technology, people are now more informed about the culinary possibilities available to them, creating greater opportunities for exploration and creation. 

Improved health awareness also allows us to cater to evolving dietary needs, and the growing focus on inclusivity inspires us to celebrate diverse flavors and cultures.

Technology enables us to access global culinary techniques and connect with diverse audiences, while modern communication tools make it easier to share recipes, lessons, and artistic creations instantly. The interconnectedness of food culture has made way for unique and experimental cuisines from different corners of the world. 

Improved health awareness also allows us to cater to evolving dietary needs, and the growing focus on inclusivity inspires us to celebrate diverse flavors and cultures. With these shifting trends, fellow chefs, restaurateurs, and pioneers in the food industry are called to continuously better their craft. These advancements empower me and my team to focus on creativity, education, and building meaningful connections through the universal language of food.