A newfound respect for our culinary heritage

Philippine Culinary Heritage Movement founder and CEO Jam Melchor celebrates the 125th anniversary of the Manila Bulletin as well the flourishing of movements to preserve time-tested and time-honored recipes across the Philippines

In the realm of Philippine cuisine, life is indeed better today because we have unlocked a newfound respect for our culinary heritage while embracing innovation. We live in a time when the flavors of our past, once overlooked in favor of international cuisines, are now celebrated on the global stage. Filipino chefs are no longer confined by outdated perceptions but are instead ambassadors of our rich gastronomic identity, bringing adobo, sinigang, and kinilaw to the world with pride and modern flair.

Through my work as a chef and a staunch advocate of Philippine culinary heritage and gastronomy, I’ve seen how movements to preserve our traditional recipes are flourishing. 

Filipino chefs are no longer confined by outdated perceptions but are instead ambassadors of our rich gastronomic identity, bringing adobo, sinigang, and kinilaw to the world with pride and modern flair.

Communities across the country are rediscovering their heirloom dishes, ensuring they are passed down to future generations. We are also witnessing greater efforts to support local farmers and producers, highlighting their crucial role in sustaining the authenticity of our cuisine.

Technology has amplified these efforts, allowing us to document and share stories of our culinary roots with a global audience. More than ever, Filipinos are taking pride in their food culture, proving that our heritage is not just a relic of the past but a living, evolving celebration of who we are.

Life is better because we now have the tools, platforms, and collective will to preserve and elevate the diverse flavors of the Philippines, ensuring they remain vibrant for generations to come. That, I believe, is a reason for hope and celebration.