By Mary Therese D. Ancheta and Dhanie John D. Padulip
LAOAG CITY, Ilocos Norte — Ilocano flavors and traditions took center stage as third-year students of the Bachelor of Science in Hospitality Management (BSHM) at Mariano Marcos State University (MMSU) transformed the Fort Ilocandia Resort and Hotel into a living showcase of heritage during the 4th Annual Hospitality Management Convention and Exhibit on November 6.
Anchored on the theme “TAWID: Preserving Tradition, Inspiring Flavors, Shaping the Future,” the event celebrated how food, stories, and community identity can shape a more sustainable and culturally grounded tourism landscape.
Feast of heritage and craftsmanship
Guests were welcomed by vibrant food displays laid out on banana leaves and native wooden platters, featuring traditional Ilocano staples such as root crops, boiled peanuts, dried meat, and rice delicacies wrapped in leaves.
The exhibit tables were styled with coconut bowls, bamboo containers, and leaf-based packaging, offering a sensory journey through Ilocano material culture.
Traditional woven baskets, wooden kitchen tools, and clay pots filled the venue with rustic charm.
Bundles of dried rice stalks and woven bamboo backdrops symbolized the connection between local farming traditions and Ilocano foodways — a vivid reminder that heritage and agriculture remain deeply intertwined in the region’s identity.
Learning through experience
Jerico Padamada, adviser for Meetings, Incentives, Conferences, and Events (MICE) management, said that the convention serves as a culminating activity where students apply theoretical concepts to real-world event planning.
“This aims to inculcate the value of heritage transfer, learning from the past, and shaping the future,” Padamada said.
For MMSU Vice President for Planning and Strategy Foresight Meejay Domingo, who represented University President Virgilio Julius Manzano, the event went beyond culinary display — it was about creating meaningful connections.
“Organizing an event is more than food or staging,” Domingo said.
“It is about creating experiences, building relationships, and establishing your brand.”
Government support for cultural tourism
Ilocos Norte Governor Cecilia Araneta-Marcos lauded the students’ efforts, affirming that Ilocano warmth and service are central to the province’s tourism promise.
“True service goes beyond welcoming guests,” she said.
“It reflects creativity, passion, and pride in our culture.”
She added that the provincial government envisions more MICE activities in 2026 and intends to involve young Ilocanos in advancing community-based and heritage-driven tourism initiatives.
Reflections on identity and pride
Visitors and participants shared how the exhibit deepened their appreciation for Ilocano culture.
One student noted that Ilocano cooking is “not just about technique and taste, but also about memory and identity.”
For April Saharah Fernandez, overall chair of the MICE Class of 2025, the convention was both a challenge and an opportunity.
“This is more than a requirement,” she said.
She added, “It’s a training ground that builds our confidence, expands our networks, and strengthens our business mindset.”
“We carry these lessons as we preserve tradition, inspire flavor, and pass on knowledge to the next generation.”
Meanwhile, participant Alexis Paguyo reflected on how the experience helped reconnect students to their roots.
“Seeing the ingredients, the tools, and the way food was presented reminded us that our identity as Ilocanos lives in our everyday kitchen,” he said.
Shaping future hospitality leaders
By integrating heritage awareness, academic learning, and industry practice, the event underscored MMSU’s commitment to producing hospitality professionals who are locally grounded yet globally competitive.
Through the celebration of Ilocano flavors and traditions, the 4th Annual Hospitality Management Convention and Exhibit proved that honoring the past can also inspire the future of tourism — one dish, one story, and one community at a time. (AMB/MTDA/DJDP, PIA Ilocos Norte)
