As Filipino cuisine gains stronger recognition on the global culinary stage, From Plates to Pages: A Gastronomic Dialogue and Tasting Feast emerges as a landmark event that bridges Filipino food heritage with the enduring traditions of French gastronomy through scholarship, storytelling, and culinary artistry.
Set on May 21, 2026 at Le Cordon Bleu–Ateneo de Manila inside the Areté, the gathering brings together chefs, authors, educators, and culinary thinkers for a meaningful exploration of how Filipino cuisine is documented, interpreted, and elevated for a global audience.
At the center of the event are two influential books shaping contemporary discourse on Filipino food: Pinas Simpol: The Love and Lore of Filipino Cooking by Chef Myke “Tatung” Sarthou and Bukambibig (Word of Mouth) by Ige Ramos. Together, these works contribute to the growing body of literature defining Filipino cuisine not merely through recipes, but through cultural context, history, and structured culinary knowledge.
Joining the panel discussion is Chef Cyrille Soenen, whose participation deepens the dialogue between Filipino and French culinary traditions.
Beyond the conference, guests will experience a curated tasting feast featuring select dishes inspired by Pinas Simpol and Bukambibig, alongside specially crafted creations from Le Cordon Bleu–Ateneo de Manila. More than a showcase of flavors, the tasting highlights a rare collaboration between two of the Philippines’ respected culinary voices and one of the world’s most renowned culinary institutions.
Codifying Filipino culinary heritage
One of the long-standing challenges facing Filipino cuisine has been the lack of codified systems compared with globally established culinary traditions such as French gastronomy, which is widely recognized for its technical discipline, culinary literature, and structured teaching methods.
Through Bukambibig, Ramos frames Filipino cuisine as a cultural and historical text, challenging misconceptions while positioning it as a sophisticated and evolving body of knowledge. Meanwhile, Sarthou introduces structured concepts such as the “Four Legs of the Filipino Table” and the “Simpol ABC Method,” demonstrating that Filipino cooking possesses its own systems, logic, and culinary intelligence.
Together, these works represent an important step toward articulating Filipino cuisine on its own terms—without relying on foreign standards for validation.
Filipino and French cuisine in conversation
The collaboration with Le Cordon Bleu–Ateneo de Manila underscores the meaningful intersection between Filipino and French culinary traditions. Rather than placing one cuisine above another, the event highlights their shared foundations: respect for ingredients, mastery of technique, and the passing of culinary knowledge across generations.
French cuisine has long served as a global benchmark for culinary excellence and preservation. Filipino cuisine, meanwhile, reveals parallel strengths in its regional diversity, adaptability, and deeply rooted cultural narratives.
What is often described as tantsa or intuition in Filipino cooking is reframed in Pinas Simpol as a form of culinary intelligence comparable to the precision found in classical French methods. At the same time, Bukambibig situates Filipino food within a broader historical and global context, showing how it has absorbed and transformed influences—including European traditions—into something distinctly Filipino.
A new chapter for Filipino cuisine
More than a culinary gathering, From Plates to Pages signals a shift in how Filipino cuisine is perceived globally—from an “emerging” cuisine to one capable of scholarship, critical dialogue, and international relevance.
By connecting the insights of Bukambibig and Pinas Simpol with the discipline and legacy of French gastronomy, the event affirms that Filipino cuisine is entering a more confident and clearly defined era on the world stage.
The public is invited to attend this unique cultural and culinary experience where stories move from page to plate, offering guests a rare opportunity to encounter Filipino food in a setting that is both intimate and elevated.
Event Details
From Plates to Pages: A Gastronomic Dialogue and Tasting Feast
May 21, 2026
Ubuntu Space, Areté Building, Ateneo de Manila University
Conference | 2:00 PM – 5:00 PM
Tasting Feast | 6:00 PM – 8:00 PM
- Conference Pass – ₱350
- Tasting Feast – ₱1,800
- Bundle Rate – ₱1,950
Register here: Event Registration