Savor Filipino Summit – Hawai’i on 8 February 2021
(27 January 2021) – Filipinos comprise a huge chunk of the population of Hawai’i. A number of Filipino Americans (FilAm) have established themselves as chefs, restaurant owners, farmers, and workers supporting the food and beverage industry in the State. Their presence in the food industry is strong and their potential to be purveyors of Filipino cuisine is immense.
To further strengthen the growing influence and the relationships among FilAm chefs, workers, farmers, and business establishments and to help them pivot amidst the challenges brought by the pandemic, the Philippine Consulate General in Honolulu has partnered with the Filipino Food Movement (FFM) in organizing the Savor Filipino Summit-Hawaii. FFM is a 501(c)3 nonprofit organization based in San Francisco, California that works to promote, progress, and preserve Filipino cuisine. The Summit aims to bring together the food community to share ideas on how to market and brand Filipino food and come up with strategies to survive and thrive under the current environment. The online event will be held on February 8, 2021 from 1:00-4:00 p.m. Participants can register at http://filipinofoodmovement.org/.
An array of resource persons representing various fields have been tapped to speak during the event. Eddie Flores Jr., a successful FilAm entrepreneur and founder of L&L Hawaiian Barbecue, will give the keynote speech. Renowned chef and co-founder of the Hawaii Regional Cuisine (HRC), Sam Choy, shall serve as one of the panelists in the breakout session on Identity: A dive into the past and exploration of the future of Filipino cuisine in Hawai’i, along with Dr. Pia Arboleda, Executive Director of the Center for Philippine Studies at the University of Hawai’i at Manoa.
Alexandra Dorda, founder of Kasama Rum, a Filipino rum bottled in Poland, Cheryl Tiu, lifestyle journalist and founder of Cross Cultures, and Patrice Cleary, chef and owner of Purple Patch restaurant in Washington DC will be featured in the session on Branding: Breaking the stereotypes of design & popularizing Filipino food around the globe.
Meanwhile, Alexandra Cuerdo, director and producer of “Ulam: Main Dish”, a documentary following the rise of the Filipino food movement in America, Eric Baranda, contributor at Frolic Hawai’i, and Queenie Laforga, local food influencer will be tapped to share their insights during the panel discussion on Media: How can we get more representation in food media?
On the fourth breakout session, Business: Starting and sustaining food businesses through a pandemic, Peter Oshiro from the Hawai’i Department of Health will talk about food safety regulations in Hawai’i. Eric Elnar, Philippine Trade Commissioner, will provide insights on how to import food ingredients and products from the Philippines while Joel Navasca, chef and owner of Tiano’s Restaurant will share his experience in establishing and operating a food business in Hawai’i.
Aside from panel discussions, the Summit will feature an online networking session where participants can meet and interact with other attendees. Participants can also visit the virtual booths of participating companies and food establishments at the Expo Area of the event.
“We hope that the Summit will spark more conversations and generate stronger collaborations among FilAm stakeholders to carve a place for Filipino cuisine in Hawai’i and the global culinary mainstream,” Consul General Joselito Jimeno of the Philippine Consulate General in Honolulu said in his invitation to stakeholders to attend the Summit.
The Savor Filipino Summit-Hawaii is supported by AcuGlobal Endeavors, Ramar Foods, and Tuktuk Box. For press inquiries, email email@example.com or call 808-429-4458. (END)
ANDREA CHRISTINA Q. CAYMO
Vice Consul, Philippine Consulate General in Honolulu
2433 Pali Hway, Honolulu, Hawaii 96817, USA
Phone: 1-808-595-6316 to 19