As a part of their Catering Management course, students from BS Hospitality Management with specialization in Culinary Arts presented a modern buffet event themed ‘Pasinaya: A Scrumptious Taste of Maharlikans‘ at the Coffee Shop of MSEUF CIHTM Department on Mar. 27.
According to Hans Emmett Merene, the function manager, the event aimed to revive the culture and tradition of Quezon Province and introduce various Filipino cuisines to fellow Envergans, faculties, and guests.
At the event, two sorbeteros welcomed guests to the venue with free ice cream and a modern buffet showered with traditional Filipino cuisines, including lechon baboy, fried calamari, chopped vegetables, chicken, various types of rice delicacies, and refreshments like melon and watermelon juice, buko pandan, and more which feast the eyes of guests.
Adviser of HTM112 Catering Management Class and CIHTM faculty, Sir Reinhold Cerillo, acknowledged the CIHTM faculties, guests and students who arrived at this event, expressing gratitude to the function manager Hans Emmett Merene and head chef Alyssa de la Torre.
Cerillo stated that despite the short time for preparation in the transition from cocktail to buffet event, they executed this event successfully and came up with an idea wherein Filipinos cater and showcase Filipino delicacies wherein these cuisines level up.
Catriona Surio and Gian Hernandez, both 1st year BS Tourism Management, performed Binasuan, a folk dance using glasses filled with wine on top of their heads and hands.
Merene discussed the tagayan ritual wherein he first toasted as a tanggero with an opening of lambanog and then followed by everyone.
He noted that they are reviving this tagayan as one of the most intangible cultural heritage in Quezon Province, specifically in Tayabas City. The event was their second event after the L’amour in Paris cocktail event last February 27.
