ILOILO CITY — Nearly 200 Ilonggo children donned chef's hats on June 2, 2026, at the Diamond Jubilee Hall, marking their graduation from a culinary program designed to secure the future of the city's gastronomic identity. The 189 young participants, aged 7 to 15, completed the Batang Kusinero Summer Camp, an initiative of the Iloilo City Government through the Technical Institute of Iloilo City and Iloilo City Gastronomy. The program provided training in basic culinary skills, discipline, and kitchen creativity.
School Administrator Maria Mathilde Treñas emphasized the deeper purpose of the camp. "The Batang Kusinero Summer Camp was more than just a seasonal program. It became a celebration of learning, friendship, and culinary creativity," she said. The camp was designed not only to teach recipes but to instill discipline, nutrition awareness, and teamwork in the next generation of Ilonggo cooks.
Shaping the Next Generation of Gastronomic Ambassadors
Treñas stressed the camp's importance to Iloilo's global status. In the country's first UNESCO Creative City of Gastronomy, food is culture and heritage. She expressed hope that the young participants are ready to carry this identity forward with skill and creativity. The camp was organized into eight batches to ensure each child received focused attention.
Councilors Miguel Treñas and Mandrie Malabor joined the ceremony alongside Executive Assistant Leny Ledesma, the Focal Person for Iloilo's UNESCO Creative Cities Network. TIIC faculty and staff also attended, reinforcing the collaborative effort. The initiative strengthens the city's commitment to shaping future culinary talents and preserving its rich food culture.
A City That Invests in Its Culinary Future
The Batang Kusinero camp represents a deliberate investment in culinary succession. As Iloilo's older generation of cooks and market vendors pass on their knowledge, programs like this ensure that young Ilonggos have the foundational skills and inspiration to continue those traditions. The camp also introduces children to the idea of food as a career path.
For a city that draws tourists for La Paz batchoy, pancit molo, and seafood, investing in young chefs is both cultural preservation and economic strategy. The 189 graduates are now equipped to experiment in their home kitchens, pursue formal culinary education, and eventually join the restaurants and food businesses that anchor Iloilo's tourism appeal.
