Kumbira: Mindanao’s culinary talents face off in Cagayan de Oro showdown
CAGAYAN DE ORO, Philippines – Cagayan de Oro’s annual Kumbira (feast), the Philippines’ largest culinary festival outside Metro Manila, has long been the proving ground for Filipino chefs aspiring to make their mark on the global stage.
Since 1996, the Cagayan de Oro Hotel and Restaurant Association (Cohara) has organized Kumbira, shaping the talents of culinary students and professionals from across Mindanao. The festival’s influence stretches far beyond local kitchens, laying the foundation for the increasing demand for Filipino chefs both here and abroad.
Kumbira once again cements its status as a culinary battleground, with 58 teams from Cagayan de Oro, Tangub, Pagadian, Dipolog, and the provinces of Agusan del Sur, Bukidnon, Misamis Oriental, and Surigao del Sur vying for top honors in 23 live competitions, at the Limketkai Center from Wednesday to Friday, October 16 to 18.
The events include the Kumbira Masters, Barangay Cooking Challenge, Regional Recipe Challenge, Dining Services, Pastry and Desserts, Bar/Beverage Services, Hotel Services, and the Mindanao Coffee Festival. There are also categories for children and teenagers.
This year, the competition has 24 professional teams, 20 college teams, five groups in the Barangay Cooking Challenge, and five in the kiddie and junior divisions, with a total of 345 participants. Kumbira 2024 also features 44 trade exhibitors and 12 entries in its food gallery.
Cohara president Jeffrey Limbonhai emphasized the need for innovation in Filipino cuisine.
“We must continue learning and building on our rich heritage, but we also need to embrace new ideas, innovative methods, and enhanced techniques. The past may remain the same, but the future will always bring change: trends fade, and challenges arise,” Limbonhai said.
He added, “Palates are becoming more sensitive, more discerning. The market is becoming more educated on issues like climate change, sustainability, and cost-cutting. We have the responsibility to improve ourselves so that we can improve the world around us, which will, in turn, benefit us all.
Norbert Gandler, chairman of the Kumbira board of judges, reflected on the changes he has witnessed since moving to Cagayan de Oro from Austria 35 years ago.
“The Philippines wasn’t yet on the world map of the culinary scene back then, but that has changed significantly. Now, everyone is talking about the Philippines, Filipino food, and, of course, Filipino service – renowned as the friendliest in the world. This recognition is largely due to the quality of Filipino chefs and hospitality workers, who are known globally as the best employees,” Gandler noted.
In a video message from Bacolod City, Myrna Segismundo, chair of the National Food Showdown, acknowledged the growing global interest in Filipino cuisine but stressed the need for a “major overhaul.”
“History and tradition will be our anchor and radar on this ship we lovingly call Kusina Filipina, which has recently been making waves in the vast seas of world cuisine,” Segismundo said.
However, she cautioned that the renowned Filipino hospitality and service sector also requires an overhaul, citing challenges in dining room experiences that need urgent attention.
To maintain the industry’s competitive edge, Segismundo stressed the importance of sustainability, highlighting the need for lower food costs, effective kitchen waste management, greater use of local ingredients, and improved profits. – Rappler.com