The Art of Local Flavors and Sustainable Tourism

Boracay Island- The Department of Tourism Region VI, under the Tourism Industry Skills Program and in partnership with the Local Government Unit of Malay through its Tourism Office, successfully conducted the Community-based Tourism Kulinarya Workshop on May 17–18, 2026 at Mandala Spa and Villas Boracay.

Chef Cid Garrett Jalandoni shared valuable insights on promoting local gastronomy, sustainable food practices, proper food preparation and presentation, as well as the importance of utilizing indigenous ingredients to create authentic culinary experiences for tourists. The program also highlighted how culinary tourism can help preserve local culture and traditions while providing livelihood opportunities for community members.

A total of 27 participants attended the workshop, consisting of members of the Boracay Slow Food Community, representatives from the Local Government Unit of Malay, Aklan, and Community-based Tourism Organizations of Malay.

The participants prepared the following dishes during the hands-on culinary workshop:

Group 1

* Inasal na Manok
* Fried Octopus
* Ginataang Rima
* Buko Salad
* Butterfly Pea Juice

Group 2

* Seaweed and Indian Mango Salad with Tilik
* Inubaran nga Native nga Manok
* Tropical Fruits
* Native Chicken Broth with Egg and Caramelized Onion
* Black Rice with Pandan
* Gumamela Juice with Calamansi and Honey

Group 3

* Fiddle Fern Salad (Pako Salad with Tuba Dressing)
* Pumpkin with Moringa and Coconut-Infused Cream Soup
* Crab with Ubod in Coconut Cream
* Banana Turon with a Twist and Mango Sticky Rice
* Pandan Coconut Latte

The training aimed to strengthen the participants’ knowledge and skills in culinary tourism by showcasing local ingredients, traditional cooking techniques, and sustainable food practices that may be integrated into community-based tourism initiatives. Through this activity, participants were encouraged to develop unique food experiences that promote the culture and identity of Malay while enhancing the overall tourism experience of visitors.

The workshop also emphasized the importance of empowering local communities through gastronomy tourism, creating additional livelihood opportunities, and preserving the rich culinary heritage of the locality for future generations.

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