The Bachelor of Science in Hospitality Management (BSHM) students of the University of Southeastern Philippines (USeP) proudly showcased their culinary talents and creativity during the Davao Culinary Cup (DCC) 2026, held from June 18 to 20, 2026, at the SM Lanang Premier Atrium, Davao City.
The Davao Culinary Cup, organized by the Les Toques Blanches (LTB) Philippine Chefs Association, is one of the most prestigious culinary competitions in Mindanao. It gathered talented students and professionals from various schools and institutions across the Davao Region, providing a platform to demonstrate excellence, innovation, and passion in the culinary arts under the guidance and evaluation of renowned chefs and industry experts from across the country. The event also fostered collaboration among educational institutions and industry partners, contributing to Sustainable Development Goal (SDG) 17: Partnerships for the Goals by strengthening linkages that support student learning and professional development.
Representing USeP with pride were the following student competitors:
• Pasta Category – Ms. Ceana Mae L. Te
• Cupcakes and Muffins Category – Ms. Reah Jane D. Dumaran and Ms. Ronamar P. Dela Peña
• Filipino Cuisine Challenge Category – Mr. Francis Miguel D. Isip and Ms. Louela H. Ociones
• Poultry Category – Mr. Cirilo Maximo T. Simpao
• Young Chef Challenge Category – Ms. Blessy Miles G. Wood and Ms. Chaira R. Medida
Among the many talented competitors from different institutions, USeP students distinguished themselves through their hard work, dedication, and culinary expertise. Their efforts were rewarded with remarkable achievements:
🥉 Bronze Award – Cupcakes and Muffins Category
Ms. Reah Jane D. Dumaran and Ms. Ronamar P. Dela Peña
🥈 Silver Award – Young Chef Challenge Category
Ms. Blessy Miles G. Wood and Ms. Chaira R. Medida
These accomplishments reflect not only the students’ culinary skills but also their perseverance, discipline, and commitment to excellence. Competing in an event of this magnitude allowed them to apply their classroom learning in a real-world environment, gain valuable industry exposure, and benchmark their abilities against some of the region’s finest aspiring chefs. Such experiential learning opportunities directly support SDG 4: Quality Education, as students are empowered to develop industry-relevant competencies, creativity, critical thinking, and lifelong learning skills beyond the classroom.
More importantly, their participation served as a testament to USeP’s commitment to producing competent, globally competitive, and industry-ready hospitality professionals. Through experiences like the Davao Culinary Cup, students develop confidence, resilience, teamwork, and professionalism—qualities that are essential for future success in the hospitality and tourism industry.
The success of our student competitors serves as an inspiration to all BSHM students and future hospitality professionals. Their journey reminds us that excellence is achieved through dedication, continuous learning, and the courage to step outside one’s comfort zone and embrace challenges. Likewise, their participation highlights the value of strong partnerships between academic institutions and industry organizations in creating meaningful opportunities for student growth and development.
Congratulations to our USeP BSHM student participants, coaches, mentors, and supporters for bringing honor and pride to the University. May this achievement inspire more students to pursue their passion, hone their talents, and strive for excellence in every endeavor while contributing to the attainment of the Sustainable Development Goals through quality education and collaborative partnerships.
Padayon, USeP! Continue to soar higher and bring pride to the University through excellence, innovation, partnership, and determination.
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