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Philippines Trip Report
Technical seminar and hands-on cooking workshop entitled, “U.S. Pulses as Healthy Ingredients” (M15GXGBI26) and US Trade Mission to Southeast Asia in Philippines (M15GXRP001) Project Codes: M15GXGBI26, Additional Educational Activities for Southeast Asian Health Professionals M15GXRP001, Outreach to the Philippines Pulse Industry Trip Start Date: July 15, 2015 Trip End Date: July 21, 2015 Travelers: Ms. Jenny Lumain, Project Manager, USDPLC ASEAN Representative Ms. Surisa Techawiratchon, Project Assistant, USDPLC ASEAN Representative Chef Jill Sandique, USDA Council of Chefs Lead Trainer Trip Itineraries: Surisa Techawiratchon Wednesday, 15th July Bangkok to Manila, TG 624, Depart 2:45 pm, Arrive 7:00 pm Thursday, 16th July Manila to Davao, 5J 975, Depart 10:55 am, Arrive 12:40 pm Sunday, 19th July Davao to Manila, 5J 964, Depart 10:15 am, Arrive 12:00 pm Wednesday, 21st July Manila to Bangkok, TG 621, Depart 1:05 pm, Arrive 3:20 pm Jenny Lumain and Chef Jill Sandique Thursday, 16th July Manila to Davao, 5J 975, Depart 10:55 am, Arrive 12:40 pm Sunday, 19th July Davao to Manila, 5J 964, Depart 10:15 am, Arrive 12:00 pm Trip Purposes: The major objective of the trip was to conduct the seminar and hands-on cooking workshop with the members of Nutritionist-Dieticians Association of the Philippines (NDAP), Davao City Chapter. The one-day seminar consisted of a lecture in the morning and an actual cooking session in the afternoon with the USDA Council of Chefs Lead Trainer, Chef Jill Sandique. This was in conjunction with the GBI Project, “Additional Educational Activities for Southeast Asian Health Professionals. In addition, it was important to meet with FAS Manila regarding the scheduled U.S. Trade Mission in Asia, which includes the Philippines. The trip also provided also an opportunity to look at possible venues for the upcoming Mission. Travel for these projects were funded under M15GXGBI26, Additional Educational Activities for Southeast Asian Health Professionals and M15GXRP001, Outreach to Philippines Pulse Industry
Schedule: July 15, 2015 2:45 pm Surisa departs Bangkok for Manila 7:00 pm Arrive Manila July 16, 2015 10:55 am Jenny, Chef Jill and Surisa depart Manila for Davao City 12:40 pm Arrive Davao City 1:00 pm Check-in at Hotel 2:00 pm Pick-up all the materials, including ingredients, related to the
workshop. July 17, 2015 8:00 am Chef Jill and her staff started with their ingredients’ preparation,
while Jenny and Surisa worked on the seminar materials and last minute errands.
1:00 pm Jenny had the meeting with the banquet manager 2:00 pm Chef Jill and her staff went to buy more ingredients for Technical
seminar and continued with the ingredients’ preparation 2.00 pm Jenny and Surisa continued working on the seminar materials July 18, 2015 12:00 am There was an event the night before so we had to set up the
seminar area after midnight. 6:00 am Sounds and equipment check 8:00 am Registration started 8:15 REGISTRATION OF PARTICPANTS 8:30 Opening Program Agrisource/NDAP 8:45 Introduction of Participants 9:00 Overview of USA Dry Bean Council and
USA Dry Pea and Lentil Council Ms. Surisa Taechawiratchon
9:15 Cooking with Pulses Q&A Chef Jill Sandique 10:15 COFFEE BREAK 10:30 Nutritional Benefits of Pulses
Q&A Dr. Leia Lacuesta-Corro 11:00 Pulses in Mindanao RAM Foods Inc. Ideal Macaroni & Spaghetti Factory Inc. 11:15 LUNCH BREAK 12:00 Transfer to CACS Kitchen 12:30 HANDS-ON COOKING WORKSHOP at Center for Asian
Culinary Studies’ Kitchen Chef Jill Sandique 16:30 CLOSING PROGRAM July 19, 2015 10:15 am Jenny, Chef Jill and Surisa depart Davao City to Manila 12:00 nn Arrive Manila 1:00 pm Surisa check-in at Fairmont Hotel July 20, 2015 8:00 am Meet with our local contractor, Ms. Jenny Lumain to go to US
Embassy compound. 9:45 am Meeting with Ms. Ramona Singian, FAS office 11:30 am Depart for Ortigas Center 1:00 pm Meeting with Ms. Patricia Santos, EDSA Shangri-la Hotel 2:00 pm Travel to Makati City 2:30 pm Meeting with Ms. Cristina Ong-Cruz, Shangri-la Makati 3:30 pm Meeting with Ms. Dona Ang, Intercon-Hotel, Makati 4:30 pm Meeting with Ms. Joyce Fernandez, Fairmont Hotel July 21, 2015 11:00 am Surisa departs for airport 1:05 pm Surisa departs Manila for Bangkok 3:20 pm Arrive Bangkok Trip Summary: In 2013, we invited six participants from Davao City to join the “U.S. Pulses as Healthy Ingredients” seminar in Cebu City. After the seminar, the President of NDAP Davao Chapter requested that we bring the workshop to their city as their members are hungry for new ingredients and menus to try in their hospitals and with their clients. This year, we decided to conduct the workshop in Davao City instead of inviting only a handful in the scheduled workshop in Manila. A total of 26 names were submitted last May but we had to cut it down to 20 as the kitchen could not accommodate more
than that number. On July 18, seventeen of the 21 participants showed up to take part in the program. Morning Session: Five speakers were invited to the program. Ms. Surisa Techawiratchon explained the background of USDBC and USDPLC. Chef Jill Sandique discussed the proper way of cooking pulses, whether dry packed or canned. Many in the audience did not know that beans need to be soaked overnight and that beans are much cheaper and can be used instead of pork. It was also their first time to know that lentils can be cooked similar to how they cook their mungbeans. Mungbean soup is a staple recipe, both in hospitals and in their own households. Mungbean soup is usually served on Fridays. When Chef Jill told them that they can get more yield out of a cup of lentils versus a cup of mungbeans, they were surprised about this information. Dr. Leia Lacuesta-Corro, a Clinical Nutritionist, explained about the advantages of including pulses in the diet. She said that many of her patients, when told to “diet”, prefer not to eat anything when told that certain foods are bad for them. She emphasized the role of nutritionists and dieticians to know about products, like pulses, and to know how to come up with recipes that will entice their patients to eat right. She focused on the role of fiber in our diet and how pulses are a cheap and rich source of fiber. The last speakers were representatives from Ram Food Corporation and Ideal Macaroni and Spaghetti Factory. Both companies are clients of the USDBC and USDPLC. They both use 100% US pulses in their products. Each representative explained about their products and their pricing. They informed the audience that they will provide the hospitals’ requirements for pulses at a wholesale price with no minimum order volume. They said this arrangement is much cheaper than getting their products from the supermarkets which admittedly, is what the hospitals are doing. Afternoon Session After lunch, participants proceeded to the kitchen (a separate venue). They were instructed to work in groups of four to produce two sets of recipes. The first set of recipes consisted of: chickpea hummus, lentil soup and rice with chicken, U.S. beans and peas. The second set of recipes included: lentil soup, U.S. bean and pasta salad and U.S. chocolate chickpea cake. Common to both groups was the recipe for lentil soup as Chef Jill wanted them to all to learn this recipe, so they can alternate it with mungbean soup. List of Participants
NAME HOSPITAL 1. Rosemarie Balatero Digos Provincial Hospital 2. Sophia Baquiran Davao Regional Hospital 3. Jigzcel Basoy Davao Regional Hospital 4. Gracia Baula Brokenshire Hospital 5. Vivien Bayacag Southern Philippine Medical Center 6. Darlene Joy Caligdong Davao Regional Hospital 7. Paul Dichoso Davao Medical School Foundation 8. Armando Dumaop Southern Philippine Medical Center
9.Barbara Gequilapo Davao Medical School Foundation 10. Annabelle Gregorio Medical Mission Group Hospital 11. Enabelle Miranda Southern Philippine Medical Center 12. Carolina Olmoguez Davao Medical Mission Group 13. Nelca Umblero University of Immaculate Conception 14. Roditha Perucho Davao Doctor’s Hospital 15. Gea blaise Sumatra Panabo Polymedic Hospital 16. Shirley Tubelonia Southern Christian College 17. Jason Molina University of Immaculate Concepcion
Some pictures taken at the program were as follows.
2015 U.S. PULSES AS HEALTHY INGREDIENTS July 18, Davao City, Philippines
Dr. Leia Lacuesta-Corro during her lecture and a souvenir
photo with all the participants.
Chef Jill Sandique as she explains the proper way of preparing pulse dishes during
her lecture in classroom and in the kitchen.
Participants with Chef Jill
Group 2 L to R: Roditha Perucho, Paul Dichoso, Barbie Gequilapo, Gracia Baula
Group 4 L to R: Nelca Umblero, Sophia Baquiran, Darl Caligdong, Bebie Olmoguez, Belle Gregorio
Group 3 L to R: Jason Molina, Shirley Tubelonia, Jigz Basoy, Gel Sumatra
Group 1 L to R: Enabelle Miranda, Rosemarie Balatero,Vivien Bayacag, Armando Dumaop
Trip Summary on Monday, July 20, Meeting with FAS Office regarding the scheduled U.S. Trade Mission. Ms. Ramona Singian FAS Manila Jenny and Surisa briefed Ms. Singian of the scheduled USDPLC Trade Mission in September. They informed her that although there is already a firm schedule, the U.S. companies that are joining the mission have yet to be decided. Ramona asked what type of audience will be targetted and was informed that R&D staff is the target for the first day and the purchasing staff for the one-on-one meetings the following day. When she reviewed the draft program, she said that it might be wise to just have a one-day event. Ramona asked if there is anything they can help with at this point. Surisa and Jenny asked for a list of possible invitees from the flour milling sector, bakeries and food ingredients suppliers. We also requested a list of possible sites that the group can visit, if needed. She promised to send us the information needed. On hotels, she said that the Fairmont has received good reviews from other cooperators and seems to be in a good location. We told her that we are considering Edsa Shangri-la as it is midway between Quezon City and South Manila, but we are also looking at all the hotels in the Makati area. We all agreed that hotels in Roxas Boulevard or near the Embassy are out as this is the first area to get flooded during the rainy season. She reassured us that Mr. Ralph Bean, Agricultural Counsellor, will be meeting the group for the market briefing and will do the Welcome Remarks during the seminar. Ms. Patricia Santos Events Sales Manager EDSA Shangri-la Hotel We sent our hotel /venue requirement RFP to Ms. Santos before the meeting so she was familiar with what we needed. She informed us that, based on our request, she can provide us with a room that can accommodate 50 people in a classroom set-up. However, when we requested for a break-out room, she said that the nearest room is not available but she will inform us if this becomes available. On our requirement for the 2nd day, for the one-on-one meetings, she said that she will have to provide a different room from the seminar room on the first day. That is because the room that we will be using has already been committed to another group. She could provide another room, near the pool area. We went to the 2nd room. We found the room a bit smaller than we want but she said we could use the foyer outside. She said she will put us on wait-list on other rooms in the meantime. Ms. Cristina Ong-Cruz Event Sales Manager Shangri-la Makati We were informed by Ms. Cristina that we are on wait-list for all meeting rooms on the date we requested. She said that they have until this week to inform us if any of the rooms will be available.
Ms. Dona Ang Sales Coordinator InterCon-Hotel, Makati We informed Ms. Ang about our event and requested for a proposal. We informed her that our requirements are similar to those of the North Dakota Trade Mission last year, we will be having the same set-up for the 2nd day. She said she will review the proposal for that event and will send us a proposal as soon as possible. Ms. Joyce Fernandez Assistant Manager- Catering and Events Fairmont Hotel Ms. Fernandez showed us the Ballroom that was appropriate for our event. However, it was only available for September 4 as there is already a confirmed event for September 3. When she showed us the room, it was exactly what we wanted. However, Ms. Fernandez said that there is no chance that we could have the venue for two days. Trip Recommendations: Technical Seminar Based on the observations of Chef Jill, not all of the nutritionist/dieticians know how to cook at a professional level. Some had to be reminded that they need to review the recipes first before cooking. We learned afterwards that some of them rely heavily on their cooking staff and that they just basically decide on what ingredients to purchase. The workshop made them realize that having an idea of how these ingredients are cooked (not just their nutritional benefits) go hand in hand as they need to come up with delicious dishes. As Dr. Corro reminded them, even if an ingredient is nutritious, if you don’t use it properly to come up with tasty dishes, then you can’t force your patients to eat it. In order for us to continue this type of relationship with organizations like the NDAP, we have to continue giving them training. This type of activity also gives our clients (Ram and Ideal) an opportunity to promote their products and network. We have to continue emphasizing to them that they can come up with nutritious and delicious dishes using pulses.
During the 2012 seminar in Cebu City, it was observed that not all the nutritionists who participated were the decision-makers in purchasing ingredients in their respective hospitals.
This year, we worked closely with NDAP Davao Chapter to make sure that the participants coming to the seminar would be the decision makers in terms of purchasing ingredients. However, during the hands-on workshop, Chef Jill Sandique observed that not all of the nutritionists were good in cooking or at least in following instructions on cooking. We can only conclude that some of these nutritionists do not do actual cooking in their respective hospitals.
If the course will be offered again, we have to consider inviting the cooks/cooking staff of the hospitals and partner them with nutritionists. It would also help if the course is offered regularly or at least yearly (for the first three years) to see if we have any impact.
U.S. Trade Mission Based on the hotel inspections, the Fairmont has the perfect room for the set-up we want. However, it is not available on September 3. The InterCon has an appropriate room available for both dates. We will wait for their proposal. The Edsa-Shangri-la also has appropriate rooms, but two different rooms will be involved over the two days. For the Makati Shangri-la, we will have to wait for them to inform us if our status on “wait list” will improve by next week. Jenny will compile all of the information from the hotels that we surveyed and make her final recommendation. Industry Contacts: Mr. Ralph Bean, Agricultural Attaché Ms. Ramona Singian, U.S. Department of Agriculture Foreign Agricultural Service 1201 Roxas Boulevard Manila, Philippines, 1000 Tel: + 632 301-4914 Fax: +63 2 521 0009 Email: [email protected] Email: [email protected] Ms. Patricia Santos, Events Sales Manager EDSA Shangri-la Hotel 1 Garden Way, Ortigas Center, Mandaluyong City 1650, Manila, Philippines Tel: + (63 2) 633 8888 Ext. 9060 Fax: + (63 2) 631 1063 Mobile: (63) 917 870 3367 Email: [email protected] www.shangri-la.com Ms. Cristina Ong-Cruz, Event Sales Manager Shangri-la Makati Ayala Avenue corner Makati Avenue, Makati City, 1200, Philippines Tel: + (63 2) 813 8888 Fax: + (63 2) 813 5499 Ms. Dona Ang, Sales Coordinator Intercontinental, Manila 1 Ayala Avenue, 1226 Makati City, Philippines Tel: + (63 2) 793 7000 Loc. 219 Fax: + (63 2) 752 7520 + (63 2) 754 9777 Mobile: + (63) 917 826 9187 Globe Duo: + (63 2) 577 8136 Email: [email protected] www.intercontinental.com/manila
Ms. Joyce Fernandez, Assistant Manager- Catering and Events Fairmont Hotel 1 Raffles Drive, Makati Avenue, Makati City, Philippines 1224 Tel: (63 2) 795 1888 Fax: (63 2) 555 9899 Email: [email protected]
