Cebu lechon goes beyond national boundaries for global recognition: A commentary
Anchor for Allvoices
Cebu lechon de leche is a version of the nationally served Filipino lechon. It will be an entry in the World Championship Barbecue Cooking Contest in Memphis, Tennessee. This news came from the Department of Foreign Affairs as Jonathan de Santos reported.
Carlos Dingding Jr. and his team from Cebu Marco Polo Plaza Hotel will enter Cebu’s famous product “lechon de leche” in the competition. Organizers put $110,000 in prizes for the winners in addition to pride and bragging rights of having the best barbecue in the world. "Teams adorn their areas with elaborate decoration, trophies attesting to their boasting rights, and as one can imagine, clever and creative team names," organizers of Memphis in May said on their website de Santos reported further.
Likewise, Chez Philippe, a restaurant at the Peabody Hotel in Memphis,Tennessee has invited Chef Claude Tayag to share Filipino cuisine with attendees on May 11 and 12. Tayag’s dishes will part on the menu of said restaurant. Same dishes will also be served during the intermission to showcase the Bayanihan dance company and Filipino Arnis martial art exhibition.
Tayag, famous chef also, runs Bale Dutung in Angeles City. Dutung restaurant “is known as one of the Philippines’s gastronomic centers.” “The pili nut will also be launched as a gourmet product to rival the macadamia nut in the U.S. market,” the DFA said as quoted from de Santos report.
The contest will be a gateway for Cebu lechon de leche to go into the global market. Similarly, Tayag’s expertise being a chef will be given a world class exposure and his dishes will be tried and tested in a foreign setting. Hopefully, Cebu lechon will make it for the prize and for the bragging right for Cebu City to brag all its products worldwide.