By Irene Joy B. Dayo, PIA-10
CAGAYAN DE ORO CITY (PIA) — Local ingredients that were once taken for granted are helping shape Cagayan de Oro’s culinary identity as chefs, students, and hospitality practitioners use Kumbira as a platform to rediscover regional flavors and develop them through contemporary cooking.
Now in its 30th year, Kumbira has provided a venue for culinary practitioners to explore local ingredients and techniques while giving students opportunities to develop skills through competition.
Organized by the Cagayan de Oro Hotel and Restaurant Association (COHARA), Kumbira 2026 will run from Oct. 14 to 16 at the Atrium of Limketkai Mall under the theme “Three Decades, One Culinary Legacy.”
COHARA Vice President for the Hotel Division Eileen E. San Juan said the process of identifying what makes Cagayan de Oro food distinct began with a question from food writer Michaela Fenix-Macabenta.
“What is the dish that you really have here in Cagayan de Oro?” San Juan recalled Fenix-Macabenta asking.
San Juan said she initially struggled to identify one.
COHARA President Jerome de la Fuente emphasizes the need to nurture local culinary talent as Kumbira marks its 30th year of bringing professional and student competitors together. (Photo: IBD/PIA-10)
“It was an awakening because there are things that we really take for granted here,” she said.
She eventually pointed to sinuglaw, particularly its use of tabon-tabon, a local ingredient associated with the dish.
The experience prompted local culinary practitioners to look more closely at the ingredients, dishes, and techniques that distinguish a locality.
San Juan said Kumbira has since provided a space for chefs to experiment with local ingredients while retaining traditional techniques and incorporating modern approaches.
“We are able to identify what we have and what we can do,” she said.
She cited sinuglaw and Cagayan de Oro-style humba as examples of dishes that can reflect local food traditions.
COHARA Immediate Past President and Kumbira Chairperson Jeffrey G. Limbonhai said developing distinctive dishes is also a way for communities to express their identity.
“The dishes that we develop or create give us a sense of identity. This sense of identity gives us a sense of pride. And with this, we’re able to go up to the national stage, converse, interact with others, and encourage or invite others to come to our place,” Limbonhai said.
He said food can also introduce visitors to a community’s culture and encourage them to learn more about local dishes and ingredients.
The 30th Kumbira will feature the Kumbira Masters and Junior Divisions, where professional and student competitors will participate in live and display categories.
The Kumbira Creative and Brand Competitions will cover centerpiece design, local-origin packaging or pasalubong, food and event photography, and housekeeping challenges. The 17th National Food Showdown, themed “Kulinarya Rehiyones: Lasap Pilipino,” will also feature regional recipes, local ingredients, culinary and pastry skills, and table-setting challenges.
COHARA President and Limketkai Luxe Hotel Vice President & General Manager Jerome de la Fuente said the organization also aims to strengthen the region’s culinary talent.
“We have a lot of talent here. All we need to do is nurture them,” de la Fuente said.
The competition brings together professional practitioners and students, allowing experienced participants to share the field with emerging culinary talents.
As Kumbira enters its fourth decade, its competitions continue to give local practitioners a space to examine what makes Northern Mindanao food distinct and develop those flavors through skills, creativity, and contemporary culinary practices. (IJBD/PIA-10)
