CELEBRATING FILIPINO FOOD CULTURE
He brought many of these recipes with him on official missions abroad, where he proudly represented and showcased Philippine cuisine on the global stage.
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Daily TribuneHe brought many of these recipes with him on official missions abroad, where he proudly represented and showcased Philippine cuisine on the global stage.
US Ambassador to the Philippines MaryKay Carlson and author Jam Melchor.
Photographs courtesy of Kayumanggi
Kayumanggi. A Filipino word meaning “brown.” It is the color of the Filipino race and is also the title of a book recently launched in a grand media event hosted by Sheraton Hotel Manila and Newport Resorts World.
Authored by Filipino food advocate Chef Jam Melchor, the highly anticipated Kayumanggi: A Kaleidoscope of Filipino Flavors and Food Traditions is a tribute to the rich and diverse culinary heritage of the Philippines. It highlights indigenous ingredients, heirloom recipes and the deep cultural roots of Filipino cuisine. Not just a celebration of the country’s gastronomic traditions, it is likewise a call to preserve and promote Filipino food on the global stage, which is what Chef Jam has been doing all these years.
“This book is a labor of love,” says Chef Jam during the launch, which was graced by esteemed guests led by US Ambassador to the Philippines MaryKay Carlson, who commended the initiative, emphasizing the role of Filipino cuisine in fostering cultural diplomacy.
Joining the ambassador were key officials of the Department of Trade and Industry (DTI), who reinforced their commitment to supporting the local food industry and showcasing Filipino culinary excellence to the world.
Chef Jam’s Kayumanggi journey actually began over a decade ago. Back then he had wanted to publish a cookbook and so he reached out to Nana Ozaeta, who was editor-in-chief of Food Magazine. Production costs, however, put that dream on hold. “But, as with all things meant to be, that idea transformed into something greater — the founding of the Philippine Culinary Heritage Movement, a mission-driven organization to champion and preserve our country’s rich food culture,” says Chef Jam.
Years later, while Chef Jam was working at the US Embassy, the idea of this cookbook resurfaced. He realized that he had, over time, compiled a collection of heirloom recipes — dishes that he had gathered through research and travel, experimented on, and perfected over the years. He brought many of these recipes with him on official missions abroad, where he proudly represented and showcased Philippine cuisine on the global stage.
“At its core, this book is not just about recipes — it is about preservation, education and advocacy. As a staunch advocate of Filipino food culture, my vision is for this book to be freely distributed to support local food MSMEs, culinary entrepreneurs and creative industry stakeholders. This is not just a collection of over 150 well-loved regional Filipino dishes from Luzon, Visayas and Mindanao — it is a call to action. While there are undoubtedly hundreds more regional recipes waiting to be documented, I felt that this book should start with the classics — the dishes that have stood the test of time but are at risk of being forgotten in the wave of globalization,” says Chef Jam in his speech during the official launch of Kayumanggi.
Sharing his vision, DTI partnered with Chef Jam in printing the initial copies of this book which — surprise! — is being distributed for free. Yes, for free, because, as Chef Jam puts it, “I firmly believe that protecting our culinary heritage is a shared responsibility — one that requires us to document, promote, and pass down our food traditions to future generations.”
So, during the launch, Chef Jam gave guests a taste of what is in the book, with the culinary team of Sheraton Hotel Manila, led by Executive Chef Andrea Burzio, preparing a curated tasting menu inspired by the book.
“This book is a testament to our rich Filipino culinary identity. It is my hope that Kayumanggi will serve as an inspiration for future generations to embrace and take pride in our indigenous flavors and traditions,” says Chef Jam.
