Daily TribuneThe value of international food trade shows, especially in promoting local talent and products was underscored by Chef Kalel Chan. ‘We [Filipinos] have good product but it’s sometimes hard to get them out there for the world to discover. I’m sure IFEX Philippines will be a great help to connect our products to the international market.’
The Center for International Trade Expositions and Missions (CITEM) will showcase Filipino chefs’ delectable culinary brilliance in the upcoming International Food Exhibition (IFEX) Philippines 2025.
The 18th edition of IFEX Philippines, the country’s biggest international food, beverage, and ingredients trade show, will be held on 22-24 May 2025 at the World Trade Center Metro Manila in Pasay City.
The IFEX Philippines team, along with members of media were witness to the announcement of a collaboration between Lobby 385 and Abi Balingit, Filipino-American pastry chef and recipient of the 2024 James Beard Emerging Voice Award at the “Sweet Spotlight” culinary event hosted by Chef Kalel Chan at the San Juan steakhouse.
Balingit’s treats like her Tsokolate Pandesal Pudding and Ube Macapuno Molten Lava Cake, will be served at Lobby 385 through March.
Balingit said some of her concoctions will likewise be served this March at Guevarra’s by Chef Laudico, a renowned Filipino-themed buffet restaurant also in San Juan City.
The collaboration with Chef Jac Laudico was formed under the banner of Guevarra’s “Taste of the Philippines: A Global Journey,” an initiative seeking global recognition for Filipino food.
Chan recognizes the value of international food trade shows, especially in promoting local talent and products.
“Sometimes you have a product, but it’s hard to get it out there,” says Chan. “We [Filipinos] have great products but it’s sometimes hard to get them out there for the world to discover. I’m sure IFEX Philippines will be a great help to connect our products to the international market.”
For Balingit, trade shows like IFEX Philippines amplify the voices of Filipino chefs worldwide.
“These trade shows and conventions are a good thing. Being here physically person is so different from texting or emailing. To be able to taste the products and feel the products and talk to each other about your experiences — its invaluable,” said Balingit, author of Mayumu: Filipino American Desserts Remixed.
