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Blue And White Wedding
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Family & Balikbayan Escape

Tourism Students Come for a Culinary Encounter at Casa San Pablo


Our innkeeper Ms. An Mercado-Alcantara during her introductory presentation about San Pablo's cooking culture.

WHILE UNIVERSITY OF the Cordilleras' Laguna experiential tourlast March 20, 2014 allowed us to display Casa San Pablo’s trademark hospitality, it also gave us an opportunity to share to a young audience a unique part of our culinary tradition.

The tour, participated by 112 tourism students, was part of the Tourism Planning for Sustainable Destinations and Development activities kicked off by the College of Hospitality and Tourism Management of the University of the Cordilleras. The Casa San Pablo stopover was an integral part of the tour's itinerary. Along with other activities, we prepared for the group a native cooking demonstration of coconut-based dishes, which is a segment of our teaching module on sustainable tourism. Mindful of our young guests’ needs, we made sure that the activity will provide the students a unique, informative culinary experience.

Conducted by our innkeeper An Mercado-Alcantara, the cooking demo started off with a short presentation of the history of the coconut in the Philippines and how it eventually shaped a unique cultural heritage for the people of San Pablo. The highlight was our showcase of native cooking techniques for local dishes like adobong manok sa gata and pinaltok. This gave our guests an inside look at San Pablo's cooking culture and a first-hand experience of rural, authentic tourism. The students ended the culinary encounter with a sumptuous dinner at our spacious pavilion.

We thank you University of the Cordilleras for making us part of your learning journey. We're hoping to see you back soon.

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A view of the students inside our spacious pavilion.
The students during the introductory part of our cooking demonstration.
The students while all ears during the introductory presentation about San Pablo's culinary tradition.
Our innkeeper Ms. An Mercado-Alcantara and in-house cook Edward Batrallo during the cooking demonstration.
Our cooking station set-up at the venue.
Our ingredients for pinaltok.
Our ingredients for adobong manok sa gata.