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CHM Team bags Championship at COHREP Regional Culinary Cook-Off

by | Apr 10, 2026 | The Centralian Link | 0 comments

By Patricia Pedroso, BA-Communication 4, The Centralian Link Intern


CHM Team (Eddie Oranio III, Andre Romarate Reyes, and Mary Margaret Suria Herezo respectively) proudly raises the banner of Central Philippine University alongside organizers as they bag the championship award at COHREP.

CPU College of Hospitality Management emerged as Champions at the 5th COHREP (Council of Hotel and Restaurant Educators of the Philippines) Western Visayas Regional Skills Olympics. Held at Robinson’s Place Iloilo, the venue served as the melting pot for competing schools throughout the region last March 28, 2026.

Spearheaded by the Council of Hotel and Restaurant Educators of the Philippines – Western Visayas Chapter, the event allowed various hospitality and tourism students to showcase their creativity, competence, and capacity, and to celebrate regional innovation and excellence.

The competition featured three dishes from each competing team, with the University’s own representatives Eddie Oranio lll handling Appetizer, Andre Romarate Reyes for the Main Dish, and Mary Margaret Suria Herezo for Dessert. After much deliberation, the team chose to prepare Kinilaw na Maskara with Ensalada de Sandia, Darag Trio (Adobong Pula Kimbap, Tinola Risotto with Som Tam Papaya salad, and Pyanggang with Roti) and Orkidyas Taho with Bignay Arnibal and Calamansi Caviar respectively.


The award-winning dishes presented by the team to the regional competition composed of Kinilaw na Maskara with Ensalada de Sandia, Darag Trio (Adobong Pula Kimbap, Tinola Risotto with Som Tam Papaya salad, and Pyanggang with Roti) and Orkidyas Taho with Bignay Arnibal and Calamansi Caviar.

With just a week to prepare, Reyes noted that the team focused on perfecting the flavor profile of the dishes and upgrading their dishes during their dry runs. Their coaches, Maria Patricia S. Bayot, Armando M. Hisuan Jr., and Ayan Jorda guided their students with the conceptualization of the dishes, flavor profile, and plating, respectively.

Reflecting on the role of food and culture, Reyes stated that the infusion of local dishes with foreign cultures is one of the means their cooking can promote Iloilo City and maintain its status as the world-renowned “City of Gastronomy.”