For Chef JP Pascual and Chef Nestor de Asis, instructors in the Bachelor of Science in Hospitality Management major in Culinary Arts at La Consolacion College Bacolod, a recent learning immersion in Bangkok, Thailand was more than just a culinary adventure—it was a deep dive into the healing traditions, cultural richness, and timeless techniques of authentic Thai cuisine.
“We are very lucky and privileged,” said Chef JP, “not just to work alongside, but to learn directly from a very humble and generous mentor—Iron Chef Thailand Aoy Marungrueng.”
Their training focused on the heart of Thai culinary wisdom: the integration of food with health and healing. Chef Aoy introduced the duo to medicinal herbs and spices such as lemongrass, turmeric, galangal, and Kaphrao (holy basil)—ingredients that also thrive in Filipino kitchens. What stood out most was the Thai approach to achieving harmony through taste. “Thai cuisine balances five flavor elements—sweet, sour, salty, bitter, and especially spicy,” Chef JP explained. “This balance is believed to boost the immune system, increase energy, and aid in detoxification.”
Dining in Thailand, the chefs observed, is often a shared experience. “Restaurants serve food family-style, with dishes arranged to create harmony on the table. Meals are paired with steamed jasmine or sticky rice, spicy fermented dipping sauces like Nam Prik Kapi, fresh herbs, and high-fiber vegetables,” he noted. “It’s not just about the food—it’s about sharing stories and creating emotional well-being through togetherness.”
One unforgettable dish that captured Chef JP’s heart was Panang Moo, a creamy coconut curry of thinly sliced pork infused with fresh herbs and spices. “It’s not too spicy, rich in flavor, and goes perfectly with sticky rice. The dish echoes Malay and Indian influences,” he shared. “But for me, cooking isn’t just throwing ingredients into a pan—it’s about balance, using proper ingredients, and doing it with passion. Good food takes time.”
This Thai experience isn’t staying in Bangkok. Back at LCC Bacolod, both chefs plan to infuse their learnings into the Asian Cuisine course of the BSHM Culinary Arts program. Chef JP emphasized that food as medicine, traditional culinary wisdom, and culturally rooted menu design will become valuable learning components for students. “It’s our job to elaborate on the cultural, nutritional, and healing aspects of food and bring that wisdom into our classrooms.”
Their journey culminated in a cultural exchange event called “Chef’s Table: Thai x Filipino Cuisine,” held with Chef Aoy at her restaurant, Aoywaan River Thai Cuisine. Guests were treated to a modern minimalist tasting of classic Filipino dishes: Sisig Kapampangan, Squid Adobo, Sinuglaw, Chicken Adobo, Pork Dinuguan, and Chicken Inasal. Chef JP shared the stories behind each dish while Chef Nestor perfected the final plating. “We wanted our Thai guests to understand the Filipino palate—shaped by colonization, rich in flavor, and deeply rooted in tradition.”
Looking ahead, Chef JP revealed a visionary project in the works: “Our Amistad Campus is aiming to open a garden-to-table café that blends fusion cuisine with sustainability. With the support of our dear School President and our partners, we hope to offer not just delicious food, but fresh, locally grown produce to the public.”
From the aromatic kitchens of Bangkok to the heart of Bacolod, Chefs JP and Nestor’s journey is proof that culinary learning knows no borders—and that food, when infused with culture and care, can nourish both body and soul.