Southville International School Affiliated with Foreign Universities (SISFU) proudly celebrated its young culinary talents during the Culinary Arts Toque Ceremony held on July 18, 2025, at Bistro Lima. The event gathered students, faculty, staff, and stakeholders in a heartfelt tribute to the Class of 2025, honoring their achievements and journey in the world of culinary arts.

The ceremony served as both a recognition of top performers and a symbolic milestone for graduates completing their Culinary Arts program. It was a day of celebration, reflection, and looking ahead to the bright futures these aspiring chefs are about to pursue.

The event opened with a welcome message from Mr. Daniel Steel, Dean of Academics, followed by a captivating year-in-review video presentation. A series of prestigious awards were then given out, recognizing excellence across various culinary disciplines—from cake decorating and knife skills to leadership and creativity in the kitchen.

The most coveted awards of the event were also given out, much to the anticipation of attendees—The Toque and The Golden Spatula awards—which are awarded to the Top 2 performers in the class across all categories. This was followed by an inspiring address by this year’s most outstanding member and recipient of the Golden Spatula Award for excellence, Gia Eunice Garcia.

Taking the stage with grace and conviction, Gia delivered a heartfelt message that captured the essence of her journey:

“Passion, Practice, Persistence.

PASSION to do what I love, which is cooking. The fusion of fire, precision, and creativity is what excites me, but loving what you do is not enough to last. That’s where PRACTICE comes in. It meant endless hours perfecting knife skills, refining cooking methods, and making dishes over and over again. It was late nights testing and tweaking every tiny detail—and maybe no one would notice it, but I would.

PERSISTENCE whispers to keep going.

This award symbolizes them and much more. It honors every sacrifice, every boundary, and every achievement earned. It reminds us that the road might be uncomfortable, but it’s always worth it.”

Her words struck a powerful chord among her peers, mentors, and guests, embodying the spirit of the entire celebration.

Following the awards, graduates took part in the ceremonial donning of the toque—a time-honored tradition where the chef’s hat is placed on each graduate as a symbol of their professionalism, skill, and readiness for the culinary industry. Esteemed instructors Chef Rina Sarreal and Chef Paulo Nasol, alongside SOHC Programme Head Ms. Arlyn Aliño and SGEN President Dr. Jo Tizon, had the honor of bestowing the toques.

The event concluded with a warm and hopeful address from Dr. Melva Diamante, SISFU Chairman and Academic Chancellor, encouraging the graduates to pursue their dreams with courage and purpose.

Congratulations to all awardees and graduates of SISFU’s International Culinary Arts Class Batch 8! May your passion and persistence continue to lead you to success in the culinary world.

See the full list of awardees and graduates below:

Recognition for “A Toast to Sanso: From Canvas to Charcuterie” 

  • Lance Roger Malilong
  • Gia Eunice Garcia
  • Ede Lloyd Keith Abiero

Culinary Cake Decorating

  • Christian Darrel Carreon – Most Unique Concept and People’s Choice Awards
  • Ede Lloyd Keith Abiero – Best Theme Interpretation
  • Gia Eunice Garcia
  • Tyronne Sean Dulay
  • Lance Roger Malilong

Special Citation for Excellence in ServeSafe International

  • Christian Darrel Carreon

Chef’s Knife Award

  • Gia Eunice Garcia

Apron Award

  • Christian Darrel Carreon

Chef’s Chef Award

  • Gia Eunice Garcia
  • Christian Nazaire Rengel

Rising Chef Award

  • Christian Darrel Carreon

Cutting Board Award

  • Christian Darrel Carreon

Salt & Pepper Award

  • Gia Eunice Garcia

Subject Excellence Awards

Introduction to Culinary Arts 

  • Gia Eunice Garcia – 1st place
  • Lance Roger Malilong – 2nd place

Fundamentals in Culinary Arts

  • Gian Eunice Garcia – 1st place
  • Tyronne Sean Dulay – 2nd place

Cuisines of the World

  • Christian Nazaire Rengel – 1st place
  • Ede Lloyd Keith Abiero – 2nd place
  • Gia Eunice Garcia – 1st place

Asian and Pacific Islands Cuisines

  • Lance Roger Malilong – 1st place
  • Gia Eunice Garcia – 2nd place

Baking and Pastry

  • Gia Eunice Garcia – 1st place
  • Christian Darrel Carreon – 2nd place
  • Christian Nazaire Rengel – 2nd place

Breakfast Cookery

  • Gia Eunice Garcia – 1st place
  • Christian Darrel Carreon – 2nd place

Toque Award

  • Christian Darrel Carreon

Golden Spatula Award

  • Gia Eunice Garcia