Envergans contribute to Guinness World Records ‘Most Variety of Pork Dishes on Display’

March 1, 2024

Culinary students from the College of International Hospitality and Tourism Management (CIHTM) contributed to the Guinness World Records for the Most Variety of Pork Dishes on Display, hitting a total of 313 savory creations, Mar. 1, at the Gateway Mall 2, Araneta, Quezon City.

CIHTM Enverga Cuiseneros, accompanied by Asst. Prof. Carell Cerillo-Untalan, contributed 35 dishes, securing the second spot as the biggest contributor of pork dishes during the historical event.

Chef Reinhold E. Cerillo, CIHTM faculty, showcased his culinary expertise as one of the food experts, marking a significant contribution to the new World Record.

Dr. Maricel Herrera, CIHTM dean, expressed her gratitude to the Enverga University management for their support for this event.

"I would like to extend my heartfelt gratitude to the Enverga University management for their unwavering support towards this event. Your generosity and assistance have been instrumental in making this world record a success,” Dr. Herrera stated.

These University's participation aligns with several Sustainable Development Goals (SDGs), including:

SDG 2: Zero Hunger: Through their culinary expertise, our students contribute to promoting sustainable food production and access to nutritious meals, playing a crucial role in addressing hunger and malnutrition in our communities.
SDG 4: Quality Education: By showcasing their culinary talents on a global platform, our students inspire a culture of continuous learning and skill development, reinforcing the importance of quality education in the culinary arts industry.
SDG 12: Responsible Consumption and Production: Our culinary students embody the principles of responsible consumption and production by practicing sustainable cooking methods, minimizing food waste, and supporting local farmers and producers.
SDG 17: Partnerships for the Goals: Their involvement in this record-breaking event exemplifies the power of collaboration and partnerships in achieving shared objectives. By working together with industry experts and fellow culinary enthusiasts, our students contribute to collective efforts towards sustainable development.