DOT workshop levels up cooking, business skills of street vendors
TANDAG CITY, Surigao del Sur – The local government of Tandag City has partnered with the Department of Tourism (DOT) Caraga to capacitate street vendors of the city by conducting the first “Street Food Tourism Kulinarya Workshop,” at the Alocazia Apartelle on November 27 and 28.
Some 55 vendors belonging to the Ato Tiangge Panggabii (ATP), Boulevard vendors association, and the Baywalk vendors from barangays Dagodoc and Telaje of this city joined the two-day workshop.
This activity is an offshoot of the livelihood program of the LGU dubbed “Negosyo sa Kariton,” that empowered less fortunate residents to earn income using the business carts. Most of them ventured to sell street food and local delicacies in the Tandag City Baywalk, as a result transformed the place into a famous stopover for tourists and locals to witness the vast Pacific Ocean and strolling ground while appreciating the good and affordable food in the area.
The LGU saw the flourishing tourism and economic activities in the area that prompted it to collaborate strongly with the DOT – Caraga, primarily to sustain the livelihood of these vendors and to equip them with basic tourism skills, including the enhancement of their products through food hygiene and safe preparation, among others.
Florence Abis, city tourism officer shared that, “The synergy of the DOT and LGU addresses a lot of things from livelihood, business improvement, personality development, customer service and tourism satisfaction, and a lot more.”
The “Street Food Tourism Kulinarya Workshop” featured the first day with sumptuous learnings on culinary skills that were tailor fitted to street food preparation, its operation in public places, and the presentation of products with unique, and mouthwatering flavors, that reflect the gastronomy of the Tandaganons.
In addition, Chef Jose Ramlo P. Villaluna, a DOT-accredited culinary arts speaker, talked about the importance of food safety and sanitation on street food business.
“Pinoy street food is part of Filipino culture, a showcase of how Filipinos can squeeze fun and flavor from the unlikeliest to least palatable ingredients. It is both pop art and comfort food in a portable package, pushed around on wheels or carried on backs,” as described by Villaluna.
However, no matter how beautiful the presentation is, if we set aside the essentials on food safety, then we lose customers, the business will die quickly,” Villaluna stressed out.
The “Street Food Tourism Kulinarya Workshop” culminated on the second day with the participants demonstrating the food preparation, display and arrangement of their products, and the sales pitch to the customers, topped with courtesy, warm and hospitable smiles and gratitude.
Jose Ajos, ATP Vendors Association president expressed appreciation to the government saying, “We are very grateful for the attention given to us by the government. We learned a lot as street vendors that we need to be presentable, same with the food that we sell so we can proudly serve our customers.”
“When we received the negosyo carts, we did not have any idea on how to manage a small business like street food. With this training, we now know how to attract customers, especially tourists who visit our place so they will keep on coming back and invite others to Tandag City,” Ajos added.
As Tandag City bolsters its different tourism portfolio, the “Street Food Tourism Kulinarya Workshop” served as an avenue for the street vendors to simply propel in their business and better contribute to the local economy. (RLE/NGPB,PIA-Surigao del Sur)
