From Trends to Tasting: TasteSetters® Takes the Stage at CCA’s Tikim Weekend
What if you could taste tomorrow’s trends today? Last October 3–4 at the Brittany Hotel, BGC, TasteSetters® made that happen with their participation in the CCA Tikim Weekend. The team captivated with a flavorful one-two punch: a presentation of the Taste Trends 2026–2027 video (insert hyperlink here), followed by a live cooking demo led by Chef Avery Manaloto with commentary from Ms. Sandy Cu. Together, they presented key culinary directions and upcoming waves that will shape the near future of cuisine, while showcasing the efficiency, creativity, and reliability of the TasteSetters® Brand product line.
In frame: Ms. Sandy Cu and Chef Avery Manaloto
True to its mission of supporting startups and small food businesses, TasteSetters® used the event to champion education and accessibility in the culinary field. The team highlighted their free workshops and community-driven programs designed to help entrepreneurs and aspiring chefs build confidence, innovate, and grow.
During the cooking demo, the TasteSetters® team served up two dishes that celebrated regional flavors through modern execution.
The first, Chicken Pastil with Inasal Rice, brought Ilonggo warmth to the plate. Made with day-old rice tossed in Clara Olé Inasal Marinade, it demonstrated how the product can go beyond grilling and function as a flavorful sauce base. The chicken was elevated with TasteSetters® Brand Soy-Based Savory Paste, liquid seasoning, bay leaf, and a touch of salt and pepper. Ms. Sandy highlighted the ability of the pate to deliver a rich, smoky “wok hei” flavor that’s easy to achieve even without access to a hefty wok.
In frame: Chicken Pastil with Inasal Rice
Next came the Palabok Pasta, a creative twist on the Filipino classic that replaced traditional palabok noodles with fettucine. Topped with Clara Olé Pasta Negra Sauce (made with real squid) and TasteSetters® Brand Crab & Shrimp Flavor Savory Sauce, it offered aligue-inspired flavor in minutes. These sauces, stable at room temperature for up to six months after opening, were highlighted for their practicality and cost-efficiency.
In frame: Palabok Pasta
When asked whether using ready-made sauces might limit creativity and make dishes taste identical, Ms. Sandy Cu responded with a confident smile, “Think of our products as blank canvases — made for your own signature touch. So chefs can add or choose how they cook their dishes, we just provide a delicious base.”
Beyond the demo, attendees visited the TasteSetters® booth, where they sampled and purchased products firsthand. Through every dish, product, and insight shared, TasteSetters® reaffirmed its role as a partner in culinary innovation, inspiring entrepreneurs to experiment, scale up, and serve food that pushes the Filipino culinary scene forward.
In frame: The SYSU Food Hub Store booth at Tikim Weekend Food Market
