When creativity and innovation come together in the culinary arts, new and surprising dishes are produced. Pushing the limits of conventional cuisine by experimenting with ingredients, cooking methods, and taste combinations.
This was what we witnessed during the JIBPro 2025 wherein students of the Institute of International Culinary (IMS) and Hospitality Entrepreneurship (IChef) produced high-quality dishes with exemplary flavors.
JIBPro, formerly known as the Global Skills, is an annual competition that inspires innovation and sustainability among students of Joji Ilagan International Schools in the fields of entrepreneurship, culinary arts, hospitality, and tourism.
The activity center of SM City Davao was transformed into a huge kitchen as students competed against each other by preparing dishes within a set time frame, showcasing their culinary skills, creativity, and technical ability to impress a panel of judges, often with specific themes or challenges, to determine the best dish.
The competing students were grouped into teams – the Atlantic, the Pacific, the Arctic, and the Antarctic – battled it out in Cake Couture, Bread Basket Display, Charcuterie, Coffee Pop-up, recycling, and actual cooking competitions.
This year’s event carries the theme “Catch of the Future: Sustainability for a Healthier Life Below Water,” which focuses on addressing real-world challenges related to marine conservation and sustainable resource management.
The finished products were awesome. A cake decorated with mermaids, a dish topped with a pearl inside a shell, a whale bread, and many more, highlighting the living creatures under the sea.
JIBPro is not just a competition but a creative solutions aligned with the United Nations Sustainable Development Goal 14, focusing on the preservation of marine ecosystems and ensuring a sustainable future.
