TUBA, Benguet – The La-Diyang Haven Community held a training on the making, baking, and processing of ube pie on Wednesday, April 23, at Taloy Sur, Tuba, Benguet. This event is part of the lineup of activities for the annual Kini-ing Festival, with the 2nd day dubbed as “Entrepreneurs” or “Processors” Day.
The training is a testament to the promotion of local produce and the practice of the farm-to-table movement, where food is made from goods and produce sourced from local farmers. It strengthens the agricultural community in Tuba and encourages fellow chefs and cooks to share the tips and tricks of the trade with interested individuals.
The activity was led by Jaye Abe, “Chef Ninz”, a pastry chef invited to demonstrate the steps in processing ube pie. Her demonstration centered on the measurements and ingredients used to make the commercial ube pie at home, with specific techniques to ensure a perfect, delicious, business-ready ube pie.
With a background as a former demi chef from Resorts World Manila (2009 – 2013) and chef de partie at Baguio’s Holiday Inn from 2018 until the Covid-19 pandemic, she shared her sentiments on being able to be invited to demonstrate the process of making ube pie and to sell them in this year’s Mangan Taku Food Festival, which was a first for her.
Chef Ninz shared her gratitude for being a “community chef”, for playing a part in developing livelihood activities in Tuba’s agricultural sector through the Kini-ing Festival. Using local root crops, such as ube, in unique pastries promotes the product, the farmers, and the farms from which they are being sourced.
“So yung experience ko is parang nakaka-amaze na nakakaproud. Bakit? Kasi, biruin mo, directly from the farmers, fresh na fresh yung item; and then i-bebake mo siya. Nakakaproud kasi ikaw yung napili nila na baker ng La-Diyang,” Abe stated,
Through the theme, “Smoke Calls: Savoring Culture and Heritage, a Celebration of Grassroots Community”, the activity aims to promote the harvests of Tuba farmers and provide livelihood training on producing new goods made from resources that are local to the region.
Next year’s Kini-ing Festival is hinted to feature new products made from raspberries, sayote (similar to apple pie), and a greater variety of kini-ing dishes. By Agnes Dela Peña
