Doria started her professional career at McDonald’s in Dau, Mabalacat, Pampanga, in 1985, or known as “Store 005.” 40 years later, her story is an inspiration–a testament to how a young woman from a small town in the Philippines can earn a seat at the table of one of the world’s biggest and most loved brands in the US.

“Standing up here today reminds me of why I got into this business in the first place, and all the incredible people I’ve met along the way. I’ve always wanted to come back to the place where I started. It also reminds me of how far I’ve come and how grateful I am to those who have made my career possible,” she said during her recent visit to the Philippines to speak at an operations leadership summit organized by McDonald’s Philippines–which was also a homecoming a long time in the making.

Humble Beginnings

“I was born and raised in Minalin, Pampanga. Ako po ang pinaka matanda sa anim na magkakapatid (I was the eldest in a brood of six), and early in life my parents instilled in me the importance of being the role model for my siblings. It is a huge responsibility that I carry with me still today,” Doria shared.

Working in the palengke (public market) not only honed her business acumen; it also developed her passion for shoes.

“I’ve come to see my shoes as a sort of metaphor for how I’ve approached my life and career. When I look at my shoes, I remember my days working at the flea market and my first days at McDonald’s. It may have been 40 years ago, but I remember the day vividly. I had just graduated from college when my mom treated me to a meal at McDonald’s. Without me knowing about it, she asked for a job application and, surprisingly, I was interviewed on the spot that day,” she shared.

Eleven interviews later, she received a start date for her management training.

From PH to US

From management trainee in 1985, Doria worked very hard to rise through the ranks, eventually becoming a successful restaurant manager, committed to the growth of her team and her restaurant–an empowered woman who also believed in empowering the people around her.

When she got married, her priorities evolved. Her husband was serving with the United States Navy stationed in Guam, and she was getting ready to embark on a new life. She said: “Moving to an entirely new country like the United States was the greatest change I had ever experienced. The culture was completely new and foreign to me. In the Philippines, I was called ‘Ma’am Myra.’ In the States, it was just ‘Myra – do this… Myra – do that!’ ”

In the US, she started building a career at McDonald’s, and although at first she didn’t see a lot of people who looked or talked like her, she grew as a professional and eventually as a leader.  She said: “I learned to have the courage to be assertive and create my own seat at the table and bring my own voice—including my accent.”  She steadily advanced through the ranks, taking on increasingly prominent roles. Starting as a business consultant, she progressed to field vice president, then zone president. In 2023, she was appointed National Field President of McDonald’s USA, playing a critical role in overseeing 14,000 restaurants all over the U.S. and over $56 billion in annual sales, and empowering more than 1,800 franchisees and 500 company employees

A Culture of Empowerment

McDonald’s takes pride in having a culture of empowering its people, particularly women. In the Philippines with a McDonald’s workforce of over 65,000, women comprise over 51% percent of key segments of the workforce, from crew members (50.6 percent) to store managers (57 percent), all the way up to the leadership team (53 percent). Among McDonald’s Developmental Licensee markets, the Philippines has the highest percentage of female sub-franchisees (53 percent), followed by Hungary (38 percent) and China (35 percent). It reinforces McDonald’s long-standing commitment of focusing on what their employees can do.

In Doria’s experience, while she learned to constantly show what she was capable of doing, she also acknowledged that she couldn’t have done it alone and is grateful for the people who believed and supported her on her journey to becoming US National Field President.

Doria is also grateful for the opportunity that McDonald’s Philippines Chairman and Founder Dr. George T. Yang has given her, and how he opened the doors for a life-long career with the Golden Arches. 

“George gave me my first opportunity as a manager trainee 40 years ago. If not for him, who knows where I’d be today,” she said.

When asked how he feels about hearing about Myra’s success, Yang simply said, “I am very proud of her.”

The empowering leadership Doria encountered throughout her career has motivated her to empower others as well. In fact, she is known for honing leaders at McDonald’s—people say, “You work for Myra, you will be supported, and you will develop into a better leader.”

Many of the people she trained excelled in their careers—rising through the ranks to become supervisors and even national and international leaders. In fact, Doria mentored talents who ended up becoming the Chief Restaurant Officer (CRO) in McDonald’s Australia and the CRO in the McDonald’s United Kingdom. The UK CRO is a woman—proof that McDonald’s recognizes the great power women hold, and how this power can accelerate action.

A Multifaceted Woman

Doria is a multifaceted woman. Aside from being a successful leader at McDonald’s, she is also committed to her family, the way her family has supported her throughout her career.

“Working at McDonald’s is just one of my jobs. I’m also a wife, a mother, and now a lola for the very first time. Cora (her granddaughter) is a year old and she’s the love of our lives. I can’t thank my family enough for their unconditional love and support. They also do a great job of grounding me,” Doria said.

She emphasized that remembering where you came from and what you value most in life should guide your future decisions, whether personal or at work.

“No matter how your career started, always remember where you came from. As I say, lead with empathy and don’t let your title or responsibilities get in the way,” she said.

“#IMPower”

Asked what other advice she could give to women who also want a seat at the table, Doria underlined the importance of taking risks.

“My advice to everyone is don’t be afraid. Take risks. Actually, the higher the risks, the more is the gain of that risk. Risk is so important in leadership. Progressive companies like McDonald’s always take risks,” she said.

She also highlighted the importance of making an impact on people’s lives. In fact, she would like this to be her legacy. “The most fulfilling thing about my career is when I see people achieve their aspirations, [when] they get better and achieve their dreams,” she explained.

As the world celebrates International Women’s Month, McDonald’s emphasizes that it is an environment where women say “I M Power.” They are empowered to be their best selves, and they are empowered to bring out the best in others. As a woman, Doria was “#MPowered” to succeed as National Field President and a member of the McDonald’s US Senior Leadership Team.

And women have the opportunity to “#MPower,” be “#MPowered,” and be their best selves at McDonald’s, just like Doria. Learn more about the #MPowered women at McDonald’s (McDonald’s Philippines (Golden Arches Development Corporation): Overview | LinkedIn)

The post From McDo Manager in Pampanga to McDonald’s US National Field President: the inspiring Story of Myra Doria appeared first on Ludovicos.

The event, designed to introduce Iskaparate’s features and benefits, was a key moment for the platform as it officially made its entrance into the digital marketplace. The demo gave an all-around tour of the website, including product showcasing, e-commerce functionalities, and purchasing process activated using an e-gift certificate. Attendees engaged with the demo through experiential navigation accompanied by an open forum about the platform’s overall operation.

The event began with a warm video message from Iskaparate Founder Joey Bermudez, sharing the journey of Iskaparate from having a community of 33 entrepreneurial mothers to partnering with 3,000 fully vetted sellers. He highlighted. “Iskaparate.com was born during the darkest days of the COVID pandemic when micro and small entrepreneurs lost their physical stores to the brutal lockdowns. We then created an online platform that would allow these entrepreneurs to resume their businesses.”

Attendees included a mix of media professionals and industry partners eager to see how the platform could potentially impact and transform the digital commerce landscape for micro, small, and medium enterprises (MSMEs) in the Philippines. 

In the modern era when a unique driving force can define the success of an online platform, Iskaparate.com made a strong impression with its mission to empower small business owners. In her talk, DTC Promos Inc. President & COO Marissa Dames emphasized its passionate goal, “We share a vision to support the growth of MSMEs.”

On the other hand, Josefina Rojo-Natividad, President & COO of Iskaparate, shared the progressive growth of the platform, “Iskaparate started as a B2C [platform], but now, we are proud to showcase that our website already features B2B, offering grocery items and personal care products. This would benefit the sellers we have whose products are not able to sell because of competition.”

Using an e-gift certificate, the demo walked participants through the entire buying process, from selecting products to completing transactions. This hands-on demonstration allowed the attendees to explore different aspects of the platform in real time. This feature of the launch allowed for an in-depth understanding of how the platform operates from a customer perspective.

Iskaparate.com, while initially conceived to support micro, small, and medium enterprises (MSMEs), has now extended its offerings to include larger businesses and B2B companies. With a wide range of e-commerce tools, vendors of all sizes can list and manage their products, handle transactions, and engage directly with consumers on a trusted, efficient platform. The team emphasized that this expansion is designed to help businesses adapt to the digital age while remaining competitive in an increasingly globalized market.

During the event, the core mission of Iskaparate.com was further elaborated, which is to empower Filipino entrepreneurs, particularly MSMEs, by giving them the tools to navigate the e-commerce space effectively. Through the provision of a multi-vendor platform that levels the playing field, Iskaparate seeks to make online selling accessible to businesses that may not have the resources or expertise to establish their own e-commerce systems.

Iskaparate.com is a multi-vendor e-commerce platform initiated to aid and empower micro, small, and medium enterprises (MSMEs). It now extends to bigger groups and B2B companies that allow resellers to order in bulk at wholesale prices and resell them at good margins.

For more information, visit www.iskaparate.com.

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A feast that started as an homage to the city’s sugarcane, which is the main source for Tanduay’s award-winning rums, the event has been held annually since 2019.

“On this same ground, my father, Lucio K. Tan Jr., together with Councilor Em Ang, announced the inception of the Tanduay Bacolod Rum Festival. The festival was born out of a desire to ensure that Bacolod, the City of Smiles, remains the heart and home of Tanduay. That wherever Tanduay goes, Bacolod will always be a part of its story,” said Lucio Tan III, President, LT Group and Tanduay Distillers, Inc., before a full house press conference held at the Century Park Hotel in Pasay City, Metro Manila.

Tan, likewise, cited the strong collaboration of Tanduay with the local government in mounting the annual festival. “What’s remarkable about this collaboration is that we are able to tell the story of Bacolod and Tanduay by highlighting their culinary heritage and the artistic prowess of the Bacolodnon, whether in cocktail-making, painting, music, or dance. That, in essence, is what this Rum Festival is all about,” he further said.

On the part of the local government, Councilor Em Ang, Chairman of Bacolod City History, Culture, and Arts, said: “On behalf of our City Government led by our beloved Mayor Albee Benitez, I would like to thank each and every one of you for your continued support. Together, we have built a celebration that not only honors our heritage but also paves the way for future generations to appreciate and cherish. Supporting initiatives like this festival is crucial in preserving our culture and boosting our local economy.”

Through the different facets of the festival, participants are encouraged to contribute, whether through culinary delights, visual arts, and more. On August 10, a motorcade heading to the Bacolod City Government Center (BCGC) will signal the opening of the festival, where local government officials led by Mayor Albee Benitez are expected to grace the ribbon-cutting ceremonies of the Food Park. The Food Park will feature nightly entertainment, local and international culinary delights, and mixology. The Food Park will be open until the last day of the festival on August 18.

On August 12, a Mixology Competition will take place at the Ayala Malls Capitol Center. On August 14-15, the Culinaria Competition will be held. August 16 is designated as Rum Education Day, featuring a Tanduay Plant Tour, followed by a Rum Masterclass and the nationwide Grand Finals of the Mixology Competition at the Seda Hotel.

On August 17, a motorcade parade featuring some of Bacolod’s beauty queens, with Tanduay Brand Ambassador Derek Ramsay, will begin in the afternoon, followed by a Street Dance Competition and a concert at the BCGC. Bands Juan Karlos and Almost will headline this year’s concert performers.

For more information about the festival, visit @TanduayRumFest on Facebook.

The post Tanduay Bacolod Rum Fest Set August 10-18 With “Ambagan” as Theme appeared first on Ludovicos.

Unveiling the Culinary Treasures of Pampanga

The title Pimamanan translates to heritage, a fitting tribute to the precious legacy of heirloom dishes passed down through generations of Kapampangan families. This book embarks on a dual mission: preservation and celebration. Within its beautifully designed pages, you’ll find a meticulous documentation of unique flavors, ingredients, and cooking techniques that define Pampanga’s distinct identity in the culinary world. Each dish is more than just a list of ingredients and instructions; it’s a window into the past, enriched by a captivating story about the dish’s origin. An insightful anecdote from the dish creator or a resource person adds a personal touch, weaving together food, history, and the enduring spirit of the Kapampangan community.

A Collaborative Labor of Love

As publisher, Dr. Robert H. Lo’s passion for Pampanga’s culinary heritage fueled the creation of Pimamanan. A respected veterinarian and the Founder  and CEO of RDF Feed, Livestock & Foods, Inc., Dr. Lo might seem an unlikely champion of culinary heritage. But beneath the surface lies a deep love for Pampanga, his home for a significant part of his life. Dr. Lo’s love for Pampanga’s culinary landscape is more than just an appreciation for its delicious fare; it’s a mission to protect a heritage at risk of being lost in the modern culinary world. Pimamanan is his love letter to Pampanga’s culinary soul. Driven by a desire to ensure these gastronomical treasures are cherished and passed down, he embarked on this ambitious project. In his own words, Dr. Lo explains, “The goal was to come up with a coffee table book that will feature 65 traditional dishes from across Pampanga, and launch it on my 65^th birthday on April 23, 2024.  He tapped the services of Wil Maligalig to bring his vision to life.

The Team Behind Pimamanan

At the helm as Project Manager of Pimamanan was Wil Maligalig. Leveraging his extensive experience in media relations, sales, marketing and research, Wil, who currently serves as a PR consultant for Dr. Lo’s company, brought a wealth of knowledge to the project. In 2019, he launched “Passion and Legacy,” a coffee table book about Dr. Lo. Wil wasn’t alone in this culinary adventure. Ruston Banal, the book’s author, brought a unique perspective as a visual anthropologist and art historian. His deep understanding of cultural traditions and his passion for visual storytelling were crucial in weaving together the rich history behind each dish. Ruston’s expertise in image analysis and image forensics ensured the book’s content was not only captivating but also accurate. The visual magic of Pimamanan wouldn’t be complete without the talents of designer Gia Hasegawa. A graduate of the prestigious University of the Philippines’ College of Fine Arts, Gia’s artistic vision was instrumental in capturing the essence of each dish. Gia’s internationally recognized photography, including her award-winning portrayal of the Sama Di Laut community in Pampanga, adds another layer of depth and cultural sensitivity to the book. Together with tourism officers, researchers, local cooks, and passionate food enthusiasts, this team embarked on a remarkable journey, crisscrossing Pampanga to unearth culinary secrets and stories. They faced challenges, but their dedication was unwavering, fueled by a shared passion for Pampanga’s culinary heritage. The result? A symphony of flavors meticulously documented and brought to life.

A Celebration of Heritage Hailed by Experts

The dedication poured into Pimamanan resonates with culinary experts who recognize its significance. Renowned Filipino culinary historian Felice Prudente Sta. Mariaoffers a powerful testament: “PIMAMANAN reminds us that food need not be simply symbolic of national belongingness but a persuasive instrument for participation in positive social benefit.” Executive Chef Jam Melchor, Founder of the Philippine Culinary Heritage Movement and Country Head of the Slow Food Youth Network Philippines, echoes this sentiment with his praise. He commends Pimamanan as a testament to the hard work and dedication of the Kapampangan people who have kept their cuisine alive and relevant for centuries.” Melchor further emphasizes the book’s role in preserving cultural identity: “It is a celebration of the flavors and memories that make up the culture, and a reminder that tradition is something to be treasured, preserved, and continuously distributed.”

A Taste of Tradition: Bobotung Asan

The experts’ praise for Pimamanan highlights the book’s ability to capture the essence of Pampanga’s unique culinary traditions. Take, for instance, Bobotung Asan, a fascinating heirloom dish from Candaba. This dish features fermented catfish or mudfish.

Bobotung Asan tells a captivating story of resourcefulness and a deep connection to the land. Faced with an abundance of freshwater fish in Candaba’s swamps, the Kapampangan people developed a unique fermentation process to preserve their catch. This method not only extended the shelf life of the fish but also imbued it with a complex and savory flavor profile. This single dish exemplifies the essence of Pimamanan. It’s a testament to the Kapampangan people’s ingenuity in the kitchen, their deep respect for their natural environment, and their ability to transform local ingredients into culinary masterpieces.

A Lasting Culinary Legacy

Pimamanan goes beyond the typical coffee table book. Yes, it boasts stunning visuals that will leave you hungry for a glimpse (and taste!) of Pampanga’s culinary treasures. But this exquisite volume offers so much more. It’s a captivating chronicle of the region’s rich heritage, with each dish whispering stories passed down through generations.

By preserving these 65 heirloom dishes, Pimamanan ensures that future generations can savor the authentic taste of their heritage. It reminds us that food is more than sustenance; it’s a powerful link to our past. Each dish is a celebration of shared history, a window into the lives and traditions of the Kapampangan people.

With Pimamanan in hand, we’re all invited to become stewards of this culinary legacy, ensuring its flavors continue to grace tables for generations to come. Catch Visual Feast, a photo exhibit at SM Telebastagan featuring a selection of the highest quality images ever created to depict Kapampangan cuisine, as well as some of the finest images ever created for the book. The exhibit runs until May 31, 2024.

The post A Legacy of Flavor: Dr. Robert Lo’s “Pimamanan” Celebrates Pampanga’s Culinary Heritage appeared first on Ludovicos.

This partnership with Fresh Options, a flagship of RDF Feed, Livestock & Foods, Inc., marks a union of shared values: a commitment to excellence, innovation, and an unwavering focus on quality.

Chef Jap’s journey into the culinary realm began with a childhood fascination for cooking, nurtured by her uncle’s guidance. The transformation of simple ingredients into a beloved family dish, kare-kare, marked her entry into the world of culinary arts. This meal, perfected over years of practice, became the banner dish of her catering business, embodying her dedication to flavor and quality.

The establishment of her catering business in 2009 was a leap of faith, rooted in Chef Jap’s passion for cooking and her entrepreneurial spirit. Starting with a modest capital of P50,000, she ventured into catering with the encouragement of her community, embarking on a journey that would grow beyond her wildest dreams.

Her first clients, including catering for the local municipality and eventually becoming an official caterer for SM City Pampanga, laid the foundation for a thriving business.

The Meat of the Matter: Turning to Fresh Options

After positioning her business in the catering industry, Chef Jap turned her attention to something crucial that all catering companies face: sourcing meats. Her journey from sourcing meats at local markets to partnering with Fresh Options underscores a pivotal lesson in culinary quality.

Initially, the unpredictability of meat quality from local markets presented challenges. Variations in freshness, texture, and preparation needs were frequent, affecting the consistency of her dishes, particularly noticeable with chicken, which often appeared watery and lacked the firmness essential for her signature dishes.

The transition to Fresh Options marked a significant shift. Here, meats were consistently fresh, with a distinct difference in texture and flavor. Chickens were plump and firm, devoid of excess water, while pork and beef offered tenderness and a uniform cooking experience.

“Kahit i-freeze ko yung meat ng ilang weeks, bright and fresh pa rin siya,” (Even if I freeze the meat for several weeks, it still remains bright and fresh,) she said.

This not only elevated the quality of her catering offerings but also streamlined the preparation process, contributing to a more efficient operation.

“Yung meat, especially sa pork, mas tender, kaya mas mabilis lutuin,” (The meat, especially with pork, is more tender, so it cooks faster,) she mentioned.

Moreover, Chef Jap found that despite the premium price, the value delivered by Fresh Options—through enhanced flavors, customer satisfaction, and operational efficiency—far outweighed the cost differences. This shift to Fresh Options wasn’t just a business decision; it was a commitment to excellence and a testament to the importance of quality ingredients, especially fresh meats, in the culinary world.

“Nung nag-Fresh Options ako, kahit na hindi ko muna i-steam or kung if-freeze ko muna yung meat, kahit gaano katagal, ang sarap,” (When I tried Fresh Options, even if I don’t steam it first or if I freeze the meat, no matter how long, it’s delicious,) she shared.

Feedback from clients, praising the softness and juiciness of the meats, further validated her choice.

However, Chef Jap’s journey was not without challenges, from managing the logistics of food transportation to ensuring the freshness of ingredients amidst the hustle and bustle of catering events.

The reliability and consistency of Fresh Options, from efficient delivery service to innovative product offerings, like sisig products and thigh fillets, helped Chef Jap surpassed these hurdles, enabling her to deliver exceptional culinary experiences time and again.

A Culinary Partnership Built on Shared Values

The relationship between Chef Jap and Fresh Options extends beyond the supply of meats. It’s a partnership founded on shared values of quality, integrity, and innovation. Fresh Options’ dedication to excellence, from state-of-the-art facilities to commitment to good customer service, mirrors Chef Jap’s own ethos.

“Ang secret recipe ko talaga sa catering ko is the quality,” (My real secret recipe in my catering is the quality,) she said.

Chef Jap’s first plant tour at the central depot of Fresh Options left a lasting impression, reinforcing her confidence in the quality of the meats she uses. Understanding the meticulous process behind its products, from farm to table, deepened her trust in Fresh Options, ensuring that her dishes maintain the highest standards of quality.

“Ngayon na nakita ko na [yung plant], mas lalo akong mapapabili ng meats from Fresh Options,” (Now that I’ve seen [the plant], I’ll be even more compelled to buy meats from Fresh Options,) she shared.

Today, Chef Jap’s company is more than a catering service; it’s a beacon of culinary excellence that stands testament to the power of passion, quality, and innovation. Her story is a vivid illustration of how the right ingredients, coupled with a dedication to quality and excellence, can transform a simple dish into a masterpiece.

As her catering business continues to evolve, the lessons of resilience, innovation, and the unwavering pursuit of quality and excellence remain central to its identity.

Together, Chef Jap and Fresh Options forge ahead, crafting not just meals, but experiences that linger on the palate and in the heart, embodying the true essence of culinary artistry.

In every bite of Chef Jap’s delicious food, one tastes not just the freshness of the meats from Fresh Options but the essence of a dream realized—a dream where quality is the key ingredient, and excellence is the ultimate reward.

About Fresh Options Meatshop

It was on April 1, 2005 that Dr. Robert H. Lo, Founder and CEO of RDF Feed, Livestock & Foods, Inc., opened his first Fresh Options Meatshop inside a small supermarket in Angeles City. After 19 years, this chain of stand-alone meat shops continues to provide customers with fresh meats and value-added meat products that are safe and clean.  Fresh Options can be found in Tuguegarao, Pangasinan, Tarlac, Zambales, Bataan, Pampanga, Bulacan, Metro Manila, Cavite, and Laguna. Visit its online store at www.freshoptions.ph.

The post From Farm to Feast: The Role of Quality Meats in Culinary Excellence appeared first on Ludovicos.

For having a good track of tourism for several years, the Philippines has triumphed with various awards at the World Travel Awards 2023. To recognize, honor, and celebrate achievement in all significant areas of the travel, tourism, and hospitality industries, the World Travel Awards were founded in 1993. The World Travel Awards brand is now known worldwide as the gold standard for excellence in the travel industry.

Below are the Various Awards of the Philippines from the World Travel Awards 2023:

• World’s Leading Dive Destination 2023
• World’s Leading Beach Destination 2023
• World’s Leading City Destination 2023 (Manila City)
• Global Tourism Resilience Award

In Bonifacio Global City (BGC), the Department of Tourism conducted a Hop on Bus Ads Campaign to commemorate this prestigious award and share the good news. What are you waiting for? Take a ride on these Love the Philippines buses to see some of the country’s most renowned beaches and diving spots.

PLEASE FOLLOW THESE SOCIAL MEDIA PAGES AND SUPPORT PHILIPPINE TOURISM:

FACEBOOK

Department of Tourism – Philippines

The Philippines

INSTAGRAM

@tourism_phl

TIKTOK

https://www.tiktok.com/@tourismphilippines

YOUTUBE

@TourismPhilippines

X (TWITTER)

@TourismPHL

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Islamic Republic of Iran

His Excellency Ambassador Yousef Esmaeil Zadeh from the Islamic Republic of Iran in the Philippines met with Department of Tourism (DOT) Secretary Christina Garcia Frasco on January 9 at the DOT central office in Makati City. The purpose of Ambassador Esmaeil Zadeh’s visit is to reinforce bilateral relations and review and enhance the existing Memorandum of Understanding (MOU) between Iran’s Ministry of Cultural Heritage, Tourism, and Handicrafts (MCTH) and the Philippines’ Department of Tourism.

It is noteworthy that diplomatic ties between the Philippines and the Islamic Republic of Iran were formally established on January 22, 1964. Subsequently, in December 2001, the two nations initially signed an MOU on Tourism Cooperation. Since then, Iran and the Philippines have consistently engaged in encouraging and promoting individual or group travel, joint promotional initiatives such as a “twinning program,” and active participation in international tourism exhibitions, cultural, sports, scientific events, seminars, conferences, and fairs, among other collaborative activities.

During the meeting, Secretary Frasco reaffirmed the commitment to finalize the enhanced Memorandum of Cooperation between the MCTH and the DOT. She also echoed some of the new MOU’s contents, emphasizing the shared intention of both institutions to adopt best practices, exchange knowledge and expertise among tourism professionals, particularly those in the hotel and hospitality industry, and explore opportunities to expand the potential of medical tourism.

Accompanying Ambassador Esmaeil Zadeh was Mr. Abdolmajid Abolghasemi, the Cultural Counsellor of the Iran Embassy. The Iranian delegation was warmly welcomed by Secretary Frasco and her team, which included Undersecretaries Shahlimar Hofer Tamano, Ferdinand Jumapao, Myra Paz Valderrosa-Abubakar, and OIC-Undersecretary Verna Buensuceso.

Dubai-Based Fashion Designer and Department of Tourism

Esteemed fashion designer Furne One, renowned for his innovative brand Amato Couture based in Dubai, met with Department of Tourism (DOT) Secretary Christina Garcia Frasco on Tuesday, January 9. Originating from Cebu, Furne One has been a pioneer in the fashion world since launching his label in Dubai in 2002.

During their meeting, Secretary Frasco extended warm congratulations to Furne One for his global accomplishments and for showcasing Filipino creativity and talent on the international stage. She expressed admiration, saying, “We’re very proud of the amazing work you’ve done worldwide.” Secretary Frasco emphasized the importance of our President Marcos’ administration, showcasing the strengths of our artisans and makers, celebrating the rich traditions of our arts and crafts.

Furne One discussed potential collaborations with the DOT to bolster the Philippine fashion industry and highlight the country’s extensive weaving and textile history. Secretary Frasco responded positively, recognizing the abundance of talent in the Philippines, particularly in regions with a strong tradition of weaving.

The meeting, attended by Undersecretaries Shahlimar Hofer Tamano, Ferdinand Jumapao, Myra Abubakar, and Assistant Secretary Gissela Quisumbing, laid the foundation for future initiatives. These initiatives aim to integrate local artistry into the global fashion landscape, marking a significant stride forward for Filipino fashion and culture.

Closer Relations

The Department of Tourism’s dedicated initiatives to forge closer relations with Middle Eastern nations are a big step in the direction of creating a more cohesive and integrated world community. Both sides stand to gain from the shared wisdom and beauty that their different cultures have to offer through people-to-people relationships, economic collaborations, cultural exchange, and sustainable development projects. The cooperation has the potential to build a more promising and cohesive future for all parties concerned as it develops further.

PLEASE FOLLOW THESE SOCIAL MEDIA PAGES AND SUPPORT PHILIPPINE TOURISM:

FACEBOOK

Department of Tourism – Philippines

The Philippines

INSTAGRAM

@tourism_phl

TIKTOK

https://www.tiktok.com/@tourismphilippines

YOUTUBE

@TourismPhilippines

X (TWITTER)

@TourismPHL

—

Photo Sources: Facebook Page of DOT

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Most authorities contend that apparel may definitely make or break an individual. They state that your personality is commonly reflected by how you dress. But it doesn’t inevitably mean that great fashion would utterly mean expensive apparel.

Therefore, you are able to still make a remarkable fashion statement without having to drop 100s or even 1000s of dollars just for your clothes.

Here is a list of a few money-saving hints when buying apparel that would turn others heads but wouldn’t break the bank.

Picking out fashionable apparel may be truly tricky, not unless you know how to do the math! So before you purchase 3 sets of clothes that would cost you 100s of dollars, attempt to go for the budget-friendly dozen items that you are able to mix and match.

The number of expensive items that your revenue may buy is definitely doubled or even tripled when you purchase cheaper ones but can still make a great fashion statement.

Saving money is decidedly based on recognizing what you want whenever you spend your revenue on something. If you understand what you want, this means that you’ve researched the item, have compared them with the other items, you’ll be able to come up with the bottom price for the product. 

Commonly, these “thrift stores” are non-profit organizations. This means that they’re commonly operating for charity. They give their proceeds to a few charitable institutions.  Therefore, the prices of the clothes being sold in the thrift store are cheaper than the ones being sold in the department store. So that would mean a lot of savings for you. Best of all, you don’t only get to save a lot of money; you get to do some charity work too.

The bottom line here is that when shopping for apparel, don’t shop for the brand name, shop for the quality.

Today, you simply have to be practical. Better spend your income on more crucial things than designer apparel.

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