A vibrant celebration of culture and cuisine took place at the BSU Shimomura Park on April 28–29, 2026, as third-year students from the Department of Hospitality Management, College of Home Economics and Technology, BSU, conducted their International Food Fair. Guided by the theme “Global Bites: Let the Flavors Bloom” and “Flavor Without Borders,” the event highlighted both creativity and practical learning.
More than just a food showcase, the activity served as the students’ final examination for their courses in International Cuisine and Introduction to Meetings, Incentives, Conferences, and Exhibitions. It provided them with the opportunity to apply their knowledge in planning, organizing, and executing a large-scale event.
The fair featured booths inspired by different countries, each designed to reflect its assigned culture. From flags to traditional outfits, every detail added to the immersive experience. The booths featured a wide selection of dishes representing France, Thailand, the Middle East, the Caribbean, the Philippines, Mexico, South America, and Italy, each offering a taste of global flavors in one venue.
The Food Booths officially opened through a ribbon-cutting ceremony, marking the start of the two-day culinary showcase. Students took on various roles, from food preparation to booth management, demonstrating teamwork and professionalism throughout the event. Adding depth to the experience, Mr. Gerry Gabertan, co-founder of Nori Sake Sushi and Chill, was invited as a guest speaker. He shared his journey in building a local business that offers international cuisine, along with insights and lessons that inspired students to pursue innovation and excellence in the field.
At the same time, on April 29, second-year students from the Department of Nutrition and Dietetics also conducted their Global Entrepreneurial Food Fair, a Mini Food Fair featuring a delicious mix of native and international cuisines at the BSU Marketing Center parking lot. The activity also served as the culmination and final examination for their subject, Native and Foreign Cookery.
The mini fair featured an outfit showcase and creatively prepared food booths representing different countries, including Japan, South Korea, Thailand, China, Australia, and the British Aisle. Students presented a mix of native and international cuisines, showing their skills in food preparation and presentation while highlighting cultural diversity.
These events also drew a lively crowd, gathering students, BSU staff and faculty, and even members of the local community, all coming together to experience and enjoy the diverse food prepared by the students. The series of food fairs reflected the students’ hard work and dedication, showing how classroom learning can be applied in real-life settings. Through these activities, students developed their culinary and organizational skills while also building confidence and teamwork in both culinary arts and event management. The event creates a meaningful impact by promoting cultural appreciation among attendees and celebrating the richness of global cultures through food. It also supported student-led initiatives that connect the university with the wider community.
(Song used in the video: Nowhere Fast by Neptune)















































