About CHOP

Who We are: The Culinary Historians of the Philippines (CHOP), founded on February 18, 2011 by Regina Newport, is a Manila-based non-profit sister organization of the Culinary Historians of Washington, D.C. (CHoWDC). We are not historians in the academic or scholarly sense of the word; we are students of culinary history, food ways, and gastronomy who want to give back to society through culinary-based activities and advocacy programs.

CHOP’s Birth:  Regina Newport, a long-time CHoWDC member, founded CHOP on February 18, 2011 with seven original members. CHOP now has more than 90 members, and it continues to grow.

Mission/Objectives:  (1) To study, promote, and help preserve the history and heritage of Philippine cuisine and culinary customs and traditions; (2) To implement culinary-based advocacy programs targeting marginalized segments of society; and (3) To include in its future programs the study of the cuisines of other countries worldwide.

CHOP Logo:  The festive "palayok" (clay pot) represents the colorful history of Philippine cuisine, with all the various influences distilled into a truly unique culinary culture. We believe that what we learn about the past should inspire the present and the future of our own cuisine.The three primary colors—red, yellow, blue—represent the three objectives of CHOP, which are to study, promote and help preserve the history and heritage of Philippine cuisine and culinary customs and traditions; to implement culinary-based advocacy programs targeting marginalized segments of society; and to include in its future programs the study of the cuisines of other countries worldwide. Designed for CHOP by John Leyson (of liquid and liquid CREATIONS, a Brand Design Firm), the beautiful and eloquent logo perfectly captures the essence of the organization.

     [Note:  "Association of Culinary Historians of the Philippines, Inc." is our SEC-approved full name, but we like using our nickname, "Culinary Historians of the Philippines” (CHOP).

Activities/Programs:  CHOP sponsors culinary events (lectures, workshops, cooking demos, food trips, fundraisers, etc.), as well as outreach programs for its advocacy mission. Programs at the events include lectures by invited speakers, participatory sessions in which members share research on a particular subject, specialized demonstrations, workshops, food tours in or outside Metro Manila designed for members to learn about Philippine cuisine and CHOP's advocacy work, and periodic banquets designed to enrich the understanding and appreciation of a particular study topic.

Membership:  New entrants must be sponsored by a CHOP member. Although we are proud to have culinary professionals and luminaries as members, membership does not require any culinary background-- we welcome everyone interested in sharing our passion and interests, as long as they are sponsored by a CHOP member. Members pay a P500 annual fee, payable every January. Members are entitled to reduced fees for CHOP events and food tours; non-members pay full price.

Meetings/Fiscal Year:  General Meetings are held several times a year, while the Officers (the Board of Directors) meet more often. Annual Membership Meetings are usually held at the beginning of each year (but prior to the end of the fiscal year which runs from April 1 to March 31). Meetings are open to members and their guests.

E-mail: nanettekmedina@gmail.com (Nanette K. Medina)

              ige.ramos@gmail.com (Ige Ramos); 
              foodtravel@mac.com (Pia Lim-Castillo);
              reginanewport@gmail.com (Regina Newport)

Blog:  chopphilippines.blogspot.com

Facebook:  www.facebook.com/culinaryhistoriansofthephilippines

(Updated March 2021)