𝐓𝐇𝐑𝐄𝐄 𝐂𝐀𝐓𝐄𝐑𝐄𝐑𝐒 - 𝐃𝐎𝐌𝐄𝐒𝐓𝐈𝐂 𝐒𝐂𝐈𝐄𝐍𝐂𝐄 𝐂𝐎𝐔𝐑𝐒𝐄 𝐆𝐑𝐀𝐃𝐔𝐀𝐓𝐄𝐒 𝐎𝐅 𝐒𝐀𝐍 𝐈𝐒𝐈𝐃𝐑𝐎, 𝐍𝐔𝐄𝐕𝐀 𝐄𝐂𝐈𝐉𝐀, 𝟏𝟗𝟏𝟎𝐬 PHILIPPINES.

 

𝐓𝐇𝐑𝐄𝐄 𝐂𝐀𝐓𝐄𝐑𝐄𝐑𝐒 - 𝐃𝐎𝐌𝐄𝐒𝐓𝐈𝐂 𝐒𝐂𝐈𝐄𝐍𝐂𝐄 𝐂𝐎𝐔𝐑𝐒𝐄 𝐆𝐑𝐀𝐃𝐔𝐀𝐓𝐄𝐒 𝐎𝐅 𝐒𝐀𝐍 𝐈𝐒𝐈𝐃𝐑𝐎, 𝐍𝐔𝐄𝐕𝐀 𝐄𝐂𝐈𝐉𝐀, 𝟏𝟗𝟏𝟎𝐬PHILIPPINES.

The early 20th century saw the rise of domestic science education in the Philippines, a program introduced by the American colonial government to modernize household management, cooking, and hygiene. Among its promising graduates were Rita (19), Carmen (17), and Maria (20)—three young women from San Isidro, Nueva Ecija, who turned their culinary training into a thriving local catering service.

𝐀 𝐍𝐞𝐰 𝐖𝐚𝐲 𝐨𝐟 𝐂𝐨𝐨𝐤𝐢𝐧𝐠

Trained under the guidance of American educators like Mrs. Robb, the three young caterers embraced Western cooking techniques, adapting them to local tastes. They revolutionized social gatherings in their town by replacing the traditional, heavily larded banquets with lighter, refined dishes similar to those served in American households. Their success demonstrated how formal culinary education could transform both home kitchens and public events.

𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐄𝐝𝐮𝐜𝐚𝐭𝐢𝐨𝐧'𝐬 𝐈𝐦𝐩𝐚𝐜𝐭

According to Mrs. Robb (their teacher), students of domestic science in Nueva Ecija eagerly applied their skills at home, incorporating proper meal planning, sanitation, and efficient cooking methods into their daily routines. The ability of Rita, Carmen, and Maria to independently manage catering for community events was proof of the program’s effectiveness. When asked about their experience, they responded with confidence:

“Oh, yes; we cook many times—very often.”

𝐋𝐞𝐠𝐚𝐜𝐲 𝐨𝐟 𝐃𝐨𝐦𝐞𝐬𝐭𝐢𝐜 𝐒𝐜𝐢𝐞𝐧𝐜𝐞

Their story highlights the broader impact of domestic science courses in empowering Filipino women with practical skills that extended beyond the home. From learning the art of baking and food preservation to perfecting balanced meals, graduates of these programs set new standards for Filipino cuisine, blending local flavors with Western influences—a legacy that continues to shape Filipino cooking today.