The Zamboanga State College of Marine Sciences and Technology, through the Office of the Vice President for Research, Innovation, and Extension and the College of Business and Management, successfully held the book launch of “Come Ta! A Glimpse of Zamboangueño Chavacano Cuisine” on December 09, 2025, at the Learning Resource Center.

Authored by Dr. Marlon Dennis C. Ochoa, Mr. Erbert L. Medellin, and Mr. Gerome B. Avila, the book was born out of a shared commitment to preserve the treasured dishes of Zamboanga for future generations—ensuring that the flavors, stories, and cultural heritage of the region continue to live on.

Dr. Maila V. Pan, Vice President for Research, Innovation and Extension, shared a powerful reminder of why research matters, stating:

“The value of researches not only lies in publication and awards, but on the impact to the community as research is done to improve human life.”

Adding to this, Ms. Aldette Dela Cruz-Navarro, Director for Research and Development, highlighted the cultural significance of the book, stating:

“Come Ta is more than a book; it is a tribute to our blended cultures, our shared memories, and the stories carried by every Zamboangueño dish.”

Representing the Vice President for Academic Affairs and Services, Mr. Alinasser Alfad Yusop, MS, JD, delivered an inspiring message:

“To our students who are here today, and young scholars, may this book inspire you to pursue research that uplifts your community. May you find pride in your identity, curiosity in your heritage, and purpose in telling stories that matter. As we celebrate this launch, let us recommit ourselves to preserving and promoting Zamboanga’s diverse foodways.”

ZSCMST reaffirmed its dedication to fostering research, creativity, and cultural preservation—reminding everyone that safeguarding our heritage begins with understanding and celebrating it. Through works like Come Ta!, ZSCMST continues to champion the stories that shape who we are and the traditions we hope to pass on.

#WeAreZSCMST