Written by James Alfred Ominga
Creativity and skill carved out a moment of pride for the University of Baguio as its students made their mark at the annual Pumpkin Carving Competition hosted by The Ritz-Carlton, Amelia Island. Demonstrating patience, artistry, and precision, UB interns competed alongside seasoned professionals and emerged among the top winners, proving that dedication and training can turn even a simple pumpkin into a masterpiece.
The yearly competition is one of the festive highlights at The Ritz-Carlton, Amelia Island, where representatives from various departments are selected to showcase their creativity through intricate pumpkin carvings. The event brings together chefs, hospitality professionals, and interns in a friendly yet competitive environment that celebrates craftsmanship and innovation.
Part of the globally recognized The Ritz-Carlton Hotel Company, the resort is known for its world-class service and commitment to excellence. Events like the pumpkin carving competition reflect the brand’s culture of encouraging creativity and engagement among its Ladies and Gentlemen.
Among this year’s participants were students from the University of Baguio’s School of International Hospitality and Tourism Management (SIHTM), proudly representing both their institution and their respective departments. The UB participants included James Alfred Ominga, a fourth-year Bachelor of Science in Hospitality Management major in Professional Culinary Arts (BSHM-PCA) student; Allen John Cruz, also a fourth-year BSHM-PCA student; and Nico Adrian Mang-usan, a second-year Associate of Arts in Culinary Arts and Catering Operations (AACACO) student.
Competing alongside experienced chefs and hospitality professionals of The Ritz-Carlton, the UB students showcased impressive attention to detail and creativity in their designs. Their efforts paid off as Allen John Cruz carved his way to First Place, impressing judges with his craftsmanship and artistic execution. Meanwhile, James Alfred Ominga secured Third Place, further highlighting the strong presence of UB students in the competition.
After the competition, the carved pumpkins were proudly displayed in various guest areas of the hotel, allowing visitors and guests to admire the intricate designs created by the participants. The display not only highlighted the creativity of the competitors but also added a festive and artistic touch to the guest experience within the property.
Beyond the awards, the achievement reflects the strong foundation provided by the University of Baguio in preparing students for the global hospitality industry. Through hands-on training, practical learning experiences, and exposure to real-world industry environments, UB students develop not only technical skills but also creativity, discipline, and adaptability.
While pumpkin carving may appear to be a festive activity, it requires many of the same qualities essential in culinary and hospitality professions—precision, patience, creativity, and the ability to perform under pressure. These are competencies that UB students continuously develop throughout their academic journey.
For the participants, the competition was more than just a seasonal event. It became an opportunity to represent their university, demonstrate their talents on an international platform, and gain valuable experience alongside industry professionals.
The recognition earned by Allen John Cruz and James Alfred Ominga serves as a testament to the capability of UB students to stand confidently in global hospitality settings. Their success not only celebrates individual talent but also reflects the University of Baguio’s commitment to shaping future leaders in the culinary and hospitality industry.
