The Taste the Difference experience arrived at Discovery Boracay on March 6, 2025, bringing together partners and clients for a day of great food and connection. One of the event highlights was the SRF Wagyu Top Blade, prepared as an indulgent Herb & Butter Wagyu Top Blade, which quickly became a crowd favorite. Guests had the chance to taste, explore, and appreciate the quality and creativity behind every dish — truly experiencing what it means to taste the difference. The gathering also strengthened relationships and reflected AFC’s passion for sharing exceptional dining experiences. 

At Smoque Café + Bistro in Bohol, guests savored an impressive lineup of U.S. red meat dishes — from ASADA featuring U.S. Beef Wagyu Chuck Eye Roll and CARNITAS with U.S. Lamb Shoulder Riblets, to Thai Beef Salad, Mediterranean Lamb Shoulder Riblets, and Charred Flat Iron Steak. Each creation showcased the premium quality and versatility of U.S. beef and lamb. 

After a successful run in Bohol, the ASEAN American Epicurean Table (AAET) continued in Cebu City at Citadines Hotel, featuring premium U.S. meats — Lamb Shoulder Riblets, Beef Wagyu Chuck Eye Log, Beef Wagyu Top Blade, Beef Top Blade, and Pork Loin Ribs from Swift. Guests experienced the quality and versatility that make U.S. red meats stand out.” 

The first-ever WOFEX Drinks + Bakes, held on March 27–29, 2025, at the World Trade Center, Pasay City, brought together the best in baking and beverages. The booth featured Sun Ultra Tools and Emsland Group, showcasing ingredients such as non-dairy creamer, partial egg replacer, pea protein, and soy lecithin — all demonstrated through delicious creations like cakes, cookies, muffins, donuts, and oat protein drinks. Guests were guided through live showcases and product presentations that highlighted how these ingredients can transform everyday recipes into premium creations. The event drew strong interest from hotel and restaurant representatives, small-scale bakeries, and culinary students, creating valuable new leads and opportunities. 

After the success of WOFEX Drinks + Bakes in Pasay, the journey continued south to the Queen City of the South for WOFEX Visayas, held on April 24–26, 2025, at the Waterfront Hotel & Casino, Cebu City. The booth welcomed chefs, restaurateurs, and business owners eager to explore AFC’s wide range of quality products. Guests were guided through displays and tastings, discovering new ways to bring creativity into their kitchens. The event also highlighted the growing demand for retail favorites like Pacific West and Wernsing, as more visitors looked for trusted products that bring ease and quality to every kitchen. It was a meaningful stop that strengthened connections and continued AFC’s mission to share great flavors across the Visayas.

The Taste the Difference series headed to Cebu on April 25, 2025, at The Reef Island Resort Mactan. The event gathered chefs, restaurateurs, and food enthusiasts for a day of flavorful dishes and engaging conversations set against a beautiful seaside view. From savory creations to innovative brand collaborations, each table showcased quality, creativity, and passion for food — inviting guests to explore new ways to elevate their own menus. It was a warm and memorable gathering that celebrated creativity, connection, and the joy of discovering new tastes. 

The Art of Sushi event featured renowned chefs Toshiro Okajima, Anther Shinatani, and Kunihiro Moroi, who showcased the exquisite art of Bluefin tuna cutting. Held on May 22, 2025, at The Banquet Hall, Milky Way Café, Makati City, the demonstration offered guests an up-close look at the skill and tradition behind preparing premium Bluefin tuna — from butchering to slicing and plating each cut with care and expertise.

After a successful run in the Visayas, WOFEX continued to Davao City for WOFEX Mindanao at the SMX Convention Center, SM Lanang. The Mindanao Butchers, in partnership with AFC, brought the booth to life with premium U.S. meats from Snake River Farms, Sterling Silver, and Superior Farms. Highlights from the AAET session with Chef Noel Dela Rama included standout creations featuring Wagyu Chuck Eye Roll, Top Blade, Lamb Riblets, and Pork Kurobuta Shortribs — a true showcase of quality, creativity, and culinary passion.

Joining FABEX for the first time was a truly fabulous experience. Held on June 5–8, 2025, at the Atrium of Robinsons Place Naga, the event was made even more special through a partnership with Chef Francis Joseph “Kiko” Tugnao and sponsorship from Canada Beef. Chef Kiko showcased the rich flavors and versatility of Canada Beef through a live cooking demo featuring Hanging Tender Salpicao (using Cow Hanging Tender – CAR), Ribeye Steak with Sweet Potato and Blue Cheese Sauce (using Ribeye Lip On, Prime – EX), and Striploin Salad (using Beef Striploin, Choice – SS). It was a meaningful gathering that brought together the Bicol culinary community to experience and appreciate the premium quality of Canada Beef.

WOFEX Iloilo, held on June 19–21, 2025, at the Iloilo Convention Center, became another opportunity to connect with industry partners and explore new prospects in the region. Through this leg, we gained valuable leads from Boracay, Roxas, and Bacolod, and had the chance to engage with key hotels such as Grand Xing Hotel, Zuri Hotel, Seda Atria, and Courtyard by Marriott — strengthening relationships and expanding our reach across Western Visayas.

The Taste the Difference journey continued to Iloilo City, held on June 19, 2025, at El Rincon De Los Sabores. Fresh from its grand opening, El Rincon became the perfect venue for a flavorful collaboration as we hosted Taste the Difference with AFC in partnership with the restaurant. The event featured a curated selection of premium products and dishes, allowing guests to discover new flavors and ideas. It was also a wonderful opportunity to connect with local partners and celebrate a shared passion for great food and quality dining experiences.