The School of Accountancy and Business (SAB) integrated cultural immersion into its annual festivities on October 16, 2025, transforming the SAB Week into a platform for education and appreciation with a vibrant Cook Fest dedicated to Indigenous culinary heritage. Held at the Sacred Heart Center, the event demonstrated that the week-long celebration extended far beyond athletic contests and socio-cultural competitions, serving as a vital avenue to honor and inform the community about Indigenous cultures. Primarily organized by the extension unit and the Hospitality and Tourism Management (HTM) department, led by Mrs. Claire Lunag-Guinomon and Mrs. Jesusa Ana Maria F. Jacalne, this initiative took place during Indigenous Peoples Month to maximize its impact. The Cook Fest was spearheaded by enthusiastic Hospitality Management sophomores, who aimed to highlight the profound connection between traditional foodways and global sustainability goals. The students expertly prepared and presented authentic Indigenous cuisine, detailing the food origins, cultural rituals, and the inherent sustainability impact of the ingredients and preparation methods. They showcased techniques like bamboo cooking and using clay pots, illustrating how these methods are inherently eco-conscious. Their efforts fostered a deeper understanding of Indigenous practices as contributions to modern sustainability.