From October 14 to 16, 2024, students from the fifth semester of Politeknik Pariwisata Makassar participated in a three-day professional hands-on project led by renowned chef and restaurateur, Chef Felix Sienatra. This project was designed to immerse students in the practical application of pastry and bakery techniques framed within the prestigious culinary art of Haute Cuisine—known for its precision, innovation, and sophisticated presentation. The aim was to develop technical skills and creatively enhance students’ problem-solving abilities in a professional kitchen environment.
The project focuses on four signature recipes: Pizza Dough and How to Bake, Banana Bread, Cinnamon Rolls using the Tangzhong method, and Apple Pie with Frangipane. Every day, students mastered these recipes under Chef Felix’s direct supervision. This involved not only learning advanced culinary techniques but also collaborating in teams to ensure the production of high-quality outcomes that met the meticulous standards of Haute Cuisine. The students had to plan, execute, and present their dishes, closely simulating real-world operations in pastry and bakery.
A key achievement of this project was the development of creativity in food preparation. Chef Felix encouraged students to move beyond simply following recipes and to think critically about how they could innovate and elevate the presentation of their dishes. This challenge pushed students to explore new techniques and presentations that showcased their creativity, an essential component of Haute Cuisine.
Additionally, students honed essential kitchen management and teamwork skills, as they had to manage their time, allocate resources efficiently, and collaborate to produce their final products. This simulated a professional kitchen environment where coordination and communication are crucial for success. The experience allowed students to practice real-world skills such as food safety, time management, and team collaboration, all under the supervision of culinary experts.
This project was further enriched by the active involvement of the Culinary Arts Program faculty members, including Faisal Akbar Zaenal, Lily Dianafitry Hasan, Muhammad Anas, Ahmad Jayadi, Suryani, and Abdu Salam. These educators served as mentors, ensuring students met the learning objectives and maintained professional standards. Their guidance helped bridge the gap between academic learning and practical industry experience.
In conclusion, this project offered students an invaluable opportunity to experience the realities of a professional kitchen while developing technical skills and creative flair. Through the guidance of Chef Felix and the Culinary Arts faculty, students gained deeper insights into the demanding yet rewarding world of pastry and bakery, equipped with the tools to innovate and succeed in the culinary industry.