2024_Chef’s Table “World Ingredients Balance” Collaboration Event between SKU and TAH
The collaborative event between the Culinary Arts Program (SKU) and the Food Service Management Program (TAH), titled Chef’s Table with the theme “World Ingredients Balance,” was designed to create harmony in global flavors. The event highlighted the fusion of unique elements from various culinary traditions worldwide while preserving the authentic essence of each. This initiative provided an in-depth experience emphasizing the diversity of global ingredients, from traditional spices to contemporary cooking techniques.
Chef’s Table is an exclusive dining concept offering guests a memorable experience where dishes are prepared directly by the head chef. In this event, the idea was expanded to emphasize the exploration of distinctive ingredients from different parts of the world, curated into a menu showcasing balance in flavor, texture, and presentation. Each dish was crafted to delight the senses and convey the philosophy of harmony through a thoughtful culinary approach.
The primary goal of this event was to fulfill the final assessment requirements for three courses: Menu Creation, Specialty Food Preparation, and Seafood Processing Techniques. It served as a platform for students to apply their semester-long learning outcomes, which included an introduction to menu history and terminology, menu planning and design, food cost calculations, ingredient procurement, and effective menu management. Furthermore, the collaboration between SKU and TAH aimed to strengthen interdisciplinary learning by integrating culinary creativity with the art of food service.
This event featured dishes inspired by various global culinary traditions, blending local ingredients with modern cooking techniques to create a unique dining experience. The philosophy of balance was central to each menu item, demonstrating harmony in flavor, texture, and aesthetics. Guests also gained direct insights from the head chef and students, who explained the inspiration, ingredients, and creative processes behind each dish.
By incorporating advanced culinary technologies, such as molecular gastronomy, sous vide techniques, and traditional methods, this event showcased the students’ ability to innovate in the culinary arts. The experience enriched their practical and managerial skills and introduced the exceptional potential of the Culinary Arts and Food Service Management programs to a broader audience.
Through the Chef’s Table “World Ingredients Balance,” Politeknik Pariwisata Makassar demonstrated its commitment to producing skilled, innovative chefs and food service professionals capable of delivering world-class culinary experiences. This event served as a tangible manifestation of educational collaboration aligned with industry practices, further solidifying the institution’s position as a center of excellence in culinary and hospitality education.
2024_Culinary Training Based on Local Culinary Innovation for SMEs
Politeknik Pariwisata Makassar, in collaboration with the Dinas Koperasi Kota Makassar, organized a Culinary Training Program as part of the 10,000 Skill Training Free Program, aimed at enhancing the skills of local Small and Medium-sized Enterprises (SMEs) by applying student-led culinary innovation products based on local ingredients. In this training, students disseminated and demonstrated innovative culinary products such as Moringa Steamed Cake, Buroncong made from Black Rice Flour, Dragon Fruit Peel Candied Sweets, Jackfruit Straw Nuggets, as well as main courses like Avocado Tuna Salad, Modern Pesmol, Zuppa Soup with Shrimp Bisque, and beverages such as Dragon Fruit Smoothies with Moringa. These products combine local ingredients with modern culinary techniques, enabling SMEs to improve the quality and competitiveness of their offerings in the market. This program not only serves as a platform for knowledge transfer from students to SMEs but also promotes the practical application of innovative culinary concepts, which are expected to strengthen the local culinary industry in Makassar.
2024_Pastry and Bakery Techniques in Haute Cuisine Project with Chef Felix Sienatra
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.