On Saturday, October 12, 2024, students from the Culinary Arts Program (Prodi SKU), 5th semester, at Politeknik Pariwisata Makassar had the extraordinary opportunity to prepare and serve a special luncheon for Dr. H. Sandiaga Salahuddin Uno, B.B.A., M.B.A., the Minister of Tourism and Creative Economy/Head of the Tourism and Creative Economy Agency of the Republic of Indonesia. The event took place at the Polytechnic’s restaurant. It was also attended by notable figures, including Secretary of the Ministry of Tourism and Creative Economy, Dr. Dra. Ni Wayan Giri Adnyani, M.Sc., CHE, Acting Governor of South Sulawesi, Prof. Zudan Arif Fakrulloh, and Head of Human Resource Development at Kemenparekraf/Baparekraf, Dr. Andar Danova L. Goeltom, S.Sos., M.Sc., CPM, along with Makassar City Tourism Office Head, Muhammad Roem, S.STP., M.Si., and the management of Politeknik Pariwisata Makassar.
The students demonstrated their skills and creativity through a thoughtfully curated menu featuring signature Makassar dishes with a modern twist. Each course was meticulously chosen to represent the region’s rich culinary heritage while showcasing the students’ ability to innovate and elevate traditional flavors.
Menu:
Appetizer:
Jalangkote (a light yet flavorful Makassar snack that embodies simplicity and rich taste)
Main Course:
Coto Makassar with Ketupat (the legendary South Sulawesi dish, offering an authentic and bold taste profile)
White Rice
Udang Pallu Ce’la with Raca’ Mangga (a creative combination of seafood and fresh mango sauce, offering a balanced harmony of savory and tangy flavors)
Langga’ Roko (a traditional fish dish showcasing the abundant seafood of Makassar)
Green Mussels with Padang Sauce (a modern take on seafood with a spicy, bold touch)
Clear Pumpkin Soup with Pumpkin Shoots (a refreshing vegetable dish highlighting the richness of local produce)
Crackers, Pickles, and Sambal (classic condiments to complement the main course with crispy textures and spicy flavors)
Dessert:
Pandan Layer Cake (a traditional layered dessert with the signature aroma and flavor of pandan)
Barongko (a soft banana-based cake, a favorite among the Bugis community)
Sanggara Balanda (a traditional pastry that balances sweetness and richness)
Assorted Sliced Fruit (a refreshing end to the meal)
The students’ selection of dishes reflects a deep connection to Makassar’s culinary traditions, presented with a modern, creative touch. Jalangkote, a classic Makassar snack, was served as a light yet flavorful introduction to the meal. Coto Makassar, an iconic dish in South Sulawesi, was carefully crafted to preserve its bold, authentic flavors while ensuring a modern presentation that appeals to today’s diners. The main course also highlighted the students’ creativity, particularly with the Udang Pallu Ce’la paired with Raca’ Mangga, where they skillfully blended the savory richness of seafood with the refreshing tang of mango. Other standout dishes, like Langga’ Roko and Green Mussels with Padang Sauce, emphasized the wealth of seafood available in the region, demonstrating the student’s ability to balance traditional recipes with contemporary techniques. For dessert, students chose traditional sweets such as Pandan Layer Cake, Barongko, and Sanggara Balanda, bringing a taste of local culture to the table while modernizing their presentation. The inclusion of Assorted Sliced Fruit added a light and refreshing conclusion to the meal, ensuring a well-rounded dining experience.
The luncheon allowed the Culinary Arts students to display their professional skills, fully merging tradition with innovation. By combining local ingredients and traditional cooking methods with modern culinary techniques, they succeeded in delivering a unique dining experience that not only celebrated Makassar’s rich culinary heritage but also reflected the future of Indonesian cuisine.
Their ability to interpret and modernize iconic dishes while preserving their authenticity showcases the comprehensive training and expertise they receive at Politeknik Pariwisata Makassar. This event highlights how the Culinary Arts Program (Prodi SKU) equips its students to excel in the culinary world, preparing them to become future leaders who can bring local flavors to a global stage.
Congratulations to the students and faculty for this incredible showcase of creativity and professionalism, further cementing the Culinary Arts Program’s reputation for excellence.