Makassar On June 19, 2025, students from the Culinary Arts Study Program at Politeknik Pariwisata Makassar proudly showcased their culinary skills and creativity through an impressive Oriental-themed festival titled Feast of Fortune. Held as part of their Final Semester Examination, the event was a collaborative effort between Semester 4 A and Semester 2 A students, integrating multiple courses including Oriental Cooking Techniques, Advanced Bread and Pastry, Nutrition Application, Culinary Entrepreneurship, Hospitality Marketing, and Food Decoration Art.
The festival was officially opened by the Director of Politeknik Pariwisata Makassar, Dr. H. Herry Rachmat Widjaja, MM.Par., CHE., CDM-FL. The event drew the attendance of the Head of Department, Head of Study Program, lecturers, staff, and the students’ families, who came to support and appreciate the students’ hard work.
In his remarks, Dr. Herry Rachmat Widjaja expressed his pride in the students’ dedication and innovation. “Feast of Fortune is clear evidence that our Culinary Arts students go beyond mastering cooking techniques — they integrate nutrition knowledge, food styling, marketing skills, and an entrepreneurial mindset into everything they produce. This is what makes our graduates stand out: they are industry-ready, creative, and resourceful,” he said.
Aligning with the Oriental theme, the entire event design and décor embraced diverse East Asian cultural elements. Students crafted all decorations themselves — from vibrant entrance arches with red lanterns and paper umbrellas to elegant table settings inspired by Japanese and Chinese motifs. This thoughtful layout brought an authentic and festive dining atmosphere for every guest.
The culinary selection reflected the richness of Oriental cuisine. The Main Course section featured popular dishes such as Tom Yum Soup (Thai), Assorted Sushi (Japanese Nigiri: Tamago, Shrimp; Maki Sushi: Crab Stick, Chicken Chashu), and Assorted Dumplings (Chinese-style Siomay, Gyoza, Xiao Lao Bao, Hakau). These were complemented by Oriental Fried Rice and a variety of flavorful dressings like Chili Oil, Mentai, Ponzu, and Wasabi Mayo.
For the B2L Course, guests enjoyed a curated tasting menu that began with Pearl Ball with Hoisin Sauce as an appetizer, followed by Wonton Soup, Roll Chicken Cantonese as the main dish, and a sweet finish with a Strawberry Éclair. The TDL Dessert station offered delightful treats such as Strawberry Pannacotta, Goji Berry Jelly, Chocolate Brownies, Unbaked Mango Cheesecake, Lemon Meringue Pie, and additional Strawberry Éclairs.
In addition to the food showcases, students presented research-based products from the Nutrition Application course, demonstrating how nutritional insights can enhance culinary innovation. The festival also included a pitching session from the Culinary Entrepreneurship course, allowing students to share their original business ideas with invited guests and stakeholders.
Through Feast of Fortune, Culinary Arts students proved that they are not only skilled chefs but also capable event planners and creative entrepreneurs. They successfully combined recipe development, product research, layout design, hand-made décor, and business presentation into a single cohesive event. This festival highlighted Politeknik Pariwisata Makassar’s commitment to nurturing talented, competitive, and industry-ready graduates for the evolving hospitality sector.