Lifting Traditional Culinary Culture
Indonesian Chef Association (ICA) Bali – Indonesia held a meetings at the Hotel Royal Pita Maha, Kedewatan, Ubud, Bali, committed to raising the traditional culinary culture, especially the culinary of Bali. It is delivered by the Chairman of ICA Bali, Ida Bagus Made Parwata on the sidelines of a meeting with hundreds of members of the ICA and suppliers.
This activity is a regular activity organized by all the Chef in Bali island. Currently, ICA Bali formed since March 23, 2007 has had a membership of 658 members across the island. Warm lifting traditional culinary culture meeting was also attended by 13 suppliers which is a partner of the Chef.
As a tourist area, tourist arrivals at this time not only to enjoy the arts and culture and natural beauty of Bali. Local and foreign tourist arrivals is also to learn traditional culinary culture in the area. This is the duty of the Chef to make a stand for the tourists coming to Bali. “Those who come to Bali also need to be pampered with traditional culinary culture tourism” he explained.
One of them with a traditional Balinese cuisine. During this culinary echo of Bali is very large. As lawar Bali, pork roll, serombotan, chicken and duck betutu, and other types of cuisine has had a name for tourists. Some hotels and restaurants now also has a culinary packed in the European style. So as to lift the existing traditional culinary culture. “ICA in this case by creating a culinary bridge without any grips eccentric standards” he said.
The government is also in this case is expected to consider the potential of this traditional culinary culture to be a new tour, no less with the other potentials in Bali. Chef Gathering activities as well as the hospitality arena for the Chef who has a new product. So it is with the supplier. In this case given them the opportunity to introduce new products they have.
In addition to raise the dignity of the Chef, Bali ICA would also like to assist farmers in marketing their agricultural production to the hotels. “Even the most important in the work program of ICA is to protect the traditional culinary culture masterpiece not to be traced and taken by other countries” he explained.
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