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INDONESIA (RI) is known as one of the countries that is rich in spices, so that it is able to produce the culinary flavors of the archipelago. This has resulted in Indonesia being selected to participate in the biggest and most prestigious culinary competition in the world, namely the Bocuse d’Or, which will be held on September 26-27 2021, in Lyon, France.
The Bocuse d’Or is considered an ‘olympiad’ in the culinary field, which will compete against 24 of the world’s best chefs who have passed the selection through regional level competitions. The Indonesian delegation itself will carry the theme layers of Indonesia, which reflects the topography of Jatiluwih Village, Bali, as well as reflects the diversity of Indonesian tastes to foreign countries.
In addition to encouraging the creative economy sector through the culinary sub-sector, the Indonesian delegation also seeks to promote tourism, culture, and the beauty of Indonesia through video presentations that will be shown.
According to Minister of Tourism and Creative Economy, Sandiaga Salahuddin Uno, at the Bocuse d’Or Press Conference, online, Monday (8/30) said Indonesia’s participation is a means for soft power and brand awareness, because we know that our country has 50% of the world’s spices and food ingredients.
Indonesian cuisine, he continued has the strength and potential to be better known in the world. With its culinary diversity, there are approximately 5,300 Indonesian specialties. Indonesia is rich in opportunities to choose the best self-representation through the taste on the tongue to other nations in the world.
“Quting data compiled from the 2020/2021 Tourism Outlook, it is noted that the culinary sub-sector contributes around 40.13% or equivalent to IDR455.55 trillion to the national Gross Domestic Product (GDP) in 2020. While the projected number of workers in the culinary sub-sector in 2021 is around 9.4 million people. Therefore, the Ministry of Tourism and Creative Economy has the responsibility to continue to improve and develop the culinary sub-sector,” he said.
The Tourism Ministry, Sandiaga continued provided facilitation support to the Indonesian delegation, such as rental of cooking utensils, content creation, publications through key opinion leaders, press conferences, and travel and accommodation costs while competing in France.
“Indonesia itself will be represented by chef Mandif Warokka and Muhammad Lutfi Nugraha. As is known, Chef Mandif is not a new face in international culinary competitions. He has competed on the international stage several times and won a gold medal at the Salon Culinaire Dubai in 2005. The Indonesian team will be trained by Chris Salans, chef and owner of the fine dining restaurant Mozaic in Ubud Bali, and Chef Gilles Marx as President of the Bocuse d’Or Indonesia,” he noted.
Sandiaga explained that I hope of course that this participation will strengthen our culinary sub-sector in the eyes of the world and I hope that it is in line with the Indonesia Spice Up The World program that we can also increase our culinary exports so that Indonesia becomes a competitive, quality, and environmentally sustainable culinary destination in the world trade.
Minister Sandiaga also advised the departing Indonesian delegation to maintain and adhere to strict and disciplined health protocols, both at home and abroad, because the pandemic is not over yet.
Meanwhile Deputy for Marketing at the Ministry of Tourism, Nia Niscaya, adding that the Bocure d’Or event is one of the efforts of the Ministry of Tourism and Creative Economy to keep Indonesia’s tourism sector and creative economy top of mind for foreign tourists, before Indonesia’s borders are opened.
“This is the most appropriate way, at least to inspire first. Isn’t there a saying that love starts from the stomach, so I think the right way, during a pandemic, is to make tourists fall in love with Indonesia more,” she said.
Likewise, Chef Mandif Warokka said that this event was an opportunity to prove that Indonesian chefs were able to compete with other world-class chefs.
“We want to show in this competition the quality and diversity of Indonesian flavors. From taste inspiration to various raw materials. Indonesia is blessed with natural wealth from sea to land, this is what we want to represent in the dishes we have designed. So, through our food, the judges and those present can at least see Indonesia,” said Chef Mandif.
What’s interesting about the Bocuse d’Or event is that there are assessment points related to waste management. So how are these chefs able to maximize the ingredients they use. [traveltext.id]
