Joomla Templates and Joomla Extensions by JoomlaVision.Com
  • HOT NEWS
Gianyar: Tirta Pingit Sebatu (Thursday, 09 June 2016 00:00)
Tourist Object: Suluban Beach, a Place to Surf and Enjoy a Sunset View (Thursday, 09 June 2016 00:00)
Tourist Object: Belulang Hot Springs Believed to Cure Diseases (Thursday, 09 June 2016 00:00)
Sport and Recreation: Puri Lumbung Agrotourism Site (Thursday, 09 June 2016 00:00)
Sport and Recreation: Come test your adrenaline (Thursday, 09 June 2016 00:00)
People: Commitment of Owner and Employee (Thursday, 09 June 2016 00:00)
People: Anak Agung Ngurah Alit Wiraputra (Thursday, 09 June 2016 00:00)
Opinion: Policy and Green Team Organization in Green Hotel Programmes (Thursday, 09 June 2016 00:00)
Headline News: Ulun Danu Beratan Festival (Thursday, 09 June 2016 00:00)
Banner
You are here: Home

cocoon medical spa

villa-kubu

latalianavillas

bali-je-taime

villa-concierge

Culinary Workshop Featuring ‘Traditional Meets Modern’

Culinary Workshop Featuring Traditional Meets ModernBalinese cuisine offers a distinctive flavor due to a variety of ingredients and preparations. Unfortunately, amidst the increasing popularity of Bali as an international tourist destination, Bali itself has not been able to better promote the cuisine. Many foreign tourists have not known it. Similarly, hotels rarely offer it to their guests. It was revealed in the seminar entitled Back to Basic Workshop featuring “Traditional Meets Modern” held by the Indonesian Tourism Industry Association (GIPI) or Bali Tourism Board (BTB) at Rumah Bali at Tanjung Benoa, recently.

Committee Chairman, Ida Bagus Nirarta, said that the results of research indicated that about 80 percent of tourists coming to Bali never tried Balinese traditional dishes. “Most of them assume that Balinese food only consists of fried rice, chicken satay and gado-gado,” said the Head of the GIPI Bali Secretariat. Heinz van Holzen, a famous chef from Germany, said that one of the fundamental problems was the lack of standardization in the flavor of Balinese cuisines. “There should be a standard, like French, Japanese and many other foreign cuisines so that whenever tourists come here they will be able to taste the same flavor,” he said.

According to him, many tourists coming to Bali wanted to try the local cuisines. Unluckily, very few restaurants that offered those cuisines, while there was no hotel serving them. The workshop was not different from other cooking classes in general. All participants were briefed about the basic ingredients of Balinese traditional cuisines followed by cooking practice directly under the guidance of Heinz. The material was emphasized on the standardization in the five Balinese traditional spices which was used in the making of Balinese food such as Base Gede, Base Be Celeng, Base Be Kambing, Base Jukut, and Base Be Siap. (BTN/015)

Leave your comments

Guest
Tuesday, June 28, 2016
0 characters
terms and condition.
  • No comments found