From 29 October to 8 November, KEMBALI 2020: A Rebuild Bali Festival is proud to present leading culinary figures who will seek to reignite a passion for food. Join chefs, restaurateurs and food activists as they celebrate international cuisines, with a particular focus on what Bali’s unique food scene has to offer. Here are eleven programs to reinspire and excite.
Media sosial khususnya Instagram adalah tentang bagaimana kita bercerita. Bagaimana membuat tampilan makanan sama pentingnya dengan rasanya. Foto yang berkualitas dapat menghadirkan rasa yang nyata dan kedalaman nilai pada makanan. Konsep ‘food porn’ bukan hanya sebuah tren, melainkan sesuatu yang perlu digunakan oleh restoran dan merek untuk melibatkan pelanggan dan membuat mereka datang kembali. Sazha Busha akan mengajari Anda cara membuat foto makanan yang membuat pelanggan semakin ngiler untuk media sosial Anda.
From kimchi to bubble tea, food as soft power has been embraced and celebrated in recent years. Using popular dishes to build Indonesia’s national brand – which some have called ‘gastrodiplomacy’ – is now at the top of the agenda for many foodies and political leaders alike. So what’s the best way to make a dish go global, and what parts of Indonesia’s vast culinary culture are most accessible? Join these food lovers to find out.
Challenge accepted! Susi Pudjiastuti, one of the biggest figures in Indonesia’s fisheries industry, will cook alongside international Chef Bart van Olphen. They are teaming up to whip up a traditional Middle Eastern fish dish, Chraime, in an exciting virtual cooking challenge. Both are strong advocates for sustainable fishing and seafood aficionados, so don’t miss their insights and culinary skills!
Hunting mangoes in Bali and rare durian in Borneo, scouring Renaissance paintings for ancient lost figs and uncovering the secrets behind taste-bud-altering miracle fruit, The Fruit Hunter tells a story of adventure, desire, and obsession.
Born in North Mollo, East Nusa Tenggara, Dicky Senda is a novelist and food activist. In 2016, he founded Lakoat Kujawas, an integrated art, library, co-working space and homestay in his home village of Taiftob. Join him to explore how celebrating local food and hosting food and literature-themed cultural events for children has empowered his community.
Meet ‘The Banana Lady’, Dr Fenny Dwivany, whose research on post-harvest technology has received numerous international awards. Listed as one of Indonesia’s Most Inspiring Women, her observation that the quality of bananas sold by street vendors wasn’t as good as those in supermarkets inspired her research. Sit in on her discussion of this crowd-favorite fruit, from genetic diversity to fruit ripening.
Delve into the delectable world of gastronomy with Parti Gastronomi, a group of foodies who explore food and its unique DNA through words, meals and activities. Arifin Windarman, Hardian Eko Nurseto and Reyza Ramadhan discuss how simple platforms can help people uncover Indonesia’s diverse cuisine and its glorious heritage.
Join James Oseland to hear about his travels in search of the world’s best restaurants, street food stalls, and home cooks. James is the author and editor of World Food, a book series launching this November with World Food: Mexico City. He was a judge on all five seasons of Bravo’s Top Chef Masters and the editor-in-chief of Saveur. His cookbook Cradle of Flavor, about Indonesian food, won a James Beard award.
Indonesian rockstar Kaka Slank accepted the virtual cooking challenge from Chef Aga Alvian, so what are they cooking? Prepare for a flavor-packed vegan favorite featuring mushrooms and banana blossoms, as they each whip up their own versions of a vegan burger. Get inspired by these sustainability champions and join their efforts in making healthy food fun.
At a time when traditional forms of cooking all around the world are imperiled by modernization, food writing is one of most important and fun occupations out there. It requires an interest in people, their cultures, and the alchemy of cooking. In this session, acclaimed food writer and editor James Oseland shows you how to craft and execute your words to summon the wonders of food and create writing of lasting importance.
As the world grapples with COVID-19, F&B businesses are strategizing how to survive. They are dealing with closures of services and borders, public health protocol, and consumer health concerns. These are likely to be followed by low consumer confidence, reduced disposable income, continued health concerns, and long-term reductions in travel. What can F&B businesses do to keep the money coming in? Join these seasoned F&B professionals to find out.
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