Jakarta, October 2, 2024 – Universitas Bunda Mulia (UBM) successfully held a public lecture titled French Culinary Week on Wednesday, October 2, 2024, at The UBM Master Kitchen, UBM Tower. The event, attended by first-semester students of the Hospitality and Tourism Study Program, aimed to introduce traditional French cuisine and provide an in-depth understanding of the ingredients, cooking techniques, and unique presentation styles of one of the world’s most influential cuisines.
The event featured Chef Richard Gillet, a renowned chef from France, who demonstrated the preparation of his special dish, Crevette d’eau douce aux piments d’Espelette, a combination of freshwater prawns with Espelette pepper sauce, served with vanilla carrot juice, ginger, and passion fruit. This dish showcased the uniqueness and richness of French culinary flavors, captivating the participants.
A total of 135 students enthusiastically followed every step of the demonstration, from ingredient preparation to elegant plating. They not only learned about proper cooking techniques but also the importance of aesthetics in international culinary presentations. The event broadened their perspective on blending local ingredients with French culinary styles, inspiring new innovations in the culinary world.
“Through this event, we hope students will gain a deeper understanding of international cuisine, particularly from France, and apply the techniques they have learned to their own creations,” said Chef Richard Gillet.
This event is part of UBM’s commitment to enhancing the quality of education in hospitality and tourism by providing direct learning experiences with industry professionals and renowned chefs.
