Indonesia is blessed with abundant local food resources. However, the lack of reference in processing local food makes this potential not optimally utilized. This situation inspired student of culinary education study program to present “Cereal-Based Culinary Innovation to Encourage the Utilization of Local Food” in 2019 Final Culinary Project Exhibition at Auditorium UNY25/5/2019).
Dr. Nani Retnaningsih, M.Pd., the head of 2019 Final Culinary Project, said that the theme is set as contribution for national culinary development. “Our culinary diversity must be preserved and developed. This exhibition highlighting the strengthening of relation between tourism and culinary. Furthermore, it is an attempt to support national food security in a country where most of its population works in agricultural sector,” she said.
Interestingly, Nani also believed that culinary has a strategic role in strengthening national identity in international forums. “This exhibition provide evidence and reference on local food ingredient into high-taste global food products,” she said.
The exhibition was also carried out with a competition system in which First Place for the concentration of Catering Services was Aulia Damayanti, while the concentration of Patiseries was won by Fikri Ariyanto and for Product Categories Eligible for sale was also won by Fikri Ariyanto. (hryo)
