Culinary Roadshow, find the 'new' fusion taste

It's interesting when two different culinary cultural backgrounds meet in a marriage menu, a fusion menu. What kind of culinary taste will be produced?

True, this is a culinary partnership program initiated by Dennis Voboril, American Consul of Agricultural Affairs in Jakarta, to introduce food from America, such as Washington apples, raisins, Medjool dates, meat, potatoes, and others.

Through the USDA Council of Chefs (CoC) supported by the United States Department of Agriculture (USDA) through the Foreign Agricultural Service (FAS) Jakarta, Indonesia, embrace the four famous chef. They are the Chef Tatang, Ucu Sawitri, Haryanto Makmoer, Edwin Lau, an opportunity to learn to "cook" in the United States.

When they back from America, these four chefs were asked to introduce the Indonesian culinary that prepared with international standards, offering new and different flavors to the various circles who love to cook in several cities in Indonesia.

They have to finished the program in the United States in “Train the Trainers”, then they will share experiences in Jakarta, Bandung, Yogyakarta, Surabaya and Bali during the year of 2011.

"The combination of food quality at cheaper rates, by maintaining the traditional Indonesian recipe could provide a richer food choices and innovative for domestic industries in the field of culinary," says chef Ucu Sawitri, Wednesday, September 14, 2011 in Jakarta.

Indonesia is rich in spices, nothing can match the freshness and diversity of these spices. Unfortunately, not many people known the riches of this spices included in this case is the culinary diversity of Indonesia.

"Indonesia culinary culture untouched. I learned from the American culinary science, but I also carry culinary science from Indonesia. Many chefs abroad who do not know the Indonesian culinary," said chef Edwin Lau who had studied Food Science in this culinary cultural exchange event.

Cuisine became more fantastic when combined with food ingredients that have consistency through laboratory testing, because processed with high quality raw materials.

(Source femaleKompas /Images USDA)


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