INDONESIAN CHEF ASSOCIATION CELEBRATES ITS 16TH ANNIVERSARY WITH UMN

ICA’s 16th Anniversary Celebration on January 25, 2023 (Doc. UMN)

TANGERANG – The Indonesian Chef Association (ICA) celebrated its 16th anniversary and Indonesian Chef Day with the Hospitality study program of Universitas Multimedia Nusantara (UMN). With the theme “16 Years of Keeping the ‘Bersatu’ Commitment,” ICA held a Cooking Demo of 1,600 skewers with 16 Nusantara spices by ICA celebrity chefs. This activity was held in Lobby D of the PK building. Ojong – Jakob Oetama Tower UMN, on Wednesday (25/01/2023). 

ICA is a non-profit organization established to accommodate professionals and entrepreneurs in the culinary field. The organization, established on January 25, 2007, in Bandung, was initially attended by around 300 chefs from each representative from 16 provinces at that time and continues to grow today.

The vision and mission of ICA is to promote Indonesia’s diverse and unique culinary and to provide guidance in improving the competency standards of its professionals.

This year’s theme aims to remind all ICA members to always synergize in maintaining a commitment to running the association to move forward and provide benefits to more people.

Dr Ninok Leksono, the Rector of UMN, also welcomed the arrival of this special guest, “The ladies and gentlemen present today are arguably different from the usual guests. Usually, we are visited by multimedia or business experts, but today, the ones who came were famous chefs who are the best cooking experts. I can’t wait to hear the interesting stories of the chefs and try the satay that will be cooked today.”

UMN’s Hospitality Study Program also involved its students in this celebration so that they could directly participate in activities with professional practitioners in the culinary field.

Oqke Prawira, as the Head of the Hospitality Study Program, hopes that with this event, the Hospitality Study Program can increase cooperation with industry practitioners to improve the quality of students and graduates from the Hospitality study program.  

This ceremonial event was attended by around 200 professional chefs, students, and students. In addition, there were guest stars who were Celebrity Chefs and members of the ICA, such as Chef Santo, Chef Yongki, Chef Axhiang, Chef Chandra, Chef Sisca Soewitomo, Chef Rieta Amalia, and others. 

The ICA Anniversary celebration was held by holding a Satay Cooking Demo by Celebrity Chef, and there was also a Culinary Talkshow, which will be hosted directly by the guest stars present.

“Many activities have been carried out by ICA so far, but today’s 1,600 skewers cooking event is specifically to celebrate ICA’s 16th anniversary. We are grateful that we are still solid; we can still work together among chefs in Indonesia,” said Chef Chandra when asked about today’s activities.  

ICA President Chef Susanto explained that UMN was chosen as the venue for the ICA anniversary celebration because of its futuristic campus and hospitality program. Not only cooking, ICA also strives to encourage the younger generation to become professional chefs, of course, by collaborating with campuses and hospitality schools majoring in boga.

“First, becoming a chef is not only about theory but also about practical learning. Chefs are the same as pilots in terms of flight hours. So, the more flying hours, the more professional. Second, don’t be shy to ask senior chefs; we at ICA are always open to students to share knowledge,” said Susanto.

Chef Susanto hopes that UMN will become one of the pioneers of advanced universities in culinary and ICA can continue to preserve and globalize Indonesian cuisine.

Furthermore, Chef Chandra and Chef Axhiang revealed that UMN is the beginning of creating new professionals in the culinary field who will continue ICA in the future. 

Similarly, Chef Sisca hopes that for ICA, there will be more members who can share knowledge in the future. Because each chef has their own expertise there, we learn from each other. 

“Because no one is good at everything, there are characteristics of each. Don’t worry. The important thing is our heart; enjoy it with love too when you step into the kitchen with love because it’s to cook the people you love. Everything that is loved becomes a special dish, always three for me ingredients are easy to get, easy to make, and with an appearance that tempts the taste buds,” he concluded.

By Ghina Salsabila & Annisa Maulida | UMN News Service

English translation by Levina Chrestella Theodora

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