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Celebrating Indonesian Cuisine

Head of Indonesia Chef Association Calls for Greater Role for Balinese Cuisine and Farming Products in Bali's Tourism Industry


Bali News: Bali, Indonesia, Indonesia Chef Association, Henry Alexi Bloem, ICA, local faming produce
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(7/12/2014)

The president of the Indonesia Chef Association (ICA), Henry Alexie Bloem, told Bisnis Bali on Thursday, July 10, 2014, the Bali's culinary tradition must be presented to Island visitors.

Bloem said the promotion of local culture in Bali still focuses on traditions and general culture, but pays inadequate attention to the culinary aspects of the Island. He argues that Bali's culinary attractions must be put on equal footing with its well know cultural and spiritual attractions.

The ICA chairman says tourists who come to Bali also want to sample Balinese food and learn local cooking techniques. Because of this, professional guides in Bali must be schooled in the basics of Balinese cuisine so they, in turn, can explain and introduce foreign and domestic visitors to the many wonders of the Balinese kitchen.

Bloem said the ICA works with local farmers, allowing many hotels in Bali to source 90% of their ingredients locally. At the same time, Bloem admitted that some ingredients not available from local producers, such as cream and salmon, must be imported from overseas.

The ICA president called on the government to educate famers on how to produce the quality items needed by Bali's hotels. He complained that produce supplies from farmers to hotels is irregular due to poor farm management techniques. Moreover, when harvest season comes and there is an oversupply, no means exist to properly handle and store farm produce resulting in excess production spoiling and remaining unsold.


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