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East Java Flavours Meet Korean Inspiration: Akademi Sages Brings Culinary Fusion Innovation to Three Leading Tourism Institutions in Bali

Writer: THE SAGES
THE SAGES
1 day ago
3 min read

Updated: 6 hours ago

Bringing strategic partnerships under existing Memoranda of Understanding (MoUs) to life, Akademi Sages, represented by Chef Achmad Taufiq, shared insights into the history of East Javanese gastronomy and presented an innovative Gochujang Chicken Curry cooking demonstration to students at IPB International, Bali Tourism Polytechnic, and Bali State Polytechnic.


Akademi Sages chef demonstrates Korean–Indonesian fusion cuisine to students during a culinary education programme in Bali.

SURABAYA / DENPASAR — Akademi Sages continues to demonstrate its commitment to expanding vocational higher education networks and enriching the culinary knowledge of Indonesia’s younger generation through practical academic collaboration. As part of the implementation of existing Memoranda of Understanding (MoU), Akademi Sages conducted a series of guest lectures and cooking demonstrations focusing on traditional gastronomy and Korean–Indonesian fusion cuisine at three prominent tourism and hospitality institutions in Bali: the International Institute of Tourism and Business (IPB International), Bali Tourism Polytechnic (Poltekpar Bali), and Bali State Polytechnic (Politeknik Negeri Bali).


Representing Akademi Sages as the principal speaker and culinary demonstrator throughout the programme was Chef Achmad Taufiq, a full-time lecturer in the Culinary Arts Study Programme and Executive Instructor at Akademi Sages. Combining theoretical insights with industry-standard practical kitchen demonstrations, the programme was designed to bridge students’ understanding of Indonesia’s culinary heritage with the skills required to create cross-cultural gastronomic experiences that offer strong commercial potential in the global hospitality industry.


The programme commenced on 20 October 2026 at the International Institute of Tourism and Business (IPB International), located on Jalan Kecak No. 12, East Gatot Subroto, Denpasar. During an interactive session enthusiastically attended by 30 students, Chef Achmad Taufiq delivered an in-depth presentation on the gastronomy of East Javanese cuisine and the historical developments that have shaped its distinctive character. Students explored the philosophy behind East Java’s bold flavour profiles, characterised by the extensive use of aromatic rhizomes, spices, and traditional fermentation techniques. They also learned how geographical influences and historical cultural exchanges have contributed to the culinary identity of eastern Java.


The visit to IPB International also marked a tangible follow-up to the strategic cooperation agreement between Akademi Sages and IPB International, which was previously signed in Pandaan in June 2026. The culinary education programme continued on 21 October 2026 at Bali Tourism Polytechnic (Poltekpar Bali), located in the Nusa Dua area of Badung Regency. Unlike the first session, which focused on historical foundations and gastronomic knowledge, the programme at Poltekpar Bali adopted a more practice-oriented approach through a live cooking demonstration attended by approximately 35 students. On this occasion, Chef Achmad Taufiq introduced an innovative Korean–Indonesian fusion creation: Gochujang Chicken Curry.


  • SURABAYA / DENPASAR — Akademi Sages continues to demonstrate its commitment to expanding vocational higher education networks and enriching the culinary knowledge of Indonesia’s younger generation through practical academic collaboration. As part of the implementation of existing Memoranda of Understanding (MoU), Akademi Sages conducted a series of guest lectures and cooking demonstrations focusing on traditional gastronomy and Korean–Indonesian fusion cuisine at three prominent tourism and hospitality institutions in Bali: the International Institute of Tourism and Business (IPB International), Bali Tourism Polytechnic (Poltekpar Bali), and Bali State Polytechnic (Politeknik Negeri Bali). Representing Akademi Sages as the principal speaker and culinary demonstrator throughout the programme was Chef Achmad Taufiq, a full-time lecturer in the Culinary Arts Study Programme and Executive Instructor at Akademi Sages. Combining theoretical insights with industry-standard practical kitchen demonstrations, the programme was designed to bridge students’ understanding of Indonesia’s culinary heritage with the skills required to create cross-cultural gastronomic experiences that offer strong commercial potential in the global hospitality industry. The programme commenced on 20 October 2026 at the International Institute of Tourism and Business (IPB International), located on Jalan Kecak No. 12, East Gatot Subroto, Denpasar. During an interactive session enthusiastically attended by 30 students, Chef Achmad Taufiq delivered an in-depth presentation on the gastronomy of East Javanese cuisine and the historical developments that have shaped its distinctive character. Students explored the philosophy behind East Java’s bold flavour profiles, characterised by the extensive use of aromatic rhizomes, spices, and traditional fermentation techniques. They also learned how geographical influences and historical cultural exchanges have contributed to the culinary identity of eastern Java. The visit to IPB International also marked a tangible follow-up to the strategic cooperation agreement between Akademi Sages and IPB International, which was previously signed in Pandaan in June 2026. The culinary education programme continued on 21 October 2026 at Bali Tourism Polytechnic (Poltekpar Bali), located in the Nusa Dua area of Badung Regency. Unlike the first session, which focused on historical foundations and gastronomic knowledge, the programme at Poltekpar Bali adopted a more practice-oriented approach through a live cooking demonstration attended by approximately 35 students. On this occasion, Chef Achmad Taufiq introduced an innovative Korean–Indonesian fusion creation: Gochujang Chicken Curry. Similar enthusiasm marked the third visit to Bali State Polytechnic (Politeknik Negeri Bali), located in Bukit Jimbaran, South Kuta, Badung Regency. In front of the students, Chef Achmad Taufiq once again demonstrated the preparation techniques for the signature dish, Gochujang Chicken Curry. The fusion concept offered students a fresh perspective on combining the richness of Indonesian curry spices—including coconut milk and aromatic ingredients such as turmeric, coriander, and lemongrass—with gochujang, Korea’s traditional fermented chilli paste, known for its distinctive combination of heat, sweetness, and deep umami flavour. Throughout the demonstrations at Bali Tourism Polytechnic and Bali State Polytechnic, students learned not only about sauce preparation and precise poultry cooking techniques, but also about flavour balancing and modern plating in accordance with international restaurant standards. This hands-on learning approach reflects the core educational philosophy of Akademi Sages, where technical kitchen proficiency is closely integrated with gastronomic science and product innovation. Chef Achmad Taufiq explained that combining an understanding of East Java’s gastronomic history with Korean–Indonesian fusion creations aims to equip tourism and culinary students with an adaptable mindset in response to the rapid influence of global popular culture. He emphasised that future culinary professionals must first understand the historical roots and authentic characteristics of regional cuisines, including East Javanese food, before developing cross-cultural innovations. Through the creation of Gochujang Chicken Curry, students were able to observe firsthand how Korean fermentation techniques can harmoniously complement the complex spice profile of Indonesian curry while preserving the distinctive identity of Indonesian cuisine. From an institutional perspective, the academic visits to IPB International, Bali Tourism Polytechnic, and Bali State Polytechnic reaffirm Akademi Sages’ commitment to putting the spirit of To Gather, To Share, and To Care into practice through inter-institutional collaboration. By implementing MoUs through the exchange of knowledge and practical expertise, Akademi Sages hopes to further expand these partnerships into other strategic initiatives, including applied research in food technology and traditional culinary preservation, culinary entrepreneurship development, and efforts to strengthen the competitiveness of Indonesia’s vocational graduates in the international hospitality industry.
  • SURABAYA / DENPASAR — Akademi Sages continues to demonstrate its commitment to expanding vocational higher education networks and enriching the culinary knowledge of Indonesia’s younger generation through practical academic collaboration. As part of the implementation of existing Memoranda of Understanding (MoU), Akademi Sages conducted a series of guest lectures and cooking demonstrations focusing on traditional gastronomy and Korean–Indonesian fusion cuisine at three prominent tourism and hospitality institutions in Bali: the International Institute of Tourism and Business (IPB International), Bali Tourism Polytechnic (Poltekpar Bali), and Bali State Polytechnic (Politeknik Negeri Bali). Representing Akademi Sages as the principal speaker and culinary demonstrator throughout the programme was Chef Achmad Taufiq, a full-time lecturer in the Culinary Arts Study Programme and Executive Instructor at Akademi Sages. Combining theoretical insights with industry-standard practical kitchen demonstrations, the programme was designed to bridge students’ understanding of Indonesia’s culinary heritage with the skills required to create cross-cultural gastronomic experiences that offer strong commercial potential in the global hospitality industry. The programme commenced on 20 October 2026 at the International Institute of Tourism and Business (IPB International), located on Jalan Kecak No. 12, East Gatot Subroto, Denpasar. During an interactive session enthusiastically attended by 30 students, Chef Achmad Taufiq delivered an in-depth presentation on the gastronomy of East Javanese cuisine and the historical developments that have shaped its distinctive character. Students explored the philosophy behind East Java’s bold flavour profiles, characterised by the extensive use of aromatic rhizomes, spices, and traditional fermentation techniques. They also learned how geographical influences and historical cultural exchanges have contributed to the culinary identity of eastern Java. The visit to IPB International also marked a tangible follow-up to the strategic cooperation agreement between Akademi Sages and IPB International, which was previously signed in Pandaan in June 2026. The culinary education programme continued on 21 October 2026 at Bali Tourism Polytechnic (Poltekpar Bali), located in the Nusa Dua area of Badung Regency. Unlike the first session, which focused on historical foundations and gastronomic knowledge, the programme at Poltekpar Bali adopted a more practice-oriented approach through a live cooking demonstration attended by approximately 35 students. On this occasion, Chef Achmad Taufiq introduced an innovative Korean–Indonesian fusion creation: Gochujang Chicken Curry. Similar enthusiasm marked the third visit to Bali State Polytechnic (Politeknik Negeri Bali), located in Bukit Jimbaran, South Kuta, Badung Regency. In front of the students, Chef Achmad Taufiq once again demonstrated the preparation techniques for the signature dish, Gochujang Chicken Curry. The fusion concept offered students a fresh perspective on combining the richness of Indonesian curry spices—including coconut milk and aromatic ingredients such as turmeric, coriander, and lemongrass—with gochujang, Korea’s traditional fermented chilli paste, known for its distinctive combination of heat, sweetness, and deep umami flavour. Throughout the demonstrations at Bali Tourism Polytechnic and Bali State Polytechnic, students learned not only about sauce preparation and precise poultry cooking techniques, but also about flavour balancing and modern plating in accordance with international restaurant standards. This hands-on learning approach reflects the core educational philosophy of Akademi Sages, where technical kitchen proficiency is closely integrated with gastronomic science and product innovation. Chef Achmad Taufiq explained that combining an understanding of East Java’s gastronomic history with Korean–Indonesian fusion creations aims to equip tourism and culinary students with an adaptable mindset in response to the rapid influence of global popular culture. He emphasised that future culinary professionals must first understand the historical roots and authentic characteristics of regional cuisines, including East Javanese food, before developing cross-cultural innovations. Through the creation of Gochujang Chicken Curry, students were able to observe firsthand how Korean fermentation techniques can harmoniously complement the complex spice profile of Indonesian curry while preserving the distinctive identity of Indonesian cuisine. From an institutional perspective, the academic visits to IPB International, Bali Tourism Polytechnic, and Bali State Polytechnic reaffirm Akademi Sages’ commitment to putting the spirit of To Gather, To Share, and To Care into practice through inter-institutional collaboration. By implementing MoUs through the exchange of knowledge and practical expertise, Akademi Sages hopes to further expand these partnerships into other strategic initiatives, including applied research in food technology and traditional culinary preservation, culinary entrepreneurship development, and efforts to strengthen the competitiveness of Indonesia’s vocational graduates in the international hospitality industry.
  • SURABAYA / DENPASAR — Akademi Sages continues to demonstrate its commitment to expanding vocational higher education networks and enriching the culinary knowledge of Indonesia’s younger generation through practical academic collaboration. As part of the implementation of existing Memoranda of Understanding (MoU), Akademi Sages conducted a series of guest lectures and cooking demonstrations focusing on traditional gastronomy and Korean–Indonesian fusion cuisine at three prominent tourism and hospitality institutions in Bali: the International Institute of Tourism and Business (IPB International), Bali Tourism Polytechnic (Poltekpar Bali), and Bali State Polytechnic (Politeknik Negeri Bali). Representing Akademi Sages as the principal speaker and culinary demonstrator throughout the programme was Chef Achmad Taufiq, a full-time lecturer in the Culinary Arts Study Programme and Executive Instructor at Akademi Sages. Combining theoretical insights with industry-standard practical kitchen demonstrations, the programme was designed to bridge students’ understanding of Indonesia’s culinary heritage with the skills required to create cross-cultural gastronomic experiences that offer strong commercial potential in the global hospitality industry. The programme commenced on 20 October 2026 at the International Institute of Tourism and Business (IPB International), located on Jalan Kecak No. 12, East Gatot Subroto, Denpasar. During an interactive session enthusiastically attended by 30 students, Chef Achmad Taufiq delivered an in-depth presentation on the gastronomy of East Javanese cuisine and the historical developments that have shaped its distinctive character. Students explored the philosophy behind East Java’s bold flavour profiles, characterised by the extensive use of aromatic rhizomes, spices, and traditional fermentation techniques. They also learned how geographical influences and historical cultural exchanges have contributed to the culinary identity of eastern Java. The visit to IPB International also marked a tangible follow-up to the strategic cooperation agreement between Akademi Sages and IPB International, which was previously signed in Pandaan in June 2026. The culinary education programme continued on 21 October 2026 at Bali Tourism Polytechnic (Poltekpar Bali), located in the Nusa Dua area of Badung Regency. Unlike the first session, which focused on historical foundations and gastronomic knowledge, the programme at Poltekpar Bali adopted a more practice-oriented approach through a live cooking demonstration attended by approximately 35 students. On this occasion, Chef Achmad Taufiq introduced an innovative Korean–Indonesian fusion creation: Gochujang Chicken Curry. Similar enthusiasm marked the third visit to Bali State Polytechnic (Politeknik Negeri Bali), located in Bukit Jimbaran, South Kuta, Badung Regency. In front of the students, Chef Achmad Taufiq once again demonstrated the preparation techniques for the signature dish, Gochujang Chicken Curry. The fusion concept offered students a fresh perspective on combining the richness of Indonesian curry spices—including coconut milk and aromatic ingredients such as turmeric, coriander, and lemongrass—with gochujang, Korea’s traditional fermented chilli paste, known for its distinctive combination of heat, sweetness, and deep umami flavour. Throughout the demonstrations at Bali Tourism Polytechnic and Bali State Polytechnic, students learned not only about sauce preparation and precise poultry cooking techniques, but also about flavour balancing and modern plating in accordance with international restaurant standards. This hands-on learning approach reflects the core educational philosophy of Akademi Sages, where technical kitchen proficiency is closely integrated with gastronomic science and product innovation. Chef Achmad Taufiq explained that combining an understanding of East Java’s gastronomic history with Korean–Indonesian fusion creations aims to equip tourism and culinary students with an adaptable mindset in response to the rapid influence of global popular culture. He emphasised that future culinary professionals must first understand the historical roots and authentic characteristics of regional cuisines, including East Javanese food, before developing cross-cultural innovations. Through the creation of Gochujang Chicken Curry, students were able to observe firsthand how Korean fermentation techniques can harmoniously complement the complex spice profile of Indonesian curry while preserving the distinctive identity of Indonesian cuisine. From an institutional perspective, the academic visits to IPB International, Bali Tourism Polytechnic, and Bali State Polytechnic reaffirm Akademi Sages’ commitment to putting the spirit of To Gather, To Share, and To Care into practice through inter-institutional collaboration. By implementing MoUs through the exchange of knowledge and practical expertise, Akademi Sages hopes to further expand these partnerships into other strategic initiatives, including applied research in food technology and traditional culinary preservation, culinary entrepreneurship development, and efforts to strengthen the competitiveness of Indonesia’s vocational graduates in the international hospitality industry.

Similar enthusiasm marked the third visit to Bali State Polytechnic (Politeknik Negeri Bali), located in Bukit Jimbaran, South Kuta, Badung Regency. In front of the students, Chef Achmad Taufiq once again demonstrated the preparation techniques for the signature dish, Gochujang Chicken Curry. The fusion concept offered students a fresh perspective on combining the richness of Indonesian curry spices—including coconut milk and aromatic ingredients such as turmeric, coriander, and lemongrass—with gochujang, Korea’s traditional fermented chilli paste, known for its distinctive combination of heat, sweetness, and deep umami flavour.


Throughout the demonstrations at Bali Tourism Polytechnic and Bali State Polytechnic, students learned not only about sauce preparation and precise poultry cooking techniques, but also about flavour balancing and modern plating in accordance with international restaurant standards. This hands-on learning approach reflects the core educational philosophy of Akademi Sages, where technical kitchen proficiency is closely integrated with gastronomic science and product innovation.


Chef Achmad Taufiq explained that combining an understanding of East Java’s gastronomic history with Korean–Indonesian fusion creations aims to equip tourism and culinary students with an adaptable mindset in response to the rapid influence of global popular culture. He emphasised that future culinary professionals must first understand the historical roots and authentic characteristics of regional cuisines, including East Javanese food, before developing cross-cultural innovations.


Through the creation of Gochujang Chicken Curry, students were able to observe firsthand how Korean fermentation techniques can harmoniously complement the complex spice profile of Indonesian curry while preserving the distinctive identity of Indonesian cuisine.

From an institutional perspective, the academic visits to IPB International, Bali Tourism Polytechnic, and Bali State Polytechnic reaffirm Akademi Sages’ commitment to putting the spirit of To Gather, To Share, and To Care into practice through inter-institutional collaboration. By implementing MoUs through the exchange of knowledge and practical expertise, Akademi Sages hopes to further expand these partnerships into other strategic initiatives, including applied research in food technology and traditional culinary preservation, culinary entrepreneurship development, and efforts to strengthen the competitiveness of Indonesia’s vocational graduates in the international hospitality industry.

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