The Sages is Open to Collaboration With Universities in Korea

In February 2025, The Sages International organized a field trip to Korea for sixth-semester students. This activity included various agendas, both for students' knowledge development in the culinary field and for exploring collaboration opportunities with several parties, including industries and universities in Korea. Some of the universities targeted for collaboration with The Sages International were Chungkang College University in Icheon, Woosong University, and Nakamura University in Korea. The purpose of this collaboration was to facilitate cultural exchange among students, including food culture.

During this occasion, The Sages International also took the opportunity to introduce an authentic Indonesian food product, tempeh. According to Ivy Prabowo, the Head of Academic Culinary Arts, she conducted a seminar on tempeh, covering the entire production process from preparation to the final product. Seminar participants also had the chance to taste tempeh for the first time and learn about its history. As we know, tempeh is an authentic Indonesian food made from fermented soybeans, resulting in a solid texture. Tempeh is best enjoyed when fried or prepared in various other dishes. Meanwhile, students from The Sages International learned about different Korean cuisines.

Students and faculty gather in a classroom for a collaborative meeting between The Sages and Chungkang College University in Icheon, Woosong University, and Nakamura University in Korea, fostering educational partnerships.

The outcome of this collaboration includes the establishment of a study abroad program, with implementation targeted for students enrolling in 2025. Additionally, this partnership ensures that The Sages International students will have the opportunity to participate in an annual study trip to Korea. One of the most notable achievements from this collaboration, in partnership with Cheil Jedhang, is the successful placement of students in internships in Korea and Michelin-starred restaurants for three months at no cost.

The Head of Academic Culinary Arts hopes that this partnership will continue to thrive in the future.

Students engage in a collaborative meeting to discuss cultural exchange initiatives, with a focus on sharing food culture experiences.

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