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Ubud Food Festival 2018: The Innovative Generations

Ubud Food Festival 2018 presented by ABC was held on April 13 - 15, 2018 to showcase the young generation of multi-talented chefs with the most innovative ideas in the culinary industry. The festival introduced the Indonesian cuisine, local produce, and promising chefs through a variety of presentations, live cooking demonstration, and culinary tours. A special organic and culinary market also available during the festival where visitors were able to discover and purchase the freshest farm items from the island’s best producers. Side events such as yoga, film screening, food photography workshops, and live music were available throughout the three days festival, including a spicy challenge with ABC!

Malaria House has the opportunity to attend some events and met inspiring young Indonesians who already made some innovations in the culinary industry.

The People Who Feed Us

Tri Sutrisna from Wanaprasta foundation has been working with farmers to tackle the middleman issue in order to ensure the farm produces were properly priced. Kadek Suardika, one of the young Balinese farmers, also shares the challenges he faces as farmers in Bali like the water problem. “The subak system only allows us to receive water for our farm every 3 days and it’s not enough. We use chemical fertilizers to cover the lack of water problem on our farm.” Said Kadek.

Although many problems appear during the farming, many young Indonesians try to support the farmers in the most innovative ways. Thor Yumna from TaniHub has been creating an app where farmers can sell their produce directly to consumers.

Coffee and Chocolate Pairing by Pipiltin Cocoa

Pipiltin Cocoa, an Indonesian premium chocolate brand, hosted a coffee and chocolate pairing at Ubud Food Festival, an activity that is rarely held in Indonesia. A coffee and chocolate pairing is one of the ways to introduce & promote the Indonesians cocoa beans to wider audiences.

Tissa Aunila, co-founder of Pipiltin Cocoa, started the business because she couldn’t found any Indonesian premium chocolate on the market. Instead, she found a Switzerland premium chocolate with basic ingredients from Indonesia. As the 3rd largest cocoa bean producers in the world, Pipiltin Cocoa tries to promote premium single origin chocolates with cocoa beans from Bali, Flores, Aceh, and East Java. “Our challenge is on how to educate farmers to sustain the productivity of their cocoa farm. We need to educate farmers to ensure the long-term sustainability of the cocoa bean commodity. And it’s not only our responsibility as the buyer, but also from the government, and us as the consumers to appreciate our own products,” said Tissa.

The Papua Jungle Chef Community

On the last day, Malaria House had the opportunity to meet Charles Toto (Chef Chato), the founder of Papua Jungle Chef. Papua Jungle Chef was created in 2008 to train all Papuan to cook based on what they have in the jungle into meals. The idea is to preserve the original Papuan food and recreate them into a more modern presentation in order to expand the popularity to the world. “When we take you to the jungle, we will cook food based on what we have in the jungle. The jungle is our market and our restaurant. Through this event, we want to promote our food tradition to the world,” said Chef Chato. You can find some of the ingredients and food from Papua Jungle Chef at Sekolah Seniman Pangan or Javara Store.

Through Ubud Food Festival, more young Indonesians become more innovative while at the same time preserving the nature as the source of our food. “The older generations had literally destroyed the planet and the young ones will experience the impact. It’s time for the young generations, and it’s happening around the world now, to take action on saving the planet and be innovative,” said Jon Leonard from Wanaprasta.

By: Malariahouse | 29 April 2018