{"id":905,"date":"2012-09-16T13:01:55","date_gmt":"2012-09-16T13:01:55","guid":{"rendered":"http:\/\/cb.ciputra.ac.id\/?p=905"},"modified":"2013-10-02T12:33:47","modified_gmt":"2013-10-02T12:33:47","slug":"the-art-of-food-presentation","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/cbz\/the-art-of-food-presentation\/","title":{"rendered":"Indonesian Cuisine with French Style combining with Art"},"content":{"rendered":"<p style=\"text-align: justify;\">Bertempat di Live Action Laboratory, Gedung UC lantai 2, Program Studi <span style=\"color: #800080;\"><strong>Culinary Business<\/strong><\/span> kembali kedatangan <strong><span style=\"color: #800080;\">D<\/span><span style=\"color: #800080;\">istinguished Visiting Chef<\/span><\/strong> yang merupakan <span style=\"color: #800080;\"><strong>Owner<\/strong> <\/span>sekaligus <strong><span style=\"color: #800080;\">Executive Ch<\/span>ef<\/strong> dari <span style=\"color: #800080;\"><strong>Epilogue Restaurant<\/strong><\/span> di Jakarta, yaitu <span style=\"color: #800080;\"><strong>Chef Sandra Djohan<\/strong><\/span>. Kedatangan beliau selama 3 hari mulai dari Kamis, 13 September 2012 hingga Sabtu, 15 September 2012 akan memberikan sentuhan <span style=\"color: #800080;\"><strong>Art of Food Presentation<\/strong><\/span> yang mengkombinasi bahan lokal dan sajian <em>western<\/em> dengan sentuhan memasak ala Perancis (<em>French cuisine techniques<\/em>).<\/p>\n<p style=\"text-align: center;\"><a ref=\"magnificPopup\" href=\"http:\/\/cb.ciputra.ac.id\/wp-content\/uploads\/2012\/09\/Art-of-Food-Presentation.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-908\" title=\"Art of Food Presentation\" src=\"http:\/\/cb.ciputra.ac.id\/wp-content\/uploads\/2012\/09\/Art-of-Food-Presentation.jpg\" alt=\"\" width=\"560\" height=\"225\" srcset=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2012\/09\/Art-of-Food-Presentation.jpg 1000w, https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2012\/09\/Art-of-Food-Presentation-300x120.jpg 300w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Kamis, 13 September 2012, perkuliahan <span style=\"color: #800080;\"><strong>Basic Food &amp; Beverage Innovation<\/strong><\/span> dibuka oleh <span style=\"color: #800080;\"><strong>Chef Sandra Djohan<\/strong><\/span> dengan <em>sharing knowledge <\/em>mengenai apa itu <em>french cuisine techniques<\/em><em> <\/em>yang diikuti dengan pengenalan dan demonstrasi beberapa teknik potongan dan teknik memask yang biasa digunakan untuk masakan Perancis. Setelah melakukan mise-en-place, <span style=\"color: #800080;\"><strong>Chef Sandra Djohan<\/strong><\/span> melakukan <em>cooking demonstration<\/em> 5 macam menu yang semuanya merupakan kombinasi bahan makanan lokal dan bahan makanan barat. Adapun menu yang disajikan adalah <span style=\"color: #800080;\">Scallop Braised In spiced Coconut Milk (Scallop Rendang), Crispy Chicken with Wasabi Mayonnaise and Seaweed Salad, Chargrilled Tenderloin with Padang Sambal Hijau and Jackfruit Ratatouille, Chocolate Banana Tart <span style=\"color: #333333;\">dan<\/span> Hot Chocolate Mousse \u201cChocoBubbles\u201d<\/span><\/p>\n<p style=\"text-align: center;\"><a ref=\"magnificPopup\" href=\"http:\/\/cb.ciputra.ac.id\/wp-content\/uploads\/2012\/09\/Scallop-Braised-In-spiced-Coconut-Milk.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-909\" title=\"Scallop Braised In spiced Coconut Milk\" src=\"http:\/\/cb.ciputra.ac.id\/wp-content\/uploads\/2012\/09\/Scallop-Braised-In-spiced-Coconut-Milk-1024x476.jpg\" alt=\"\" width=\"574\" height=\"266\" srcset=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2012\/09\/Scallop-Braised-In-spiced-Coconut-Milk-1024x476.jpg 1024w, https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2012\/09\/Scallop-Braised-In-spiced-Coconut-Milk-300x139.jpg 300w, https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2012\/09\/Scallop-Braised-In-spiced-Coconut-Milk.jpg 1051w\" sizes=\"auto, (max-width: 574px) 100vw, 574px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Selepas demonstrasi, mahasiswa melakukan <em>hands-on<\/em> dengan menduplikasi 3 macam menu yang telah ditampilkan sebelumnya yaitu<span style=\"color: #800080;\"> Scallop Braised In spiced Coconut Milk (Scallop Rendang), Chargrilled Tenderloin with Padang Sambal Hijau and Jackfruit Ratatouille, Chocolate Banana Tart<\/span> serta menu minuman yaitu <span style=\"color: #800080;\">Summer Breeze<\/span>. Setiap kelompok yang terdiri dari 6-9 orang membagi anggotanya masing-masing untuk membuat 4 macam menu yang telah ditentukan.<\/p>\n<p style=\"text-align: center;\"><a ref=\"magnificPopup\" href=\"http:\/\/cb.ciputra.ac.id\/wp-content\/uploads\/2012\/09\/Chargrilled-Tenderloin-with-Padang-Sambal-Hijau-and-Jackfruit-Ratatouille.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-910\" title=\"Chargrilled Tenderloin with Padang Sambal Hijau and Jackfruit Ratatouille\" src=\"http:\/\/cb.ciputra.ac.id\/wp-content\/uploads\/2012\/09\/Chargrilled-Tenderloin-with-Padang-Sambal-Hijau-and-Jackfruit-Ratatouille.jpg\" alt=\"\" width=\"560\" height=\"262\" srcset=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2012\/09\/Chargrilled-Tenderloin-with-Padang-Sambal-Hijau-and-Jackfruit-Ratatouille.jpg 1000w, https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2012\/09\/Chargrilled-Tenderloin-with-Padang-Sambal-Hijau-and-Jackfruit-Ratatouille-300x140.jpg 300w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #800080;\"><strong>Chef Sandra Djohan<\/strong><\/span> beserta asistennya bersama para tutor yang terlibat berkeliling untuk melihat, mengamati dan memberikan informasi untuk setiap kelompok. Pada sesi ini, setiap kelompok kesampaian untuk dicicipi makanan dan dikomentari setiap menu yang dihasilkan oleh <span style=\"color: #800080;\"><strong>Chef Sandra Djohan<\/strong><\/span>. Penilaian dan apresiasi dari para tutor sekaligus dari <span style=\"color: #800080;\"><strong>Chef Sandra Djohan<\/strong><\/span> diharapkan dapat menginspirasi mahasiswa dalam menemukenali masalah serta menemukan peluang dalam mengkombinasi masakan lokal dengan gaya yang sudah diajarkan, selain itu setiap mahasiswa diperkaya melalui informasi dan pengalaman nyata dalam melakukan <em>final project <\/em>di akhir mata kuliah <span style=\"color: #800080;\"><strong>Basic Food &amp; Beverage Innovation<\/strong><\/span> ini.<\/p>\n<p style=\"text-align: center;\"><a ref=\"magnificPopup\" href=\"http:\/\/cb.ciputra.ac.id\/wp-content\/uploads\/2012\/09\/Hands-on.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-911\" title=\"Hands-on\" src=\"http:\/\/cb.ciputra.ac.id\/wp-content\/uploads\/2012\/09\/Hands-on-1024x279.jpg\" alt=\"\" width=\"502\" height=\"137\" srcset=\"https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2012\/09\/Hands-on-1024x279.jpg 1024w, https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2012\/09\/Hands-on-300x82.jpg 300w, https:\/\/www.ciputra.ac.id\/cbz\/wp-content\/uploads\/2012\/09\/Hands-on.jpg 1039w\" sizes=\"auto, (max-width: 502px) 100vw, 502px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bertempat di Live Action Laboratory, Gedung UC lantai 2, Program Studi Culinary Business kembali kedatangan Distinguished Visiting Chef yang merupakan Owner sekaligus Executive Chef dari Epilogue Restaurant di Jakarta, yaitu Chef Sandra Djohan. Kedatangan beliau selama 3 hari mulai dari Kamis, 13 September 2012 hingga Sabtu, 15 September 2012 akan memberikan sentuhan Art of Food&#8230;<\/p>\n","protected":false},"author":1,"featured_media":919,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[25,33,16,30,27,29],"class_list":["post-905","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-master-class","tag-cb-uc","tag-chef-sandra-djohan","tag-culinary-business","tag-epilogue","tag-french-cuisine","tag-sandra-djohan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Indonesian Cuisine with French Style combining with Art - Universitas Ciputra<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciputra.ac.id\/cbz\/the-art-of-food-presentation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Indonesian Cuisine with French Style combining with Art - Universitas Ciputra\" \/>\n<meta property=\"og:description\" content=\"Bertempat di Live Action Laboratory, Gedung UC lantai 2, Program Studi Culinary Business kembali kedatangan Distinguished Visiting Chef yang merupakan Owner sekaligus Executive Chef dari Epilogue Restaurant di Jakarta, yaitu Chef Sandra Djohan. 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