Manado Independent School (MIS) hosted its much-anticipated Culinary Week on March 11, 2025. The event, themed Appreciating Local Delights, provided a platform for MIS high school students enrolled in cooking classes to showcase their skills and knowledge by preparing a variety of local dishes and beverages from regions in the Northern Province. Dishes such as Nasi Kuning Abon, Ikan Woku Belanga, Nasi Tumpeng, and Klapertart were among the many highlights served at the event.
The event kicked off with a short prayer service, fostering a sense of gratitude for the food and blessings received. The students, divided into groups, were judged by teachers on several criteria, including taste, presentation, and their understanding of the cultural significance of the dishes they prepared. In addition to the food, each group creatively decorated their tables with elements representing the unique heritage of the regions their dishes came from, adding a cultural layer to the experience that enriched all participants.
Culinary Week was made even more special by the presence of renowned Chef Roland Schilter from the Business and Hotel Management School (BHMS) in Switzerland. Chef Roland, who traveled from Switzerland to engage with MIS students, shared his experiences and culinary insights, providing inspiration and guidance to the young chefs. He expressed his gratitude for the warm reception from the MIS community, stating, “I am very happy to be here at MIS, to see your faces, and to get to know you in person.”
Reflecting on his career journey, Chef Roland shared, “A long time ago, I had a dream of becoming a hotel director. To achieve that, I first became a chef—at least that’s what I did during my career journey. So, if you have a dream, you must pursue it.” His words resonated with the students, encouraging them to follow their passions and pursue their goals with dedication.
In addition to offering motivational advice, Chef Roland conducted a live cooking demonstration, preparing a dish called Classic Ceviche, which attendees were invited to sample. His expertise and international culinary experience were evident, and he expressed appreciation for the students’ efforts in creating authentic and flavorful Indonesian dishes. The students’ enthusiasm for Culinary Week was clear, demonstrated by their commitment to the event. From selecting recipes to mastering cooking techniques and crafting beautiful presentations, they showed dedication in every aspect of the process. The event not only celebrated the students’ culinary talents but also reinforced their understanding and appreciation of Indonesian culture through food.
