On November 21, 2024, Ajinomoto Professional brought an exciting opportunity for aspiring culinary entrepreneurs by hosting a Food Service Seminar at the Hotel Management Study Program, Binus University. The event, held at the Restaurant Laboratory in Anggrek Campus, West Jakarta, provided students with an invaluable experience aimed at equipping them with the knowledge and tools needed to thrive in Indonesia’s growing culinary scene. This seminar, part of Ajinomoto’s ongoing commitment to support future chefs and restaurateurs, focused on promoting healthier, more profitable culinary innovations. The session gave students a comprehensive understanding of the benefits of Ajinomoto Professional products, including the versatile use of MSG (Monosodium Glutamate) and its role in creating balanced, flavorful dishes. Students were introduced to the concept of Smart Salt, a culinary innovation that helps reduce sodium intake while enhancing flavor.

A standout feature of the seminar was the hands-on tasting session. Students had the chance to compare two versions of the classic Tori No Suimono (Japanese Chicken Soup): one made with only table salt, and the other featuring a reduced portion of salt and a touch of AJI-NO-MOTO® PLUS®. This taste test allowed participants to experience firsthand how MSG can enhance the flavor profile of a dish, creating a more balanced and flavorful result while reducing sodium content.

Adding to the excitement, Chef Dedes Dwi Ratna Sari, Executive Chef at STUBE GROUP Jakarta, took the stage to inspire students with five comfort food menu creations that showcased a perfect blend of flavors from Asian, Western, and fusion (Japanese-Indonesian) cuisines. The mouthwatering dishes shared by Chef Dedes included:

  1. Beef Black Pepper Popia – A delightful, crispy treat with a savory beef filling and a peppery kick.
  2. Beef Black Pepper Wraps – Tender beef wrapped with fresh ingredients, offering a perfect balance of flavor and texture.
  3. Chicken Maryland with White Sauce – A comforting and creamy dish with golden-brown fried chicken.
  4. String Beans & Herbs Potato – A healthy and refreshing side dish that’s rich in flavor and nutrients.
  5. Sushi Sandwich with Beef Maranggi Satay – A unique fusion of Japanese sushi and traditional Indonesian beef satay.

Chef Dedes

 

Each dish was carefully crafted to provide students with inspiration for creating profitable, nutritious, and innovative menu options that can be implemented in future culinary ventures. Ajinomoto Professional’s Food Service Seminar at Binus University was not just an event – it was a springboard for students to take their culinary skills and knowledge to the next level. By integrating the benefits of AJI-NO-MOTO® PLUS® into their cooking and exploring new recipe ideas, future chefs can meet the demand for healthier, balanced menus in the food service industry. The seminar also emphasized the importance of sustainable culinary practices and how food entrepreneurs can create dishes that are not only delicious but also profitable and aligned with modern nutritional guidelines.

Chef Dedes with Denis, Bhiphasa and Julius

Ajinomoto and student Binus Hotel Management