DENPASAR, Bali (BPN) – The President of the Indonesian Chef Association (ICA) officially inaugurated the board of the Indonesian Chef Association of Bali for the 2022-2027 period on Saturday (12/17/2022), at the International Institute of Tourism and Business (IPBI), Denpasar.
Chef I Gede Putu Hendra Mahena was re-elected as Chair of the ICA Bali for the 2022-2027 period, at Regional Conference IV (Musda) which was held on 5 August 2022 at the Mediterranean Bali Head Quarter Campus to elect the Chair of ICA BPD Bali.
After being elected, Chef Hendra was given 3 months to arrange a new executive board, to continue to run the organization with the passion to preserve and revive traditional culinary delights on the international level based on the theme “Developing Local Balinese Culinary Treasures”.
Chef Hendra Mahena expressed his gratitude for being trusted again to Chair ICA Bali. According to him, this is a mandate and responsibility that must be carried out to raise and maintain the name of the association in the community.
“This is a mandate for me as Chair of ICA Bali. I will carry out this duty as best I can with responsibility, and participate in maintaining the good name of ICA in society,” said Chef Hendra.
Chef Susanto, President of ICA hopes that the new board can develop a better ICA and be more solid in every activity.
Chef Santo said that 2024 is a political year in Indonesia. He said that ICA is a big association in Indonesia and should not be brought into politics.
“ICA is everywhere but goes nowhere (politically). Let’s join hands together to advance traditional culinary treasures to the international scope,” said Chef Santo.
Meanwhile, Cokorda Bagus Pemayun, Head of the Bali Tourism Office expressed his appreciation and pride for the ICA. Apart from being one of the major professional associations in Indonesia, ICA also plays an important role in preserving and advancing the archipelago’s traditional culinary delights.
Cok Bagus Pemayun said that Indonesia is blessed with beautiful natures and cultures that have great potential in tourism, one of which is gastronomic tourism, which has a great opportunity to help Indonesian tourism.
He hopes that ICA will be able to work together with the government in promoting diverse and unique Indonesian cuisine, providing input and guidance as well as improving the competency standards of the professionals.
“I hope that the board of the Indonesian Chef Association can always provide inspiration and beneficial to achieve common goals in the development of Indonesian tourism and Bali tourism in particular,” Cok Pemayun said.
