Hospitality and Tourism Undergraduate Students from UBM Achieve Excellence at the 7th La Cuisine 2025 Event

Students from the Bachelor of Hospitality and Tourism Study Program at UBM once again achieved proud accomplishments at the prestigious culinary competition 7th La Cuisine, held at Jakarta International Expo from Wednesday to Saturday, 12–15 November 2025. In this competition, which was participated in by both academic institutions and industry professionals, UBM sent six student delegates who competed in various categories, ranging from Asian and Indonesian main courses, Western plated desserts, traditional market snacks, to modern cake decoration.

In the Junior – Asian Beef Main Course – Lee Kum Kee category, fifth-semester student Styven Edricsen successfully won a bronze medal with a score of 73. Within 60 minutes, participants were required to prepare one beef dish consisting of processed beef, vegetables, carbohydrates, and professional plating. Styven performed confidently and was able to compete with other participants from various educational institutions and industry players. Notably, the highest score in this category was achieved by UBM itself with a score of 73, demonstrating the strong competency of its students.

A similar achievement was obtained in the Asian Main Course Probiotic Chicken – Japfa category, held on Thursday, 13 November 2025. Fifth-semester student Marvel Mutalim earned a bronze medal with a score of 75. In this category, Marvel was challenged to process probiotic chicken along with vegetables, carbohydrates, and attractive plating within 60 minutes. Although the highest score in this class was achieved by Bali Culinary Professionals with a score of 91.75, Marvel’s success proved that UBM’s Bachelor of Hospitality and Tourism students are highly competitive at the national level.

In the Indonesian Fish Main Course – Fitrafood category, also held on Thursday, 13 November 2025, fifth-semester student Kelvin Yaputra won a bronze medal with a score of 72.75. Within 60 minutes, Kelvin was required to process fish as the main ingredient, accompanied by vegetables, carbohydrates, and an appealing presentation. In the final session of this category, the highest score was obtained by Doubletree by Hilton Jakarta with 92.5 points. Nevertheless, Kelvin’s achievement in securing a medal became a source of pride for the study program.

In the Western Plated Dessert – Paysan Breton category, held on Saturday, 15 November 2025, fifth-semester student Celvin Christianto received a Diploma with a score of 66.75. Celvin had to prepare two plated desserts in 60 minutes, processing ingredients such as butter, cream, fruits, and flour, and presenting them with aesthetically pleasing plating techniques. The highest score in the final session of this category was achieved by PIB College Bali with 81.75 points. Celvin’s participation in this category shows that UBM students also possess strong potential in the field of modern patisserie.

The most prominent achievement came from the Traditional Jajanan Pasar – Rose Brand category, represented by a team of fifth-semester students, Jasmine Angelina Humapi and Billy Khow Tjandra. Within 90 minutes, the team was tasked with preparing five types of traditional market snacks in six portions, using rice flour, glutinous rice flour, cornstarch, and presenting them with attractive plating techniques. In this category, the UBM team successfully earned a silver medal with a score of 82.75. The highest score in the final session was achieved by Grand Hotel De Djorka with 94.75 points. This accomplishment proves that the students’ mastery of Indonesian traditional cuisine is on par with their skills in international dishes.

Lastly, in the Dress The Cake – Rich’s category, held on Saturday, 15 November 2025, third-semester student Eunike Nadia Anindita succeeded in winning a bronze medal with a score of 72.55. In this category, participants were required to create one decorated cake within 90 minutes, from processing cream and coloring to decoration and final plating. Eunike had to compete with participants from various educational institutions and industry backgrounds, while the highest score in the final session of this category was achieved by Saigon Professional Chefs Guild Vietnam with 93.75 points.

All student contestants were guided and accompanied by their supervising lecturers: Mr. Prayogo Susanto, S.Par., M.Par., Mr. Antonius Rizki Krisnadi, S.ST.Par., MM.Par., and Mr. Yudhiet Fajar Dewantara, S.Pd., M.Par., who provided technical coaching, direction, and full support before and during the competition. The series of achievements at the 7th La Cuisine 2025 not only brought honor to the Bachelor of Hospitality and Tourism Study Program, but also reaffirmed UBM’s commitment to producing competent and professional graduates who are ready to compete in the culinary and hospitality industry, both nationally and internationally.