On 1 October 2026, students from the Minor Program in Culinary, Semester 5, and Business Hotel Management (BHM) at BINUS Bekasi had the opportunity to explore the art of French cuisine through a special cooking demonstration by Chef Simon Tailpied starting from 9AM-11AM.

As part of Rendez-Vous Rasa (France–Indonesia Gastronomy Week 2026), the event introduced students to the preparation of Chicken Ballotine, a classic French culinary preparation that showcases precision, technique, and creativity in the kitchen.

Through Chef Simon Tailpied’s live demonstration, students gained firsthand insights into the techniques behind preparing Chicken Ballotine, from handling and shaping the chicken to understanding the importance of presentation and culinary craftsmanship. The session offered a valuable opportunity to observe professional culinary practices and discover how traditional French techniques can inspire contemporary culinary creations.

Bringing together students from culinary and business hotel management programs, the event also encouraged an exchange of perspectives between culinary practice and hospitality business knowledge. It highlighted the importance of understanding both the creative and operational dimensions of the food industry.

More than a cooking demonstration, this experience connected classroom learning with international culinary expertise, allowing students to deepen their appreciation of French gastronomy while broadening their perspectives on global culinary traditions.

Through initiatives such as Rendez-Vous Rasa, BINUS continues to create meaningful learning experiences that connect students with industry professionals, international cultures, and the evolving world of gastronomy.