Story By YANA GHOPAR –
There is an unusual excitement on 8 August 2015 at the Horison Lynn Yogyakarta. The latest family of Horison Hotel Group hosted the annual food & beverage event held by Metropolitan Golden Management, the parent company of Horison Hotel Group, embodying the Horison Hotel Group’s commitment to continue enhancing the competitiveness and personal ability of each chef at each unit.
Chef Hendro Soejadi, Corporate Executive Chef of Horison Hotel Group said, “The development in the culinary industry continues to grow along with the costumers’ awareness – in both the free standing restaurants and the starred rated hotels – on quality, taste and quality of food products in general. This has resulted in the demand for all the chefs to continuously improve their capabilities and expertise, so there will be a balance between the market demand and the professional capability. “
Twenty five chefs from 33 Horison Hotels throughout Indonesia participated in this event. Titled “Multiply Revenue Though Brand Awareness”, it began with a cooking competition among the chefs to produce three specialty menus currently served in their respective hotels. All the menus will be compiled into a cookbook to be sold to the public. The event continued with a workshop about the increment of brand awareness in the food & beverage department. The cooking competition then announced Mr. Arie Azharie from Horison Ultima Purwokerto on the first place and Chef Yudi Hermansyah from Horison Ultima Bandung as the runner up.