Coinciding with the arrival of new Balinese chef I Made Semawan as executive chef, Conrad Bali has launched new Scenographic cooking classes.
Part of the expansion of the resort’s Signature Sensory Odysseys programme, the classes will be led by the resort’s culinary team.
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During these unique classes, guests will learn how to make a local dish — such as a traditional Balinese soup made from fresh banana trunk, Balinese spices and free-range chicken; or sauteed tui leaf, a vegan villager’s dish tempered with garlic, shallots, and coconut milk — and embark on one of two immersive experiences that have been designed to encourage learning through local interaction.
These include a visit to a traditional sea salt farm in Amed on the island’s northeast coast to learn the ancient art of salt panning which had established itself as a geographical indication (GI) under the Indonesian-Swiss Intellectual Property Project (ISIP); or a guided trip to Astungkara Way, an organic farm just east of Ubud that supports regenerative agriculture and celebrates local agricultural wisdom.
During the visit to the salt farmers’ cooperative in Amed, guests can look forward to tasting the area’s unique salt, produced with techniques passed down through generations since 1578 AD. Once part of offerings to royalty of the Karangasem kingdom, Amed salt is now recognised by experts as being of extremely high quality and is one of Bali’s treasured natural products.
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Meanwhile, at Astungkara Way’s sprawling fields and gardens in the verdant village of Abiansemal, guests are invited to reconnect with nature while learning about permaculture principles used to produce nourishing food.
The Scenographic Cooking Classes and entire Signature Sensory Odysseys programme are part of Conrad Bali’s commitment to supporting local communities and creating purposeful experiences for guests interested in regenerative travel.
With his expert knowledge of local dishes and the island’s time-honoured cooking methods, chef Semawan has played an instrumental role in developing the new cooking classes, which take their name from the term “scenography”, which is the practice of crafting specific atmospheres to generate a sense of place.
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By igniting each of the five senses and opening a window into the lives of those who work tirelessly to put the best of Bali’s produce on the table, these curated experiences encourage guests to connect with their chosen destinations purposefully and authentically.
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