From Lumpia to Kartoffelsalat: A Culinary Exchange

· October 27, 2026 ·
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Cara, Melanie and Frederick wear chef hats and hold food prepared during a culinary exchange

On Saturday, October 24, 2026, Cara, Melanie and Frederick, exchange students from Albstadt-Sigmaringen University in Germany, joined a culinary exchange at Karenina Agung Resort in Semarang. Organised by the International Office of Agung Putra University, the event centred on two dishes: Indonesian lumpia sayur and German kartoffelsalat with grilled chicken.

Sharing dishes from home

Chef Louis from Sains de Resto assisted throughout and guided the students through each step. Each side shared a dish from home before everyone ate together. Chef Louis showed the students how to make lumpia sayur, a crisp spring roll filled with vegetables. In return, they prepared German-style potato salad with grilled chicken.

They began with lumpia. Rolling the wrappers proved harder than it looked: filling spilled out, wrappers tore, and some early attempts resembled parcels more than rolls. Chef Louis offered advice on the amount of filling and how tightly to fold each wrapper. Cara persisted until her roll held its shape, and the group cheered when it entered the hot oil without falling apart.

A taste of Germany

Next came the German dish. The students boiled and sliced potatoes and mixed the salad while the chicken went onto the grill, with Chef Louis helping. Melanie explained that every family at home has its own version.

"Cooking something from home so far away felt a bit emotional, honestly. One bite of that potato salad and I was back in my family's kitchen," Melanie said.

Conversation around the table

When the food was ready, the tables held crisp lumpia, creamy potato salad and smoky grilled chicken. Participants moved between the dishes, comparing flavours and exchanging notes.

By the end, the plates were empty and conversation had moved beyond food. Students and hosts discussed family recipes, everyday meals and what they missed most from home. For three students spending several weeks in Indonesia, the shared table offered a way to feel closer to both places.

Event Gallery

Chef Louis speaks to participants gathered around a cooking station with fresh ingredients.
Chef Louis explains the dishes for the culinary exchange.
Cara, Melanie, and Frederick adjust tall white chef hats before cooking.
Cara, Melanie, and Frederick put on chef hats for the workshop.
Chef Louis holds a cabbage and demonstrates food preparation as two participants watch.
Chef Louis demonstrates a preparation step for the participants.
Students in chef hats slice carrots and cabbage together at the cooking station.
Students follow Chef Louis’s instructions to prepare the vegetables.
Seven plates of sliced lumpia sayur are arranged with herbs, vegetables, and sauces.
The finished lumpia sayur are plated for serving.
Participants season chicken and cook it in pans while preparing Kartoffelsalat around the counter.
Participants prepare Kartoffelsalat and grilled chicken together.
Participants sit outdoors with plates on their laps and eat the dishes they prepared.
Participants enjoy the dishes they prepared together.