CD Skripsi

Peran chef dalam mengolah makanan tradisonal menjadi fusion food di grand central Hotel pekanbaru

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The development of the modern culinary industry reflects a strong influence of globalization, particularly through the emergence of fusion food, which blends local culinary traditions with modern techniques and presentations. This concept is not merely a consumption trend but also a vital strategy in the hospitality industry to meet the diverse preferences of both domestic and international guests. In this context, the role of chefs has undergone a significant transformation: they are no longer just cooks working in the kitchen but also innovators, cultural communicators, and guardians of local culinary identity. This study examines the roles of chefs at Grand Central Hotel Pekanbaru in transforming traditional dishes into fusion food. Using a descriptive qualitative method with in-depth interviews, kitchen observations, and menu documentation, the analysis applies Biddle & Thomas’s role theory (action, norm, evaluation, exposure, sanction) as well as Claude Lévi-Strauss’s culinary triangle (raw, cooked, rotten). These frameworks explain that fusion food is not only a technical practice but also a symbolic negotiation between nature, culture, and modern innovation. The findings reveal that chefs perform multidimensional roles: as culinary innovators creating menus rooted in tradition, guardians of authentic flavors, leaders who manage kitchen coordination, and communicators bridging hotel management and customer expectations. The success of these roles is shaped by internal factors (education, experience, creativity, technical skills) and external factors (management support, availability of ingredients, global culinary trends, and teamwork). Through the lens of the culinary triangle, the transformation of traditional food into fusion cuisine is understood as an effort to preserve local identity (raw), refine it with modern techniques (cooked), and maintain distinctive elements such as fermentation or local spices (rotten). In conclusion, fusion food serves as a strategy that not only enhances the appeal an d competitiveness of the hospitality industry but also strengthens the preservation of cultural heritage. With creativity and expertise, chefs ensure that traditional cuisine remains alive, relevant, and adaptive to contemporary demands.

Words: Chef, Fusion Food, Grand Central Hotel, Traditional Food, Culinary Innovation, Culinary Triangle Theory

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2101135398

Penerbit

Pekanbaru : Universitas Riau FISIPOL Sosiologi., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2101135398

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

SOSIOLOGI

Info Detail Spesifik

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Pernyataan Tanggungjawab

Mutia

Versi lain/terkait

Lampiran Berkas

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