By Dr. Armando Hisuan, Jr.

Prof. Rulli Krisnanda of Universitas Merdeka Malang, Indonesia, was warmly welcomed by CPU’s College of Hospitality Management, where he shared expertise on sustainable tourism, culinary arts, and Indonesian gastronomy.

The Dr. Lucio C. Tan College of Hospitality Management warmly welcomed visiting professor Prof. Rulli Krisnanda, S.Tr.Par., MM., CHBA, CHE from the Diploma Program of Universitas Merdeka Malang, Indonesia. He was received with enthusiasm by Dean Ma. Medalla P. Baliao and the faculty members of the College of Hospitality Management.

During his visit, Prof. Krisnanda, fondly known as Sir Rulli, captivated the academic community with his insights at the 18th Voyager, themed “ROBOSPHERE: An Era of Sustainable and Modernized Adaptation of Responsible Tourism.” His contributions extended beyond the forum, as he also served as a distinguished judge in the Talking Chef Culinary Competition, offering students valuable feedback and culinary perspectives rooted in international expertise.

Sir Rulli delivered a series of lectures focusing on MICE (Meetings, Incentives, Conferences, and Exhibitions), Multicultural Diversity, and Food Styling and Design—engaging both Tourism and Hospitality Management students. His discussions were particularly enriching, bridging cultural and gastronomic knowledge with academic principles. A highlight of his visit was a lecture on Indonesian gastronomy, where he introduced students to Indonesia’s rich culinary traditions, including its distinctive cuisine, desserts, and beverages, followed by a live cooking demonstration that brought these flavors to life.

A key moment of his stay was a meeting with Central Philippine University President, Rev. Dr. Ernest Howard B. Dagohoy, where future academic collaborations and exchange opportunities between the two institutions were warmly explored—paving the way for stronger international ties.

Of course, no cultural exchange would be complete without a taste of local flavors. As a creative city of gastronomy, Sir Rulli indulged in Filipino and Ilonggo heritage dishes such as Batchoy, Pancit Molo, and Crispy Pata, savoring the warmth and richness of local culinary traditions.

His week-long visit not only enhanced academic and cultural exchange but also deepened international camaraderie—setting the stage for more dynamic partnerships in the future.