Home Archives - Begawan https://begawan.org/tag/home/ Mon, 09 Jun 2025 08:13:30 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0 https://begawan.org/wp-content/uploads/2024/09/cropped-Begawan-Favicon-32x32.jpg Home Archives - Begawan https://begawan.org/tag/home/ 32 32 Preparing Bali’s future leaders through progressive education https://begawan.org/education/preparing-balis-future-leaders-through-progressive-education/?utm_source=rss&utm_medium=rss&utm_campaign=preparing-balis-future-leaders-through-progressive-education Wed, 16 Oct 2024 04:38:28 +0000 https://begawan.org/?p=142361 Parents, grandparents, siblings, and relatives pull up on motorcycles outside the centre, to drop children off at Begawan’s after-school learning centre. The children, ages six to 12, attend a free educational program sponsored and developed by Begawan Foundation.

The post Preparing Bali’s future leaders through progressive education appeared first on Begawan.

]]>
Begawan Guru

Preparing Bali’s future leaders through progressive education

The Begawan Guru Learning Center, a place where Balinese students receive a progressive education.

Every afternoon in the village of Melinggih Kelod, a charming scene would unfold on the road outside the Begawan Guru Learning Centre.

Parents, grandparents, siblings, and relatives arrived on motorcycles to drop children off at Begawan’s after-school learning centre. The children, aged six to eleven, attended a free educational programme developed and sponsored by the Begawan Foundation. From 1pm to 5pm, six days a week, they were given opportunities to develop their skills and understanding of the world — not through rote memorisation, repetition, or exams, but through meaningful, hands-on activities tailored specifically for Balinese children.

Children attending Begawan Guru's free after-school program, receiving a quality education through engaging activities.
oung students at Begawan Guru's Learning Centre, working together on a creative project.

Begun in 2000 as a free kindergarten within the Begawan Giri Estate, Begawan’s educational initiative was founded on the belief that all children deserve access to quality education, regardless of their socio-economic background. Over more than two decades, the initiative evolved from a small kindergarten into a weekend community club in Sibang, and later into a dedicated learning centre in Melinggih Kelod, with its own progressive curriculum and approach to community education. The core aim of the initiative was to empower children from Bali’s rural villages to break the cycle of poverty through education.

Begawan Guru students learning about nature and sustainability through hands-on activities.
Begawan Guru teachers interacting with students, fostering a positive and engaging learning atmosphere.

Begawan Guru employed three full-time and six part-time teachers. The Learning Centre did not have rows of desks or chairs facing whiteboards — instead, students sat in circles or worked in small groups, guided by facilitators who encouraged enthusiastic participation. The children were free to express their ideas and opinions, and were supported in addressing challenges collaboratively in mixed-age groups. Achievement was measured through consistent attendance and perseverance in learning. At the end of each term, students worked on a final project that required them to apply the knowledge they had gained over the preceding months.

A student participating in an outdoor learning activity at Begawan Guru, fostering a connection with the environment.
Begawan Guru students engaged in a nature-based learning experience, promoting environmental awareness and stewardship.

Despite its seemingly unstructured atmosphere, Begawan’s progressive programme followed a meticulously crafted curriculum encompassing four areas of study.

Thematic classes offered transdisciplinary exploration under themes such as soil and farming, dwellings, and the science of cooking. Practical entrepreneurial activities developed skills and mindsets to help students create future work and business opportunities for themselves and their communities. Proficiency lessons focused on Literacy, Numeracy, and Basic Computer skills, complementing the formal education received in school. Extracurricular classes enabled exploration of personal interests such as dance, karate, cooking, and the Balinese language.

Begawan Guru students working together, showcasing the emphasis on teamwork and creativity in their learning.
Young students at Begawan Guru collaborating on a creative project, fostering imagination and teamwork.

The Begawan motto, Learning by Doing, was embodied in its progressive education model, which emphasised active learning in relevant, real-world contexts. Children were often seen outside the classroom: building bamboo structures as part of an architecture theme, assisting Begawan’s farmers in transplanting seedlings, or learning from local and international experts in fields such as culinary arts, conservation, and biomimicry.

In addition to the academic programme, Begawan Guru provided a range of student services. These included health checks, one-on-one tutoring and counselling, transport support, communication skills classes, and daily nutritious meals.

Students actively engaged in a hands-on project, demonstrating the practical application of knowledge at Begawan Guru.
Students actively engaged in a hands-on project, demonstrating the fun and effective nature of learning through play.

By delivering student-centred learning with a strong entrepreneurial focus, environmental awareness, global and local perspectives, and holistic character development, Begawan Guru has made a significant impact in the community of Melinggih Kelod.

The post Preparing Bali’s future leaders through progressive education appeared first on Begawan.

]]> Learning Cooking Science the Begawan Guru way https://begawan.org/education/learning-cooking-science-the-begawan-guru-way/?utm_source=rss&utm_medium=rss&utm_campaign=learning-cooking-science-the-begawan-guru-way Tue, 22 Mar 2022 11:40:29 +0000 https://undsgn.com/uncode/?p=20518 From May to September 2024, the students of Begawan Guru Learning Centre embarked on a five-month journey into Cooking Science. Through a series of hands-on activities designed specifically for Balinese children, the children immersed themselves in the world of food, from local food sources to preparation styles to service and consumption. The students’ final project -- hosting a dining event in the Learning Centre -- was the perfect culmination of the program.

The post Learning Cooking Science the Begawan Guru way appeared first on Begawan.

]]>

Learning Cooking Science the Begawan Guru way

From May to September 2024, the students of Begawan Guru Learning Centre embarked on a five-month journey into Cooking Science. Through a series of hands-on activities designed specifically for Balinese children, the children immersed themselves in the world of food, from local food sources to preparation styles to service and consumption. The students’ final project — hosting a dining event in the Learning Centre — was the perfect culmination of the program.

A young student wearing a chef's hat and apron, harvesting fresh herbs in a lush garden as part of the Begawan Guru Cooking Science program.

Begawan Guru’s progressive curriculum was centred around 12 thematic programs, each of which was designed for transdisciplinary learning and allowed students to gain and apply knowledge in real-world scenarios and entrepreneurial settings. Begawan’s education team designed a comprehensive Cooking Science program that would impart skills and knowledge, develop mindful eating habits, and introduce students to a range of careers in the culinary arts.

The program began with food sourcing and ingredients, and extended to cooking techniques, the impact of food on health, and the cultural significance of food. As the theme continued, students explored specific topics such as food preservation, presentation techniques, and food sustainability. Along the way they enjoyed blind food tasting, cooking competitions and field activities.

A group of students learning how to make Kusamba sea salt.
A student learning how to make Kusamba sea salt.

To better understand where specific ingredients come from, the students visited Uyah Kusamba Organic Salt, a traditional salt farming facility in Kusamba village in the southeast of Bali. Here they were guided by local experts in the process of making Kusamba sea salt.

Get a look inside Begawan Guru's innovative Cooking Science program, one of 12 thematic programs in its tailored curriculum for Balinese students.
Students learning to cook traditional Balinese dishes like lawar, tum ayam, and sambal embe over an open fire.

While learning about food preparation, the students took an outdoor cooking class and learned to prepare traditional Balinese dishes on open fire, such as lawar, tum ayam, and sambal embe. Afterwards, they ate together as a group in a tradition called ‘megibung’.

Students learning table setting and serving techniques from professional chefs in Bali.
Students learning table setting and serving techniques from professional chefs in Bali.

The children took a deep dive into the food and beverage hospitality when they visited a local culinary school. They learned from culinary professionals how to set tables, eat with Western cutlery, take orders and serve customers.

Students showcasing their culinary skills and knowledge through their final project, a restaurant experience at Begawan Guru.
Students applying their learning from the Cooking Science program to a real-world scenario, managing a restaurant and serving guests.

The Cooking Science journey ended with a final project which gave the children a chance to apply their new knowledge and skills in a real-world context. The Begawan Guru education team transformed the Learning Centre into a fully functioning restaurant, and the Eco-Warriors cooked, served, and managed a three-course meal for an invited audience of family and friends.

Students celebrating the success of their final project, a restaurant event where they cooked, served, and managed a three-course meal.
Students applying their learning from the Cooking Science program to a real-world scenario, managing a restaurant and serving guests.

Though only open for a day, the Begawan Restaurant delighted parents and students. Students took orders, bussed tables, cooked and served a menu of kebab bites, basil roasted rice, and klepon pudding. The diners left happy, and the students left with a holistic understanding of the role of food in health, culture, and the environment.

The post Learning Cooking Science the Begawan Guru way appeared first on Begawan.

]]> Get to know Chef Andrew of Begawan Biji Restaurant https://begawan.org/restaurant/get-to-know-chef-andrew-of-begawan-biji-restaurant/?utm_source=rss&utm_medium=rss&utm_campaign=get-to-know-chef-andrew-of-begawan-biji-restaurant Wed, 05 Feb 2020 23:00:29 +0000 https://undsgn.com/uncode/?p=4252 Andrew Fahludza is the Head Chef at Begawan Biji, a farm-to-table restaurant which opened in Ubud in August 2024. Andrew’s love for food goes back to his mother’s kitchen. He says most of his dishes are inspired by his mother’s cooking, elevated by the techniques he learned as a chef abroad. Get to know more of his journey to Begawan and what he aims to offer guests in the restaurant in this interview.

The post Get to know Chef Andrew of Begawan Biji Restaurant appeared first on Begawan.

]]>

Get to know Chef Andrew of Begawan Biji Restaurant

Andrew Fahludza is the Head Chef at Begawan Biji, a farm-to-table restaurant which opened in Ubud in August 2024. Andrew’s love for food goes back to his mother’s kitchen. He says most of his dishes are inspired by his mother’s cooking, elevated by the techniques he learned as a chef abroad. Get to know more of his journey to Begawan and what he aims to offer guests in the restaurant in this interview.

Chef Andrew Fahludza, passionate about bringing farm-to-table cuisine to Begawan Biji Restaurant

Where are you originally from and where did you grow up?

My father is from Yogyakarta, my mother is from Bogor. They met in Bali and I was born in Bali. I did not grow up as a local of Bali, but I was raised in the culture of Balinese Hinduism.

Did you have any great cooks in your family? 

My mom loved to cook at home almost every day. She was an inspiration for me and she taught me how to cook simple, family food. She has a mixed heritage from Manado and Bogor, so she not only made Balinese dishes but also Indonesian national dishes.

A beautifully arranged table setting with a selection of Indonesian dishes, highlighting the restaurant's farm-to-table concept

How would you summarize your career up to now? 

I started working in kitchens after school when I was 14 years old. After high school I got an opportunity to go to the USA to learn cooking in fine-dining restaurants in Colorado and Utah. I also got a chance to go to Dubai and cook for five-star hotels there.

At that time there was no Michelin rated restaurant in Southeast Asia yet, so it was a big dream of mine to work with a Michelin-starred chef. Luckily, I got a chance to work for two years with two-star Michelin Chef Antonio Mellino at his restaurant Quattro Passi. In 2018 I decided to come home. I worked in a few luxury resorts and properties in Bali before coming to Begawan Biji.

What important lessons did you learn while working with Chef Antonio Mellino?

The biggest thing I learned from working with a Michelin-starred chef was the mentality and discipline. I learned about time management and to have curiosity about food.

Chef Andrew Fahludza standing in the center of a mandala-shaped garden, surrounded by lush greenery and raised beds

Why did you choose Begawan Biji?

The thing that attracted me to Begawan Biji is the farm-to-table concept. We really have a farm, and the farm is next to the restaurant. You can see our rice grown here, our eggs are from the henhouse, our fruits and vegetables are from the garden next to you.

Everything on the table is local. What we do here we do 100% organic, 100% local produce, and 100% GMO-free. Me and my team try as hard as possible to find the best ingredients for our guests.

A young beet plant with red leaves, showcasing the farm-to-table ethos of Begawan Biji Restaurant
A table set for two with delicious food and wine, overlooking a scenic rice field in Bali

How would you describe Indonesian food?

Indonesian food is rich and very complex. The taste is really intense. If it’s sour it’s really sour. If it’s spicy it’s really spicy. If it’s smoky, it should be very smoky. The technique used most is slow, long cooking. Rendang takes 10 or 12 hours to cook. Brenebon takes eight hours to cook. Chicken Betutu takes four hours to cook — the traditional way.

I use a lot of slow cooking styles, like smoking, steaming, and stewing. Nowadays there are many modern techniques, but for me the traditional way is nicer than the modern way. That’s why I want to bring back the traditional way in Begawan Biji, so guests can taste exactly what Indonesian food is.

How did you approach building the menu at Begawan Biji? 

At Begawan Biji, our concept is farm-to-table. The farm for me is like my playground. Anything I can find on the farm I can put on my plate. That’s basically my concept. I want to put ingredients on the plate as simply as possible. I want to serve simple, homey food that everyone can enjoy.

Reserve your table or find out more about Begawan Biji at www.begawanbiji.com

The post Get to know Chef Andrew of Begawan Biji Restaurant appeared first on Begawan.

]]>