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Waste Not, Want Not – A New Approach to Cooking and Eating

Charity Dinner by Four Leading Chefs to Designed to Reduce Global Food Wastage at W Bali Seminyak Saturday, January 11, 2020.

In a historic collaboration between W Bali – Seminyak, Scholars of Sustenance International (SOS), and Bali Celebrity Chef Chris Salans of Mozaic Restaurant and Spice by Chris Salans will present a charity dinner at the 5-star W Bali Seminyak on Saturday, January 11, 2020.

This unique culinary event will showcase the talents of the region’s best chefs while, at the same time, significantly contribute to relieving hunger in remote areas of Bali.

SOS - officially registered as Yayasan Derma Atas Pangan, is a food rescue foundation that collects surplus food from around Bali. For the past two and a half years, SOS has collected food from hotels, such as W Bali, suppliers, bakeries and other commercial outlets that are then sent to feed fourteen orphanages, four foundations and five villages in remote and largely impoverished areas of Bali.

One of Bali’s poorest communities benefiting from the SOS Program is Ban, an isolated mountain village on the slopes of Mount Agung the local where villagers suffer a high instance of physical and developmental deformities resulting from a lack of good nutrition, access to clean water education, and community health care.

The dinner scheduled for January 11th at the W Bali – Seminyak seeks to raise sufficient funds to purchase a customized food transport vehicle, employ staff, buy adequate storage equipment and enhance access to life’s basic needs for the people of Ban. DJ Denton, the Project Manager for SOS said, “The overall goal is simple, SOS will take surplus food from its generous donors and provide it to the people of Ban.”

With the eager support of Bali Celebrity Master Chef Chris Salans of the Mozaic Group; Michelin Star Restaurant Chef Jacques Pourcel; Dutch Master Chef Alain Caron; and Chef Beryl Adler - W Bali’s Director of Culinary - all joining forces in a not-to-be-missed culinary event will make a tangible difference in the life of the people of Ban.

Jacques Pourcel

Jacques Pourcel’s Montpellier Le Jardin des Sens opened in 1988 and quickly became one of the top gastronomic venues in the South of France, winning Michelin Stars and other awards over the past two decades. In 1998, a third Michelin Star was awarded for Pourcel’d a creative style of fine food that is distinctive for textural plays, contrasts of hot and cold, smooth and crunchy, and sweet and savory. Jacques Pourcel has opened restaurants in major cities on three continents that include Shanghai, Bangkok, Tokyo, Geneva, Marrakesh, and Paris. He has also introduced ethnic cuisine concept brasseries in Montpellier, Béziers, Levallois-Perret, and Mauritius. Finally, there are his bistros specializing in fish at Sète and Marseille. 

Such a long list of restaurants seems an impossible task for one chef, with many asking how Pourcel manages to be in two places at once. Sharing the gastronomic load is, in fact, Jacque's twin brother, Laurent.

Jacques Pourcel is a French Culinary Ambassador and author of several books.

Alain Caron

Based in the Netherlands, French-born Alain Caron has worked with chef’s étoilés the likes of Boyer, Bardet, Roux, Guérard, and TroisGros.  With a long list of published articles and broadcast interviews to his credit, Alain Caron appears frequently as a Star Chef in many international world culinary events and television programs.  Despite not owning a restaurant, his high-profile and mastery of exclusive VIP private dinners and culinary events, such as his appearance in Bali, have made Caron one of the world’s most famous chefs and a recognized culinary phenomenon.  

Chris Salans

Chris Salans honed his culinary craft at three Michelin-starred restaurants in France and in the USA, before migrating to Asia where he created his pioneering style of French cuisine-meets-Balinese flavors at Ubud's multiple award-winning Mozaic Restaurant Gastronomique and Spice by Chris gastro-bar in Ubud. Widely regarded as one of the best dining experiences in the whole of Asia, Mozaic Gastronomique has received numerous accolades, including being listed in the Tradition et Qualité – Les Grandes Tables Du Monde, San Pellegrino’s The World’s top 50 restaurants, Miele Guide’s Top 10 in Asia and receiving the World Gourmet Summit Award for Best Asian Restaurant in 2017 and 2018.

Chris Salans remains one of Bali’s top culinary ambassadors promoting the island as a “foodie destination” while participating in culinary events worldwide as a Master Chef.  

Beryl Adler

A distinguished graduate of The Culinary Institute of America, Beryl Adler hails from Scottsdale, Arizona where he earned his initial culinary stripes working in an Asian-Fusion setting, before moving on the new challenges across the USA and Caribbean.  In the USA, he has worked in the very competitive culinary culture of New York at Per Se by Thomas Keller and Momofuku.  In 2007, he started his hotel career with The Ritz-Carlton Amelia Island, Florida before shifting to The Ritz-Carlton in Los Angeles and The Ritz-Carlton Half Moon Bay. In 2012, Chef Adler took command of the banquet kitchen at The Ritz-Carlton, Grand Cayman in the Caribbean, before moving back to Half Moon Bay in 2014 where he took over as Executive Sous Chef for Xavier Salomon, Maître Cuisinier de France.

Dedicated to giving back to the community, Adler has participated in numerous charity events such as Meals on Wheels, No Kid Hungry and local food banks.

One of a Kind, Once in a Lifetime Culinary Opportunity

This superb leading culinary team will join their eight hands for a one-off, four-course dinner that will raise money for the SOS Ban Basics Program. Proceeds from the event will go towards generating relief for those unable to provide for themselves, ranging from food availability to basic nutritional needs.

Accordingly, the chefs participating in this special evening have committed to making the dinner a “Zero-Waste event" where no food is wasted in the final preparation. To cite one example, Chris Salans will present a prawn dish using “recycled kalamansi jam” incorporating the use of the entire prawn and the entire kalamansi lime in the preparation process. When Balidiscovery.com quizzed Chef Salan for an explanation of “recycled kalamamsi jam” he patiently demonstrated how once the juice has been pressed,  the remaining fruit is cooked, using a special process, resulting in an outstanding jam produced with a minimum of waste.

Scholars of Sustenance:

Scholars of Sustenance (SOS) is an international food rescue foundation working across Southeast Asia. Teaming with hotels and commercial outlets, SOS collects and distributes surplus food to needy and hungry members of the community, diverting quality food that, without their intervention, might end up in local landfills.

Scholars of Sustenance delivers surplus food to community organizations such as orphanages, foundations, churches and other community enterprises in need. 

The SOS Village Program allows for surplus food collected from the daily donors to be delivered to the members of villages where the need for food is the greatest. SOS works closely with local authorities in determining areas of the “greatest need”.  Working directly with the authorities and educational institutions in affected “hungry areas,” volunteers are selected to assist in food distribution and are given educational scholarships. Through the donation of food and educational assistance, Scholars of Sustenance makes a meaningful and sustainable change in the quality of life among Bali’s most needy citizen.

Join a Wonderful Evening of Food, Wine, and Conviviality 

The evening gets underway at 6:00 pm with pre-dinner cocktails starting at 6:00 pm followed by a 4-course dinner with carefully selected paired wines. Over the course of the evening, a “live-feed” from the kitchen will show the coming course being prepared before coming to the stags to auction one of many valuable items available to help SOS reach its targeted goal of purchasing a customized food van to provide food deliveries to Ban and other remote areas of Bali.

Attractive raffle prizes will also form a part of a memorable evening.

DINNER MENU

Salad of Fresh Crab and Radish like a flower.

Balinese Spices

Chef Alain Caron

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Medley of Baby Carrots, Citrus and Fresh Herbs

From the Gardens of Bali

Chef Jacques Pourcel

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Beef Sirloin, Brown Buttered Cauliflower,

Shitake Marmalade, Red Wine Jus

Chef Beryl Adler

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Tabanan Milk-Chocolate Cremeux,

the Entire Orange, ‘Recycled’ Kalamansi Sorbet

Chef Chris Salans

 

The evening will be held in The Great Room of W Bali – Seminyak. Seating is strictly limited and advance bookings are essential for an evening limited to 125 diners.  The cost of the evening is Rp. 1,750,000 net per person and covers pre-dinner drinks and canapés, four-course dinner, paired wines, entertainment, and the chance to win attractive door prizes.

For bookings and more information telephone +62-(0)812 2873 31281 or +62 (0)821 4561 1119 or Email.

Booking on Line  

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