Four young pastry chefs grabbed honors in a prestigious pastry cooking competition - Fonterra Awards 2008 held to identify rising stars from the bakery sections of leading hotels across Indonesia. Sponsored by PT Fonterra Brands Indonesia, the local affiliate of the New Zealand dairy giant, the competition saw 29 pastry chefs from star-rated hotels and resorts in Bali participate in the live cooking competition. Contestants were tasked to create a whole cake and plated dessert and then submit both along with their recipes to a panel of judges for scoring. The top 10 entrants then moved onto the finals held at The Patra Resorts & Villas Bali on Wednesday, 27 August 2008.
Ridwan Isbani, pastry chef at The Laguna Collection Resort & Spa, Nusa Dua, Bali walked away with top honors including a cash prize, trophy and a certificate. He also earned the right to represent Bali at a national pastry competition in Jakarta and the opportunity to join a pastry making and design course in Malaysia.
During the finals Ridwan Isbani amazed the judges with his precision and flair. He created a unique arrangement with rich, authentic flavours for his passion fruit cream cheese mousse cake along with a cream cheese mille fuelle with stewed strawberries on cinnamon anise stars for the dessert category.
The judges cited Ridwan's blend of creativity and flavours that perfectly reflected the competition's theme of "Taste of Glory."
Other Bali pastry chefs winning honors at the competition were:
● 2nd Prize to I Made Sutisna, of The Ritz-Carlton, Bali Resort & Spa.
● 3rd Prize to I Wayan Gelgel of the Four Seasons Resorts Bali.
● Best Artistic Effort to I Dewa Gede Anom of The Patra Resort & Villas, Bali.
Shown on balidiscovery.com is a picture of Chef Ridwan Isbani celebrating a glucose-inspired moment with his prize money, trophy and winner's certificate.
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