A team selected by Bali Culinary Professional's has won top honors at the World Association of Chefs Society (WACS) Global Chef's Challenge held in Hong Kong has won top honors for the island. Chef I Wayan Wicaya together with Junior Chef Alexander Tanuhardja from Bulgari Resort Bali represented Indonesia and Bali in the cook off, achieving the highest point total and securing the gold medal. In winning, the Bali duo edged out Singapore coming in second and Hong Kong coming in third in the competiiton.
In a keenly contested competition between Thailand, Singapore, Indonesia, The Philippines and the host Hong Kong, the Global Chef Asian Final comprised 5 hours of live hot cooking in which each team of two were given a box of ingredients sufficient for 12 diners consisting of appetizer, a fish course from Norwegian Salmon, a main course of beef and a dessert.
The Balinese winning team will now represent all of Asia at the WACS World Congress in Chile where they will compete in the Global Chef Final in January 2010.
"The cook-off was a proper, seven hour competition with serious time pressures. He received a list of ingredients with which he needed to create a four course menu for eight people. Alex is junior chef with a very promising future and was an integral part of Wicaya's success," commented team leader chef Andrew Skinner, Executive Chef of the Bulgari Bali who supervised training and preparation of the team before their departure for Hong Kong.
A Bali Culinary Professionals' committee member who accompanied the team to Hong Kong, Stefan Mueller, of the Nikko Bali Resort and Spa, praised the outstanding result for the team, particularly as it follows several other competition successes this year. Mueller said the Bali team made an impression on the judges with their food, solid team work, coordination and workflow in the kitchen, as well their high standard of Hygiene and Sanitation throughout the day.
Bali Culinary Professionals is a non-profit organization supporting Bali's chefs. The goal of the organization is to create, maintain and improve professional standards of chefs, highlighting and encouraging new and needed skills, facilitating new ideas and exposing Balinese food locally and overseas.
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