(5/2/2011)
Two chefs, from The St. Regis Bali Resort have brought honor to their hotel and the island of Bali in the Bocuse d'Or Indonesia Selection Competition held in Jakarta on April 6, 2011.
Chef de Cuisine Agung Gede, and Commis Chef Leo Adi Sukma, under the tutelage of Executive Chef Oscar Perez, triumphed by clinching top awards and the right to represent Indonesia in Shanghai in 2012 at the Bocuse d'Or Asia Selection Competition from where the winner there will be sent to a world finals to be held in Lyon, France.
Established in 1987,
Bocuse d'Or gives young chefs the opportunity to demonstrate their skills. Now a word-wide contest, the
Bocuse d'Or showcases outstanding young culinary talent and emerging gastronomic trends.
The Indonesian Finals
The
Bocuse d'Or Indonesia Selection Competition was comprised of a three-hour cooking competition between top young Indonesian chefs. Supported by the
Bali Culinary Professionals (BCP), the team from the
St. Regis Bali had earlier earned the right to represent Bali. Using Norwegian Salmon as the main ingredient, all participating teams worked with the same basic ingredients. The winning team from
St. Regis prepared Fjord salmon with an almond crust, garden vegetable in tomato aspic, potato truffle
cruller, horseradish cream with salmon roe, pickled beetroot
agar agar, basil cream
coulis and grain mustard dill emulsion.
Final selection by a panel of expert chefs was based on the ability to demonstrate kitchen organization, hygiene, taste and presentation skills.
Shown, left to right, on
Balidiscovery.com are the winning team of chefs from the
St. Regis Bali: Agung Gede, and Leo Adi Sukma.
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