Dias Raditya Widjaja represented Bali splendidly by securing a Silver Medal and the highest point score for his performance at the Salon Culinaire Malaysia 2011 held in Kuala Lumpur, September 20-23, 2011.
Representing the Bali Culinary Professional Association,
Dias triumphed over 27 competitors from local and international hotels, restaurants and educational institutions. Joining him in his quest for cooking glory were other team members from Bali - Helmy Wijaya and Mardhika Prasetya Nugraha Homan.
Dias Raditya Widjaya, who comes from the kitchens of the Bulgari Bali Hotel
, prepared a fish course. Helmy Widjaya, who trained ay the St. Regis Bali,
cooked a poultry dish. Mardhika Prasetya Nugraha Homan from the Nikko Bali Resort
entered in the apprentice chicken/salmon main-course category.
Describing the rigorous 3-months of preparations provided by the Bali Culinary Professionals,
Dias said: “We had sleepless nights practicing and fine-tuning our technical skills for the competition! I am very happy that our hard work and efforts paid off. I have our mentor chefs, family and friends to thank for what I have achieved at this competition.”
Organized by the Malaysian Association of Hotels, Chefs Association of Malaysia
and The Malaysian Food & Beverage Executives Association
- Culinaire Malaysia
is the region’s largest culinary competition and is held in conjunction with the Food & Hotel Malaysia Exhibition (FHM)
Held on a biannual basis, this year’s Culinaire Malaysia
at the Kuala Lumpur Convention Center
attracted over 1,500 participating entries from Malaysia Germany, China, Taiwan, Korea, Nepal, Macau, Singapore, Philippines, Mexico and a number of other countries.
Bali Culinary Professionals
Bali Culinary Professionals
is a non-profit organization with members comprising chefs from hotels and restaurants across the Island, food and beverage managers, business owners and suppliers to the hospitality industry. The organization’s goals are to create, maintain and improve professional standards of chefs, highlighting and encouraging new and needed skills, facilitating new ideas and exposing Balinese food and their craftsmen locally and overseas.
As part of their range of activities they support talented young Indonesian chefs in coordinating their participation in regional and international culinary competitions.
Andrew Skinner, president of the Bali Culinary Professionals (BCP),
commenting on the performance of the young Balinese chefs in Kuala Lumpur, said: “I congratulate and thank the team who helped in adding this win to BCP’s notable list of achievements. This win made it more meaningful as we look forward to even greater achievements in the future of young chefs development. This is definitely only the beginning of more to come. BCP is very excited with this latest success. Competing with industry professionals was a great eye opening experience and excellent opportunity for the young chefs’ development.”
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