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Keeping the Kitchen Competitive

Unilver Food Solutions Selects Four Bali Chefs for ‘Chef of the Year’ Finals


Bali News: Bali, Indonesia, Unilever Food Solutions, Chef of the Year, Made Putra, Bali Culinary Professions, BCP, Henry Bloem, Indonesian Chef Association, ICA, M. Nur Nasution , SPT Bali, Widhi Joestiarto, Anak Agung Gede Taskara Magara, Conrad Bali Report and Spa, I Ketut Gunatika, St. Regis Bali, Dias Raditya Wijaya, Bulgari Hotel, Ida Bagus Gde Ananta Putra, Banyan Tree Ungasan
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(4/20/2012)

After separate selection processes in Jakarta, Bandung and Surabaya – Unilever Food Solutions sponsors of the “Chef of the Year 2012” nation-wide competition conducted the Bali selections at the Nusa Dua Tourism Institute (STP) on Monday, April 16, 2012.

The Bali round of competition saw 20 talented young cooks advance to the semifinals stage, spread evenly across two divisions: Senior and Junior Chefs. A panel of culinary experts served as jury, comprised of Chef Made Putra from the Bali Culinary Professions (BCP), Chef Henry Bloem from the Indonesian Chef Association (ICA), Chef M. Nur Nasution from SPT Bali and Chef Widhi Joestiarto the executive chef from Unilever Food Solutions.

After a careful review of the 20 entries the field was narrowed to the best six Bali chefs from among which four were selected to represent Bali in the grand final competition scheduled for Jakarta in late April. There the four Bali finalists will compete against the corresponding semi-final winners from Jakarta, Bandung and Surabaya.

The Bali winners from the Senior Chef Division are:

  • Anak Agung Gede Taskara Magara from the Conrad Bali Report and Spa
  • I Ketut Gunatika from St. Regis Bali

Meanwhile, the winners from the Junior Chef Division are:
  • Dias Raditya Wijaya from the Bulgari Hotel
  • Ida Bagus Gde Ananta Putra from the Banyan Tree Ungasan

Unilever’s Executive Chef Widhi Joestiarto explained that before the four were selected for the Jakarta Grand Finals they were first required to pass through a series of qualifying rounds. Initially, participants were asked to send a main course recipe using at least two Unilever products as ingredients. Later, following an initial selection process, the remaining participants have to submit an additional recipe using Unilever products that had to be prepared within a 60-minute time period.

Unilever have announced their intention to make their “Chef of the Year” competition an annual event.


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