More than 500 participants and 50 judges from 14 countries around the world, including Indonesia and a number of Master Chefs will make the greatest culinary event in the island of Bali. The 9th Bali Salon Culinaire, held in Bali Nusa Dua Convention Centre, on 3th – 5t March 2016 will not only be a cooking competition but it also has become an inspiration to us all.
The participants consists of professional chef, young chefs and students from Indonesia and Malaysia, while the International Judges are invited from 14 countries include Swiss, Germany, France, Australia, Hong Kong, Macau, Thailand, Malaysia, Singapore, Maldives, Sri Lanka, Philippines and USA.
The Chairman of Salon Culinaire Committee, Stefan Mueller stated, “It is an honor for us, Bali Culinary Professionals (BCP) to be trusted by PT. Pamerindo Buana Abadi Trade Event as the committee to organize and run again the 9th Bali Salon Culinary event. This event is our duty as a member of the World Association of Chefs Societies (WACS) and in order to assist and improve the standard of culinary expertise in Indonesia.”
The experience and knowledge within this event ignite talented participants to present the best of them through their passion and enthusiasm on a fair competition. Guided by World Association of Chef Societies (WACS) rules and regulations, all candidates learn not only to understand their potential, but also to fathom the future of their professional competent.
Bali Salon Culinaire is incorporated with the exhibition of The Food, Hotels and Tourism Bali 2016 (FHT). During FHT exhibition, thousands of professionals, amateur, students and public alike will be able to witness the grandeur of food and beverage in tourism business and get the latest updates, information and lectures on the same venue.
While on Bali Salon Culinary section, there will be real time cooking activities and display competitions, flooded with wealth of new ideas, notion and creative force from professionals chefs both judges and participants.
There will be 6 categories of competition in Bali Salon Culinary 2016: Group #1: Pastry Display and Live, incudes wedding cakes, pastry plated display and chocolate pastry show; Group #2: Artistic Display and Practical, includes fruit and ice carving and also creative table set up; Group #3: Plated Food Display, includes 4-plated Main Course, 3-courses Indonesian Modern and Sushi; Group #4: Practical Cooking (Live), includes Indonesian Cooking, sea food, beef, sandwich, and Dewata Gastronomic Challenge; Group #5: Young Chef Basic Competition challenging young chefs to create 4-plated appetizers, pasta and individual salads; last but not least Group #6: Beverages Competition refers to Sommelier competition and attraction.
One of the challenge which is held in collaboration with Indonesia Sommelier Association – Bali Chapter this year, has been brought up for the second time, the program named after the island itself, Dewata Gastronomic Challenge, it is a prestigious competition involving all elements of food and beverages arts and science which will be used in the industry to bring up the complete services in food industry.
About Bali Culinary Professionals
Bali Culinary Professionals (BCP) was previously known as Les Tocques Blanches Bali back in 1996. With the intention of broadening our membership base to include culinary professionals in Bali, it was decided that the club be named “Bali Culinary Professionals” in 1997. In 2007 the Bali Culinary Professionals became the Indonesian representative for the World Association of Chefs Societies (WACS) working closely and together with the Association of Culinary Professionals Jakarta (ACP), we now have access to numerous news, events and competitions throughout the world.
Bali Culinary Professionals (BCP) is a non-profitable organization that supports our chefs in Indonesia. Its members comprise of chefs of various levels from hotels & restaurants together with other hospitality managers, owners and suppliers to the industry. The main goal of the organization are (1) Create, maintain and improve our subordinate Chef’s professional standards, (2) Highlight and encourage the training of new and needed skills, (3) Expose and promote Indonesian food and their craftsmen locally and overseas and (4) Facilitate new ides to uplift the standards of culinary fare within Indonesia.
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