FHT Bali 2008 - Food, Hotel & Tourism in Bali

(2/16/2008)

Food & beverage suppliers of raw materials and equipment will gather in Bali February 28 – March 1, 2008 at the FHT Bali 2008 – Food, Hotel & Tourism Bali.

Organizers are promising a 40% increase in participants at this year, making the Bali gathering one of the largest trade gatherings of its type in Indonesia.

Those visiting the many booths at FHT Bali 2008 at the Bali International Convention Center (BICC) will:

• Have the opportunity to sample new food and drink products from around the world.

• See the latest in kitchen, hotel and restaurant equipment and technology.

• See top rated international chefs demonstrate their skills.

Bocuse d'Or Cooking Competition

The Indonesian segment of the Bocuse d'Or Asia 2008 culinary competition will be held at the Salon Culinaire 2008 in conjunction with FHT Bali 2008.

During the competition, teams consisting of two professional chefs representing a hotel or restaurant and one official coach will compete. Each team must prepare and present within the allotted time of 180 minutes, one fish main course dish for 14 persons, Western style. The dishes must be presented on 14 individual plates with two appropriate garnishes each. Working in kitchen booths facing the audience, they will endeavor to achieve excellence for their fish dishes as well as the garnishes.

The winner of the Indonesian Bocuse d'Or selected in Bali will go on to represent Indonesia at the first edition of Bocuse d'Or Asia 2008, which will be held at Gourmet World Shanghai in Pudong China May 29-31, 2008. The finals of the international competition will showcase gourmet artisans from 12 nations.

The Indonesian Bocuse d'Or held in Bali is organized by Bali Culinary Professionals - an organization comprised of professional from hotels and restaurants across the Island, food and beverage managers, owners and suppliers to the hospitality industry. The goal of the organization is to create, maintain and improve professional standards of culinary professional through the acquisition of new skills and promoting Balinese cuisine internationally.