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.
Product Updates: Bali tourism products can share their news on their product and special promotions via "product updates." For details contact info[at]balidiscovery.com
Discovery Tours. Articles may be quoted and reproduced
if attributed to http://www.balidiscovery.com.