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Northern Honors

Award-Winning Young Indonesian Chef Competing for Global Honors in Norway


(6/30/2014)

A talented young Indonesian Chef, 23-year-old Marcel Sumarga is en route to Stavanger, Norway to attend The World Association of Chefs Societies - WACS World Congress 2014 -  July 2-5, 2014.

Click Image to Enlarge


Thousand of highly skilled culinary experts will descent on Norway to attend seminars, exchange ideas and recipes and compete for global recognition in three categories:
  • Global Chef Challenge
  • Junior Chef Challenge -Hans Bueschkens
  • Pastry Competition 
Two senior members of Bali Culinary Professionals – Bali's leading association of food and beverage professionals, have mentored Marcel on the way to Norway. Andrew Skinner, executive Chef at the Bulgari Resort, has carefully groomed Marcel at his place of employment. Meanwhile, accompanying Chef Sumarga to Norway to lend moral support will be Chef Christfian Nehemia, Area Culinary Chief for Holiday Inn Resorts in Indonesia and Vietnam, and President of the Bali Culinary Professionals.

Careful mentoring over a four-year culinary journey has seen the young Bali-born chef earn the right to represent Asia and Indonesia in Stavanger.

The professional landmarks achieved by Marcel along this remarkable journey.
  • Gold Medal Award at Salon Culinaire 2010 on "Three Course set Menu Display" where he was also named Best Junior Chef
  • Bronze Medal Award on MLA Black Box Competition 2010 (Meat and Livestock Australia) at Nikko Bali Resort and Spa.
  • 1st Place for Hans Bueschkens Junior World Champion Indonesian Selection
The Junior Chef Challenge is named in honor of Hans Bueschkens, former president of World Association of Chef Societies (WACS) who dedicated his term in office to interest talented young people in careers as chefs.

Reflecting the success of Bueschkens’ vision, Marcel Sumarga’s personal motto is inspired by National Geographic's: "Learn Today Lead Tomorrow.”

Marcel’s Sumarga’s participation at the WACS competition in Norway was made possible through the support of Bali Culinary Professionals and the generous sponsorship of Lotus Food Service, Rational and MEC3.


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