The St. Regis Bali Resort Chefs Top the Prestigious and Internationally Renowned Bocuse d’Or Indonesia Selection Competition 2011
Published 16 April 2011
The St. Regis Bali Resort’s Chef de Cuisine Agung Gede, and Commis Chef Leo Adi Sukma, both from Kayuputi, together with reputed Team Coach Executive Chef Oscar Perez demonstrated their culinary prowess to clinch top position in the Bocuse d’Or Indonesia Selection Competition that took place on 6 April 2011 as part of the Food & Hotel Indonesia 2011 in Jakarta International Expo Kemayoran.
Since 1987, the Bocuse d’Or contest has given young chefs an opportunity to demonstrate their skills while at the same time offers them a springboard for their careers. From one competition to the next, its international influence has grown constantly. With the successive creation of contests in Latin America, Asia and Europe, the Bocuse d’Or has become a showcase revealing outstanding talents and gastronomic trends from all over the world.
The Bocuse d’Or Indonesia Selection Competition was a challenging 3 (three) hour cooking competition between top chefs of Indonesia (Indonesian Nationals). Supported by BCP (Bali Culinary Professionals), the extraordinary team from St. Regis Bali was suitably chosen to represent Bali in the competition. Using Norwegian Salmon as the main ingredient, the expert team created servings of an exceptional Salmon dish, all within 3 (three) hours. Of the fourteen, two servings were individually plated for the judges while the other twelve were skillfully presented on a tray. The judges were well impressed with the expertise and precision of the St. Regis team. The dishes presented were Fjord salmon with 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.
The Bocuse d’Or Indonesia Selection Competition was judged by some members of the World Association of Chefs Society (WACS) and judging was based on certain criteria including kitchen organization, hygiene, taste and presentation details.
Having been selected, the St. Regis Bali Chef team will represent Indonesia in Shanghai in 2012 for the Bocuse d’Or Asia Selection Competition. A total of 24 countries will meet at the grand final in Lyon thereafter.