Bali,
14 October 2011… Shouts of jubilation resounded when the Bali Culinary
Professionals (BCP) team member, Dias Raditya Widjaja was awarded Silver medal,
with the highest point score at the recent Salon Culinaire Malaysia 2011,
beating 27 competitors from local and international hotels, restaurants and
education institutions. More notable recognition came BCP’s way to Mardhika,
receiving a diploma for his apprentice category.
Dias,
having trained hard in preparation for this competition in the kitchens of
Bulgari Bali Hotel, presented a fish main-course. Alongside him were his team
members Helmy Wijaya trained at ST Regis Bali for meat/poultry main-course
category and Mardhika Prasetya Nugraha Homan trained at Nikko Bali Resort and
Spa for the apprentice chicken/salmon main-course.
Dias
admitted that the three-month training for him and his fellow students was a
challenging experience. “We had sleepless nights practicing and fine tuning our
technical skills for the competition! I am very happy that our hard work and
efforts paid off. I have our mentor chefs, family and friends to thank for what
I have achieved at this competition,” he said.
“I
congratulate and thank the team who helped in adding this win to BCP’s notable
list of achievements. This win made it more meaningful as we look forward to
even greater achievements in the future of young chefs development. This is
definitely only the beginning of more to come!” said a happy Chef Andrew ,
president of BCP, “BCP is very excited with this latest success. Competing with
industry professionals was a great eye opening experience and excellent
opportunity for the young chefs development.”
About
Culinaire Malaysia
Organised
by the Malaysian Association of Hotels, Chefs Association of Malaysia and The
Malaysian Food & Beverage Executives Association, Culinaire Malaysia is the
region’s largest culinary competition and is held in conjunction with the Food
& Hotel Malaysia Exhibition (FHM). Culinaire Malaysia aims to set a higher
benchmark on the culinary standards in the Malaysian hospitality industry, and
to recognize and motivate individual chefs who excel in their field of culinary
arts that match world standards.
Held on a
bi-annual basis, this year’s Culinaire Malaysia was held at the Kuala Lumpur
Convention Centre from 20th to 23rd September and attracted over 1,500
participating entries from around Malaysia Germany, China, Taiwan, Korea,
Nepal, Macau, Singapore, Philippines, Mexico and many more countries.
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