WorldChefs YoungChefs

The BCP Young Chefs Club has kicked off with some serious competition results and a range of medals and international recognition. With the news that Alex Tanuhardja, the first student to benefit from the BCP’s support, has won the Asian nomination for next year’s Global Chef’s Challenge with his senior chef from Bulgari, the program is certain to grow.
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The competition at Jakarta’s Salon Culinaire was my first experience and I learnt so much. My mind was open, I learned about correct cooking preparation, cooking in a professional way and how to act like a professional in the food industry. This is my first experience to compete against cooks from another city and country and I also learned a lot from them. Actually, this is the one of my biggest and best experiences in food industry so far and one I will never forget. I'm proud to have friends in YCCI who share my passion about food. I’m proud we have Mr Darren Lauder (team leader of YCCI Bali Chapter / Executive Chef of Nusa Dua Beach Hotel Bali) who has taught us a lot, given us a chance to practice in his hotel kitchen and has supported our team from the beginning. I’m also thankful we have BCP and the sponsors who have provided facilities and accommodation. At this time, I would like say thanks to Four Seasons and my family also, who has supported me all the way!  Without all of you guys, this wonderful experience would not have happened!

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On the preparation day I was “ UNDER BIG-BIG PRESSURE FROM MY BOSS”… this is our story:  At that time, during our team trial, I was making my appetizer but couldn’t finish on time, but my two others partners were doing well. That was because my work was too slow at that time or my menu needed more preparations than the other courses, More over, the following day before our next team trial ( at the briefing), my boss threatened me, he said “ if you can’t finish ON TIME at this trial, you will be KICKED and I  will look for a replacement”….. Wow, I was in shock at that time.. I felt like “MY HEART STOPPED BEATING” for a moment. After this, I said, “yes sir, I am ready for this trial and I will give maximum effort.” I can understand the reason he said that to me. He wants me to do extra at that time because actually my boss trusts in me, that I can do this… thank you very much chef, I really learned a lot from being under pressure.

Finally…. My effort got results… I was able to prepare the appetizer on time that day like a professional. I felt like I got a “COOL BREEZE from heaven”. More over, after I heard a positive comment about my appetizer, Darren said “ the taste is  fantastic guys, and over all you did well”…. Wow, my team was very happy at that time and I got a NEW SPIRIT for this competition.. I was very proud because all our food (appetizer, main course, dessert) was finished on time and the taste was great, although my appetizer had to be done 15 minutes earlier from my earlier trial. It was very hard for our team, especially for me, but with support from my partners, Jatu and Susila, and encouragement from my boss and all my friends, especially who fellow members in the Young Chefs Club Indonesia ( YCCI)- Bali Chapter, we did our best and maximum and won a medal.

Also I am very happy that I have a figure that really cares us, he sacrifices his time for us , even though he is busy at work. We can only say thanks very much, chef Darren Lauder, and for BCP support, and for the friends that supported us. More over, I don’t forget to thank GOD for the opportunities I have.

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Representing Bali In the First Asian Junior Chefs Challenge in Jakarta and being a part of the team with Jatu Rizki Putra A. and Ivan Saputro is the best experience I’ve ever had. It is a good programe and a great opportunity for us as Young Chefs, to improve our skills and compete on an International level. The Judges from ' World Association of Chefs Societies ' ( WACS)  judged on everything from our presentation/innovation, cleanliness, our team work, taste and texture. And we are so lucky we got Bronze Medal for Bali. Almost two months of preparation prepared us for the competition, and we enjoyed the opportunity to improve our skills. Overall, good job guys! I am very pleased with the results. And Special Thanks to Bali Culinary Professionals ( BCP ), and Nusa Dua Beach Hotel as our sponsor. And our great teacher Mr. Darren Lauder and  his kitchen team.

THANKS..FOR ALL "

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It’s an honor for me, to share with you my competition experience. I think, anyone can cook, and anyone can compete, but not anyone can get a medal. There are only two kinds of people in the world, that is TRAINED and UNTRAINED PEOPLE. So, who do you want to be??

From my first practice, Chef Darren Lauder (Executive Chef of Nusa dua Beach Hotel Bali) always said “Sometimes, simple is the winner”. So, I keep my food simple. Because, the competition is not about how high your food could stand, is not about how amazing your food presentation, this is all about TASTE, TECHNIQUE, and FEEL.   

• TASTE: Season your food, and always taste it.
• TECHNIQUE: Use a cooking technique you know, and use the right technique to prepare your ingredients, and show your methods.
• FEEL: The important thing in cooking is your feeling. So, enjoy, and show everybody who is watching you, and make them think that you love cooking this food.

This still will not work if you don’t practice. So, the three most important things for competing successfully are practice, practice, and practice.

So, KISS! Keep It Simple Stupid, and LET’S COOK!!!

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“Competing in the Asian Global Chefs Challenge in Hong Kong was an unforgettable experience!!. ”When Pak Wicaya (Sous Chef Bulgari Hotel) and I were chosen as a team to represent Indonesia in the Global Chef Challenge, I felt so glad. But after a while I realized that it was a very big responsibility for us. But I said to myself “anyway you still gotta do it”.

Then I promised myself that I had to practice as often as possible to avoid nerves, forgetting the recipe, and to make a perfect dish. After the menu was created, Pak Wicaya and I practiced hard and harder every day. It was tiring, but in my mind I just imagined that I was preparing good food for a guest that made them think, WOW....that’s it. During the day of the competition, I just kept imagining I was cooking in my own kitchen and my guest was waiting out there with high expectations, thus I had to cook my dish perfectly and on time, otherwise they would be waiting. 

And finally it worked because indirectly what I kept in my mind was work as usual and doing my very best. Feeling proud of my team and my self is the greatest gift. I am happy at this time, but it won’t be long before the next, bigger challenge comes with a higher level of competition, many more spectators and stronger competitors.

Anyway, I have to say a very special thanks to BCP, my Chef (Andrew Skinner), my Pastry Chef (Patrick Chew) who have been working very hard to support, to mentor, and to equip us with high standards and professional techniques. Also to my senior partner (Pak Wicaya) in this team who has taught me patiently and with whom I enjoy good communication and teamwork. Last but not least, thanks to my whole family and God who has supported and blessed me a lot.  Thank you too to all the people who have been involved in this prestigious competition.