162685.President’sMessage6.ShortOrder 8.DeanatDava11.AsianPastryCup12.TakeHomeChef,AndreasKrampl14.Technique:Kakuni16.PerfumeDinner 18.Changeiscoming22.ComingsandGoings26.MolecularMixology
Memorable cakes from Ixora
28.Dr.Rocket30.TapasTrio:
Mozaic
32.ThoroughlyModern:Chinoiserie38.Chef’sDayOut
contents
TASTE
team
TASTE
editorialconsultant
Sarah Dougherty
contributors
Kathryn, Kora, Marco Rucola, Katrina Valkenberg, Es Dee, Kayti
coordinator&marketing
Miranti Amandya
photographers
Dewandra, Sarah, Mia, Setiavan Purwanto
graphicdesigners
DeKa
distribution
Putu Suardika, Gede Sudiartawan, Ari Junaidi
coverphotograph
Pork Belly Kakuni by Dewandra Djenlantik
ofce
BCP Secretariat
(attn. Kathryn)ravel Works Communication InternationalJl. Kesari no. 6a, Sanur 8223, Bali,Indonesiael: 62 – 361 – 28495Fax: 62 – 361 – 27189E-mail: media@baliches.comWebsite: www.baliches.com
prepress&printingby
P. Dian RakyatASE Newsletter can be downloaded at www.baliches.comDear Members and Friends,March and April are a highlight orthe entire culinary community as we prepare or Indonesia’s largestculinary event, Salon Culinaire29. raining or the many levelso competition is vital to successand many o our teams have beenplanning and practicing or months already. We wish themall good luck as they head or competition against ches romall over Indonesia. Te culinary competition will be held inconjunction with Food and Hotel Indonesia 29 in Jakarta.Tis competition will also include the Asian Pastry Cupnational selection, with the winning team then qualiying torepresent Indonesia in Singapore 21.Salon Culinaire 29 will also eature the 2nd Bocuse D’Or Asia Selection Jakarta in preparation o national selectionin Bali 21. Te Bocuse D’Or is the world amous salmoncooking competition. Last year Indonesia was represented, orthe rst time, by a team rom Bulgari Bali.Tis is also a very challenging time or our Young Ches, asin addition to the rst Junior Asian Che compitetion heldeach year at Salon Culinaire, the stakes have been raised by WACS (World Association o Ches) who are oering valuablescholarship programs in addition to the existing prizes. Tank you all or your support and great work and good luck to those who are competing.
Made Putra
BCP President,Executive Che Laguna Resort and Spa.
presidents’ message
Dear Colleagues,It is an honour or us, the Associationo Culinary Proessionals Indonesia to work together with P Pamerindo tocreate the 7th Annual Salon Culinaire29. Te event will eature many levels o competition including theB’ocuse D’Or Jakarta selection, theIndonesian Asian Pastry Cup competition and the rst Junior Asian Che Challenge.Held at the same time is the Food and Hotel ExhibitionIndonesia. All events will be held at the Jakarta InternationalExpo Kemayoran rom April 15th to 18th. As members o the World Association o Ches Societies (WACS) it is a greatpleasure or us to host a number o qualied international WACS judges to the event and to host our sister organizationrom Bali (BCP). A major ocus or our organizations at this time is ostering newtalent and this year’s rst Junior Asian Che Challenge will see ouryoung ches competing against Junior ches rom neighbouringcountries in a hot cooking competition. As they represent theuture o our industry, this will be a great opportunity or them tocompete in a wider arena and develop their skills. We are looking orward to seeing some creative and skilulcooking at this event and also welcoming major suppliers to theindustry who will exhibit their goods. It is a very exciting andstimulating time or our members and guest and we look orwardto welcoming many o you,Culinary Greetings,
Vindex Valentino engker
,President ACP,Committee member o Salon Culinaire 29.
Cover photo o
Pork Belly “Kakuni”
By
Richard Millar at Rin restaurant of Conrad
Photo by
Dewandra
Tis edition o aste comes at an exciting time or Indonesia’sHospitality industry as many o our members and colleagues arepreparing or the Food and Hotel Expo in Jakarta this April. Withcompetition ever inspiring many o our local ches to sharpen theirskills, hoping to impress, there is a sense o anticipation and team work as more experienced ches mentor the younger ones. As this year’s expo promises to be the biggest and the best yet, aste willbe travelling to Jakarta in April to bring back all the news and catch upon the latest equipment, ood producers and innovations on exhibit. And o course, catch up with the winners in all the levels o competition.
aste Magazine
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TASTE|March-April2009
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March-April2009|TASTE
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