A taste of class with "Enfant Terrible": Chef Marco Pierre White (Indonésie)
|
|
A taste of class with "Enfant Terrible": Chef Marco Pierre White (Indonésie)
|
Catégorie : Asie Pacifique - Indonésie - Gastronomie
- Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 21-05-2012
Dias Raditya Wijaya from YCCI Bali Chapter attended the master class
Winners of 2012 Unilever “Chef of the Year” competition, Young Chefs Club Indonesia (YCCI) Bali Chapter member Dias Raditya Wijaya (Junior) and fellow prize-winner Renovo Suswanda (Senior) were thrilled to meet British Chef Marco Pierre White, in Singapore on 26 and 27 April 2012.
Sanjaya Tan and Ivan Suputro also flew to Singapore to attend the prestigious event, selected as representatives of Bali Culinary Professionals (BCP), along with Rendy Kong and Budi Lee, representing Association of Culinary Professionals (ACP).
Chef Marco Pierre White, not merely a chef but also an engaging television personality and the first “celebrity chef,” is considered the enfant terrible of chefs. Yet he is most famed for his contributions to contemporary international cuisine and exceptional culinary skills, being the youngest chef ever to be awarded three Michelin stars.
"The experience and great learning does not stop only until at the grand finale, because we also have an opportunity to meet one of the world's culinary maestros, Chef Marco Pierre White, in person, and to be able to attend his master class is once-in-a-lifetime experience. We are excited to meet Chef Marco face-to-face; he is someone who has dedicated his life to cooking. Many of his works are very inspiring and have a significant influence on us, and therefore we are very excited to meet him," Dias enthused.
Ranov added, "Being the winner of the 'Chef of the Year' is a pride for us chefs and especially for me personally. The experience we had in every stage, from the initial selection, the semi-finals and the grand finale, where we managed to win the competition, was absolutely inspiring. Apart from having the opportunity to prove my capability as a chef, I’ve also learned many new things from other participants in this competition.”
DAY 1 - Thursday, April 26 Alongside chefs from Singapore, Malaysia, the Philippines and Thailand, the prize-winning chefs joined the Culinary Class in Singapore’s At-Sunrice Culinary Academy, one of the academies in Asia with a WACS culinary certificate. Many students came from academies around Singapore to meet their life-long hero.
In addition to demonstrating his expertise in preparing the delicious signature Pappered Crusted Beef Fillet with Worchesterserie Sauce, he offered words of wisdom to the young chefs.
In particular, Chef Marco mentioned the three essential qualities of a great chef: to respect nature, to do everything from the heart, and to always share experiences and knowledge with others. He reminded them to appreciate and respect classic cooking methods -- “do not alter the shape and flavor of the main ingredients.” Yet he also stressed creativity, describing a recipe as a guideline which need not be followed precisely.
Students were especially enraptured and inspired by his life story, in particular being awarded the three Michelin stars at the young age of 33!
DAY 2 – Friday, April 27 The award-winning chefs accompanied by Chef Marco took a tour of the raw materials of Asian dishes at Tekka, the Singapore traditional marketplace. After this tour de force, the chefs returned to demonstrate their cooking skills to the maestro. He gave constructive criticism and suggestions to the chefs, encouraging their talent as well as their ability to grow and learn.
"It was a pleasure for me to share my knowledge and skills… From my observations and evaluations of their dishes, it is clear that they have promising ability to become great chefs and I'm sure with more exposure and guidance, they will be able to represent Indonesia in any world culinary competitions in the future.”
About Bali Culinary Professionals
Bali Culinary Professionals is a non-profitable organization that supports chefs in Bali with members comprising of chefs of various levels from hotels and restaurants across the Island of Bali, together with food and beverage managers, owners and suppliers to the hospitality industry. The goal of the organization is to create, maintain and improve professional standards of chefs, highlighting and encouraging new and needed skills, facilitating new ideas and exposing Balinese food and their craftsmen locally and overseas.
|
|
