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Celebrating Culinary Excellence: Disciples Escoffier Indonesia Presents the Young Talent Escoffier 2024

Celebrating Culinary Excellence: Disciples Escoffier Indonesia Presents the Young Talent Escoffier 2024
Celebrating Culinary Excellence: Disciples Escoffier Indonesia Presents the Young Talent Escoffier 2024

Culinary Talent Shines: Highlights from the Young Talent Escoffier Culinary Competition.

Excitement is high within the culinary world as the Disciples Escoffier Indonesia association announces the results of the highly anticipated Young Talent Escoffier culinary competition which took place last Friday, the 3rd of May 2024, at Politeknik International Bali. The event, known as the arena for young culinary talents to showcase their gastronomic prowess, was an enthralling display of culinary finesse and innovation.

Disciples Escoffier Indonesia, a non-profit association affiliated with Disciples Escoffier International, traces its roots back to the culinary capital of Nice in 1954. Dedicated to the culinary arts and the transmission of knowledge, the association upholds the esteemed legacy of Auguste Escoffier in classic French cuisine while fostering a spirit of innovation. Founding members of the Indonesian branch of the association include Chefs Gilles Marx of Amuz Jkt, Stefu Santoso of Aprez Jkt, Chris Salans of Mozaic Bali, Alexander Chong of The Laguna Bali, Justin Maute of Maya Bali, Aurelien Del Rio of Warung Gouthe Bali.

Aspiring Chefs Showcasing Their Culinary Skills in French Cuisine
Aspiring Chefs Showcasing Their Culinary Skills in French Cuisine

At the heart of the competition lies the essence of classic French cuisine, echoing the principles upheld by Disciples Escoffier. Contestants were tasked with creating a masterpiece of culinary delight: red snapper stuffed in a puffed pastry crust, a dish synonymous with the rich tradition of French gastronomy. With a time constraint of 3 hours and 30 minutes, participants had to showcase their best technical skills and creativity to impress the discerning panel of judges.

In addition to the classic French cuisine challenge, contestants were also challenged with a contemporary twist – an “Imperatrice Rice Pudding”, a fusion of innovation and tradition, reflecting the evolving landscape of modern gastronomy.

The panel of esteemed judges, including honorary judges Hans Christian of August Jakarta restaurant (Asia’s 50 Best Restaurant 2024), Jean-Yves Leuranguer and Fabrice Prochasson both Meilleur Ouvrier de France (Best Craftsman of France), brought a wealth of culinary expertise to the event and provided invaluable insight and critique to the aspiring young talents.

Disciples Escoffier Indonesia Having Wine Together
Disciples Escoffier Indonesia Having Wine Together

Hans Christian commented, “It is uplifting to see so many young cooks with so much drive and passion in this competition, the support for this platform is needed now more than ever to keep igniting the fire in the young generations.”

The stakes were high for the participants, as the winner of the competition will have the honour of representing Indonesia at the Asia Pacific Finals in 2025. This golden opportunity opens doors to the ultimate culinary stage—the World Finals in France in 2026. Following in the footsteps of culinary luminaries like Chef Kadek from Kempinski Bali, who will represent Indonesia and Asia at the upcoming Young Talents Escoffier World Final in Paris, the journey promises unparalleled growth and recognition for the victor.

At the end of the day, the best chefs won. In the first position was I Wayan Nara from Kempinski Hotel, in the second position Michael Samuel from Umana Hotel, and in the third position Calvin Suciawan from Bonito restaurant. All nine contestants went home with a multitude of prizes and gratitude from the jury and all of their peers.

The Disciples Escoffier Association hopes to promote culinary excellence all across the world and in Indonesia by bringing people together to celebrate French cuisine through culinary competitions, educational activities in culinary school, fundraising charity events, and gastronomic dinners. Anyone and everyone is welcome to join the association as long as they share in the vision and mission of the association.

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