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17 Chefs Show off Their Creativity in IGBB

17 Chefs Show off Their Creativity in IGBBCommunity of the Island of the Gods has outstanding menus. In the hands of the chef, a wide range of menus with a charming look are presented to the public at large. They all belong to traditional food prepared by creative hands, so they can be enjoyed by travelers, starting from the appetizer, main course until dessert.

Diversity of Balinese food can be seen in the Chef Competition presenting the Balinese culinary menus at the Inna Grand Bali Beach (IGBB) Sanur, Saturday (Dec 7). The competition held by the Denpasar Municipality through Economic Affairs was aimed at elevating the economy and promoting the image of Balinese cuisines and that of Denpasar in particular.

A total of 17 chefs showed off their capability of preparing menus in the first event of its kind. They came from star hotels in Bali, catering companies and tourism colleges. With the duration of 1.5 hours, each chef should be able to prepare the appetizer, main course and dessert. “The process can be done by frying, steaming and baking because Balinese cuisines are diverse,” said the committee chairman doubling as Chairman of the Indonesian Chef Association (ICA) Bali, Komang Adi Arsana.

Criteria of the assessment included the preparation, hygiene, sanitation and the flavor. Each participant was not allowed to use the mono sodium glutamate (MSG). “We just determine the ingredients like chicken, fish and vegetables. Then, the participants are given the freedom to make their own creation as appetizers, main course and dessert,” he said. For example, the appetizer could be twisted satay, various types of tum (chopped meat wrapped in banana leaf), fries and soup. Main course consisted of carbohydrate, protein and vegetable. Meanwhile, the desserts included Balinese cakes presented in good and interesting look.

The Head of Economic Affairs, Regional Secretary of Denpasar, Saryawan, said the activity was intended to improve the skills of chef and show off to the public the skills and abilities of the chef in preparing Balinese menus. “It is a free event held before the Denpasar Festival. This event promotes Balinese cuisines to the national and international level,” he said. (BTN/015)

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