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The National Butchery and Cooking Competition is making a triumphant return for its second year by Meat and Livestock Australia (MLA). The objectives of this competition are to raise awareness and promote the butchery. This competition involved 2 groups, professional chefs and students from culinary schools. There are 2 segments from this competition, the semi-final which is scheduled to take place in 4 cities of Indonesia, Yogyakarta, Jakarta, Bali and Bandung and the grand final will be held in Jakarta. Each of these 4 cities will be represented by a team that achieved 1st place on the semi-final.
On 24th and 25th of October, this event held in Bali and was participated by 7 teams, each team consists of 2 students. Bali Culinary Pastry School participated to this competition for the first time and presented 2 teams to compete with students from other culinary schools. This competition offers students a valuable experience where they have the opportunity to learn, showcase their skills, and most importantly embark on a journey of discovering the art of filleting meat and transform it into a delectable dish. This event also intended to give students as young chefs the chance to demonstrate their aptitude and expertise in the kitchen and to equip them with the necessary skills to compete on a global scale. It is envisaged that this curriculum would improve the calibre of young chefs in order to meet the rapidly expanding demands of the culinary industry.
In this competition, participants are challenged to craft Indonesian cuisine that highlighted the uniqueness and creativity of Indonesian flavours. They are challenged to combine the diverse elements that infuse Indonesian food with its rich taste, while highlighting the meat as the centrepiece of their dishes.
One team from Bali Culinary Pastry School achieved the 2nd place in this competition. They prepared a dish called “Sapi Seranggi”, a Javanese Sweet Spiced Beef Stew, with coriander marinated beef roulade, mashed potatoes with a perkedel style, Balinese urap kacang, sautéed baby carrot and dabu-dabu salsa. Participants had only 1,5 hours to fillet the Stockyard Wagyu Topside BMS 6-7 and prepare the dish for presentation to the judges.
Judges in these competitions are Executive Chef Stefu Santoso, Director of Culinary at The Laguna Bali Alexander Chong, Stefan Muller, representative from Queensland and also from Classic Fine Foods, the sponsor of the beef for this competition. They use their expertise to evaluate and provide feedback to the participants. The dishes are judged based on taste and texture, mise-en-place, hygiene and food safety, food presentation, and service.
This competition has provided our students with a valuable learning experience. Their hard work, dedication and passion has successfully lead them to the runner-up position. We are extremely proud of our students for having the courage participate in this competition. It’s not just about winning; what matter most is the journey and process from the beginning to the end of this competition. As an educator and mentor, we will always be there for our students while they achieving their culinary success.
