"Learning Directly from a Michelin Chef from France, Students of Culinary Art Program at Bali Tourism Polytechnic Practice Creating Dishes."
Nusa Dua, October 11, 2024 – Students from the Culinary Arts Program at Bali Tourism Politechnic received an exclusive invitation from the French Embassy, in collaboration with Alliance Française Bali, to participate in the French Gastronomy Week on Friday, October 11, 2024.
The French Embassy, the Institut Français, Business France, and Alliance Française Indonesia are hosting the French Gastronomy Week from October 1 to 13, 2024. The event, held at The Apurva Kempinski, was attended by the French Ambassador to Indonesia, Timor Leste, and ASEAN, Mr. Fabien Penone. In his opening remarks, Penone expressed his appreciation for the enthusiasm shown by Poltekpar Bali students during his visit in February.
Bali Tourism Politechnic students had the opportunity to assist directly in the cooking processes with three chefs. Chef Jean-Baptiste prepared dishes like Yuzu Jelly with Turnips and Barramundi Marinated in Lemon; Chef Jean-Yves served Spaghetti with Orange Juice and Shrimp; and Chef Yoann made a 70% Chocolate Mousse with Caramelized Rice Crisp.
This hands-on cooking experience, along with insights from renowned chefs and experts in the field, motivated the students to further develop their culinary skills. The theme of the week, “Le goût de France – Cita rasa Prancis j’adore,” aims to promote the richness and diversity of French gastronomy in Indonesia.
One of the activities included a cooking demonstration featuring Michelin-starred Chef Jean-Baptiste Natali, MOF Jean-Yves Leuranguer, and Chef Yoann Mathy. The students were given the chance to actively participate and gain firsthand experience in preparing authentic French dishes.
The French Embassy, the Institut Français, Business France, and Alliance Française Indonesia are hosting the French Gastronomy Week from October 1 to 13, 2024. The event, held at The Apurva Kempinski, was attended by the French Ambassador to Indonesia, Timor Leste, and ASEAN, Mr. Fabien Penone. In his opening remarks, Penone expressed his appreciation for the enthusiasm shown by Poltekpar Bali students during his visit in February.
Bali Tourism Politechnic students had the opportunity to assist directly in the cooking processes with three chefs. Chef Jean-Baptiste prepared dishes like Yuzu Jelly with Turnips and Barramundi Marinated in Lemon; Chef Jean-Yves served Spaghetti with Orange Juice and Shrimp; and Chef Yoann made a 70% Chocolate Mousse with Caramelized Rice Crisp.
This hands-on cooking experience, along with insights from renowned chefs and experts in the field, motivated the students to further develop their culinary skills. The theme of the week, “Le goût de France – Cita rasa Prancis j’adore,” aims to promote the richness and diversity of French gastronomy in Indonesia.
One of the activities included a cooking demonstration featuring Michelin-starred Chef Jean-Baptiste Natali, MOF Jean-Yves Leuranguer, and Chef Yoann Mathy. The students were given the chance to actively participate and gain firsthand experience in preparing authentic French dishes.
