EXHIBITION Food and Hotel Indonesia 2013 will be held in JIEXPO Kemayoran from 10 to 13 April 2013. One of the participants, namely the Association of Culinary Professionals (ACP), display the ability to process pastry chef’s work in Indonesia.
Adu pastry creations by ACP followed by renowned chefs from all over Indonesia. The event was also attended culinary school students and tourism in the country.
“We want to demonstrate to the students in order to demonstrate the capabilities and expertise in processing a typical pastry Indonesia so that Indonesian culinary strength values more prominent, not just pastry pastry from abroad,” said Santoso Stefu, Vice President of the ACP Committee Member of Salon Culinaire 2013.
Adu work surface and pastry creations by ACP’s best to be the third event. This year the winners will be sent to a similar level of world championships in France.
“We will select two winners to participate in the Asian Pastry Cup and Pastry Bocuse D’Or, who will represent Indonesia to compete in the World Pastry Championships and World Final Bocuse D’Or in Lyon France,” he said.
According to him, this event will give birth to more and more young seedlings chef to be able to create his best creations. Looking ahead, culinary science in Indonesia can also be more colorful.
The event will be attended by more than 300 chefs from various cities in Indonesia, such as Jakarta, Bali, Yogyakarta, Medan, Bandung and Makassar while foreign chef, namely Dubai, Singapore, Malaysia, Australia, Japan, Korea, and so on.
Later there will be another event for visitors to participate in some of the classes are held, such as the rice cone, a three-course set menu Indonesia, the challenge of making potato Indonesia, Indonesian seafood, dessert Indonesia, as well as a cooking class with the concept of family.