One of the results of cooking competition held by UHA on Saturday.
One of the results of cooking competition held by UHA on Saturday.
One of the results of cooking competition held by UHA on Saturday.
One of the results of cooking competition held by UHA on Saturday.

UBUD, Bali (BPN) – Ubud Hotels Association (UHA) celebrated its 14th anniversary on December 01, 2018, with a cooking competition for junior chefs from its member hotels and with a surprise of a throwdown latte art competition, at Bale Udang Restaurant.

Following last year’s successful event, enthusiasm to participate in the event was again overwhelming with the 30 available slots quickly taken by cooks up to Chef De Partie level from UHA member hotels keen to showcase their expertise.

Gede Karilo, Chairman of UHA, stated that the cooking competition this year aimed to build the collective confidence of hotels in Ubud.

“The other missions are to uphold the local products which are also used as main ingredients in this year’s competition; and to enforce the chefs in Ubud to develop their skill and bringing the traditional dishes which are started to be forgotten back to the stage,” he said on Saturday.

Gede Karilo elaborated that these days traditional Balinese dishes are started to fall behind. It can be seen by the fact of how difficult it is for all the participants to get the main ingredients of the competition which are Black Bali Pork (Babi Hitam) and Bali Green Seaweed (Bulung Buni).

The low supplies shows that in the market, the demand of these two traditional food are quite low.

This year UHA would like to go back to the  basics of the culinary tradition in Ubud. The theme for the cooking competition is “Eat like a local”, with the main ingredients being Black Bali Pork (Babi Hitam) and Bali Green Seaweed (Bulung Buni).

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Bali, and Ubud especially, is well known for its traditional culinary heritage. Pork dishes are quite familiar in daily life in Ubud, include in ceremonies and casual family gathering.

On the other hand, UHA is keen to support the government’s effort to support and preserve local Balinese pork farmers, whose main product is Bali Black Pork.

It is a known fact that Bali Black Pork is healthier and tastier, because the animals consume organic feed, compared to industrial large scale farmed pork available in the market.

Another competition which held simultaneously, Latte Art Competition, a throwdown competition which held the first time by UHA. It was a new breeze for the hotel’s barista as they can showcase their talent facing other baristas from other hotels. The throwdown system made the competition even more fierce and intriguing.

“We hope to continue improving the skills of local chefs and enhance their confidence in preparing and presenting truly traditional local dishes,” Gede Karilo said.

After 90 minutes of cooking and throwdown followed by scrutiny by the expert panel of judges, Rikki Didik Prianto from Sthala Ubud Hotel was declared the winners of both the Ubud Chef and Latte Art Competition.

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