Little Loves


    Let The Race Begin!

      5-2-2018
     

    Let The Race Begin!

    Beautiful morning in the Kedonganan Fish Market.

    Let The Race Begin!

    Let The Race Begin!

    Let The Race Begin!

    A cooking demonstration to show the participants how the dishes should be done.

    Let The Race Begin!

    One of the team’s creations.

    Let The Race Begin!

    The competition is followed by an indigenous Balinese - Indonesian luncheon at the dining room of the two-bedroom Laguna Pool Villa.
    Let The Race Begin!
    Beautiful morning in the Kedonganan Fish Market.

    Let The Race Begin!

    Let The Race Begin!

    Let The Race Begin!
    A cooking demonstration to show the participants how the dishes should be done.

    Let The Race Begin!
    One of the team’s creations.

    Let The Race Begin!
    The competition is followed by an indigenous Balinese - Indonesian luncheon at the dining room of the two-bedroom Laguna Pool Villa.

    Go shopping at a fish market and elevate your cooking skills by joining the “Global Epicurean Journey” at The Laguna, a Luxury Collection Resort & Spa...

    Learning to cook Balinese food is one of the ways to get closer to the local traditions. While there are many hotels and restaurants offering cooking classes, the new program at The Laguna, a Luxury Collection Resort & Spa will take guests to a whole new level. As a part of the “Global Epicurean Journey” – the resort’s latest program just launched this year –, the Balinese cooking program at The Laguna is more than just watching a chef conducting the class or blending spices. It is actually a fun competition!

    Interested? Come and join my experience of the “Global Epicurean Journey” with a bunch of friends. Our adventure started in the morning at a traditional market...

    Fish Market
    It was 7 a.m. when our group gathered at the resort’s lobby, ready to go to the Kedonganan Fish Market in Jimbaran to buy some ingredients for the competition. But before the race started, the hotel team divided us into three groups – there were nine of us, so each group consisted of three people. The name of each team was Made, Nyoman and Wayan – I was in the Made group. One of the hotel members handed each participant a bag and a list of the ingredients to buy, and then we were off to the fish market using the resort’s car. Executive Chef Made Putra as one of the judges joined us.

    The hotel team really prepared everything perfectly, including providing light bites and mineral water to fill our stomachs in the car. Once we arrived at the market and got out of the car, Chef Made Putra explained the rules. “The dishes you will cook today are Grilled Fish wrapped in Banana Leaves and Balinese Minced Fish Satay. We will give each group an amount of money to spend for the ingredients,” he stated as he handed in an envelope with Rp. 100,000 inside. “You have 40 minutes to shop, and return here when you’re done. You can start... now!”

    Each group immediately set up a strategy. While the other two groups decided to divide themselves for time efficiency, my group decided to shop together and our first target was to get the fish and then the spices and vegetables. Of course, we didn’t forget to bargain and have a little bit of fun by taking some pictures and chatting with the sellers as we went shopping – in the end, it cost us time and we finished last, but where’s the fun if we were too competitive?

    The other groups were already waiting for us at the meeting point when we returned in 20 minutes. Then, we hopped on to the car and returned to the resort.

    Cooking Time!
    It was 11 a.m. when all the participants gathered at one of the two-bedroom Laguna Pool Villas for the second round of the competition; the cooking round. The Nyoman group won the first round as they managed to find all the ingredients in the list correctly, so they had the privilege of starting five minutes earlier than the others. But before participants started to cook, Executive Sous Chef Aris Supriyanto and Chef de Partie Made Tarma showed them how to get the dishes done step by step.

    Then, it was time to cook! Each group worked together on each of their stations, everything was perfectly prepared from the equipment to ingredients – even if we missed some ingredients when shopping, we didn’t need to worry as the hotel had everything we needed at our station. We immediately divided our responsibilities – one of us was in charge of the fish meat, another had to cut the spices while the other one had to blend the spices using pestle and mortal.

    We tried our best to remember how the professional chefs did it, and once in a while we checked out the recipes that were displayed at our station. Chef Aris, Chef Made Tarma and Chef Made Putra also checked on us and gave some suggestions. Honestly, joining a cooking program at a hotel has never been this fun. It felt as if we were joining the Masterchef competition! This is also an amazing way for team building as each group worked together to wrap the fish meat in banana leaves for the first dish and make satay for the second dish, and grilled them all.

    Time went so fast, suddenly we heard that we only had a couple of minutes left. It was time to start plating. We needed to make each plate beautiful to present them to the judges – Director of Marketing Communications Rosalyn Sayswang, Chef Made Putra and Chef Aris. We frantically placed each plate on the judging table, and voila! Time was up and all the contestants were satisfied enough to see their creations on the table. The juries judged each dish based on cleanliness, teamwork, cooking technique, taste and presentation.

    While waiting for the judges to deliberate, the participants waited in the living room accompanied by light bites and fresh drinks. Not long after, the judges went back to announce the winners. The Wayan group won third place as the judges found a piece of plastic in one of their dishes – which means the evaluation is really professional –, while my group won second place. The winner of the day was the Nyoman group for their creativity in crafting sambal matah to compliment their dishes.

    Clearly, the “Global Epicurean Journey” is an extraordinary experience to learn about Balinese food in a super fun way. And in the end, participants were invited to a lunch at the villa where the dishes we made were presented on table, along with the chef’s creations.

    The Laguna, a Luxury Collection
    Resort & Spa, BTDC Lot N2, Nusa Dua
    (0361) 77-1327
     

    TRY OTHER INDIGENOUS ACTIVITIES AT THE RESORT:
    • The “Destination Discovery Tour” with Chief Concierge Dwi Suparta who will explain the resort’s unique features at the lobby area that are inspired by Balinese traditions.
    • A three-course dinner courtesy of Executive Chef Made Putra at Arwana Restaurant.

    By Risty Nurraisa


       Author:  Team
      Magazine issue > Little Loves
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