Archipelago to Hold Job Fair and Cooking/Bartender Competition in Bali This Weekend

Archipelago International, one of Indonesia’s largest hotel operators, will hold its annual cooking and bar mixing competition and job fair in Bali this weekend.

The 4th Archipelago Culinary Fest 2014 & Job Fair will take place tomorrow (Saturday, 18 October 2014) at the recently opened Aston Ungasan Hotel & Convention Center.

The event will bring together the best chefs, bartenders and barista from Archipelago’s Bali hotel collection of 16 hotels and villas, while a mass recruiting effort in form of a job fair will also be held on the same day from 10.00 AM to 12.00 PM inviting Bali’s brightest to join Archipelago’s growing Indonesian hotel network of more than 100 hotels.

During this year’s cooking competition, emphasis will be set on the popular style of Asian – Western fusion cooking as participating chefs will be given the challenge to present a two-course meal consisting of a seafood based appetizer and a meat dish as the main course.

The event will also feature a Barista competition which will follow the same rules as used for the famous World Barista Championships.

The Bartender competition will be divided into two parts focusing on creative cocktails as well as non-alcoholic mock-tails.

New to this year’s event will be the a fun filled Sambal competition (Chili competition), in which members of the audience will be asked to select Bali’s the best tasting Sambal and a Canape & Light Food exhibition and food tasting.

“We are very fortunate to be able to hold this event again, which is now already in its fourth year. It is meant to showcase the talent of our local chefs and boost their motivation while at the same time intends to raise the profile of Bali’s Food & Beverage Industry in general,” said Winston Hanes, Archipelago’s Bali based Regional General Manager. “Bali is well known for its many high profile fine dining freestanding restaurants but we as a hotel group want to demonstrate that not only luxury establishments but also mid-market and economy hotels can and should focus more on the quality of their restaurant offerings and the training and encouragement of our local, Balinese, talent.”