The competition drew participation from chefs divided into two categories: young chefs from culinary/tourism schools and professional chefs. Hailing from four major regions in Indonesia; Jakarta, Bali and East Indonesia, Central Java and West Java – the representatives of young and professional chefs from each area gathered at the grand final competition held at Hotel Raffles Jakarta. This followed their successful advancement from the previous semifinal rounds held in their respective cities.

This annual competition provides an opportunity for young and professional chefs to enhance their skills and knowledge about the quality and diversity of Australian beef cuts that meet Halal standards, ensuring not only safety but also nutritional excellence. The event is part of a broader mission by the MLA and global initiatives to educate trade organizations, inspire chefs and shape the Australian beef community in this region.

Valeska, MLA regional manager for Southeast Asia, stated, "The enthusiasm and excitement from last year's competition inspired us to bring back the National Butchery and Cooking Competition this year in Indonesia. We aim to provide this opportunity to young and professional chefs in Indonesia to deepen their knowledge about various cuts of beef that can be prepared using different cooking methods, as we see immense potential in Indonesia, both in talent and industry. This can be beneficial for the talent and industry as a platform to provide quality products to consumers while learning about the best Australian beef."

Ben Giles, director of Trade and Investment Queensland, remarked, "With the strong resurgence in the hospitality and tourism sectors post-COVID, the culinary industry has seen a rapid increase in demand. Considering Queensland is the largest beef-producing state, we aim to position Queensland beef products as the top choice in consumers' minds. Through this event, we strive to provide information about the variety and quality of beef cuts among talented chefs. The exchange of gastronomic expertise during this event not only supports skill development but also builds enduring relationships amid the continually evolving culinary landscape in Indonesia."

The competition unfolded through a series of programs in October and November in each region. Apart from the competition, the program also included meat-cutting training to equip participants with knowledge about Australian beef cuts and cutting techniques before the cooking competition took place. Following the training, winners from the semifinal rounds were chosen to advance to the Grand Final in Jakarta. Participants crafted menus using cuts of beef such as top sirloin, primal loin, or sub-primal sirloin. These are significant muscle groups from the animal's hindquarters commonly consumed due to their rich flavors.

In the Grand Final round, the Young Chef category (from culinary schools) comprised teams from Universitas Podomoro (Jakarta), Politeknik Pariwisata Makassar (Bali & East Indonesia), Sekolah Budi Mulia (Central Java) and Akademi Pariwisata NHI Bandung (West Java). Meanwhile, the four teams in the Professional Chef category consisted of Raffles Hotel (Jakarta), Holiday Inn (Bali and East Indonesia), Chandari Heaven (Central Java) and Meatshop & Gourmet Indoguna (West Java).

The Jakarta Post also had the chance to try participants' meal entrees and it was a surreal experience for all the attendees and media. NHI Bandung (West Java) came out as the first place winner in the Young Chef category, meanwhile Holiday Inn (Bali and East Indonesia) won the first place in the Professional Chef category.

The total prize for the winners amounted to Rp 15 million (US$968.68), with a breakdown of Rp 7.5 million for each winner of the first place in their respective categories, Rp 5 million for the second place and Rp 2 million for the third place.

The evaluation of the grand final competition encompassed several criteria, including taste, accounting for 50 percent of the scoring, followed by presentation, professional preparation, cleanliness and food residue, mise-en-place, work methods and service. Similar to last year, renowned chefs formed the judging panel, including chef Vindex Tengker, chef Gilles Marx and chef Stefu Santoso.

For more details visit their website www.aussiebeefandlamb.id or their official Instagram page @aussiebeeflambid

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