Jakarta Butchers' Challenge Dongkrak Skills Butcher In Culinary World

Jakarta Butchers' Challenge Season II (ist)

JAKARTA - The increasing market consumption of red meat and the rapid development of culinary art in Indonesia, encourage the Butcher profession to be increasingly needed. Consumers no longer think that meat consumption is just quantity but also quality, butcher is a quality guard.

This makes PT Global Pratama Wijaya enthusiastic about holding the Jakarta Butchers' Challenge Season II in collaboration with the Butcher Training Center. This competition is aimed at advancing culinary meat and art cutting skills in Indonesia.

This competition is also a continuous learning platform, skill development, and knowledge exchange between participants, judges, and industry leaders, stressing the crucial role of meat cutting in the culinary landscape as a whole.

Held at Heart Space 2.0 - Graha APIC, Central Jakarta on Tuesday, November 21, with the highlight of the Meatcopedia program with the theme "Red Meat Experts for Every Business", this competition features 19 talented teams from skilled professionals, young talents, to student and vocational levels. This competition proves the richness of diverse talents in the culinary community.

With a total prize of IDR 32,500,000, as many as 10 professional teams and 9 teams of students competed very selectively and strictly with a total assessment of 11 aspects by the leading panel of judges, namely Chef Gilles Marx (Chef Founder of Amuz Group & President Disciples Escoffier Indonesia), Chef Stefu Santoso (Executive Chef of Aprez Catering by Amuz Group), Chef Victor Taborda (Executive Chef of Sudestada Jakarta), and Tri Wahono as Professional Butcher of the Butcher Training Center.

"Competition is a prestigious event to support food industry players to gain wider recognition from the community and increase the visibility of their work to support the growth of the culinary industry in Indonesia. In addition, this competition also aims to expand the network and culinary community both nationally and internationally supported by Meat Live Stock Australia (MLA) and Victoria Government", said Zhika Rahma S., as representatives of the Meatcopedia team.

Jakarta Butchers' Challenge Season II also presents a new feel with unusual cut meat. Through the support of the main sponsor, Angus Pure from Thomas Foods International, the professional team is challenged to process the Chuck Eye Roll cut, and a team of students using Rostbiff - part of the Rumpo.

The Chuck Eye Roll cut became a star this year, introducing a unique character that can encourage creativity in culinary art, especially through the use of secondary cuts. Katto, as a provider of knife sharpening services for professionals, also sponsored this competition by providing a number of knives used by participants.

The winners of the Jakarta Butchers' Challenge Season II include those from the professional team category, namely target hotel by Holycow Bhadranaya Group, SILO Jakarta, and Sudestada Jakarta as the first winner. From the student team category, namely the Bandung Tata Boga Academy, the Bintaro Trisakti Tourism Institute, and the NHI Bandung Tourism Academy as the first winner.

Jakarta Butchers' Challenge this year also received a positive response from the jury, We see good progress in this competition, this can clearly be seen from the cut, very good, as well as the enthusiasm and good results from the student team participants, they are very maximal.' said the panel judges when giving an impression to the participants.

The success of this competition is oriented to enrich the culinary community of chefs and butchers in the future, "With the main vision of PT Global Pratama Wijaya to implement sustainable principles, it has become a pioneer in choosing quality products from trusted producers. Jakarta Butchers' Challenge is proof of the company's commitment to encourage culinary innovation and generate interest in the art of the butcher." concluded Dian Paramita as Managing Director of PT Global Pratama Wijaya.