Nowadays, Bali is facing a massive shift in landscape and lifestyle due to mass tourism. My biggest concern is the future of our children. What is our legacy? What is my responsibility as a chef for future generations? I want to take my part in preserving our Balinese heritage, our ingredients, our local farmers, our skills, and show that mixing tradition and modernity is possible. This is why I called my dish " Go Local or Go Home ".
Stefan de Graaf
Indonesia
I sought to blend the flavors of Balinese cuisine with the memories of my roots in Tholen, a small village in the Netherlands, Zee...
Where the flavors of heritage meet the spices of the present
I sought to blend the flavors of Balinese cuisine with the memories of my roots in Tholen, a small village in the Netherlands, Zeeland province, historically renowned for its mussel culture. Now I am located in Bali, exploring, and tasting those amazing dishes and flavors. In this fusion, I weave together the essence of Bali and Tholen, capturing the essence of two worlds in one dish. It's a tribute to my journey, where the flavors of my past meet the spices of my present.
Muhammad Afif Adnanta Nasution
Commis Chef, Teatro Gastroteque Bali, Bali,Indonesia
S.Pellegrino Award for Social Responsibility 2019-21 Finalist for Asia
As a chef, I’d like to share four instruments in my food: nature, craft, artisan, cooking. I believe this is the purest way to appreciate the complexity of nature, and this is what motivates me to develop and explore the gastronomy of the world.
With my dish I’d like to represent the togetherness of food, which consists of traditions, techniques, events, memories. Each of my dishes represents a moment in time and illustrates my journey to the present day by respecting and protecting nature.
Nature shapes the ecosystem of farmers, fishermen, cattle breeders and artists, all of whom are intertwined and connected by the culture of food.
