Baliwakenews.com – Bali is set to strengthen its position as an international culinary destination as the Academy of Pastry & Culinary Arts (APCA) Indonesia expands its pastry and culinary education network to the island, targeting not only Indonesian talent but also aspiring chefs from across the Asia-Pacific region.
The expansion marks a new chapter for APCA Indonesia, with the Bali campus envisioned as more than a culinary school. The institution aims to connect young chefs with international master chefs, global culinary standards and Bali’s own wealth of local ingredients.
Louis Tanuhadi, Director and Executive Pastry Chef of APCA Indonesia, said Bali had long been part of the institution’s expansion plan, but finding the right location and building the necessary local network took time.
“Actually, the plan has been there for a long time. We have wanted to open in Bali from the beginning. In fact, before Jakarta, Bali was our main destination. But finding a good location in Bali was difficult,” he said.
According to Louis, Bali’s position as a global tourism destination makes it a natural location for international culinary education. The island’s extensive hospitality industry, combined with its access to international visitors and culinary businesses, provides a strong environment for developing professional chefs.
He also sees Bali as a strategic gateway to eastern Indonesia and neighboring countries. APCA already attracts students from outside Indonesia, including New Zealand, Australia and Timor-Leste, as well as students from Papua, Makassar and other Indonesian cities.
“Bali, for me, is a gateway connected to the East,” Louis stated, adding that the Bali program would also create opportunities for international students to study pastry and culinary arts on the island.
APCA’s expansion comes with an ambitious goal which to raise the competitiveness of Indonesian culinary professionals on the international stage.
Louis explained, that the Asian culinary industry has developed rapidly in recent years, with chefs from countries such as Japan, Malaysia, Singapore, Taiwan and South Korea making their mark in major international competitions.
He recalled how APCA’s founders, French chef Jean-François Arnaud and Indian entrepreneur Niklesh Sharma, established the academy in Malaysia before expanding to the Philippines, India and eventually Indonesia.
The institution was built around a clear vision: Asian chefs should have the opportunity to compete at the highest level of the global culinary industry.
“That is the vision of Jean-François Arnaud, to people in Asia have the opportunity to become champions,” he explain.
For APCA Indonesia, the Bali expansion is expected to become another platform for turning that vision into reality.
Learning Directly From Global Masters
One of APCA Bali’s key programs will be its Master Class, which gives students direct access to internationally recognized chefs, including Meilleur Ouvrier de France (MOF) holders and chefs or instructors associated with Michelin-starred restaurants.
Louis Tanuhadi emphasized that the Master Class is not an occasional promotional program.
“This is not a side program when a sponsor comes. It is a mandatory program. Every student will have the opportunity to learn from these master chefs,” he said.
The program is designed to expose students to techniques, standards and professional perspectives that extend beyond conventional classroom learning.
APCA’s regular professional program itself runs for nine months, consisting of approximately 1,440 hours of hands-on training. Students progress through basic, intermediate and advanced stages, while theory covering food safety, HACCP, workplace safety, marketing and business is also incorporated into the curriculum.
Beyond producing professional chefs, APCA Bali also wants to help bring Balinese culinary resources to a wider international audience.
Louis pointed to local products such as Kusamba salt and palm sugar as examples of ingredients with potential to be further developed and promoted internationally.
“This is our task at APCA. We should not only be a school, but also a lighthouse or a voice to speak about Bali,” he said.
The academy plans to invite internationally recognized chefs to Bali, creating opportunities for students while simultaneously introducing Bali’s culinary potential to the global industry.
APCA also plans to open a special pizza class featuring an expert from Italy. The program is expected to be accessible not only to students but also to teachers and academics from other educational institutions.
He believes collaboration among culinary institutions is essential to improving the overall quality of Indonesia’s hospitality workforce.
Louis Tanuhadi described Indonesia as having an abundance of young people with potential, but said stronger education systems, facilities and professional guidance are needed to turn that potential into international achievements.
First Bali Class Opens With International Outlook
APCA Bali’s inaugural class is planned with a capacity of 12 students. Despite the program being announced only two to three weeks before opening, around half of the available seats had already been filled.
The professional program is aimed at participants aged 16 to 35, with English proficiency encouraged because students may pursue international certification after completing their studies.
The international orientation is also reflected in APCA’s alumni network. Several graduates from Bali have gone on to work in Jakarta’s culinary industry, while others have participated in international competitions.
Among them is Putri Irana, a Bali-born graduate who won a gold medal at a culinary competition in China. Tanuhadi said her achievement demonstrated the potential of Bali’s young culinary talent.
With its expansion to Bali, APCA Indonesia is positioning the island as a meeting point between local talent, international culinary education, the hospitality industry and global chef networks.
APCA hopes to develop chefs capable of competing internationally while helping transform Bali’s local culinary resources into products and skills that can be recognized on the global stage. BWN-07
