Indonesian Chefs Showcase Local Flavors at Gelato World Cup Selection in Bali

  • 04 Sep 2026 13:04 WIB
  •  Voice of Indonesia
Key Points
  • Winners will compete for the chance to represent Indonesia at the international finals in Italy.
  • Indonesian chefs used local tropical fruits and spices in the Gelato World Cup national selection in Bali.

RRI.CO.ID, Badung - Indonesian culinary professionals and pastry chefs showcased native tropical fruits and traditional spices at the Gelato World Cup national selection, held during the Bali Interfood 2026 exhibition in Badung Regency, Bali, on Wednesday, September 2, 2026.

Organized under the technical standards of the Association Chef Professionals (ACP) and the Indonesia Pastry Bakery Society (IPBS), the national competition challenges contestants to craft milk-based gelatos and water-based sorbets using strictly domestic ingredients while omitting standard imported bases like pistachio.

Chefs incorporated local fruits such as pineapple, papaya, durian, mangosteen, and snake fruit, alongside native aromatics like torch ginger (kecombrang), kaffir lime leaves, lemongrass, and Kusamba sea salt. Beyond technical precision, such as maintaining texture stability at minus 14 degrees Celsius, teams were judged on their ability to present narrative storytelling behind their local ingredient choices as they compete for the opportunity to represent Indonesia at the international finals in Italy.

Administration officials and culinary practitioners noted that elevating local agricultural produce through high-end artisanal gelato supports Bali's hotel, restaurant, and cafe (Horeca) sector, which drives a substantial portion of the island's tourism economy.

Senior Advisor to the Governor of Bali for Economic and Financial Affairs I Wayan Ekadina underscored the economic relevance of the culinary sector to Bali's broader regional gross domestic product (GRDP). With monthly tourist arrivals exceeding 690,000 visitors and hotel occupancy rates standing at 67.29 percent, the hotel, restaurant, and cafe sector plays a vital role by contributing 22 percent to Bali's GRDP.

"the presence of 245,000 culinary business units across Bali creates significant market opportunities for high-value products like artisanal gelato that utilize local agricultural commodities," I Wayan Ekadina noted in Badung on Wednesday, September 2, 2026, as quoted by Antara. ***

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