Bali Culinary Professionals (BCP) was previously known as Les Tocques Blanches Bali back in 1996. With the intention of broadening our membership base to include culinary professionals in Bali,
it was decided that the club be named “Bali Culinary Professionals” in 1997. In 2007 the Bali Culinary Professionals became the Indonesian representative for the World Association of Chefs Societies (WACS) working closely and together with the Association of Culinary Professionals Jakarta (ACP),
we now have access to numerous news, events and competitions throughout the world. Mission Statement
Bali Culinary Professionals (BCP) is a non-profitable organization that supports our chefs in Indonesia. Its members comprise of chefs of various levels from hotels & restaurants together with other hospitality managers, owners and suppliers to the industry. Bali Culinary Professional’s main goal is to :
C reate, maintain and improve our subordinate Chef’s professional standards
H ighlight and encourage the training of new and needed skills
E xpose and promote Indonesian food and their craftsmen locally and overseas
F acilitate new ides to uplift the standards of culinary fare within Indonesia
