About the Author
More than two decades ago, Swiss-born Chef Heinz von Holzen was planning a career in engineering when he took on a stint as an apprentice chef instead. He worked in the kitchens of the Hyatt and Hilton and then as a food consultant before being lured back into the hotel industry by the Grand Hyatt Bali. There, he realised that Bali lacked a restaurant that served authentic Balinese cuisinemost served up dishes that were a mix of Indonesian, Italian and French flavours. Thus the idea for his Bumbu Bali restaurant grew and materialised.
To promote the food of Bali further, Chef von Holzen started conducting cooking classes at his restaurant three times a week, personally. The classes are so popular, they have helped develop Chef von Holzens standing as an master of Balinese cuisine and Bumbu Balis reputation as an authentic Balinese restaurant internationally.
--This text refers to an out of print or unavailable edition of this title.