Bali Care / Bali Tourism Blog

A culinary school by Chef Chris Salans, with Miele.
Chris Salans, Chef Owner of MOZAIC Restaurant Gastronomique, is embarking on
a new journey of culinary adventure with the opening of The Workshop, a
culinary school by Chris Salans with Miele. The German appliances
manufacturer is teaming up with Chris Salans and his Mozaic family, bringing
to Bali a modern and comprehensive teaching facility for amateurs and
professionals.

Perched on the edge of rice fields within the grounds of Mozaic Restaurant
Gastronomique, this new cooking school is a lifestyle experience in itself,
for the recreational leisure cooking fan with group or individual classes
offering a curriculum of relaxing and enjoyable classes. From a “Foie Gras
Class” or “Caviar and Champagne Class”, to a “French Bistro Cuisine”
afternoon or learning to make a ‘Mozaic dinner’, guests enjoy a variety of
subjects which can be taken along with an alfresco lunch for half day or
full day formats. Inviting ‘Indonesian Archipelago’ courses are available;
to discover the countries’ outer islands delicacies and techniques.

The Workshop is also destined to be a modern laboratory of culinary arts
development and a venue to showcase new technologies, food products and
wines. Also a laboratory for professional chefs and guest chefs invited to
share their passion for the culinary arts with Chef Salans, the school opens
its doors to product trainings. The Workshop presents as well, thorough
technical courses for professionals for individuals and groups. This first
professional level cooking school in Bali opens its doors to villas and
hotels chefs and professionals of the art of cooking, for Cooking Techniques
and Sous-vide modern and cutting edge technology training.

This new culinary school and its unique format, also introduces innovative
private dining experiences with Chef’s tables and surprise events,
presenting guests chefs from around the world and visiting cooks of around
the Indonesian Archipelago. A platform for creation and exchange of ideas
on food, tastes and a new venue for private cocktails and special occasions
worthy of a special Chris Salans touch, The Workshop opens in July 2007.
Tailor made or part of an established curriculum, the cooking classes and
culinary events of The Workshop, are presented by Chris Salans and his team
of professional chefs.

With the Miele partnership and the lifestyle oriented approach to its
quality products, The Workshop’s modern atmosphere present an all new
approach to the cooking school experience. Also in partnership with Vinoti
Living, The Workshop boasts a chic décor and invites lifestyle fans to a
fest of al senses. Additional sponsors to take part of the team of partners
along with Miele, are Epromas International Pte Ltd (vacuum pack classes),
professionals of food preparation and handling.

Mozaic Restaurant Gastronomique, has been recognized as the best restaurant
in Indonesia and Bali by national publications (Indonesia Tatler, Prestige,
Hello Bali) and the first restaurant in Southeast Asia to be recognized by
the prestigious Tradition et Qualité association as a member of ‘Les Grande
Tables Du Monde’ (The Grand Tables of the World), joining an exclusive
membership including world most famous restaurants such as Lucas Carton
(Alain Senderens), Le Louis XV and Plaza Athénée (Alain Ducasse), Guy Savoy
(Guy Savoy) and The French Laundry (Thomas A Keller).

Mozaic has received the 2006 and 2007 Award of Excellence by Wine Spectator
Magazine for its wine list.
“This second consecutive award for Mozaic,” says Chris Salans. “shows how
Bali has progressed and that the standards of service at Mozaic, are at the
same level as other World class restaurants elsewhere in the world.”

Located just outside the charming artist’s community of Ubud, Bali, the
intimate garden-set Mozaic, has become a destination restaurant for
discriminating diners from around the world. Chef Salans blends the best of
local and international ingredients prepared and presented with a modern and
innovative approach associating usual and unusual flavors to sublimate the
products presented. This unique cuisine has been highly praised amongst
others in Condé Nast Traveler, New York Magazine, National Geographic
Traveler and Times Asia and Mozaic has been bestowed with the honor of the
Award of Excellence by the world renowned Wine Spectator Magazines, for its
wine cellar.

Now joined by Made Sukadana, formerly head of food and beverage operations
for Four Seasons resorts in Bali, Chris Salans also develops the Exclusive
Catering division of Mozaic. The new Exclusive Caterings are personalized
exclusive catering events of Mozaic’s, from concept design to exquisite
Chris Salans Mozaic refined cuisine, and are available for small and large
functions and events at Mozaic Restaurant, in the privacy of your villa or
the venue of your choice anywhere, whether it be in Bali or elsewhere in
Indonesia. With live buffet presentations for large events or 3 to 5 course
menus which are wildly experimental, surprisingly complex underneath a
simple and elegant presentation. The Mozaic service staff and wine pairing
options by the house’s Sommelier and the award winning wine list, offer
unparelled standards of excellence for catered events to please the eyes
and astonish the palate, as Mozaic Exclusive Catering offers Chef Chris
Salans’ extraordinary Asian flair creations.