Working in a professional kitchen is no walk in the park. Behind the scenes at every top-level restaurant, highly skilled hands busy over countertops in a constant battle against time, in a high-pressure environment where everyone must do their part. The stakes are high, and not everyone has what it takes to earn their spot in a kitchen brigade.
There are thousands of restaurants in Bali, and the food and beverage scene has evolved to become one of the island’s greatest attractions in recent years, offering dining experiences of world-class quality. But this persistently improving dining scene demands a workforce of equal rank, a constant regeneration of astute culinary professionals ready to work in – and increasingly, lead – the top kitchens on the island.
Fortunately, someone had the foresight to predict this demand a decade ago, starting an industry-focused training centre in Bali where aspiring chefs and pastry professionals now go to hone their skills.
A One-of-a-Kind School
First established in 2016, Bali Culinary Pastry School (BCPS) began with just six students. In a decade the school has trained more 1,000 graduates, with students coming from 66 cities across Indonesia, as well as 12 nationalities from abroad. But this is no mere hospitality school, focused on high-level vocational skills students have gone on to train at prestigious venues across the world. Since 2023, 60 students completed six-month internships in renowned kitchens in France, Italy to Hong Kong, including Relais & Châteaux establishments and Michelin-starred restaurants.
A recent success story from 2025 saw graduate Yovita Ariandini take on a full-time position as Commis de Cuisine at the legendary Restaurant Paul Bocuse, in Lyon, France, after her internship there. She is the first Indonesian to work at this historic, Michelin-starred restaurant.
The school’s purpose-built campus is found within a large educational complex known as ‘BITDec’ (Bali International Training and Development Centre), a sprawling facility in Tabanan that spreads from countryside greenery down to Nyanyi Beach on the coastline. The vision behind this family-run complex, which also hosts Politeknik Internasional Bali, was to open opportunities outside of the traditional education paths, especially for less privileged youths.
BCPS Founder, Made Ariani Siswanto, sought to fulfil that vision through high-level, industry-focused culinary training.
“BCPS was built on the belief that education is a form of stewardship — a way to preserve legacy while giving the next generation the skills, confidence, and global perspective to move forward. Inspired by my late father’s vision for BITDeC, BCPS continues to grow as a place where young people are given real opportunities to transform their lives and contribute meaningfully to the world, while remaining grounded in Balinese values,” she shares with NOW! Bali.
The facilities are impressive, with state-of-the-art culinary “Labs”, as they call them: kitchens, pastry and chocolate labs, baking learning centres all replicating professional settings. As for the curriculum, this was designed under the guidance of M.O.F. (Meilleur Ouvrier de France) Christophe Quantin as the school’s pedagogical advisor.
The schools daily teaching approach is inspired by French philosophical practices of savoir-faire and savoir-être, combining technical skills with the right professional attitude. Beyond learning recipes and techniques, students must learn how to work, think, communicate and perform in a professional environment, helping them build the skills and mindset needed once they begin work.
Real-World Experience
Perhaps most intriguing is how the school has integrated real-world experiences into the campus. At the BCPS restaurant, open to the public every lunchtime, students man the kitchen and put their lessons into practice. They develop and prepare a daily set menu, witnessing firsthand the trials and challenges of developing a restaurant experience.
This is taken to new heights at KŌRO Bali, a fine dining destination nestled on the Nyanyi beachfront, where students must learn directly in a live restaurant environment, alongside professional chefs and mentors. Under the leadership of KŌRO Co-founder Chef Eric Cocollos, once Culinary Director of The Apurva Kempinski Bali, students are assigned to specific stations and must meet the high-level demands of the kitchen. During their time there, they’re also introduce to wider restaurant operations, including service and guest interaction, allowing them to develop an understanding of hospitality beyond the kitchen as well.
“We believe that meaningful education should not be limited to the classroom. It should give students the opportunity to understand the industry, experience it, and grow in a real environment. KŌRO Bali is part of that vision,” adds Made Ariani Siswanto.
Specialising further, BCPS is currently developing the Bali Chocolatier Pâtissier Professional School, in collaboration with the French premium chocolate manufacturer, Valrhona. This will open opportunities in pastry and chocolatier training that Indonesia has never seen before.
With its specialised programmes in professional Chef and Pastry education, tied with with real-world training and international internship opportunities, BCPS is set to produce Indonesia’s next generation of culinary and hospitality professionals, ready not only to lead kitchens in Bali, but also across the world.
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BCPS provides full-time and short-course programs for learners aged 16 to 45, preparing them for careers as chefs, pastry artisans, and culinary entrepreneurs. Scholarships programmes are available for those in financial need.
Bali Culinary Pastry School
Jl. Pantai Nyanyi, Tabanan
www.baliculinarypastryschool.com
korobali.com
