Bunda Mulia University Shines Bright at ‘The Young Chef Competition’ 2025: Styven Edricsen Takes Second Place

Jakarta, July 5, 2025 — The highly anticipated final round of “The Young Chef Competition” took place today, showcasing the culinary skills of talented young chefs from various educational institutions and the industry. The event was organized by Elle & Vire by PT Savencia Indonesia on Thursday, July 5, 2025, with participants competing in an intense challenge to prepare three plates of French chicken main course and three bowls of French hot soup within two and a half hours.

Universitas Bunda Mulia (UBM) was represented by Styven Edricsen (NIM 19230116), a talented student who managed to demonstrate impressive skills and creativity. The competition required participants to complete their main course and soup dishes within two and a half hours.

Styven Edricsen competed alongside 11 other finalists from renowned culinary schools and institutions, including Politeknik Pariwisata Bali, Politeknik Pariwisata Makassar, Akademi Pariwisata NHI Bandung, Budi Mulia Dua Culinary School Yogyakarta, Politeknik Pariwisata NHI Bandung, Politeknik Internasional Bali, SMKN 57 Jakarta, Elizabeth International Bali, Bali Dynasty, and Maya Sanur Resort and Spa Bali. This diverse group consisted of nine representatives from academia and two from hotels.

Styven Edricsen made a strong impression and secured second place in this year’s competition. The first-place title was awarded to Muhammad Kabul from Akademi Pariwisata NHI Bandung, while the third-place position went to I Made Dwi Wahyudi from Maya Sanur Resort and Spa, Bali. This achievement marks an important milestone for the Hospitality Bachelor’s Program at Universitas Bunda Mulia in its journey toward excellence in the culinary arts.

Styven Edricsen was accompanied and mentored by Mr. Yudhiet Fajar Dewantara, a dedicated lecturer who provided valuable support and guidance throughout the competition.

UBM congratulates all participants and winners of “The Young Chef Competition” and remains committed to nurturing the culinary talents of its students, preparing them for success in the competitive culinary industry.