The chef Chris Salans bumped into a stream of fashionable European diners as they departed through the garden at Mozaic, his restaurant in Ubud on the Indonesian island of Bali, and kissed each of their cheeks like a good Frenchman. But once they were out of earshot, he said in a no-nonsense American accent, “I don’t normally say goodbye to all my guests that way.” He explained that they were expatriates and frequent guests at Mozaic, which has become known for its innovative French cuisine laced with Indonesian flavors. Continue reading »

Hundreds of thousands of tourism workers in Bali, especially in hotels and restaurants, have yet to be certified according to competency standards, thus putting them at a competitive disadvantage in the open market. Perry Markus, secretary of the Indonesian Hotels and Restaurants Association’s (PHRI) Bali branch, said Wednesday only 2,000 such tourism workers in Bali were certified. Continue reading »