• 06/10/2017 - Edwin Pangestu 0 Comments
    [ID] - Message in a Bowl

    Di tengah isu disintegrasi negara ini, kita bisa belajar banyak soal Bhinneka Tunggal Ika dari leluhur melalui, percaya atau tidak, Soto Tauto. Setelah melihat kembali majalah kami selama 3 edisi, kami merasa bahwa kami tidak cukup banyak mengekspos makanan tradisional secara lebih mendalam. Padahal Indonesia memiliki kebudayaan kuliner yang sangat kaya dan mulai menjadi pusat perhatian dunia. 


    Oleh sebab itu, pada edisi ini kami menantang Chef Budi Lee yang berasal dari Pekalongan untuk menginterpretasikan secara modern salah satu hidangan khas kampung halamannya, Soto Tauto. Budi Lee sendiri merupakan seorang mantan ketua YCCI (Young Chef Club Indonesia) dan pernah terlibat mendirikan restoran Munchies di Jakarta. Sekarang ia menikmati profesinya sebagai konsultan F&B sekaligus berjualan rendang online dengan nama Babi Baper (Rendang Babi Pelepas Rindu).

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  • 06/10/2017 - Edwin Pangestu 0 Comments
    Message in a Bowl

    In the middle of the nation’s issue of disintegration, we can learn a lot about unity in diversity from our ancestors through, believe it or not, Soto Tauto.


    After reviewing our magazine for the past 3 issues, we felt that we didn’t expose much of the traditional food in a deeper perspective. In fact, Indonesia has very rich culinary culture and started to take the center stage in the world’s gastronomy stage.


    Therefore, in this issue, we challenge Chef Budi Lee, a true Pekalongan man to interpret his hometown’s specialty, Soto Tauto, in a modern way. Budi Lee is the former President of YCCI (Young Chef Club Indonesia), involved in founding the restaurant Munchies in Jakarta. Now, he’s enjoying his life as F&B consultant, and also selling online rendang with the name Babi Baper (Babi Pelepas Rindu).

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  • 04/10/2017 0 Comments
    Wagyu Steak Promotion at The Lobby Restaurant & Lounge

    If you, like us, love a good slab of meat then perhaps it’s high time we make our visit to Mercure Jakarta Sabang throughout September and October as the hotel is celebrating one of its beloved promo where guests can indulge in dining with good quality Wagyu, properly marbled and rich in Omega 3 and Omega 6.


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  • 19/10/2017 - Eve Tedja 0 Comments
    The Art of Grilling

    Exploring the flavour of authentic Japanese Teppanyaki buffet at Edogin is a treat that one must not miss at The Mulia, Nusa Dua, Bali.


    Teppanyaki cooking has an interesting background history. It began in Japan in the 1900s with meals being prepared on a small grill within family households until a teppanyaki style restaurant named Misono opened its first branch on 1945. However, the skilled manoeuvres received lukewarm response from the locals and instead, found popularity with the GIs who were stationed in Japan. They took it excitedly back to the States and the ostentatious teppanyaki cooking style reminds popular until today despite being a far cry from its authentic Japanese beginning.


    When we arrive at Edogin, two chefs are quietly manning the two hot iron griddles in the middle of the room. On a counter around them, a smorgasbord of premium Wagyu beef cuts and seafood bounties are displayed neatly. In between the juicy pink shrimps and pudgy scallops, there are fine selection of cooked Japanese delights such as unagi kamameshi, miso soup, and baked Hokkaido oysters. While on the far corner of the room, a dedicated appetizer counter is topped with vegetables, beautiful sashimi cuts, and sushi. Next to it, there is a self-service soba station and crispy selection of kushiage or deep fried skewers and vegetable. At the dessert station, a Japanese chef is skilfully rolling teppanyaki ice cream for excited little children. 


    The fragrant aroma of seared beef and the teppanyaki knife actions always excites me. True to its authentic Japanese root and contrary to what everyone thinks of the fiery action packed teppanyaki experience, Edogin’s way of grilling is calm and assured. Here, the chefs work effectively and skilfully, dicing the meat without too much flair, nor drama. After filling my plate with the marbled tenderloin and ask the chef to cook them medium rare, I go back to my table and order a hot sake to keep me and my dining partner company. 


    The earthy colours of the interior and low lighting create intimacy. Despite the large number of diners on every Thursday to Saturday when the buffet is served, everything is done in a hushed and gentle manner. Elegantly attired waiters in gold kimono inspired uniform is offering me another options of freshly prepared dishes from the kitchen. “We have various skewers, tempura, ramen, udon, soba, and donburi,” explains the waiter. Then, two plates of grilled beef, mushroom, vegetable, scallop, and shrimps arrive at our table. Each and every piece is cooked to perfection. That is the thing I appreciate the most about Japanese cuisine. It is deceptively simple but the precise technique and the use of ingredients that it takes before a dish is served is nothing but perfection.


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  • 14/10/2017 - Edwin Pangestu 0 Comments
    The Height of Nikkei Cuisine

    It is always exciting to see the acculturation process of two different cultures. It’s even more exciting if it’s served on a dish, at the highest restaurant in Indonesia.


    If you grow up in the 80’s to 90’s, you must be familiar with the word “Henshin” (literally mean “transform”). It’s the exact word screamed by Kamen Riders, from Takeshi Hongo (Kamen Rider Ichigo) to Kotaro Minami (Kamen Rider Black) and beyond, whenever they transform from the human form to the mighty Kamen Rider. The Westin Jakarta uses the catchy, edgy, and meaningful name to describe the transformation from their rather conservative lobby from ground floor to the more contemporary Henshin, located on floor 67-69.

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  • 09/10/2017 - Eve Tedja 0 Comments
    A House Party

    We pay a visit to The Sayan House in Ubud and its sensual flavour of Japanese Latin fusion.


    The house is hidden from the main road. It is hidden for a good reason, for when we enter the restaurant through its large open-kitchen, we are welcomed by the lush green view of the famous Sayan Gorge. There is an intimate living and dining room near the kitchen but the restaurant’s open-air favourite dining spot on the lower ground is where we are heading for our group lunch. The house is a mixture of colonial and tropical aesthetic, resulting in a romantic ambience with an understated elegance. A well-designed pond with river stones runs through the garden, reminding me with the calmness provided by a Japanese garden. Coming here feels like visiting the house of your worldly, well-travelled and well-to-do neighbour, so to speak. 


    Making use of the superb view, the restaurant recently added The Sunset Bar on the far corner of the garden. It makes a nice spot to watch the sun goes down with a glass of martini such as the Machu Matilda. The freshness of the basil, tamarillo and lime goes refreshingly well with the vodka and ginger ale. Ubud sure needs more places for sunset viewing especially when it comes with a solid cocktail creation and a fine collection of Japanese whiskey such as this one. 


    The concept of marrying Japanese cuisine with South American flavour is not as contradictory as it seems. It’s been done for a long time especially in the Latin continent where there is a significant Japanese population. Chef Yuki Tagami have had his share of experiences in this sexy fusion and translated it well into the menu at The Sayan House. When our Sashimi Gunkan arrives on the table, the combination of salmon, guacamole, jalapeno and soy ginger dressing immediately creates uproar. The same ruckus happens again when Los de Wayan, a tempe tempura tacos with a tasty home-made sauce is served and eaten in no time. The flavour is simple and straight forward. Another bold fusion of a Latin –Nippon love affair like ceviche, tempura with chimichuri sauce or ensalada maya is also available to be tasted. 


    Lastly, we devour the aesthetically pleasing Bento Box. It is a vibrant assortment of chicken salad, salmon sushi roll, wasabi mashed potato, chicken croquette, tofu salad, and a tasty teriyaki chicken. It is quite fulfilling and comes with a choice of dessert. The Churros y Horchata closes our long lunch with its unique taste of Horchata ice cream. Inspired by the popular Central American rice based drink, the coldness of the ice cream complemented the hot and crispy texture of the churros nicely. 


    Intimate, private, and inviting are some of the words to describe this house by the gorge. However, ultimately the reason to come and pay it a visit is to enjoy the tasty and unique flavour that is not quite east or west but something entirely new and exciting.


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  • 20/10/2017 - Edwin Pangestu 0 Comments
    [ID] - THE ONE WHO FELL IN LOVE WITH INDONESIA

    Chef Eric Gouteyron menyambut Passion di pastry shop-nya L’Amandine yang berlokasi di Kelapa Gading, Jakarta. Ia bercerita mengenai karirnya yang gemilang selama hampir selama empat dekade serta mengapa ia begitu jatuh cinta dengan Indonesia.

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  • 20/10/2017 - Edwin Pangestu 0 Comments
    THE ONE WHO FELL IN LOVE WITH INDONESIA

    The seasoned French chef Mr Eric Gouteyron welcomed Passion at his boutique pastry shop L’Amandine in Kelapa Gading, Jakarta. There he told us about his colorful soon-to-be four decade career as a professional pastry chef and how he fell in love deeply with Indonesia.

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  • 20/10/2017 - Edwin Pangestu 0 Comments
    The Complexity of Japanese Cuisine

    When you’re in the industry for some years, it’s as if you have the ability to guess a chef’s personality through his dishes.

    And among the chefs from all around the world, Japanese chefs have special place in my mind, especially in term of the presentation, which mostly exhibits high level of detail with just the beautiful combination of color and texture. It is easy to assume that Japanese chefs are cold-hearted people who are obsessed with perfection. 


    However, after spending some minutes with Masami Okamoto, The Japanese Chef for Keyaki, Sari Pan Pacific’s famous Japanese restaurant, you’ll reveal his warmer and funny side. I mean, just look at his picture. Chef Masami Okamoto shares his experience working in various cities in the world, about Japanese cuisine, the hardships of running a Japanese restaurant, and his love for dogs.

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  • 20/10/2017 - Edwin Pangestu 0 Comments
    [ID] - The Complexity of Japanese Cuisine

    Ketika Anda berada di industri ini selama beberapa tahun, seolah-olah Anda mendapatkan kemampuan untuk mengenali kepribadian seorang chef melalui masakan-masakannya. Dan di antara semua chef dari seluruh penjuru dunia, Chef Jepang memiliki tempat khusus di benak saya, terutama dalam hal presentasi, yang biasanya memperlihatkan level detail yang tinggi dengan kombinasi indah dari tekstur dan warna. Mudah bagi saya untuk berasumsi bahwa Chef Jepang adalah orang-orang berhati dingin yang terobsesi dengan kesempurnaan.


    Namun, setelah menghabiskan beberapa menit bersama Masami Okamoto, Japanese Chef Keyaki, restoran Jepang dari Sari Pan Pacific Jakarta yang terkenal, Anda akan mengungkap sisi lainnya yang lebih hangat dan humoris. Maksud saya, lihat saja fotonya. Chef Masami Okamoto menceritakan pengalamannya bekerja di berbagai tempat di dunia, mengenai masakan Jepang, kesulitan dalam menjalankan restoran Jepang, dan kecintaannya pada anjing.

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  • 18/10/2017 - Aria Sankhyaadi 0 Comments
    [ID] - No Rest for The Weary

    Wakil Indonesia Pastry Alliance (IPA) tidak menunjukkan gejala untuk berhenti, bahkan untuk sekedar bersantai. Pada saat booming hotel di tahun 90an, hampir semua profesi Pastry Chef di hotel bintang 5 didominasi oleh ekspatriat. Tentu saja, ini soal waktu bagi orang Indonesia untuk mendapatkan pengetahuan sehingga layak untuk menggantikan posisi mereka. Chef Tusyadi, Pastry Chef Balai Sidang Jakarta Convention Center (BSJCC) sekaligus Wakil Presiden Indonesia Pastry Alliance (IPA), merupakan salah satu generasi pertama orang Indonesia yang berhasil menduduki posisi Pastry Chef di hotel berbintang. 


    Chef Tusyadi terlihat lebih muda dari umurnya, kami bahkan sempat terkejut begitu ia menyebut angka (silahkan tebak sendiri). Setelah melakukan sesi pemotretan produk, ia mengajak kami ke ruangannya dimana ia tidak segan untuk membuatkan teh sendiri meski kami sempat menolak agar tidak merepotkan. “Tidak boleh begitu, ini wajib hukumnya (membuat teh untuk tamu),” katanya bersikeras. Akhirnya kami duduk untuk mendengarkannya bercerita tentang latar belakang, karir, hingga keputusannya untuk tidak libur sehari pun selama setahun belakangan

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  • 18/10/2017 - Aria Sankhyaadi 0 Comments
    No Rest for The Weary

    One of the most senior Pastry Chefs in Indonesia has no sign of stopping any time soon, nor slowing down.


    In the era of hotel boom in the 90’s, almost all of the Pastry Chef positions were held by expatriates. Of course, it’s only a matter of time before the locals gain the knowledge to replace them. Chef Tusyadi, Pastry Chef of Balai Sidang Jakarta Convention Center (BSJCC), also the Vice President of Indonesia Pastry Alliance (IPA), is among the first generation of Indonesians to reach the position of Pastry Chef in prestigious hotel.
    Chef Tusyadi appears much younger than his actual age, we even surprised when he mentioned the number (feel free to guess). After the photo session, he escorted us to his room where he didn’t hesitate to make us some cups of tea even though we refuse at first. “I can’t do that, it’s my duty (making tea for guests),” he insisted. We finally sat down to hear his story about his background, career, and his decision not to have any holidays over “The last one year”.


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  • 23/09/2017 - Rian Farisa 0 Comments
    SURPRISES THAT AWAITS YOU AT ATTARINE

    Attarine is undoubtedly among Jakarta’s most creative dining scenes to date. At its helm is Executive Chef Jacob Burrell, a man of many talents who skillfully incorporates different cuisines, techniques, and ingredients that uniquely defines the restaurant’s genre. He shares Passion about himself, the restaurant, and a recipe for you to try.


    Jacob Burrell has always been a curious person, but becoming a professional chef was never his real intention at the beginning. He wanted to become a teacher since his secondary school days - and that’s a noble aspiration that he still holds dearly until now. You can tell from certain angles that he does look like a teacher and he will thank you for the praise - with a big smile.

    He has solid know-how in chemistry and mathematics - the very subjects he wishes to be a teacher of initially. When he received extra credits during his university days, he even took musical theory class. His imposed height came from his fondness of basketball, and he used to coach as well. Not just basketball, but also soccer.


    One day he came to a realization that becoming a chef would be the ultimate test of his skills. Not just because he has some basics in cooking back then, but it could be the answer to his endless curiosity. “Cooking is not just physical. There’s history, science, art, business, creativity, people, and psychology involved. It encompasses everything and I fell in love more and more about it”, according to the chef.

    So why venture too far at the beginning, one might ask. Mr Burrell will simply answer that he likes to learn about everything. But certainly it would be hard to focus on all that, I then ask. “Yes, but by becoming a chef - it keeps me locked in, excited, and ready to come to work the next day. It’s not boring, I’m still learning, and yet I know absolutely nothing”, replies the chef modestly.

    With his man bun and a casual outfit behind the apron, his relaxed manner and inventive creations have won the hearts of many at Attarine. He drew his experience mostly from the stints back with Big Sur Bakery and Restaurant in California, where he also learned a lot about pastry and mastering the wood-fired oven, and working for the three-Michelin starred restaurant Manresa under Chef David Kinch himself.

    Our visit to Attarine coincides with the unveiling of the latest menu lineup. The opener started with Market Ceviche that features fresh catch of the day and the use of turmeric for the lime juice. Very refreshing and certainly appetizing. There’s also a stroke of genius found on jackfruit on sourdough toast. Sweet and pleasantly familiar, this one easily dominates the appetizer section.

    For the main course, there’s the BBQ whole squid which was done immaculately and it sits over a bed of what one would call as “sambal ijo” and paired curiously with crispy baby pototoes. The clincher came from six hours long braised short ribs with oyster sauce and shiitake mushrooms. Suddenly it’s Chinese now and how wonderful could that be!

    So come and converse with the chef, ask for his recommendations, and have the starters and the mains together for everyone. You’ll find that an adventure across the world awaits you here. Back home, don’t forget to try the recipe for Market Ceviche, courtesy of the chef himself.




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  • 11/09/2017 - Edwin Pangestu 0 Comments
    [ID] The Rise of Indonesian Cuisine

    Angka tersebut bersumber dari Aprindo (Asosiasi Pengusaha Retail Indonesia). Lebih parah lagi, kita juga menyaksikan pemberitaan mengenai turunnya daya beli masyarakat pada Lebaran lalu dan penutupan seluruh gerai Seven Eleven di Indonesia pada akhir Juni 2017. Meski fakta ini terdengar mengerikan, kami merasa harus memverifikasi data ini pada seseorang yang kompeten untuk menerjemahkannya. Seseorang seperti Stefu Santoso, Executive Chef Amuz Gourmet Restaurant sekaligus Presiden ACP (Association of Culinary Professionals).


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  • 11/09/2017 - Edwin Pangestu 0 Comments
    The Rise of Indonesian Cuisine

    In May 2017, Indonesian retail’s sales have dropped by 35-40% compared to 2016. We ask Stefu Santoso the question you’ve been wondering: “should we worry now?”


    Those number came from Aprindo (The Indonesian Retailers Association). To make it worse, we have seen many news about the consumer’s declining buying power in the previous Ied. Seven Eleven even closed down the business in Indonesia by the end of June 2017.While those facts seems discouraging to many, we felt the urge to verify the data with someone competent to interpret them. Someone like Stefu Santoso, The Executive Chef of Aprez Catering and The President of Indonesia’s ACP (Association of Culinary Professionals).


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  • 09/09/2017 - Aria Sankhyaadi 0 Comments
    [ID] - Fun Molecular Dining

    Jika Anda ingin sensasi dining yang benar-benar unik, datanglah ke Namaaz. Agak sulit memang menjelaskan konsepnya, namun Namaaz seperti gabungan dari masakan Indonesia, konsep fine dining, kenangan masa kecil, pertunjukkan sulap, laboratorium, dan aplikasi gastronomi molekular, semuanya terangkum di sebuah tempat yang cukup privat dengan lebih dari 15 course menu. Passion menginterview orang di belakang konsep unik Namaaz, Andrian Ishak dan berbicara mengenai filosofi, pendekatan, dan pengaruhnya. Temukan juga alasan mengapa orang yang disebut sebagai “chef gastronomi molekular pertama di Indonesia” ini justru tidak begitu setuju dengan label “gastronomi molekular” untuk Namaaz.

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  • 09/09/2017 - Aria Sankhyaadi 0 Comments
    Fun Molecular Dining

    Andrian Ishak presents culture, art, technology, science and magic on a plate, and he called it Indonesian Progressive Cooking.


    If you want a truly one-of-a-kind dining experience, go to Namaaz. It’s hard to describe the concept, but it’s like the combination of Indonesian food, fine dining concept, childhood memories, magic show, science lab and the application of molecular gastronomy, all wrapped up in a private place with over 15 courses. Passion interviews the man behind the unique concept of Namaaz, Andrian Ishak about his philosophy, approach, influences. Also find out why the man who was often referred as “the first molecular gastronomy chef in Indonesia” doesn’t really agree with the label “molecular gastronomy” for Namaaz.

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  • 08/09/2017 - Louis Tanuhadi 0 Comments
    The Asia’s Chocolate Prince

    Lawrence Cheong won “The Best Chocolate Showpiece” in 2015’s Coupe du Monde de la Patisserie, but he didn’t consider it as his greatest achievement.


    During the past few years, Asia’s pastry industry has been praised for its vast growth. Some of the commonly known countries which contribute to the hype are Japan, Taiwan, and South Korea. However, in 2015’s Coupe du Monde de la Patisserie in France, Malaysia hit the spotlight because of its young Pastry Chef, Lawrence Cheong Jun Bo won “The Best Chocolate Showpiece” and got the world rank no. 4. Here’s Passion Media’s exclusive interview with the man who has been renowned as “Asia’s Chocolate Prince”:

    Could you briefly outline your career to date?

    Well, I joined this industry in 2007 when I was 23. I have experienced 4 to 5 star hotels from the position of commis 3 to Pastry Chef assistant. It took me 4 years to reach management level. I’m now an Executive Pastry Chef of my present company renowned Academy of Pastry Arts Malaysia.

    Why did you choose pastry? How was the industry situation back then?
    Honestly, I did not choose this career, my first thought was to become a designer. My mom chose this for me, she made a choice when she realized that I become uncontrollable after high school. After studied 2 years in Taiwan and then jobless in few months, she made her first move which is drove me to the first hotel to get a job interview as a commis 3.
    In the past, the industry situation was totally different compared to today. Now people are willing to spend more for better food and healthier food, which is really good for us. It gives more job opportunities and it levels up the entire market. Plus, nowadays social media giving us a good connection to communicate and sharing ideas with other amazing chefs.

    What do you consider to be your greatest achievement?

    The most unforgettable award is “The Best Chocolate Showpiece 2015” in Coupe du Monde de la Patisserie. I got the world rank no.4, and that makes people named me “Asia’s Chocolate Prince”. But for my personal achievement, it would be the acknowledgment of my wife and my family, especially my dad. My wife and families are all designer members, they have great senses of art and judgment, and they’re all reached very high positions in one of the most famous interior design company in the world. To get acknowledgment from them is really something. Today, I’m happy that they feel proud of me, my dad even put the photo of my gold winning showpiece as his Whatsapp’s profile picture.

    One of the most common complaints about modern pastry products, is that they don’t taste as good as they look. How do you find the balance between the taste and the presentation?
    I agree. The social media is getting stronger, people got followers and likes through uploaded pictures. This will indirectly cause the chefs to focus on the wrong direction, they won’t spend effort on the correct cooking way and the taste balancing plus texture. It should be the flavor and texture first, then we design the outlook of the pastries. I always agree with the classic cooking method, I prefer develop new pastries from classic cooking method but present it in a modern way.

    If you have to choose between sugar and chocolate (showpiece) to work with, which one will it be?

    Actually, I started with sugar. When I moved to a new company, they don’t have sugar equipments so I have to do chocolate. Slowly, I prefer to work with chocolate, I also like the color of chocolate. Sugar can make something gentler and it has better flow, meanwhile chocolate work is more solid and the color is more real.

    Who’s your favorite pastry chef? How do you describe his/her work?
    MOF (Meilleurs Ouvriers de France) Jean Francios Arnaud, he is one of the most humble chef I’ve met in my life. He lets me understand the real passion of the chef. He has his own style of making pastries, it’s not too fancy, but practical and up to date. He is very good in taste and texture balancing.

    You’ve been a lecturer for some years. Based on your experience, what’s the most difficult thing to teach to students?
    For me, the most difficult thing to teach a student is how to be a chef instead of teaching skill and product. Most of the students came here and learn but they never appreciate how the pastry came from, how much effort the chefs have spent. They don’t understand the duty of being a chef. School fees can buy skill and knowledge, but it can’t buy the characteristic of a chef.

    Some pastry chefs I’ve known secretly admitted don’t eat lot of pastry products when they eat out. How about you?
    I will try pastry products all the time. Whether it’s premium or low cost, I like the ones that are made with soul and effort, not those which sickening sweetness and synthetic essence.


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  • 12/08/2017 0 Comments
    Newly appointed Executive Chef, Syaiful Bahri

    Keraton at The Plaza, a Luxury Collection Hotel, Jakarta announces the appointment of Chef Syaiful Bahri as Executive Chef. Born in Jakarta and raised in an original Betawi family, the native ethnicity of Jakarta, he has always been fascinated by the art of culinary which has defined his career.

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  • 04/08/2017 - Edwin Pangestu 0 Comments
    4 Biggest Mistakes Made by New Entrepreneurs

    As we all know, we made mistakes as part of learning process. However, some are more fatal for your business than the other.


    Within his vast experience, CRK is a witness to many rise and fall of pastry industries. Sometimes, knowing what to do is easier than knowing what you shouldn’t. Here are the list of 4 biggest mistakes made by new entrepreneurs according to him.


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  • 24/07/2017 - Louis Tanuhadi 0 Comments
    The Outstanding, Yet Humble Chef

    Despite of his outstanding achievements, Otto Tay, one of Malaysia’s most talented young chef stays humble.


    Chef Tay Chee Siang, also known as Otto Tay, is currently one of the most influential lecturer chefs in the Academy of Pastry Art Malaysia. I know him as one of the most talented young chefs in Malaysia. Despite his outstanding achievements in his young age, he stays humble. In fact, Otto was very generous in sharing experiences as well as sharing constructive tricks and criticisms for his students.


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  • 18/07/2017 - Edwin Pangestu 0 Comments
    CRK’s Startup Days

    If you’re thinking you’re too old start a business, listen to what Chef Rahmat Kusnedi got to say


    “There’s no such thing as late, it’s more to your capacity. I already have the necessary experience, but starting a business is also about finding the moment, mine just came 4 years ago. How can you tell it was the moment? Because I believed it, my friends also convinced me. I felt I have the criteria to start my own business, and about the detailed plan A or plan B, I could figure it out later as I run the business,” said CRK.


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  • 20/06/2017 - Eve Tedja 0 Comments
    High Fidelity

    This chef and restaurateur behind four of Indonesia’s leading restaurants hardly need an introduction. Renowned for his devotion in pushing the boundary and defining the new Indonesian gastronomy, Mandif Warokka agrees to answer some of our burning questions about his current obsession, love for audiophile, and how a good dessert should be created.

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    15/06/2017 - Rian Farisa 0 Comments
    Woro Prabandari: Aspiring Beyond Loyalty

    There’s more to it than just loyalty from the prolific chef Woro Prabandari. For more than two decades now and a title of Executive Pastry Chef at Grand Hyatt Jakarta, the motherly chef shared PASSION the recipe for excellence in career and balancing it with family and pastime.

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  • Chef Passion Media
    09/06/2017 - Edwin Pangestu 0 Comments
    “You’re Hot Then You’re Cold”

    Chef  Lorenzo Sollecito used to be hot, until he had an affair with pastry


    The line from Katy Perry’s song describes the transformation of Lorenzo Sollecito perfectly (only that line, don’t continue, please). The Executive Pastry Chef of Four Seasons Jakarta, is probably one of the most interesting figures we’ve met for this issue, mainly for two reasons. The first one, Lorenzo is actually used to be a hot kitchen chef. He even almost became a sous chef in Italy, before he decided to enter the delicate world of pastry. The second reason is the fact that an Italian chef is displaying his rendition of our favorite street snack, Dadar Gulung.


    Between his busy hours in Four Seasons, Lorenzo told us his story from his hometown in Italy, his view about the difference of hot kitchen and pastry, his style, also his unique choice of hobby, squash.


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  • 07/06/2017 - Edwin Pangestu 0 Comments
    Entrepreneur’s Challenges

    Here are some thoughts on entrepreneurship from someone who has walked down both employment and entrepreneurship


    There’s a myth in the business world that says, 9 out of 10 businesses failed. Bloomberg is a bit more optimistic by saying 8 out of 10 failed within the first 18 months. Whether you believe it or not, one thing is certain: entrepreneurship promises big profit, but also with greater risk. How can you tell that you have what it takes to be an entreprenur? Chef Rahmat Kusnedi views on this topic might help you decide.


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  • Chef Passion Media
    14/03/2017 - Eve Tedja 0 Comments
    Through the Looking Glass

    Dedy Sutan Supriady is no stranger to competition, as he has been a winner in plenty of international pastry championships.


    His recent role in representing Indonesia on the most prestigious pastry competition in the world, the Coupe du Monde de la Pâtisserie 2017 in Lyon, was something that he would not forget in a long time. PASSION talks to the busy chef about his career, competitive streak, and the role of photography in his dessert creations.

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    14/03/2017 - Edwin Pangestu 0 Comments
    Mental Revolution 3: Hard Feelings

    What happened in the kitchen, stays in the kitchen


    One of Rahmat’s concerns about the kitchen staffs’ attitude would be on how we handle hard feelings. After all, we are living in Asia, along with the eastern tradition. Actually, it is one of the most common westerners’ complaints about Asian staffs; they tend to take things personally.

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  • Chef Passion Media
    14/03/2017 - Louis Tanuhadi 0 Comments
    Geometrical Pastry

    Architecture and Pastry were having an affair, and then they gave birth to Dinara Kasko.


    Even if you never know her name, there’s a good chance that you’ve seen her works, especially if you’re active on Instagram. In fact, Dinara Kasko’s exceptional design has grabbed the attention of the world’s leading pastry magazine, So Good. When they put her cake as the magazine’s cover last year, the young Ukrainian pastry chef became instant celebrity. 


    Kasko’s unique product’s concept is the result of her diverse backgrounds as architect-designer, 3D visualizer, and photographer. However, it was pastry that becomes her biggest interest, made her name known throughout the world and influence new generations of pastry chefs, along with her obsession of black, white and red. In this exclusive interview with Passion Magazine, Dinara shared her story and future plans.


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  • Chef Passion Media
    14/03/2017 - Edwin Pangestu 0 Comments
    Mental Revolution 2: Managerial Skills

    A pastry chef is not all about making good pastry products


    It is important to notice that a pastry chef is a manager, a leader with managerial skills. Pastry is not all about making good, delicious, best-selling products. “I’ve met pastry chefs who return from Dubai, Maldives, etc, who are great at making products, showpieces, but lacking in managerial skills, such as calculating food cost. Let say they know the food cost is 35%? Do they know why we come up with the number? What is the ideal food cost?” said Chef Rahmat Kusnedi.


    Pastry chefs also must be able to set budget for his department, from how to count manning (the number of people needed in the kitchen), how many shifts do we need, to calculating the overhead cost. The most interesting part is to retain the staffs and managing conflicts in the kitchen. “Handling conflict is easy for me, because basically, everyone wants to be appreciated, regardless of their backgrounds,” Rahmat said.

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  • Chef Passion Media
    03/03/2017 - Edwin Pangestu 0 Comments
    Start Me Up

    Starting up isn’t easy, but Farid Al Farouk isn’t a fan of easy ways


    Farid Al Farouk was a graphic designer, a bassist, and now he’s Fairmont Hotel’s Pastry Chef whose talent is recognized by the President of Indonesia Pastry Alliance (IPA) Chef Rahmat Kusnedi, and Pipiltin & Anomali Coffee owner, Irvan Helmi. Chef Farid gives us one more reason to believe that looks can be deceiving, despite of his convincing appearance as punk rock band member (along with his cool name), the chef is actually a fan of pastries with neat and sleek design. It’s a story of Farid’s childhood, background influence, also his experience working in Middle East and China to hone his craft.

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  • Chef Passion Media
    03/03/2017 - Rian Farisa 0 Comments
    Expert View

    Talking Trends With Joy


    A life without chocolate is a life without joy. Jose Pelo or known by his friends as Joy, is a well-known chocolatier, patissier, and a food business consultant. 

    Today, he is sharing his two cents about the Indonesian food trends in 2017.

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  • Chef Passion Media
    02/03/2017 - Edwin Pangestu 0 Comments
    Mental Revolution 1: Instant Gratification

    Chef Rahmat Kusnedi believes that it takes more than honesty, discipline, and creativity to become an established pastry chef


    Rahmat Kusnedi’s career might invite admiration, inspiration, also envy from any pastry chefs. He has worked abroad in France, America, Renaissance Cruise Line, before he went back to Indonesia to work in the hotels such as Sari Pan Pacific, Four Seasons, Borobudur, and then moved to the industry in Bread Life. 

    Now, he’s the Managing Director of Physalis’s, a company which supplies bakery & pastry products, also the President of Indonesia Pastry Alliance (IPA).


    According to Rahmat, it takes more than ability to make great products to get in his position now. “In the world of pastry, basically you need only three things to be an established pastry chef: honesty, discipline, and creativity,” he said. However, he’s currently concerned about his successors’ mental state that, in his words, needs “mental revolution”. In general, there are three major issues which often seen in future pastry chefs: they want instant gratification, lack of managerial skills, and keeping hard feelings.


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  • 06/10/2017 0 Comments
    Soto Tauto

    Red paste

    Ingredients :
    60 gr shallot
    20 gr garlic
    10 gr ginger
    10 gr candlenut
    100 gr curly red chilly
    50 gr oil

    Method :
    Blend into fine paste

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  • 27/09/2017 0 Comments
    Wave [Coconut Sponge – Basil Mango Jelly – Dark Chocolate Cremeux ]

    Wave [Coconut Sponge – Basil Mango Jelly – Dark Chocolate Cremeux ] by Chef Fararine


    Coconut Sponge:
    2 ea Telur
    150 g Gula pasir
    122 g kelapa parut kering

    Cara membuat:
    1. Kocok telur dan gula pasir menggunakan balloon whisk, dan dihangatkan dengan bain marie hingga hangat.
    2. Kocok dengan menggunakan mixer sampai mengembang 2x volume.
    3. Campurkan dengan kelapa parut kering.
    4. Ratakan kedalam 2 buah loyang 10 x 30 cm .
    5. Panggang dengan suhu 180oC selama ±15 menit.


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  • 25/09/2017 0 Comments
    Caramel Barb Wire by Chef Irwan

    Caramel Barb Wire by Chef Irwan

    Pain de gene:

    60 g Almond powder
    29 g Gula halus
    32 g Terigu protein rendah
    50 g Gula pasir
    3 ea Putih telur
    57 g Unsalted Butter

    Cara Membuat:
    1. Panaskan Unsalted butter hingga berwarna kecoklatan, biarkan dingin.
    2. Campurkan dan saring bersama – sama Almond powder, gula halus, dan terigu protein rendah.
    3. Tambahkan gula pasir dan putih telur, aduk rata.
    4. Masukkan unsalted butter yang telah dipanaskan, aduk rata.
    5. Tuangkan kedalam loyang ukuran 10 x 30 cm, dan panggang dengan suhu 180oC selama 20-25 menit.


    Dark Almond Crunchy Base:
    200 g Tulip Easimelt AURA
    50 g Tulip Cocoa Butter
    250 g Roasted Almond Slice

    Cara membuat :
    1. Lelehkan TULIP Easimelt AURA dan TULIP Cocoa Butter, campurkan dengan roasted almond slice yang telah dihancurkan.
    2. lalu tuangkan diantara 2 lembar kertas roti, lalu giling hingga tipis, dinginkan dan potong sesuai ukuran cake.


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