• 16/11/2018 - Billianto Bagus 0 Comments
    The Flavorful Star Anise

    Di edisi kali ini, PASSION ingin mengulik tentang khasiat serta manfaat rempah ‘Star Anise’ atau yang biasa dikenal sebagai bunga lawang.


    Berasal di dataran Tiongkok dan juga tumbuh subur di dataran Vietnam, bunga lawang merupakan rempah mujarab yang kaya akan citarasa sehingga jamak dipakai sebagai penyedap rasa dalam masakan Asia. Bentuk daunnya yang bertekstur tajam dan terdiri dari delapan ruas membuatnya menyandang nama ‘Star’ atau ‘Bintang’ dalam bahasa Inggris. Di China sendiri, rempah ini dikenal sebagai salah satu dari ngo hiang atau ‘Lima Bumbu Utama’ bersama adas, cengkih, kayu manis, dan juga lada Szechuan.


    Bunga Lawang masuk kategori istimewa karena memiliki akar manis serta menghasilkan aroma wangi. Tidak heran jika rempah kering ini menjadi bahan pokok pada makanan di banyak negara di asia Asia seperti dalam sup Vietnam yang biasa dikenal dengan ‘pho’. Di negeri India ia dikenal sebagai salah satu campuran dalam garam masala, yang juga terdiri dari cengkih, kayu manis, merica hitam, jintan, ketumbar yang digunakan sebagai bumbu untuk nasi biryani yang sedap, dan juga beraneka ragam kari.


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  • 13/10/2018 0 Comments
    The Delicate Sake Dinner

    Pada 30 Agustus 2018, Sake+, sebuah restoran Jepang dengan koleksi sake terlengkap di Indonesia, menyajikan 5 course pairing Born Sake dinner dengan menghadirkan kolaborasi Executive Chef Sake+ Kamamura Toshinobu dan Sake Master Atsuhide Kato. Katou-Kichibee Shoten adalah produsen sake dari Sabae, Prefektur Fukui yang didirikan oleh money exchanger dan land lord, Katou Kichibee pada 1860. Atsuhide Kato adalah generasi ke-11 dari perusahaan keluarga ini.


    Masakan pertama, Miyazaki Gyu Sushi topped with Caviar, Maguro Sashimi, Goma Tofu membuka makan malam dengan presentasi yang cantik, yang dipadukan dengan Born Gold Muroka Junmai Daiginjo. Miyazaki, salah satu jenis wagyu Jepang terbaik merupakan highlight dari hidangan ala sushi sashimi ini dengan sensasi melt-in-mouth, gurih dan sedikit manis. Untuk menyajikan rasa asli Miyazaki, kami bahkan tidak keberatan untuk mencicipi potongan Miyazaki mentah. Hidangan berikutnya merupakan hidangan yang tidak umum, Mushimono, Chilled Seafood Chawan Mushi, karena chawan mushi biasa dihidangkan hangat. Menu ini dipasangkan dengan Born Hoshi, Junmai Daiginjo, sake dengan body light, dry yang menyegarkan.

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  • 13/10/2018 0 Comments
    Lembut Dan Lezatnya Omi Hime; Daging Sapi Idola Bangsawan Negeri Sakura

    Jepang selama ini dikenal sebagai salah satu negara dengan kekayaan kuliner khas yang tersohor hingga ke penjuru dunia. Tentunya pada pembaca sudah tidak asing lagi dengan nama-nama (dan lezatnya citarasa) hidangan seperti sushi, sashimi, ramen, yakiniku dan lain sebagainya. Nah, untuk edisi kali ini, Passion ingin mengajak readers sekalian untuk mendalami perihal ‘Omi Hime’; daging sapi premium khas Negeri Sakura. Yuk, kita simak bersama!


    Sebagai satu dari tiga daging sapi kelas tertinggi dari Jepang bersama Kobe dan Matsuzawa, Omi Hime memiliki keunikan tersendiri. Namanya secara harafiah dapat diartikan sebagai ‘Tuan Putri’ dan berasal dari prefektur Shiga di Osaka. Berbeda dengan dua nama di atas yang namanya masing-masing diambil langsung dari prefektur asalnya, Omi Hime bisa dikatakan mendapat perlakuan istimewa karena kekhasan citarasa serta teksturnya yang sangat berkelas.

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  • 26/11/2018 - Billianto Bagus 0 Comments
    Little Vietnam In Seminyak

    The French bistro-styled décor of the new Bo & Bun (next door) compound invites their guest to relax in an intimate and cozy ambience, keeping all the good-old elements such as rustic walls, mirrors and rural photographs. On the second floor, a speakeasy bar called District 1 will soon be open to cater those who wish to chill, relax and chat over a sip or two of refreshing cocktail concoctions.


    For a place that carries the prominent reputation as ‘Little Vietnam in Seminyak’, Bo & Bun didn’t shove up every Vietnamese dish available for their guest. Their menu only consists of 30-ish names, all of which has been carefully curated from the owner’s personal favorite, added with their own twist. This also means that they know exactly how the country’s comfort food should look and taste.


    To start off my culinary journey during my visit, I opted for an authentic take of Vietnam dish in form of Banh Mi. The harmony of flavor and texture is so impressive in this one. Bo & Bun somehow strikes the perfect balance between the crusty, light ‘banh’ bread and the filling; which consist slices of 18- hour cooked pork, liver pate, and various combinations of fresh herbs and vegetables. I have to strain myself from ordering more of this one, because it is that good, and it’s just getting better from here.


    If you put the time of cooking as the title of your food creation, you know something special is going on, and that’s what 12-hours Pho is all about. The broth to this Vietnamese noodle soup is stewed for 12-hours++, which creates a thick and tasty potage. Served hot, the most memorable part of this tantalizing menu was the sliced beef tenderloin and shank; tender in texture and rich in flavor. Drip some lime drops for additional organic freshness, and voila! A great treat to warm up your body and mind.


    For a more complete kind of Asian dish, I tried their Pork Chop + Jasmine Rice, which, as the name implies, is a combination of aromatic rice with sweet grilled pork-chops, pork omelet, sunny side up and vegetables. The pork chops are grilled to perfection, tender and meaty with a hint of sweet, best savored with the ‘nuoc cham’ dipping sauce.


    Accompanying me as I indulge in all of the delicious dishes above, I ordered Vietnamese Coffee; a glass of perfectly layered full-bodied drip coffee over creamy condensed milk which combines sour, bitter and sweet taste into a fine classic drink.

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  • 26/11/2018 - Billianto Bagus 0 Comments
    Peranakan with a Tasty Twist

    The interior of Atlas Kitchen & Coffee is so simple yet cozy, stylish and inviting. Long royal blue sofas combined with wooden-based chairs and tables creating warm, intimate space for everyone to come and enjoy their meal in utmost comfort.


    Speaking of ‘meals’, Atlas has been widely known to serves quality ‘Peranakan’ delicacy; inspired by Malaysian and Singaporean staple cuisines with their own thoughtful twist, including the famous Zi Char ‘cook and fry’ type of dishes. For a starter, have yourself a plate of Roti Curry; generous portion of Malaysian-style canai bread accompanied by a bowl of warm chicken curry soup. Cutleries are not necessary for this one; just rip and dip the crunchy canai into the soup and you have a flavorful savory combination with a hint of spicy to engage your appetite. Don’t forget the boneless chicken chunks as well! For the main menu, Nyonya Prawn Noodle is one of the recommended dishes to order. Freshly handmade noodle combined with robust prawn broth and fresh whole prawns bring out one of Singaporean’s classic goodness straight to your table. If you bring friends along and look for a more to-share meal, look no further and ask for a plate of Three Musketeer; juicy pork and chicken meats perfectly cooked, grilled, cut and served along with fresh vegetables to cater your group-feast. The tasty sauce (and spicy ‘sambal’ sauce on side) binds these triple treat together into one succulent, satisfying palate pleaser for two or more.


    Atlas also provides arrays of refreshing drinks to go with all the goodness mentioned above. One of it, Eastern Opulence, is a soothing cocktail with sweet, salty and tangerine aftertaste which comes from preserved mandarin peels. If there’s any (fancy) concoction that could captures the exquisite taste of Asia, this one should definitely be included on the top list. For those who prefer a lighter, non-alcohol thirst quencher can go for Gula Aren Frappuccino; a perfect mix of sweet and creamy cold coffee ‘juice’ with liquid brown sugar; an absolute tropical treat for humid summer afternoon.


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  • 26/11/2018 - Devishanty 0 Comments
    New Standard

    Chinese food lover in Jakarta must have been familiar with Shangri-La Hotel’s Shang Palace. However, the hotel decided to change its concept and name of the restaurant into Jia in January 2017. As opposed to the more classic, all red interior Shang Palace, Jia was designed to appeal more to the younger generation. Thanks to the Tokyo- based firm Bond taking over its design duties. Now, Jia features contemporary Chinese-inspired interior, an update rather than a departure from tradition.


    In Chinese, Jia (read: Chia) means “first”, number one. Much to the delight of diners, Jia serves as home to a line- up of delectable dim sums, Peking Duck, sumptuous roasted fare and well-loved celebrated Chinese dishes. The blend of classic Chinese cuisine and stylish presentation gives each dish a little twist, yet preserves its original recipe. Jia serves 70% Canton and 30% Szechuan cuisine.


    “In general, Canton cuisine is more to dim sum, BBQ selection such as roast THE CITY pork, char siu, Peking Duck, meanwhile Szechuan is all about spicy, dried chili, and of course, Szechuan pepper corn. They have different taste profile,” explained Christopher Chai, Jia’s Executive Chinese Chef.


    “As we know that Chinese cooking is all about balance: balance of flavors, ingredients, and cooking techniques that go into an authentic Chinese meal. Unlike western cuisine, Chinese food involves a lot of meat marination, and the use of more ingredients: especially the spices and herbs,” added Chai.


    The Chef isn’t afraid to put some western and Japanese influences into its traditional Chinese cuisine to create a new exciting experience. “For example, our E-fu noodle is using western’s black truffle and truffle oil, simply because the regular seafood or mushroom E-fu noodle is too common. We also incorporate a some Japanese influence by serving our scallop with miso mayonnaise and tobiko as topping,” he said.


    Along with the food quality and the interior, perhaps the next best thing about Jia is its affordability, especially if you compare it to other Chinese restaurant in 5 star hotel. For such quality, the price point in Jia starts from Rp 29.000. It‘s plain to see why Jia has become an instant favorite among Chinese food connoisseurs.


    Highlight Menus

    If we can only have one menu to recommend, it’s definitely their Signature Peking Duck, available in whole or half option. However, please note that preorder is required as the menu needs around 45 minutes to prepare. In addition of the classic Peking-Style Roasted Duck that‘s served with pancake and special homemade sauce, you can also have second way of enjoying the menu. For the duck meat, Jia offers some options: Wok Fried with Ginger and Spring Onion, Stir Fried E-fu Noodle with Mushroom and Bean Sprout, Wrapped in Lettuce, and Wok-Fried with Black Pepper Sauce. Meanwhile, the duck bones are too good to be wasted, you can have it served with Preserved Vegetables and Bean Curd Soup, Deep-Fried Duck Bones with Salt and Pepper (we believe it’s the Indonesian’s favorite), and Duck Bone Congee.


    The second way is available thanks to the duck’s generous size. “Our weight standard for the Peking Duck is 2,8 kg, if you have something bigger than that, the meat will start to taste dry and less tender,” said Christopher.


    You don’t need us to give any recommendations for the dim sum because you can never go wrong with the classic dim sums such as Siew Mai, Har Gow, and Chicken Feet. However, if you’re feeling a bit adventurous, their Xiao Long Bao is a wise choice. Baked Scallop Stuffed with Shrimp Paste and Homemade Bean Curd in Miso Mayo Sauce is the aforementioned menu to understand how well a traditional Chinese dishes go with some Japanese influence. For the dessert, their Chilled Durian Pancakes is unrivaled.


    Of course, running a Chinese restaurant has its own challenges. “Some of the ingredients are hard to find in Jakarta, so we need extra effort to import the ingredients and it takes times to have it. In addition, there are so many good Chinese restaurants in Indonesia, specifically in Jakarta, that’s the biggest challenge for us. However, we take it as a motivation to keep inventing, moving forward and gathering all of the information in the culinary world and creating new ideas for the menu,” said Christopher.


    Despite of all the challenges, Christopher is looking forward to prepare for Jia’s future. “We’ve been trying to make it as the number one Chinese Restaurant in Jakarta. In 2019, we will have some updated menus, special promotions, and the most important thing is that we will maintain the quality of the foods.”

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  • 26/11/2018 - Edwin Pangestu 0 Comments
    Anticipating The Internet Era (Part 2)

    If you think onlines business as temporary trend, perhaps you need to think twice. Indonesia is noticed as the country with highest e-Commerce growth in the world, and the Bloomberg research said that in 2020, more than half of our population will be involved in e-Commerce activities. Like an incoming big wave, you only have 2 options: drown or surf on top of it. Chef Rahmat Kusnedi (CRK), The President of Indonesia Pastry Alliance (IPA) shared some of his opinion further on the development of online business, especially in the realm of F&B.


    Who actually gets the most benefit by Internet existence in F&B business?

    Online doesn’t belong just to new players, actually old players share the same opportunity. However, of course creative people are the ones that get the real benefit, especially millennials who grew up with gadgets, I’m sure they’re faster than the older generations. Based on my observation, if you see old players which are active Internet, you’ll see that it’s actually driven by their children. Most of online entrepreneurs are new practitioners, from students, and those who just got their first jobs. I haven’t got the exact numbers, but it will be interesting if people survey the data, especially if you need a topic for a thesis.


    What sort of food that can’t be sold online?

    The ones that required special handling, actually, it’s not that they can’t be sold online, it’s just we can’t guarantee their quality. When people fail to guarantee the quality, they will lose trust, without trust, businesses can’t grow. One of the examples is ice cream or gelato, when it reached the customer, will it still be frozen? Meanwhile for products that has to be made fresh, such as coffee, it’s still debatable, some love to order it online, some don’t.


    The interesting thing is to see how the more idealistic players behave, like Kopi Klotok in Yogyakarta. There, they serve hot coffee with various very tasty fried foods, I won’t be surprised if I see people eat 5-6 pieces of it. The problem is, when you want to do takeway, they won’t give you any. They want their products to be enjoyed at certain condition to keep the high standards. They want customers to consume the coffee and fried foods fresh and steaming so when they tell other about the experience, it will be positive.


    Does selling your product online will alter the costing structure?

    Not necessarily, but one thing to note is that products that are sold online can’t have too much margin because online business tend to fight on pricing point. Let say you see a croissant sold in café for Rp 15.000, people can see the product directly to tell its size, texture, and presentation, meanwhile in Internet, you can’t sell it at the same price. Even though you can save some fixed and variable costs, like rental fee, smaller number of employees, but you will also have less margin, then what’s the difference? Costing components in offline business still exist in online business, it’s just they will have shifting percentation.


    The negative side of online business, is that the product often doesn’t meet customer’s expectations, so it’s a bit like gambling. I was fooled when I bought a wallet online. In the description, it said that it’s for both men and women. After arrived, actually it was very feminine, in the end, I gave it to my daughter, otherwise I’ll be laughed off.


    What sort of anticipations we should do in this Internet era?

    Internet system relies heavily on network, when we have earthquake, satellite damage, or falling supporting towers, what will happen to your online business? In addition, our Internet system still depends on other countries, what if they intervene? It’s like when dollar reached Rp 15.000, we have some much business corrections. The philosophy is, the world will turn back to stone age, as written in Alquran. The sophisticated technology is not permanent, it will down one day, it’s just we’ll never know if it’s next year, 10 years, or 1.000 years. Business has to be able to run both online and offline, like you need plan A and plan B. So, I highly suggest, if you have online business, it will be better if you start thinking of the offline counterpart. We have to be able to live in 2 eras, even though I wasn’t born as millennials, I have to understand them and their technology. This way, you can find the comparison for both, which one is more profitable? I haven’t seen a report that says that online sales are significantly bigger profit. One thing for sure, there are 2 party that gets the most benefit from Internet, user and the provider, because everything you did online will consume your internet quota.


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  • 26/11/2018 - Billianto Bagus 0 Comments
    Western Zeal, Eastern Wisdom

    Even before his coming-of-age, Dean Keddell already discovered the passion of the culinary universe. His experience then brought him to work in some of the most prominent hotels in Australia, where he met someone who introduce him to the world of Asian cuisine, and the rest is history. We get the chance to meet first-hand with the mind behind Ginger Moon and Jackson Lily’s to unveil some of his most interesting thoughts and stories. Here goes..


    Tell us about your trajectory in the food world. When did you first get drawn into Asian Cuisine?

    I started cooking professionally at the age 16. Way too young for anybody to know what they want to do for the rest of their life, I believe. But I knew I didn’t like school, and that was enough. In order to leave school my parent said that I should first get a job. Living in Eildon, a small country town in the middle of Victoria, Australia which because of its lake was a massive tourist destination the hospitality industry was an obvious choice. I started in the local pub at the age 16, I did my apprenticeship there and I qualified as a chef at age 19. From there I went to  work at Sheraton Towers in Melbourne. I started working at the main hotel and after 6 or 8 month I was moved to their signature restaurant.


    In this restaurant there was a chef called David Turner, who Sheraton found with their talent scouts while he was working in Hawaii, and he was the one who introduce me to Asian cuisine; to the world of chili and spice and all of these things. He changed how I saw food and it no longer become a job, it become my life, it open the doors for exploring, travelling the world and the reason of why I am here today.


    What was the first big break in your career?

    I never see my career as a ‘big break’, I think it’s just experience, it’s just flows and one thing leads into another. I’ve travel the world, my first job overseas was working in a restaurant called ‘All Saints’ in Notting Hill, England. My restaurant was located in the heart of the West Indian community and it was there I first introduced my Asian fusion cuisine. My clientele were U2, Sinead O’Connor, Nick Cave, I can go on! There I was, only 22 years old, in my first head chef position, serving all of these famous people Asian fusion food and they love it. I also was reviewed by one of the most revered food critics in the UK at the time, Fay Maschler, and she gave me 2 out of 3 stars, amazing. That’s all ‘big break’, right? But that’s only the beginning of my career. I’m not looking for fame, I’m not seeing it as a stepping stone, it’s just where I am. I ended up there, they ended up there, it just happens.


    What is the main inspiration for your cooking creation?


    There’s many! If we can talk about Ginger Moon first, since it is my first baby, so the inspiration behind Ginger Moon was two things; one of course Bali, Indonesia, and the second one is family. I honestly believe that your food tastes better when you share it with other people. In Ginger Moon we say ‘It’s a sharing thing’, that’s our motto, and in Jackson Lily’s it’s along the same lines; ‘It’s a togetherness thing’. The food at Ginger Moon is Indonesian and Chinese, the food at Jackson Lily’s is a map of my travels. It’s everything that brought me to where I am today, a culmination of the last 33+ years eating, traveling, meeting people and being in this industry.


    How would you describe your personal cooking style now?

    I believe that my food should reflect where I am in the world. In Bali, we have a broad spectrum of people who come to visit us, so whatever dishes I create the message is clear, my guests will know they are in Bali. For example, in Ginger Moon we have Babi Guling Pizza, Rendang Pizza, here at Jackson Lily’s, I make a Margarita Pizza, but the pesto is made from kemangi leaves and kenari nut. Even though they have Western presentation, the soul and taste of the dish is local. Creating fond memories this way means to experience these flavours again our guests must return to Bali.


    What is the biggest challenge in running an Asian restaurant?

    That’s an interesting question (laugh). Okay, here’s an example: we sometimes receive comments that our food is too spicy, but it’s not actually, because we cook it with Asian taste. There are some Western tourists who say ‘my mouth is on fire! It’s too spicy! You need to tone it down!’ but we don’t need to do that. Even though my food is fusion the taste is authentic. So, I’m not going to make a sambal sauce that’s not spicy; I’m not willing to tone it down, so that’s pretty challenging. Other than that, the challenges for me being a white cook running an Asian restaurant are not so difficult because I am surrounded by local people. My wife is Indonesian. My mother-in-law cooks for me all the time, so I believe my taste (bud) is more local than Western.


    So, your biggest challenges come from Westerners?

    It’s true! My biggest challenges are not from inside (local), but outside (Western tourists) who’ve had pre-conceived ideas about what something is going to be. When Indonesian tourists come to my restaurant and they understand what I’m doing, they appreciate it, the Singaporeans, Malaysians, Hong Kongnese, they love our food, and they just can’t get enough.


    How would you describe the food you serve at Jackson Lily’s? And just out of curiosity, what is the story behind the name?


    Jackson Lily’s, we can call it Asian Fusion, or we can call it East-meet-West, my wife is Indonesian, I’m Western, and my kids are Jackson and Lily, it’s a Western name and Asian name. It balances beautifully, so that’s what we’re doing here with the food as well.


    What are your favorite local ingredients to work with?

    Kemangi is a big one. It adds instant freshness to anything, and I think kemangi is one that’s accepted by everybody’s palate. Not only food, we use it on our drinks, cocktails, basically everything. It’s really versatile. The kenari nut is also a very interesting one. I used it in salad, pesto. The texture is waxy, its unique and create a memorable flavor. Lastly, kencur, is beautiful. You can’t make a proper Indonesian curry paste or spice paste without kencur, so that’s a great one.


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  • 26/11/2018 - Devishanty 0 Comments
    How Much is Too Much?

    If you’re into pastry, chances are, you’ve already followed him on social media. Amaury Guichon is arguably one of the most influential pastry chef on Instagram, but one thing for sure, currently, he’s the most followed pastry chef in the world (over 1 million followers and shows no sign of slowing down!). When we heard the news that he’s coming to Jakarta to teach in Heavenly Sweet Academy, of course we were eager to meet and interview the man to find out about his background, the effect of social media for pastry chefs, his approach in developing a product, and his perspective on the future of pastry.


    How old were you when you started?

    I was 14. So I started the professional school where they teach you all the manners of the table, you know, service, cooking, and a little bit of pastry. I did that for 2 years and graduated, I started to like the fact that I was actually doing things with my hands. Cooking was good but I knew it wasn’t made for me. I wanted to pursue into the culinary field, so I drifted away and tried pastry.


    Who inspired you the most?

    I think when I was very young, Christophe Michalak is the one that inspired me. He’s still a reference for me until now, because of the way he took classical pastry and make it trendy and glamorous. He started the process of taking the chef out of the shadow because he wasn’t very popular pastry chef, like 10-12 years ago.


    How do you describe your style?


    My style is definitely very intricate. I try to get a “wow effect”, it’s not just making a pastry, it’s making a concept. I don’t just put things together to make a cake, instead, I work on the design.


    How do you measure “the wow effect”?


    Social media can help especially Instagram, it’s a good way to do it, you can see the reactions of people through views/likes etc. But also during masterclasses and the level of satisfaction of my students .


    How does social media help you in your job?


    Because of social media, I got a lot of attention. I was able to have schools from all around the world calling me to start teaching my own style of pastry. So, yes it helped me a lot with that. Now that I managed my own schedule, I don’t work for anyone anymore, I have my own business, I’m able to create things and push them one step further because I know that’s what my followers expect from me. I used to create things because I had to, so I was always in a rush, I need to do things real quick. Now I can take my time to create quality contents for my followers.


    I heard you are the most followed pastry chefs in Instagram, how long did it take to get there?


    2,5 years. It went really fast, I mean, being followed is one thing, being the best is another thing. I don’t pretend to be the best, but I make quality products and I love and passionate about what I do. There are tons other great chefs all around the world that do the exact things that I do with their own style, but I find a way to approach people on social media, they like and so I kept doing it.


    One thing about social media, is that it’s quite easy for anyone to copy the work of others.


    It is, it’s the downside, but I see it as flattering if people give you credit. Sometimes people claim that they created things that they copy from you, but at the same time I have so much followers now that people know where the original comes from. I’m glad that my design can help inspire other chefs, because that’s why I do this in the first place.


    Judging from your popularity, I find it interesting that you aren’t involved in any brand sponsorhips.

    For now, not having any sponsorships give you freedom. I worked with Silikomart, for example, which I use their products. I have some kind of gentleman agreement that if I promote something, I want it to be the best, and Silikomart, they are really amazing products. I don’t want to be tied with a company if I don’t like the way they think. I’m not against having sponsorship, it’s just I haven’t look too much at it right now, so far.


    Pastry chefs are notorious for being a perfectionist, does it have to be that way?


    If you want to be a good one, yes. I mean it depends what kind of level....but in any level, even when you do rustic products that aren’t that intricate, just to get the taste right, you have to follow very precise procedures. So, yeah, I think you have to be very detail-oriented and very perfectionist.


    How much is too much? What is your definition of “too perfectionist”?

    I don’t know if you can do “too perfectionist” (laugh). It’s a good question. You know, the hardest thing when you design your pastry or cake is knowing when to stop. You start with a design idea and then you push it further and further. At some point, if it started to be too intricate or you put too much feature, it will become too crowded, it’s actually not nice. The perfect balance is when you have a dessert that you can understand the flavor, the look, and it’s not overcrowded. The same thing with showpiece, you can add more and more, but at some point, it’s gonna look “busy”. I know it doesn’t answer really your question exactly, but as far as being perfectionist, you have to know when to stop.


    I assume you prefer to work with chocolate, compared to any other things in pastry?


    I love chocolate, I use it as a platform to express myself artistically with showpiece. I don’t know, it’s just a very precious material, I think. It acts like natural thickening agent from the cocoa butter, it’s the flavor that I and most people love.


    There are some issues regarding the future of chocolate, how do you see it in the next 10 years?

    I believe so. The way I do pastry at least, you don’t need to eat pastry, right? It’s kind of luxury product. You need to eat because you need nutrients to stay alive, pastry is just an extra. I believe the high end pastry and nice quality of chocolate in the next 10 years will be reserved to a very thin part of population who can afford it, it will be considered as real high end luxury product.


    What’s your current activities?

    My main job now is to travel the world to teach, I also wrote my own book that has been released this month (pre order online), I also do consulting.


    What do you consider as your biggest challenge in what you are doing right now?


    The biggest one is accommodating to each destination I’m going to, dealing with jetlag (laugh)! Everywhere I go, back and forth Asia, Europe, America, huge jetlag each time! I manage it pretty well because the classes are pretty intense so it kept me awake, but dealing with local things, such as flour, cream, equipments, and new assistants every time is a challenge. To keep the quality as high as you can see on Instagram, I really need to have all the knowledge possible in order to make the product in each destination, and that would be the hardest thing.

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  • 16/11/2018 - Devishanty 0 Comments
    New Direction

    Located on the second floor of the five star luxury JW Marriott Hotel Jakarta, Pearl Chinese Restaurant is a fine Cantonese restaurant and ready to bring the best of Cantonese Dim Sum to the heart of Jakarta. Chinese cooking is one of the ancient and most diverse in the world. Among 23 provinces within China, Guandong (or Canton) has the most well-known for its wide variety and cooking style. Yum Cha or Dim Sum is the most popular and well-known form of Cantonese cuisine. In Chinese, Dim Sum literally means “a light touch on the heart” which describe a happy and boisterous occasion when family and friends gather up to sip tea and eat a great variety of dishes.


    Pearl Chinese Restaurant has been famous for its starter menus, such as Caramelized Honey Salmon, Crispy Duck, Pork Belly, and of course, the famous Steamed Dim Sum like Siew Mai, Hakau, Chicken Feet and Xiao Long Bao. The distinctive food presentation of a la carte or prefix menu is carefully crafted by the new award winning Chinese Chef Pearl, Daniel Foong. To Passion Media, Daniel shared his love of Cantonese cooking and his attempt to adapt to the local taste preference.


    How did you fall in love with cooking?

    When I was a child, I saw my relative was cooking, the way he was moving while the fire is burning….it was very cool! I start cooking when I was 14, I was living in Pahang, Malaysia. I don’t have any formal education in cooking because back then, culinary schools are not as famous as it is now. It was also very expensive, at that moment my mother couldn’t pay for that, so I start learning Cantonese cooking with my master.


    You specialized in Cantonese cuisine, how do you describe that style of cooking?

    Cantonese requires the original flavor (of the ingredients), the taste is a bit light and sweet, meanwhile Szechuan is very spicy and they use lot of spices.


    In Pearl Chinese Restaurant, which sort of cuisine will you offer?

    The owner of the hotel requires us to serve Cantonese cuisine, however I will add on some other cuisine that’s suitable for the local people.


    I heard you’ve been working in other 5 star hotels in Indonesia?

    Yes. I’ve worked here for 2,5 years from 2012 to 2015.


    How long have you been working in Pearl?

    I started on September 22nd 2018, still new over here. Our concept is traditional Cantonese cooking with modern presentation.


    You’re quite familiar with the local taste preference, aren’t you? How far is it from the original taste?

    At the moment, I see the Chinese over here prefer Cantonese cuisine, however you can’t compare the taste preference with Hong Kong. In Indonesia, the taste preference is very rich and strong, meanwhile in Hong Kong, everything tastes less intense.


    Is it difficult for you to adapt to the situation?

    No, just add more seasoning, because Cantonese cuisine’s taste is very light. Cantonese cooking always requires fresh ingredients, such as live seafood, everything must be fresh. When the fish is fresh, you don’t need too much spice, just steam it, you will maintain it’s original taste and the fish will remain juicy.


    What’s the biggest challenge in running Chinese restaurant in Indonesia?

    Most of the ingredients that we use are imported from other countries. Almost everything, from fruit, meat, spice, to sauce and sometimes it’s quite hard to get them because of the custom issues.

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  • 19/10/2018 - Devishanty 0 Comments
    The Return of Kona

    We met I Made Kona in 2011, in one of 5 star hotel located in Kuningan, Jakarta. We were impressed with his highly detailed cake decoration, his paintings, and his nurturing nature. Since then, we often see each other in various events, until we heard the news that Chef Kona has retired and returned to Bali, his hometown. We were surprised to know when The Dharmawangsa announced him as Jakarta Restaurant and Cake Shop Executive Chef through email on July 30th 2018. It didn’t take too long for us to arrange the schedule to meet Chef Kona to find out what happened in the past few years.


    People know you as one of the most senior pastry chef; please tell us a bit  about your career.


    Yes, in Jakarta, probably me, Rahmat (Kusnedi) and Tusyadi are regarded as the first generation of pastry chef. I’ve been in the pastry industry since 1986 where I worked for Nusa Dua Beach Hotel, after that, I moved to Intercontinental Bali, Grand Mirage, then to Four Seasons to handle their properties in Jimbaran and Sayana, Ubud. In 2003, still in Four Seasons group, I moved to, at the time was still known as Regent Hotel, Jakarta. Last, I worked in Archipelago International, the holding group of Aston Hotel as Corporate Pastry Chef where I was responsible to make standards for their 118 hotels all over Indonesia.


    After that, I heard you retired and moved back to Jimbaran, Bali?


    Not a retirement, but I have a personal spiritual duty as Hindunese priest, (aka) Pemangku Adat. So, I have to dedicate my life from my home, I reduced my other “worldly” activities. It didn’t mean I was completely disconnected from the world, but there has to be some process. After a while, I started to lecture in STP Nusa Dua, Bali. I also spent much time painting.


    Then, why did you return as pastry chef? 


    I had a call form The Dharmawangsa to help their team here, in the beginning, as a consultant. Of course, I could get back to work here, in my personal language, after getting permission as I had the chance to receive the duty and to do my service.


    Are you still a priest? 


    Yes, but it’s more universal as I don’t always have to be attached to custom conditions. Being a priest is a purity I have to maintain and execute, but now, I have wider access. Even though I was in other region, I can still do the job as a priest. Thanks to my experience as a priest, whenever I have inspiration to create products, I always try to give them meaning that can be translated through the craft or the description.


    You’ve been absent for over 2 years, after you returned, do you notice any significant changes? 


    In terms of business and trend, there’s not much change. We had Rainbow Cake trend which lasted for 3-4 years, then we had Red Velvet Cake, cupcakes. Now, I notice that we’re back to regular products, even though I’m sure that one day people will return to those products.


    Now, it’s getting harder to define the trend, there hasn’t been a single trending product like Rainbow Cake. What I see is that cake shops are trying to make their own trend through their signature products.


    Signature cakes aren’t new, are they? In the 90’s, most leading hotels in Jakarta popularize them.


    Yes, let’s take Black Forest for example, how did it become the trend back then? Because at the time, not everyone can make it, and then media help to popularize it, in addition to the massive word of mouth. In the past decade, everything’s getting easier, especially because of the existence of media and social media.


    In Jakarta Restaurant & Cake Shop, what’s your signature product?


    We’re known for our Chocolate Martini Cake and Raspberry Mille Feuille, for quite a while. In the future, I commit to the mission from the hotel, our concept is Indonesian Luxury Experience. I strengthen it with products and combinations without forgetting the classic, because my root is definitely classic French. The recipe I give you, Gayo Tiramisu is a combination of the traditional Aceh coffee bean and Italian tiramisu.


    I heard Sriwijaya Restaurant in The Dharmawangsa changed its concept form fine dining into steak house. Does it affect your products? 


    Most of it affects the bread line. For instance, we serve the country bread with orange leaf that give you aromatherapy effect, we also serve simpler, more elegant, and latest products In addition, when the guests are done dining, our waiter always presents our dessert trolley in front of the them. People who don’t plan to have dessert are interested because of the pretty looks. After they order the desserts, they can also takeaway the dessert in our cake shop. I build the concept so we can have connection between Cake Shop and Sriwijaya. It has become some sort of attraction, something unique.


    How hard is it to adopt traditional aspect into pastry? 


    We’re talking about acculturation. It happens whenever there’s saturation in the market that’s often ignored. Acculturation happens because loads of references and quality products, then people try to discover something that’s more specific to they merge the traditional aspect with nouvelle cuisine, or east and west combinations. Then we have pastry products using local ingredients. Actually, combining the two is not that difficult, but we need to have better understanding, we also have to know the initial terminology. We had a birthday cake order combined with traditional snacks. We put Palembang sugar apple, lapis legit, and local ingredients into the birthday cake.


    In the midst of declining buying power, is there a chance for expensive pastry products? 


    Yes, highly possible, moreover if you balance it with quality and other supporting aspects such as product’s uniqueness, strategic place, intense promotion. Actually high price is not obstacle, it’s more to understanding your clients. How about the middle class, can they coexist? Of course, as long as they’re consistent, committed to quality.

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  • 19/10/2018 - Devishanty 0 Comments
    A Sweet Contradiction

    In August 2018, Heavenly Sweet Academy invited Joakim Prat as its guest tutor and Passion Media had the chance to interview the French Pastry Chef about his views on pastry industry, his current activity, and the future of specialized pastry products. Joakim has been working in 9 Michelin starred restaurants throughout his career from France, Spain, and England: from 2 starred L’Atelier de Joel Robuchon, 3 starred Can Fabes, 1 starred Sauc, 1 starred Hofmann, and 2 starred The Greenhouse. In addition, Joakim has also won the golden medal for UK Best Dessert of the Year 2014, and awarded as UK Rising Talent at UK Pastry Open World Cup 2013. Despite of his great achievements, actually Joakim is one of the coolest, humble, warm French Pastry Chef we’ve ever met. Here’s our exclusive interview with the owner of London’s Maitre Choux.


    Who’s your primary inspiration in pastry? 


    Joel Robuchon and Pierre Hermes. Joel is my most important mentor as he taught me about excellence. When you do something, it has to be the best thing that you can do. If you should do a cake, it has to be the very high quality with high level of decoration.


    Pastry chefs are notorious for being a perfectionist, does it have to be that way? 


    Yeah! I think it’s very important, because if you want consistent product all the time, you have to be perfectionist. Basically, in pastry, if you mess up something, you have to start all over from zero, you have to be more precise.


    From 1-10, how perfectionist are you?


    9.


    I heard you have 9 Michelin stars? 


    No, you can’t have Michelin star as Pastry Chef, it’s given to the Head Chef of the kitchen. However, I have been a Pastry Chef in some Michelin starred restaurants, some are 3 starred, 2 starred, and 1 starred, that’s why people came up with the 9 stars.


    Do you deliberately aim for the (Michlein) stars?


    Yes, because it’s the best place to learn. We talked about excellence before, and the best food is in the Michelin star restaurants.


    How do you describe your style?


    It’s very feminine, delicate, refined, tasteful and colorful. By feminine… it’s hard to describe, have you seen what I’ve been doing?


    Of course, mostly from Maitre Choux’s and your Instagram. 


    You’ll see all the design, decoration… Actually it’s funny, because of the design, before people know me, they’d think the Head Chef is a girl, you know what I mean? It’s either I’m a girl…. or a gay. My design is very refined, elegant, more like a woman craft, I would say, but I’m comfortable with that, I don’t mind.


    You’ve been a Pastry Chef working with many pastry products, now you settled only on one specific product, éclair. Why?


    First, I really like choux pastry. I think it’s something that’s really playful, you can play with the shape and color. It’s also really technical, I mean, if I teach how to make it to a person, it doesn’t mean tomorrow he’ll be able to reproduce it. You need to practice and train to understand and to have it perfected.


    I think specialization is the future. In pastry, you got so much different products, you can do mille-feuille, baba, choux, entremets, petit gateau, or chocolate. But I really think, you can’t be very good in everything, there’s no one that’s perfect in everything. I think more of focusing in one project but bringing it to the highest level. Little by little people will concern more in signature or mono products, I think it’s the next (big) thing.


    What makes Maitre Choux different from any other choux? 


    If you come to our shop, everything is done fresh during the night, everyday! I have 2 teams, the first one start at 9.00 pm to 6.00 am. Basically, everything is baked, decorated during the night, and in the morning you will have the freshest product you can find. Some pastry shops make their choux store it for 2-3 days in the display, but I’m not doing that. If I have some leftovers (at the end of the day), they’re going to the garbage bin. Of course, you won’t get sick if you eat it after 3 days, but if you want the best texture and flavor, you have to eat it at the same day. If you want to eat some meat, would you cook it one day in advance? It’s the same concept that I apply in Maitre Choux.


    You worked in some countries, tell us some interesting stories from your journey.


    Without being cocky, I’d say pastry is coming from France, it’s like saying pizza is from Italy. As pastry chefs, we, the Frenchmen are very arrogant. When you speak about pastry to a French pastry chef, they’d think that everywhere you go, people make rubbish pastry, just because the chefs aren’t French, which is completely wrong nowadays.


    I know, most of the chefs all around the world are learning pastry to France, but when they come back to their countries, they’d twist it with their own tradition, so actually, pastry is getting richer and richer there. Meanwhile French people are not that interested in what happened in other countries because they think they’re the best. For example, when I move from Paris to Madrid, of course the level in Paris was much higher, but people in Madrid is getting better and better and as French people, we have to be careful about it.


    Why did you decide to open your own shop in UK?


    At first, I love London, it’s a very open city, and I think you got more opportunities here. Being a French chef in France just mean I was just another one more chef, but in London, I am The French chef, do you know what I mean? And businesswise there’s no comparison, I have less competition here and London people have more money to spend.


    How many outlets do you have in London? 


    Currently, I have 4 shops. The first one is in French area in London, in South Kensington, the second one is in Soho, the third one is in Westfield White City, and then I have one in Piccadilly.


    How do you find balance in flavor, also for the concept of the product? 


    I really like the combination of raspberry and vanilla, something sharp. I don’t know if I’m answering your question, but conceptually, I think shop is the opposite of a restaurant. If you go to a restaurant, people are coming for experience. You don’t have any idea of how the food’s going to look like as most of the menus only have nice names and the explanation of the products. In a pastry shop, you will see the products and you choose them, therefore, the design is more important in a shop than in restaurant. Of course, the flavor has to be as good as it looks, so people won’t get disappointed.


    Do you always trying to find new flavor combinations? 


    Yes, but I mainly work on the design, because, I think in pastry shop, there’s so many flavors you can’t take off, like chocolate, coffee, vanilla, or caramel. It’s a classic! If you go to a pastry shop and you don’t have chocolate, something is wrong.


    Do you think that working in a specialized product limits your creativity?


    Actually, no. In the beginning I was scared to be bored easily, but… how can I say it…. Actually, restrictions allow you to be more creative. After a while, I knew that I can do all the techniques I’ve learned in pastry and apply them on éclair. I can make chocolate mousse éclair, tiramisu éclair, crème brulee éclair, anything.


    What’s next for Maître Choux? 


    Right now, I’m developing savory menu, like salmon eclair with avocado, chicken and mayonnaise, and developing vegetarian choux using broccoli or carrot.

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  • 16/10/2018 - Devishanty 0 Comments
    Behind The Scene of a Sommelier

    Literally, a sommelier is defined as “a waiter in a restaurant in charge of serving wine”. However, like most professions, the role and responsibility of a sommelier always go beyond the definition.


    To understand this rather rare occupation in Jakarta’s F&B industry, Passion media met Iksan Tahdinal, Amuz Gourmet’s Sommelier, which also happens to be the Best Indonesian Sommelier 2017. Iksan told us the story of how he became a sommelier, the competition, his daily job, to his unexpected favorite wine.


    Tell us your story of how you became a sommelier? 


    I started my career as bartender, like most sommeliers I know. Bar is a good basic for sommelier because we are required to understand spirit, brandy, whisky, beer, sake, coffee and tea, to cheese, so not only limited to wine. If you’re in a good financial position, you can learn it at WSET (Wine & Spirit Education Trust), the nearest one to Indonesia is in Singapura, of course, it will cost a fortune.


    After being a bartender for 10 years in various places, in 2013, I worked as Amuz’s bartender in 2013 and I had the chance to know its previous sommelier, Hezron Febriando, The Best Indonesian Sommelier 2012. My interest in wine started to grow as I saw Amuz’s wine cellar that has so many varieties. Hezron didn’t taught me directly, he just gave me some book recommendations, then we started the sharing session. Until today, it’s how we learn, sometimes the sommeliers gather and bring their own wines, and we’d enjoy them and learn from each other.


    When you switched from bartender to sommelier, did you ask for it, or were you appointed? 


    For the position, you can’t just be appointed; you should have your inner will. It takes extra time to learn everything, not only the the taste, also the history, the geography of wine producing countries, you can’t be forced to study it all. I was interested in the position, also because there aren’t too many of us, even in Jakarta, the number of sommeliers is no more than 50 people. According to Hezron, whenever we had bartender vacancy, we’ll see applicants lining up, meanwhile for sommelier, very few.


    What are the things that should be prepared in competition? When did you start to enter it?


    First, you’ll have written test. The topic is mostly around grape varieties, regions, and enforced law of a region. Let’s take Bordeaux for example, they only allow 5 grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec. It’s not Bordeaux if you use other than those 5 varieties. Then for Burgundy, it has to be 100% Pinot Noir. The questions also cover other things than wine, such as cocktail, whisky, cheese, beer, sake, coffee, tea, and food pairing.


    If you pass the first round, you will move to the semifinal for practical test to serve the guest. You might be asked to make some cocktails, give some food pairing recommendation, and the most difficult one is describing the wine. You’ll be given 2 wines, you have to be able to tell the grape variety, the region, also the vintage. It’s tough because you need lot of practice and experience in tasting wines. In 2014, I entered the competition for the first time but ended only in semifinal. Since then, I always participate in the competition until I become The Best Indonesian Sommelier 2017.


    How useful are those theories in your actual job?


    Pretty useful, because in restaurant, we don’t only give recommendation, we also have to educate the guests. I love it when the guests are asking lot of questions. Even, when we serve set menu with wine pairing, I’d be very happy if the guests request any recommendation outside our available wine pairing, we might find something new. Of course, I have consult with the chef beforehand.


    Education is crucial, especially in food pairing, because apparently, many guests haven’t got any idea. For example, the popular pairing for foei gras, some guests complained when we serve sweet wine because they see it as dessert wine. Actually, with its high fat content, foei gras is often served with sweet condiments such as orange marmalade or mix berry sauce to balance the fatty, umami taste. Traditionally, foei gras is paired with the sweet Sauternes wines. But still, some guests can’t take idea idea of having sweet wine in the middle of a dinner.


    What’s the biggest challenge as sommelier? 


    We have to understand what the customers want, the problem is, everyone has his own taste preference. What’s good for us doesn’t mean good for them. For example, when we offer our steak with a full-bodied wine, some customers suggested us to provide light-bodied wine because the steak was served with the light, acidic chimichurri sauce. The thing we fear the most is mistake in giving recommendation, because of the vast number of the wines we have.


    Where do the wine collection in Amuz come from? 


    Mostly from France, around 65%, the rest is from Italy, Australia, or Chile. As a fine dining restaurant, we don’t have problem in serving medium level wine, as long as it has good quality.


    Personally, what’s your favorite wine? 


    Napa Valley, California wines, such as Opus One or Allen Estate.


    Surprising! Not French wine? 


    Yes, because I think Napa Valley wines have the fruitiness, medium body, slight sweetness, and not too powerful, very suitable for local taste. For wines in Napa Valley, the most dominant variety is definitely Cabernet Sauvignon. The wine can be enjoyed while chilling out, with any food pairings, even with none at all. Meanwhile, French wines are best consumed in more formal situation, with proper food pairings.


    How do you see the growth of New World wines?


    Lately, the quality has been improving a lot. Judging from the guests’ response, they often pick the New World wines because of the taste. As opposed to the Old World which was bound by strict laws and regulations, the producer of New World wines is more daring to explore taste notes through various grape blends. For example, Shiraz and Cabernet Sauvignon, in France you will never find such combination.


    What’s your recommendation for beginners in wine? 


    Read books and browse the Internet. Start with some easy to drink wines with light body, like New World wines. Along the way, you’ll understand your own taste preference. You’ll be able to tell that the same variety can taste significantly different if it comes from Old World or New World. Then we talk about climate, the grape grows in warm climate countries like Australia and Chile that has more body and fruity compared to the ones from cold climate countries like France or Italy.


    Most people see sommelier as a fun job because they only see us tasting the wines, chatting with the guests, but behind all of those, never ignore the fact that we went through long learning process.

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  • 16/10/2018 - Edwin Pangestu 0 Comments
    Anticipating The Internet Era (Part 1)

    We’ve come to the best online shopping era for customers. With the inception of various new websitse and e-commerce services, they are fighting for their own market share. One of the most easiest and popular promotion strategy for most Indonesians is definitely discount. We met Chef Rahmat Kusnedi, The President of Indonesia Pastry Alliance (IPA) to understand how should we see the online business development.


    How do you see the online shopping phenomenon lately?


    Online business is not entirely new in Indonesia. However, if previously people are selling retail goods, now online business started to reach food and restaurant business. The problem is, when there’s no one dominating the business, the nature of the business would be to kill each other.


    Small business entities are low cost and low profit, when they become big, it will be hi cost, but still low profit in the beginning. For instance, the conversion of Matahari into mataharimall.com. In its offline business, they have rental cost, COGS, salary, utility cost, etc, meanwhile in online shopping, the shipping cost is on the customers.


    However, it’s not the only thing that’s causing lower price in online shops. Let’s take a cellphone worth Rp 10 million for example, how come online shop sells it for Rp 8 million? If you reduce the marketing, rental cost, etc, you can only cut, let say Rp 1 million, the rest will be covered by the service provider (such as Go Pay or OVO). All online business suffer loss in the beginning, event Matahari is said to burn away trillions rupiah.


    Another example is OVO, in the beginning, they give many benefits, such as free parking, 30% discount in many places. They will start to gain profit when they reach certain amount of users. As a cashless system, imagine if all of its user are doing the top up, there’s lot of cash flow getting into the appointed bank, it’s like some sort of programmed capitalism, but it’s invisible.


    It seems like the competition among the investors is very fierce? 


    Online businesses tend to kill each other, let’s say the online transportation. In the beginning, Gojek, Grab and Uber are competing in giving the best price that disturbed the existence of conventional taxi companies. When Uber was out and Gojek and Grab keep on growing, the price wasn’t as low as it was. The thing about the business is, who grow the most, they will rule the game, and they’re willing to suffer huge loss in the beginning. When they no longer have any competitions, they can do as they’d like.


    How does it relate to food business?


    Most people only see the technology, people love ordering food from Go Food and GrabFood for their practicality, especially for people with high mobility. Restaurants work together with service provider to give discounts, the problem is, not all food can go online.


    For example, in coffee business. If you have spare time, of course you’d prefer to socialize in coffee shops, especially for true coffee lovers. But, for coffee addicts with high mobility, they wouldn’t mind using the delivery service, even though the coffee is no longer hot, or the ice has melted when it arrived.


    For people in F&B industry, it’s a good opportunity because they can have programmed sales to push the production cost, but it will cause problem when you want to expand the business. Let say, an online business can have 10 orders per day, if they have 100 orders tomorrow, can they meet the demand? Of course, the conventional business is more prepared in term of stock management.


    How about products that need special handling like ice cream and cake? Not all service providers have proper handling system. For example, Harvest have special cool delivery box for their cakes, and then Hoka-Hoka Bento or Pizza Hut have special box that can keep the heat to ensure the products reach the customer in proper condition. If you force yourself to send cake using online service provider, there’s a big chance that the product won’t be in good condition.


    If the customer receives product in bad condition, who will they blame? 


    Of course, the seller, not the online service provider. They just don’t care. Therefore, you need to carefully plan the communication to customers since beginning. You can warn them beforehand, or you can sell the products that don’t need special handling. Sometimes, home industries are using these services for all products, even if it’s not suitable, it will tarnish the reputation of the business.


    What sort of foods are best to be sold online? 


    Definitely fast food, because they already have solid business chains. If you’re living in Pluit and ordering food in Ciledug, the shipping cost would be too high. It’s a different case when you order in, let say PHD, they will appoint their nearest outlet to deal with the customers, that’s why they can ensure that their products can reach the customers within certain amount of time.


    Is it wise to use current market situation as base for long-term business in the future? 


    No. Back to the beginning, our society is very discount-minded. So far, the customers are the ones that get the benefit with loads of discounts, but, when there are less competitors, the price will slowly escalate. I have to admit, the Internet gives access for everyone to build business and help them in marketing, but there are some weaknesses you need to pay attention for.


    One of them is about the tax. Until today, online transaction is taxfree, it’s one of the reason people can sell it cheaper. If you were to shop in supermarkets and restaurants, you will be taxed. Of course the government won’t stay quiet when they see the cash flow that might reach trillion of rupiahs in the business.


    On the other hand, it’s the government weakness because the fact is; we haven’t have any regulation on the issue. When the electronic money started to gain popularity through E-toll, we had a viral case when a lawyer sued the government to force cashless payment to the citizen. Legally speaking, the valid paying system is with rupiah, whether it’s paper or coin, if you reject rupiah, it’s like saying rupiah isn’t legitimate. Now, of course the government has prepared the revisions for the regulation in this case.

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  • 16/10/2018 - Billianto Bagus 0 Comments
    The Fruit, The Pride, The Harvest

    Since his arrival in Indonesia circa 2009, Pablo Gonzales has been working to establish Plaga; one of the most recognizable wine brands in the country back in 2011. Now, the Argentinaborn lad, along with his Spanish Catalan assistant in-charge, Jordi Sanvicens Moreno tirelessly put their best effort in making quality wine products for their consumers around the island and beyond. We get the chance to meet them both and discuss the wine-related matters while enjoying a bottle of their brandnew, delightfully refreshing Frizzante.


    What is your winemaking style? 


    It’s a very interesting question, because Jordi comes from Spain and Pablo comes from Argentina, each of us brings our own distinctive style. But we combine our concept together; from Europe and  South America to make international style-not something specific from some area, especially not copying style. For example our Frizzante, which originally comes from Italy, but we are not doing traditional Italian Frizzante. We’re doing the Frizzante that people would love in Bali and in Indonesia. Our style is international, because when we are choosing our grapes; from Italia, Spain, or Argentina for example, we also controlling all the process in there. We are talking with the winemakers in various countries and we learn some cultural exchanges to make our product.


    In the world of wine, who do you admire the most, and why? 


    It’s like when you say ‘who is your favorite singer’; it’s hard, because you can’t only take one particular name. As in music,  there are different aspect in wine, there are talented winemakers who make amazing creations from nowhere, and there are also winemakers who inspire you because they are hard workers in winery that are not much popular where you can learn important concept in wine making. There are lots of people that can inspire you in this field. There is no superstar in the world of wine.


    What kind of grape you prefer to use for wine-making?  Is it hard to make a good wine from locally grown Indonesian/ Balinese grape?


    Commercially, for red wine, we would say Merlot. Many people said it’s just a poor brother of Cabernet variant, but for the common people, who don’t really get into the complexity of taste, Merlot is a perfect grape to make a fine red wine. You don’t need to understand deeply about wine to enjoy it, but in the same time, Merlot will never going to disappoint you. For white wine, Sauvignon Blanc is so interesting. It is a variety that gives many different expressions around the world. We think people will enjoy more of a Sauvignon Blanc; something fresh, easy to drink, not pretentious, and don’t need anyone to be a wine expert to enjoy it.


    The second part of the question is easy to answer: very difficult. We really don’t produce with local grapes. It’s possible, but we’re not too satisfied with the result. It is our decision to make our wine with imported grape. But we do really appreciate the wine making in other companies in Indonesia that use locally grown ingredients.


    What goals in winemaking that you’re still working to achieve? 


    First of all, you always want to make a better wine. So we continuously improving our products. Second, we always like to have more products, but we need to do something that we’re going to like and the market going to approve. We’d like to target very well our drinkers / consumers so we can give the best taste for them. One of our biggest goals also understands who is drinking our wine and how we can satisfy them better, especially to identify which variety of grape from specific region in a specific country that works well for the wine consumer in Indonesia. The wine we make is not for us, but for others to enjoy.


    Is there any connection between the rise of U$ dollar rate to wine-making and selling in general? What is the implication?


    We’re wine makers; not economist (laugh) so we don’t think there is any correlation between the rise in U$ dollar and our wine-making process. Simply put, the macro-economic situation in the world, related to currency value doesn’t affect us directly. But for example, two years ago, when the global economic problem didn’t occur like nowadays yet, the weather in some area of the world is very bad for harvest. So the price of the ingredients increased significantly. Most quality of wine comes from the grapes, and most of the price of our wine also comes from the grapes, so when we are buying the grape in higher rate than usual that will affect our production cost.


    What do you find to be the hardest part of harvest? 


    We are controlling the harvest in their origin countries. So for example, we just arrived a week ago from Italy, and we’re working with wineries there, so of course the hardest part of this process is to identify what’s the best region, grape, best moment for harvest. While we were there we were taking samples, we analyze. Since we’re working with third parties, the challenge is to coordinate a lot of things properly, so to make them understand what we want and trying to find the right aspects to get our ingredients.


    What is one of the most rewarding things about your job? 


    When you go around and people are drinking your wine, enjoying your wine, and they said ‘ah, you’re in Plaga? It’s very good wine, thanks for that, we’re really enjoyed it!’ This is the most rewarding things. Because all the time we’re doing international wines, thinking about international market, but we’re just started with Frizzante, and now all the locals who didn’t like the international style, who like something more sweet and more low alcohol, they come and said ‘now I love wine, because Frizzante is what I like to drink’. People like wine because they enjoy it, and when they do, it’s what makes us really happy.

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  • 15/10/2018 - Billianto Bagus 0 Comments
    [ID] - Every Glass A (Fine) Story

    Mengawali karirnya di lingkungan ‘fine dining’ F&B nan mewah, ketertarikan Menno Verhaar pada dunia wine hadir secara alamiah seiring berjalannya waktu. Kini, menikmati profesinya sebagai Head Sommelier untuk Double Six Hotel, pria kelahiran Belanda ini duduk bersama PASSION dan membagikan beberapa pemikirannya; mulai dari bagaimana ia mengawali karir di bisnis ini hingga apa yang harus dimiliki seseorang untuk menjadi sommelier yang baik. Simak di bawah ini...

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  • 15/10/2018 - Billianto Bagus 0 Comments
    Every Glass A (Fine) Story

    Starting his career in an F&B fine dining environment, Menno Verhaar’s attraction to the world of wine comes naturally along the road. Now enjoying his work as Double-Six Luxury Hotel’s Head Sommelier, the Dutch-born gentleman sat with PASSION and ‘uncorked’ some of his insightful thoughts; from how he started in the business to what it takes to become an adept sommelier. Here it goes..



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  • 13/09/2018 - Edwin Pangestu 0 Comments
    The Crucial Role of PPIC

    You can assume chefs are creative people. The more creative you become, the more you use your right brain, while ignoring the left one. It’s no wonder you see so many great chefs: creative in designing the product and market it, but fail miserably when they run their own business because of overlooking the other side of the F&B business, PPIC (Production Planning Inventory Control). Chances are, if you knew Chef Rahmat Kusnedi (CRK) you’ve heard him saying his word, “business is mathematic, without proper calculation, it’s a charity foundation”. Now, The President of Indonesia Pastry Alliance (IPA) will discuss the importance of PPIC in a business, to the most common mistakes happen in reality.


    What is the actual role of PPIC in F&B business?

    Structurally, PPIC is a division of its own. You can say that PPIC’s role is similar to a bank. If the finance department has cash money, then PPIC also keep the fund in food ingredients.

    Usually, here’s the workflow. When the sales people got the order, they will report to customer service, and then PPIC will estimate the necessary ingredients. PPIC will cross check with the inventory people to ensure the availability of ingredients. If they’re out of stock, PPIC will request the ingredients to purchasing division, and then it’s up to the finance division for approval.

    For example, if the sales division has order worth Rp 1 million, and the predetermined food cost is 30%, then the spending for ingredients is around Rp 300.000. Of course, sometimes you’ll spend Rp 5.000 – RP 10.000 more, it’s acceptable because you can never have accurate ingredient purchase. I mean, when we need 800 gr flour, there’s no one produce 800 gr flour, most of the times they sell it in 1 kg packaging.

    The role of PPIC doesn’t stop there. After the finance approves and the ingredients are ordered, PPIC has to ensure that they receive the same amount as requested. There’s lot of mistakes in this phase, especially in home industries that rely a lot on feelings, not system. We will know the loss when we do the audit.


    Would you give me some miscalculation example?

    On the same case, sometimes the food cost would reach Rp 400.000, even to Rp 600.000. When you want 30% margin, I can tell you that you won’t get any profit, simply put, it’s charity. It happens all the time, even I have this some times. It will cause further mistakes in determining the price point, as a result, you’ll set the selling price recklessly.


    What’s the biggest issue of this division?

    Control. PPIC is how we plan the production. Remember, business is mathematic, there should be proper plannings. Therefore, if the record in finance department is not accurate, you should start the investigation process from the recipe. If you are to make cheese cake, you need to know how much cream cheese, cheese, sugar, egg are needed. Without proper monitoring, your 30% margin can be reduced to 20% or even minus. For example, when there’s mistake in production process and the staff request for more ingredients, PPIC has to ask, “we gave you the ingredients back then, haven’t we?” Without PPIC, most production staffs won’t admit such failures in production process.


    About the ingredients calculation, can it be 100% accurate?

    There’s always calculation for each ingredient, and almost all of them can be accurate, especially in pastry, because we always measure everything. It’s different to hot kitchen, for instance, 1 kg fish may consist 6 fish, but the weight of each fish won’t be equal. PPIC has to understand the recipe and the production process so they can prevent misconducts, theft, damage, and other possibilities.


    What’s the most common mistake you see in professional kitchens?

    Miscalculation because of not using measuring unit. For instance, from 1 kg of flour, you’ll get 12 pcs of bread each for 60 gram, PPIC need to know whether it’s the weight before they put the filling, or after?

    And then for cakes, you can’t measure the production output in centimeter when the recipe is written in gram. The thing about pastry is, we have more measurable output. However, pastry kitchen also have more ingredients variants, from baking powder, baking soda, improver, the sugar itself comes in different variants such as granulated sugar, icing sugar, or maltodextrin. PPIC must know, which measuring units are used. Sometimes, people use grams in the recipe, but actually, when the ingredient is liquid, will we still be using grams or mililiters?


    And then for the number of suppliers, which one is better, less or more?

    Of course everyone prefers to use 1 supplier that can provide many items. It will make every division’s job easier, from the production, R&D, inventory, to the finance. However, there’s some disadvantages from it, if you rely solely on a supploer, when they run out of stock, you’ll have trouble. In addition, by using only 1 supplier, you can’t compare the price with other suppliers.

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  • 13/09/2018 - Billianto Bagus 0 Comments
    [ID] - The Grill Thrill

    Apakah anda pernah memikirkan tentang apa yang membuat Barbecue bisa dikatakan baik? Atau apa sih arti dari istilah itu secara umum? Chef Arbie bisa memberikan jawaban yang jitu untuk anda. Tidak hanya diberkahi talenta dalam bidang memasak, kepribadian pria kelaihiran Jogja ini yang gemar belajar serta inovatif telah memberinya bekal untuk memastikan The Butchers Club tetap mempertahankan predikatnya sebagai salah satu Steak House paling mumpuni di Pulau Bali. Di sela-sela kesibukan rutinnya, Chef Arbie menyanggupi sebuah sesi tanya jawab santai dan membagikan pemikirannya tentang barbecue dan hal-hal lain. Yuk, kita simak bersama!

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  • 13/09/2018 - Billianto Bagus 0 Comments
    The Grill Thrill

    Have you ever wonder what makes a good ‘Barbecue’? Or what it’s all about in general? Well, Chef Arbie surely can give you a fine answer. Not only blessed with raw talent in cooking, the Jogjakarta-born resourceful and innovative personality traits has given him the necessary edge to ensure The Butchers Club maintain its finesse as one of the island’s most prominent steak house. During his bustling daily work, Chef Arbie manages to take a brief break and share his thoughts about barbecue and beyond. Check them out!

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  • 12/09/2018 - Billianto Bagus 0 Comments
    [ID] - The Indigenous Taste Ambassador

    Untuk edisi kali ini, PASSION memiliki kesempatan untuk berbincang hangat dengan Chef Bloem, Presiden dari Indonesia Culinary Association (ICA) dan sosok di balik dapur Manisan Restaurant, Alaya Resort Ubud. Terlepas dari perawakannya yang gagah, Henry Alexei Bloem memiliki sisi lembut (dan bakat yang solid) di bidang memasak dan kreasi kuliner. Pria yang baru saja diangkat sebagai Chef Eksekutif Manisan Restaurant ini duduk bersama kami dan membagikan pemikirannya mengenai makanan Indonesia dan juga aspek kehidupan pribadinya yang mencengangkan. Berikut...

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  • 12/09/2018 - Billianto Bagus 0 Comments
    The Indigenous Taste Ambassador

    Despite his stalwart appearance, Henry Alexei Bloem has an utmost fondness (and solid talent) in cooking and culinary creation. The newly-appointed executive chef of Manisan Restaurant sits with us and shed some insight of Indonesian food as well his fascinating personal experiences. Here goes..

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  • 12/09/2018 - Devishanty 0 Comments
    [ID] - 9 Indonesian Traditional Grilling Techniques

    Dalam rangka menyambut bulan kemerdekaan Indonesia, sekaligus merayakan ulang tahun keduanya, Nusa Gastronomy menyajikan hidangan set menu makan malam dari berbagai daerah di Indonesia yang menggunakan teknik bakar tradisional pada 15 Agustus – 15 September 2018.


    “Kami sengaja mengangkat tema grill tradisional, lebih untuk memberi tahu orang bahwa Indonesia ternyata memiliki bermacam-macam teknik grill yang saat ini hampir dilupakan. Padahal teknik ini jasanya luar biasa, terutama ketika leluhur kita belum mengenal gas atau minyak tanah,” jelas Ragil Imam Wibowo, Chef Founder Nusa Gastronomy.

    Ada banyak alasan orang beralih ke gas, mulai dari soal kecepatan masak hingga efisiensi untuk bisnis, namun ada harga yang harus dibayar untuk kenyamanan ini. “Jika boleh jujur, teknik masak tradisional ini rasanya jauh lebih enak karena masih menggunakan sistem slow cooking. Teknik tradisional ini juga dapat memberikan tambahan rasa  signifikan yang tidak bisa didapatkan dari teknik masak modern yang menggunakan gas,” tambahnya. Jika Anda berkunjung ke dapur Nusa Gastronomy, mereka memiliki ruangan khusus yang dilengkapi dengan alat masak tradisional untuk menghadirkan rasa khas yang otentik. Sekarang Anda tahu mengapa banyak pizzeria yang dengan bangga menyematkan kata “wood-fire oven” di menu mereka.


    Di luar negeri, gerakan kembali ke teknik masak tradisional ini mulai digaungkan dengan tujuan untuk mengurangi penggunaan energi, namun Chef Ragil memiliki alasan yang lebih sederhana, “Tujuan Nusa Gastronomy adalah membuat masakan Indonesia yang lebih enak dari yang sekarang kita ketahui. Kami juga memperbaiki beberapa kelemahan teknik tradisional. Contohnya, pada proses masak yang terlalu lama, gizinya biasanya sudah hilang”. Selain itu, Nusa Gastronomy juga menggunakan teknik modern seperti sous vide untuk mengatur tingkat kematangan protein secara akurat. Berikut ini adalah 9 teknik grill khas Indonesia yang dihadirkan di Nusa Gastronomy.

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  • 12/09/2018 - Devishanty 0 Comments
    9 Indonesian Traditional Grilling Techniques

    In order to celebrate the month of Indonesia’s Independence Day, also its second birthday, Nusa Gastronomy is offering dinner set menu from various regions in Indonesia using the traditional grilling methods in August 15th – September 15th 2018.


    “We are deliberately exposing the traditional grill theme, more to inform people that Indonesians have various grilling methods that are almost forgotten. Actually, the technique played big role, especially when our ancestors weren’t familiar with gas or kerosene, yet,” explained Ragil Imam Wibowo, Chef Founder Nusa Gastronomy.

    There are many reasons why people convert to gas, from shorter cooking time to business efficiency, but there’s a price to pay for the convenience. “Honestly, traditional cooking methods give better taste because they are using slow cooking method. It also give you the addition of irreplaceable taste that can’t be attained from modern methods using gas,” he added. If you visit Nusa Gastronomy’s kitchen, you’ll see that they have a special area with traditional kitchen equipment to give you authentic taste. Now you know why many pizzerias proudly put the word “wood-fire” in their menus.

    In other countries, the movement of going back to traditional method is fueled by the will to reduce energy waste, however, Chef Ragil has much more simple reason,” Nusa Gastronomy’s mission is to make better Indonesian cuisine than we already know now. We also fix some of the weaknesses of traditional methods. For example, in long cooking process, you’ll loose the nutrients in the ingredients”. In addition, Nusa Gastronomy is also using modern technique such as sous vide to adjust the doneness level of the protein accurately. Here are the 9 Indonesian traditional grilling techniques that are presented in Nusa Gastronomy.

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  • 10/08/2018 - Billianto Bagus 0 Comments
    [ID] - The Beauty of Simplicity

    Dari segi karir, Adi Juniarto telah memasuki dunia pastry sejak dua dekade silam. Dalam perjalanannya, seiring dengan bertambahnya level kemampuan serta pengalamannya, ia juga menemukan bahwa keindahan sesungguhnya terletak pada kesederhanaan. Berbincang dengan Passion, Executive Chef Pastry dari Movenpick Resort & Spa Jimbaran ini membagikan kenangan manisnya serta harapannya di masa depan.

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  • 10/08/2018 - Billianto Bagus 0 Comments
    The Beauty of Simplicity

    In term of career, Adi Juniarto has been entering the world of pastry since two decades ago. Somewhere along the journey, as his skill and experience level rises up, he also finds that true beauty lies in simplicity. Speaking with PASSION, the Executive Chef Pastry of Movenpick Resort & Spa Jimbaran shares his pleasant memories and delightful hope.

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  • 07/08/2018 - Billianto Bagus 0 Comments
    [ID] - The Wonder of Bold Exploration

    Jangan biarkan seorang pun menganggap remeh engkau karena engkau muda. Frase ini betul-betul terejawantahkan ketika kita melihat pencapaian seorang Arielle Chenara. Di usia yang baru menginjak 16 tahun, ia telah mentahbiskan diri sebagai salah satu pembuat wedding cake terbaik di Pulau Dewata lewat brandnya sendiri, Thyme and Caramel. PASSION mendapat kesempatan untuk berbincang dengan pemudi inspiratif ini dan menyelami pemikiran briliannya serta kecenderungannya untuk mengeksplorasi kemungkinan.

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  • 07/08/2018 - Billianto Bagus 0 Comments
    The Wonder of Bold Exploration

    What have you accomplished when you was 16? Well, Arielle Chenara surely can proudly answer that question. We sat down and talk with the great young cake maker of how she becomes one of biggest player in Bali’s cake industry nowadays.


    Don’t let anyone despise you for your youth. This phrase rings true if we see what Arielle Chenara has accomplished. In just her 16th age, she has established herself as one of the island’s prominent wedding cake maker through her own brand, Thyme and Caramel. PASSION has a great chance to chat with the aspiring youngster and gain insight into her brilliant mind and her knacks of exploring the possibilities.

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  • 03/08/2018 - Devishanty 0 Comments
    [ID] - Sugar World Academy

    Salah satu baking studio yang menarik perhatian kami sejak lama adalah Sugar World Academy. Semuanya berawal ketika kami melihat figurine Master Yoda (Star Wars) yang sangat realistis pada posting Instagram Sugar World Academy untuk kelas Dorothy Klerck pada Maret 2017. Kemudian kami terus scroll down untuk melihat berbagai flower gum paste, painted cookies dan lebih banyak figurine. Kami tidak sabar untuk berkunjung ke Sugar World Academy sambil menunggu momen yang tepat. Sekaranglah momen tepat itu, dengan tema khusus Cake Decoration, kami sengaja menemui Dewi Hasan, pemilik Sugar World Academy di Promenade 20, Kemang. Dewi Hasan bercerita banyak tentang Sugar World Academy, mulai dari alasan pemilihan lokasi, inti dari bisnis baking studio, dan juga kriteria

    pemilihan instruktur di sini.



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  • 03/08/2018 - Devishanty 0 Comments
    Sugar World Academy

    One of baking studio that caught our attention for quite a long time is Sugar World Academy. It began when we saw a very realistic Master Yoda’s (Star Wars) figurine on Sugar World Academy’s post in Instagram to introduce Dorothy Klerck’s class on March 2017. We continued scrolling down to see more flower gum paste, painted cookies, and more figurines. We couldn’t wait to visit Sugar World Academy while waiting for the appropriate moment. Now is the right time, with our monthly theme Cake Decoration, we met Dewi Hasan, owner of Sugar World Academy in Promenade 20, Kemang. Dewi Hasan told us the story of Sugar World, the reason why she chose Kemang, the main point of baking studio business, and also her criteria in choosing an instructor.

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  • 03/08/2018 - Devishanty 0 Comments
    [ID] - Heavenly Sweet Academy

    Beberapa waktu lalu, Heavenly Sweet pernah mendatangkan maestro pastry Antonio Bachour dan Carles Mampel. Namun ini bukan pertama kalinya Heavenly Sweet mengundang pastry chef  terkemuka dunia. Tercatat beberapa nama chef hebat yang juga pernah datang dan membagikan ilmunya seperti: Cedric Grolet, Julien Alvarez, Eric Perez, Peter Yuen, Eun-chul Jang, Richard Hawke dan masih banyak lagi.


    Heavenly Sweet Academy menyediakan pengalaman belajar yang setara dengan mengambil kursus di luar negeri. Akademi ini memiliki murid yang datang tidak hanya dari Indonesia, namun juga dari berbagai negara seperti Singapura, Vietnam, Korea Selatan, Amerika, Kanada, Hong Kong, Filipina, Malaysia, India dan Pakistan. Semuanya berkat inisiatif sang founder, Ignes Pribadi Susilo. Passion menemui Ignes untuk mengetahui soal latar belakangnya, konsep Heavenly Sweet Academy, mengapa ia membangun akademi ini dan alasans mengapa ia mengundang chef internasional ke Indonesia.

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  • 03/08/2018 - Devishanty 0 Comments
    Heavenly Sweet Academy

    Not too long ago, Heavenly Sweet Academy welcomed pastry maestros Antonio Bachour & Carles Mampel. However, it was not the first time for Heavenly Sweet Academy to invite world’s leading pastry chefs. There were many other great chefs who came and shared their knowledge, such as: Cedric Grolet, Julien Alvarez, Eric Perez, Peter Yuen, Eun-chul Jang, Richard Hawke and many more.


    Heavenly Sweet Academy provides you a learning experience comparable to taking courses in schools overseas. The academy has students coming from not only Indonesia but also from various countries such as Singapore, Vietnam, South Korea, USA, Canada, Hong Kong, Philippines, Malaysia, India and Pakistan. It is all thanks to the idea of its founder, Ignes Pribadi Susilo. Passion meets Ignes to dig deeper into her background, the concept behind Heavenly Sweet Academy, why she decided to start the academy and why she invited the international Chefs to Indonesia.

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  • 03/08/2018 - Devishanty 0 Comments
    [ID] - Sweet Troops

    Akui saja, style dekorasi cake kadang bisa menjadi sesuatu yang sangat personal, sehingga, cukup sulit untuk menemukan baking studio yang sesuai selera Anda. Namun, itu dulu, berkat Internet (spesifiknya, Instagram) menemukan baking studio yang cocok tidak pernah lebih mudah. Ketika kami menemukan baking studio yang kami suka, seperti Sweet Troops, fakta bahwa bisnis ini dijalankan oleh 2 gadis cantik tentu saja merupakan bonus yang menyenangkan. Nina Bertha dan Livianca Venaessa bercerita tentang bagaimana kisah pertemuan mereka, menjalankan bisnis baking studio, dan visi mereka di industri baking dan dekorasi.

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  • 03/08/2018 - Devishanty 0 Comments
    Sweet Troops

    Let’s admit, cake decorating style can sometimes gets very personal, thus, it’s kinda difficult to find a baking studio that teaches style that you really want. However, that was years ago, thanks to the Internet (and Instagram, to be specific), finding a baking studio that suits your liking has never been easier. When we found a baking studio with style that we love like Sweet Troops, knowing that the business is run by two pretty girls is definitely a welcomed bonus. Nina Bertha Chrestela and Livianca Venaessa tells us the story of how they bumped into each other, running a baking studio business, and their visions in baking and decorating industry.



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  • 05/07/2018 - Edwin Pangestu 0 Comments
    [ID] - Competition, The Double-Edged Sword

    Selalu menyenangkan untuk melinat kompetisi masak atau pastry di berbagai pameran, namun selalu ada konsekuensi dibalik kompetisi yang prestijius. Selain sebagai ajang pembuktian kemampuan, kompetisi bisa dianggap sebagai batu loncatan dalam karir seseorang. Namun, kemenangan dalam sebuah kompetisi sering disertai dengan sebuah konsekuensi logis bagi perusahaan, pembajakan karyawan. Untuk menyikapinya, kami berdiskusi dengan Chef Rahmat Kusnedi, seorang mantan kompetitor pastry yang sekarang menjadi pemilik bisnis Physalis’s, pelaku sekaligus korban dari pembajakan karyawan.

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  • It’s always fun to see any cooking or pastry competitions in exhibitions. but there’s always consequence behind the prestigious competitions.
    05/07/2018 - Edwin Pangestu 0 Comments
    Competition, The Double-Edged Sword

    In addition of a display of extraordinary skills, we can see competition as the stepping-stone in someone’s career. However, the victory in a competition usually comes with a logical consequence, hijacking. In order to know how to  deal with the issue, we discuss with Chef Rahmat Kusnedi (CRK), an ex-pastry competitor who becomes a business owner (Physalis’s), the perpetrator and also the victim of hijacking.

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  • 05/07/2018 - Billianto Bagus 0 Comments
    [ID] - The Great Dairy Deliverer

    Sebagai sosok pendiri Bali-Alm Company, Christoph Kaffanke paham betul bagaimana cara menciptakan produk dairy berkualitas dari nol, karena itulah yang telah ia lakukan melalui pabrik rumahannya selama ini.


    Perusahaan penghasil produk dairy di Bali jumlahnya bisa dihitung dengan jari, namun dari angka yang sedikit itu, seluruhnya benar-benar mengerahkan seluruh upaya mereka untuk menciptakan produk yangbaik sekaligus senantiasa berusaha untuk mempertahankan kualitas mereka. Di edisi ini, kami berbincang dengan Cristoph Kaffanke, pria di belakang Bali-Alm Company, untuk mendapatkan sudut pandang orang-dalam tentang bagaimana caranya menghadapi kenaikan permintaan dari bahan makanan ala Barat ini di Bali dengan memaksimalkan pengetahuan Eropa nya dengan sumber daya lokal yang ada.

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  • 05/07/2018 - Billianto Bagus 0 Comments
    The Great Dairy Deliverer

    As the proud founder of Bali-Alm Company, Christoph Kaffanke certainly know a thing or two of how to create a quality dairy products from scratch, as that’s what he has been doing all along through his home factory. 


    Dairy company in Bali is few and far between, but those little numbers that exist really push themselves to make a great products and maintaining the quality at the same time. In this edition, we chat with Christoph Kaffanke, the man behind Bali-Alm Company, to get an insider perspective of how to face the increasing demand of Western-bound products by combining his European knowledge and available local resource.

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  • 05/07/2018 - Billianto Bagus 0 Comments
    [ID] - Conquering Boundaries

    Ada pepatah lama yang mengatakan ‘mimpilah yang besar, atau pulang’. Mimin Mintarsih sesungguhnya melakukan itu dengan sedikit berbeda, dengan menggunakan kata ‘dan’ alih-alih ‘atau’. Ribuan mil berkeliling dunia dan sederet pencapaian prestisius kemudian, Head Pastry Chef baru The Westin Resort Nusa Dua, Bali ini kembali ke negara asalnya sebagai seorang wanita pemimpin hebat di balik beberapa dapur internasional di luar negeri.


    Di dunia yang (saat ini) didominasi oleh pria, bukanlah tugas yang mudah untuk bekerja di dapur restoran hotel, alih-alih memimpinnya, tapi Mimin Mintarsih berhasil mendobrak halangan tersebut; lebih lagi, wanita asal Sukabumi, Jawa Barat itu mampu melakukannya di luar negaranya sendiri. Ahli pastry berpostur mungil ini menunjukkan pada kita bahwa tidak ada gunung yang terlalu tinggi untuk ditaklukkan jika kita terus berusaha memberikan yang terbaik dan membuktikan para pengkritik kita salah. Kami duduk bersama Chef Mimin di sela kesibukannya sebagai Head Pastry Chef anyar The Westin Resort Nusa Dua, Bali untuk menggali lebih dalam kisah-kisah menarik seputar pencapaiannya dalam kesetaraan gender (sembari mencicipi beberapa kue lezat kreasinya)

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  • 05/07/2018 - Billianto Bagus 0 Comments
    Conquering Boundaries

    There’s an old saying: ‘dream big, or go home’. Well, Mimin Mintarsih actually did it quite differently; by putting ‘and’ instead of ‘or’. Thousand miles across the globe and lines of prestigious achievements later, the new Head Pastry Chef of The Westin Resort Nusa Dua, Bali returns to her beloved country as a great leading female behind some of the greatest international kitchens abroad.


    In a world that (currently) dominated by male, it is not a simple task to work in a hotel restaurant’s kitchen, let alone leading it, but Mimin Mintarsih able to break the said boundaries; moreover, the West Javanese natives managed to did it outside of her home country. This amazing, petit lady of pastry shows us that no mountains are too high if we strive to give our best and prove the doubters wrong. We sat down with Chef Mimin in between her bustling activity as the recently-appointed Head Pastry Chef of The Westin Resort Nusa Dua, Bali to dig deeper into her amazing stories of gender-breaking achievement (and tasting some of her delicate pastry creations as well).

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  • 05/07/2018 - Devishanty 0 Comments
    [ID] - The Dairy Market Insight

    Kebanyakan orang mungkin tidak terlalu mengenal nama perusahannya, na,un kami yakin Anda mengenal brand-brand seperti Anlene, Anmum, Boneeto dan tentunya, Anchor. Anda tahu produknya, sekarang saatnya bagi Anda untuk mengetahui cerita dibalik brandnya. Kami menemui Klarisa, Marketing Director Fonterra untuk memahami masalah di industri dairy, kebijakan pemerintah yang baru, dan mengenai keberadaan Anchor di Indonesia.

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  • Get an insight for the dairy market from one of the biggest dairy company in Indonesia, Fonterra.
    05/07/2018 - Devishanty 0 Comments
    The Dairy Market Insight

    Most people might not probably too familiar with the company name, but we’re sure you know the brands such as Anlene, Anmum, Boneeto, and definitely, Anchor. You know the product, now it’s time for you to know the story behind the brand. We meet Klarisa, Marketing Director of Fonterra to understand the problem in the dairy industry, the new government policy, and about Anchor in Indonesia.

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  • 05/07/2018 - Devishanty 0 Comments
    [ID] - The Dynamic Duo

    Setelah beberapa kali menghadiri Tasty Synergy, sebuah acara dinner persembahan Vin+ yang menghadirkan berbagai hidangan Indonesia yang disajikan secara modern dengan wine pairing, kami semakin yakin bahwa akan semakin banyak orang yang melakukan hal serupa di masa yang akan datang. Tentu, ada banyak orang yang meragukan kecocokkan antara masakan Indonesia dan wine, oleh sebab itu, para chef harus bekerja ekstra keras untuk memodifikasi intensitas rasa untuk menghasilkan padanan yang seimbang dengan  wine. Kami sengaja berbincang dengan Chef Djoko Sarwono (Vin+ Arcadia) dan Chef Deni Sugiarto (Vin+ Kemang) mengenai pandangan, tantangan, hingga eksplorasi mereka dalam membuat menu Indonesia modern.

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  • They might be collaborating with some other chefs, but Djoko Sarwono and Deni Sugiarto sticks to each other like peanut butter and jelly when they create modern Indonesian dishes.
    05/07/2018 - Devishanty 0 Comments
    The Dynamic Duo

    After attending Tasty Synergy several times, a dinner event by Vin+ which presented various modern local dishes with wine pairing, we believe we’ll have more chefs serving similar style of cuisine in the future. Of course, we’ll have people who doubt the concept, especially about the pairing of Indonesian food and the wine, therefore, the chefs should work extra hard to modify the flavor’s intensity to make balanced pairing with wine. We decided to discuss with Chef Djoko Sarwono (Vin+ Arcadia) and Chef Deni Sugiarto (Vin+ Kemang) about their persepective, challenges, to their exploration in creating modern Indonesian dishes.

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  • 03/07/2018 - Devishanty 0 Comments
    Lesson from Gastronomy’s History

    Through JW Marriott Jakarta, Mega Kuningan’s event, East Meets West which was held during Ramadhan, we met Heri Purnama, The Executive Sous Chef who was in charge for the food of the event. He served various Indonesian dishes, combined with other international menu with “liwetan” style. Even though we never met the chef personally before, we assume he has wide knowledge acquired through years of working abroad, also high passion for local food. To confirm it, we decided to meet Heri Purnama for an exclusive interview to discuss about his background, his experience of working in England for 10 years, to his passion of his hometown’s dishes, Sumbawa.

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  • They might not be the most important aspect of the business, they’re the first!
    02/07/2018 - Edwin Pangestu 0 Comments
    [ID] - Hygiene and Sanitation

    Hygiene dan sanitas mungkin bukanlah aspek utama dalam suatu bisnis F&B, namun itu adalah hal pertama yang harus diajarkan pada siapapun yang ingin bergerak di bisnis F&B. Sayangnya aspek ini sering diabaikan oleh para pelaku bisnis F&B di Indonesia. Ada banyak penyebabnya, mulai dari para pemilik yang lebih berorientasi pada keuntungan, menganggapnya sebagai beban, hingga peraturan yang longgar dari pemerintah. Padahal, menurut Chef Rahmat Kusnedi, Presiden Indonesia Pastry Alliance (IPA), pemahaman akan hygiene dan sanitasi justru akan meningkatkan profit Anda.

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  • 30/06/2018 - Edwin Pangestu 0 Comments
    Hygiene and Sanitation

    Ideally, before discussing about other things, hygiene and sanitation are the firstthing taught by any professionals in the industry. Unfortunately, in Indonesia,many people often overlook this aspect. There are many contributing factors, from the money-oriented owners who see them as expense, to the loose regulation from the government. On the contrary, according to Chef Rahmat Kusnedi, The President of Indonesia Pastry Alliance (IPA), the understanding of hygiene and sanitation can help in boosting your profit.

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  • 30/06/2018 - Billianto Bagus 0 Comments
    The Forceful Chemistry

    It’s not easy to build a successful business, let alone maintaining its quality, and moreover make it grow so prosperously. But Eelke Plasmeijer and his partner-in-cook Ray Ardiansyah, manage to overcome the apparent odds and achieved the impossible. The gentlemen behind growing Locavore empire (which has since sprawled into Locavore-To-Go, Night Rooster and Nusantara) seems like an unlikely match, but when they meet together, we can see that genuine chemistry oozing from both of them and makes us somehow understand what made them to be such a formidable team. Passion sat down and talk with the dynamic duo in a conversation that graciously evolves into a deeply warm relational topic. Here goes.



    As the mastermind of an award-winning restaurant, how hard it is to maintain the quality of your dishes and establishment in general? Please share from both point of view.

    Ray: For the dishes, we are super lucky to have a solid team in the kitchen, and also where we are right no (the interview room), is an area called Loca Lab, which is our R & D kitchen. Normally in the weekdays we and our team usually tinker around with dishes and ideas here. When they come up right, they can be placed as the menu in Locavore. Plus, our bunch of young team now consist of people from around the archipelago; Makassar, Manado, even Pulau Anambas. We also have Balinese guys as well, so it’s a good mix of references. We work six days a week and everyone takes turn to have one day off.

    Eelke: Yeah, we are so lucky to have people who are actually care. I mean, we works with a lot of people over the years, and a lot of them doesn’t give a damn. But most of people who are working with us are those who care and willing to put the hour. When we first opened Locavore we have just 9 people, including me and Ray, and all those people are still with us until now. I called this our core team. The combination of that people who are here to stay and those who are only with us for two or three years make for a really good mix, they keep each other focused and are so solid. So, to answer your question, this condition makes it easier for us to maintain our quality nowadays.


    Ray: I know Eelke from ten years ago so I know him very well, I never take anything personal. I think that’s how it goes.



    So what is the main concept of Nusantara that differs it from Locavore and what can we expect from this establishment in near future?

    Eelke: Nusantara is an authentic Indonesian restaurant, where we serve dishes from all over Indonesian archipelago. We serve dishes that even most of Indonesian people don’t already know. The menu are made for sharing, so we don’t want people to eat a whole bowl of rendang, or anything alone, here, you sit with your family, or the food sit at the table, and you eat it when you’re hungry, and you can have different combination of each dishes. Lately it has been super good, a lot of people visiting Ubud, but the plan is to find a location in Jakarta. We want to bring Nusantara to the Capital city in near future.



    Mr Eelke, what would be your most favorite Indonesian dish, and why?

    My wife was born in Jakarta but raised in Bogor, so she’s a bit Sunda. So if we go to Bogor, sometime we arrive kinda late and her mom always cook Sayur Asem with ayam goreng and sambal terasi, and that’s what you want. Like, it’s a bit cold, rainy day in Bogor, you arrived like at eleven or twelve at night, and you are greeted with a nice big bowl of warm sayur asem with rice and fried chicken. I really like Sundanese food, a bit Padang food as well, there’s a lot of Indonesian dishes I enjoyed, especially the one which cooked with traditional technique.



    Sayur asem, nice pick! Do you serve that here in Nusantara?

    We had it in our first menu, but we changed it all the time so I don’t think it’s still there now. We tried to do one or two new dishes every Monday, so it goes by kinda fast.



    Mr Ray, according to you, why nasi goreng could become so famous worldwide, and why? What makes it more accessible than other Indonesian food according to you?


    I think fried rice in general is really easy to like. Either in Chinese, Indian cuisine, especially Indonesian. If somebody from oversea come to visit Indonesia, the first thing that they pick would most likely be nasi goreng, particularly nasi goreng ayam (chicken fried rice), because they might think it is the safest choice for them (not too spicy, balanced composition, easy to find), and then they tell all their friends back home. So I think that’s the main reason why nasi goreng become so accessible for foreign tourist.



    We would like to know your best traits, so feel free to compliments each other


    Eelke: People often ask of course, why you get along, and I always say that because of Ray is super-consistent. That’s what I liked about him professionally. I’m not like this, I might come one morning remembering something and then forgetting to do it along the way, but Ray never did that. He gets angry, but normally when I’m not there (laugh). As a person, not much not to like about him. I don’t think there’s any reason for any people in the world not to like him. He is super-easy to like, he doesn’t give you many reason not to like him, which is kinda unique in a person I think.

    Ray: I was applying job before I meet Eelke, and from the first day I worked with him, I was already impressed by him, in everything. Then we started to hang together, go to stadium, drink beer, and then comes the cooking part. Eelke is the type of workmate that always push you in a good way. Before Eelke I was actually planning to apply for another chef, and if I go with that plan, I will be a different me. I think if I go with somebody else, I will only be a normal cook. Eelke always promote me, even when I’m still a sous chef, he always said it is ‘Ray and me’. That wouldn’t happen with anybody else. I have another chef friend as well, and when we hang out they never talk about their sous chef, but Eelke never take any credit for himself.

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  • 28/06/2018 - Billianto Bagus 0 Comments
    [ID] - Between Talent and Open Mind

    Dalam menilai kesuksesan S.K.A.I Beach Club saat ini, kita tidak bisa melewatkan sosok di balik dapurnya, Theodorus Immanuel Setyo, yang biasa juga dikenal sebagai Chef Theo. Pribadi yang easy-going, brilian dan bersemangat ini sebetulnya sudah cukup lama malang melintang, hingga ke industry televisi dengan ikut membidani seri Master Chef Indonesia untuk season 3 dan 4, serta sendirinya berpartisipasi dalam program Iro Chef. Kini, ia telah kembali focus untuk mengembangkan menu-menu di S.K.A.I Beach Club. Passion memiliki kesempatan untuk bersua dan berbincang dengan pria luar biasa ini di tengah kesibukannya. Berikut beberapa hal menarik yang mampu kami ‘peras’ darinya.

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  • 28/06/2018 - Billianto Bagus 0 Comments
    Between Talent and Open Mind

    In valuing the success of S.K.A.I Beach Club, we cannot overlook the man behind its kitchen, Theodorus Immanuel Setyo, also known as Chef Theo. Easy-going, brilliant and passionate, he has actually been around for quite some time before, even to the TV industry by being the creator of Indonesian Master Chef series for season 3 and 4 and also participating himself in Iron Chef program. Nowadays, he is focused back in developing the menu at SKAI Beach Club. Passion has a chance to meet and chat with this amazing lad in-between his excruciating work hours. Here’s some fascinating stuffs that we could extract.

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  •  You know something is really good when one of world’s biggest hotel companies, such as The Ritz-Carlton, decided to put locally inspired dessert as its signature cake.
    26/06/2018 - Devishanty 0 Comments
    [ID] - Local Dessert Take Over

    Jika Anda sering mengelilingi hotel-hotel di Jakarta di tahun 80-90an, Anda mungkin menyadari bahwa hampir semua hotel bintang 5 memiliki signature cake masing-masing, seperti Black Forrest, Millefeuille, atau American Chocolate Cake. Namun, pada saat itu menciptakan cake yang terinspirasi dari dessert lokal tidak pernah terpikirkan, bahkan di mimpi terliar para pastry chef lokal. Ketika kami mendengar The Ritz-Carlton Jakarta, Mega Kuningan, memiliki Cendol Cake sebagai cake signature, kami memutuskan untuk mengadakan sesi interview khusus dengan Pastry Chef yang bertanggungjawab akan produk tersebut, Chef Hendri Dharmawan. Kami ingin tahu, apakah sekarang adalah waktu yang tepat bagi dessert bertema lokal untuk mengambil alih panggung utama, ataukah kita harus menunggu lebih lama.

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  • You know something is really good when one of world’s biggest hotel companies, such as The Ritz-Carlton, decided to put locally inspired dessert as its signature cake.
    26/06/2018 - Devishanty 0 Comments
    Local Dessert Take Over

    If you’ve been around hotels in Jakarta since the good old 80’s and 90’s, you might have noticed that almost all 5 star hotels have their own signature cake, such as Black Forrest, Millefeuille, or American Chocolate Cake. However, back then creating a locally inspired concept cake is never on the local pastry chefs’ wildest dream. When we heard The Ritz-Carlton Jakarta, Mega Kuningan is having Cendol Cake as its signature, we decided to

    have an interview session with the Pastry Chef who’s responsible for the product, Chef Hendri Dharmawan. We’d like to find out, whether now is the best time for Indonesian-inspired desserts to take the center stage, or we need to wait further.

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  • 26/06/2018 - Rian Farisa 0 Comments
    Indonesia’s Envoy of Padang Peranakan Cuisine

    Passion meets the man behind the renowned Padang Peranakan restaurant Marco by Chef Marco Lim. The executive chef himself shares us stories behind his love for food and the mission to expand abroad. 



    It has been a long time, Chef Marco! What are you currently preparing for your restaurant these days?

    This Ramadan we have prepared a new set menu – the Nasi Padang Berjamaah. Inspired by Middle Eastern cuisine, we are serving our own take of nasi kebuli using the rice from Solok, West Sumatra. It has similar characteristics - a bit elongated and not sticky. Much like basmati rice.

    We are also pairing the rice with kambing kurma. This dish is very popular in Pandangpanjang, especially during Ramadan. Traditionally, it doesn’t use any dates at all as the name implies, and the green color came from the use of coriander. The dish comes in family portion. It’s something like what we call in West Sumatra as makan bajamba - the time of the year after harvest when people gather and eat to celebrate.


    What makes Marco different than the rest of the competitions?

    I’d like to think that the restaurant is more of a mixture between authentic Padang cuisine and my Chinese inheritance – or Peranakan. The food is what my family cooks back at my home in Padang for four generations now. For example, we have in the menu – dendeng cah pade, my grandmother’s version of dendeng cah darek from Bukittinggi.
     

    Other than the flavors, I also make sure that the colors and aroma are the same as what we have back in Padang. That’s why the ingredients are brought here fresh from the country – starting from the rice, chilies, turmeric, and even the crackers. For Ramadan, we are importing about a ton of ingredients!

    As for the cooking process, we are still using traditional wood-fire stoves at the central kitchen. This way, you can even sense that the aroma is different than when cooked using modern stove. The meat itself becomes smoky. That’s how we devoted ourselves for authenticity.


    You also have several different concepts within your already established restaurants. Care to elaborate that?

    Sure. Based on the demographics study, we decided to open our first coffee shop concept at Gandaria City. There we emphasize more on beverage and snacks. As for the main dishes, they are instead served like
    a rice bowl.

    We have secret menus as well. For example, our dendeng batokok is using wagyu rather than the usual beef but only at Pacific Place. Additionally, we have our mie goreng rendang only for delivery orders. You really should try the latter. It was our best seller during one of our missions with the Tourism Ministry back in South Korea.


    About your collaborations with the ministry, can you tell us a bit about it?


    We did several trips with the ministry to promote Indonesian food to South Africa, The States, South Korea, and Spain a while back. Madrid was an exciting opportunity especially. We were given the opportunity to serve a 7-course Padang-style dinner.

    We even brought around 125 kilograms of ingredients from here! Only the three of us did the whole cooking and plating for a gala dinner a lot of guests. We also prepared about 600 sticks of sate Padang. After that, I was also given the opportunity to teach about Indonesian food at a local university.


    We heard that Marco is planning to expand abroad. Can you tell us about it?

    Yes, we have plans to open new restaurants in Bali and Kuala Lumpur. We are still in the middle of planning it properly. My major concern is how to retain the authenticity of our ingredients and transport it abroad. The restaurant’s concept would be similar though. We are still going to serve our dishes in their original form and taste, all freshly cooked. We are planning to open our first restaurant abroad hopefully in 2019.

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  • 26/06/2018 - Devishanty 0 Comments
    [ID] - Lesson from Gastronomy’s History

    Lewat tema East Meets West yang diadakan selama bulan Ramadhan di JW Marriott Hotel, Jakarta, kami bertemu dengan Heri Purnama, Executive Sous Chef JW Marriott Hotel Jakarta yang bertanggung jawab atas makanan yang disajikan pada event tersebut. Ia menyajikan berbagai hidangan khas Nusantara yang berpadu dengan internasional lain dengan gaya liwetan. Meski belum sempat berkenalan secara langsung, kami berasumsi bahwa ia memiliki pengetahuan luas dari pengalaman bekerja di luar negeri dan juga passion tinggi untuk masakan Indonesia. Untuk memastikannya, akhirnya kami menemui Heri Purnama untuk sebuah interview eksklusif mengenai latar belakangnya, pengalaman bekerja di Inggris selama 10 tahun, hingga passionnya soal masakan dari daerah asalnya, Sumbawa.

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  • Listen to what the Antonio Bachour and Carles Mampel have to say about the future trends
    26/06/2018 - Devishanty 0 Comments
    [ID] - The Pastry Masters

    Kita harus berterimakasih pada Heavenly Sweet Academy Jakart untuk mengundang 2 orang  pastry chef terbaik dunia untuk mengajar master class di Indonesia. Setelahhampir seminggu penuh memberikan pelajaran dan inspirasi pastry, kami memutuskan untuk menggali lebih dalam ke dalam pikiran Antonio Bachour (Amerika) dan Carles Mampel (Spanyol) mengenai tren pastry sekarang, masa depan, dan pandangan mereka.

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  • Listen to what the Antonio Bachour and Carles Mampel have to say about the future trends
    26/06/2018 - Devishanty 0 Comments
    The Pastry Masters

    We have to thank Heavenly Sweet Academy Jakarta for inviting 2 of the best pastry chefs in the world to teach master class in Indonesia. With almost a full week of pastry lesson and inspiration, we decided to dig deeper into the mind of Antonio Bachour (America) and Carles Mampel (Spain) about the current pastry trend, the future, and their perspective.

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  • 18/05/2018 - Edwin Pangestu 0 Comments
    [ID] - Succession Plan

    Dalam banyak kasus, sebuah restoran baru yang sedang naik daun biasanya mempekerjakan satu figur chef terkenal. Seiring berjalannya waktu, chef tersebut keluar dan restoran tersebut gagal untuk mempertahankan kualitas. Ada beberapa penyebab kegagalan menjaga konsistensi, namun kali ini kita akan membahas soal succession plan bersama Chef Rahmat Kusnedi, Presiden Indonesia Pastry Alliance (IPA).

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  • 18/05/2018 - Edwin Pangestu 0 Comments
    Succession Plan

    In many cases, a rising restaurant usually employs a famouse figure as a chef. Along the way, the chef resigns and the restaurant fails to maintain its

    quality. There are some factors for it, but now, we’ll focus on the succession plan with Chef Rahmat Kusnedi, President of Indonesia Pastry Alliance (IPA).

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  • 18/05/2018 - Billianto Bagus 0 Comments
    [ID] - In Pursue Of (Self) Excellence

    Setelah proses belajar dan melakukan selama nyaris dua dekade, Fifi Sovia kini telah berada di jajaran pengusaha kopi terbaik di pulau Bali. Passion Media memiliki kesempatan untuk bersua dan berbincang dengan perempuan luar biasa ini, dimana ia membagikan banyak sudut pandang menarik yang hanya bisa keluar dari seseorang dengan pemikiran brilian yang terus mengejar versi terbaik dari diri sendiri tanpa kenal lelah.

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  • 18/05/2018 - Billianto Bagus 0 Comments
    In Pursue Of (Self) Excellence

    Bringing almost two decades of coffee experience, Vivi Sofia established Simply Brew as a part of her pursuit to excellence.


    After almost two decades of learning and doing process, Fifi Sofia has now stands among the best coffeepreneur in the island and beyond. Passion Media has a chance to catch up and chat with this amazing Iron Lady of coffee, in which she shared many interesting perspectives that can only come from a brilliant mind with relentless zeal in pursuing the best of herself.

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  • 18/05/2018 - Rian Farisa 0 Comments
    [ID] - Mira Yudhawati - Gaining Knowledge Through Competitions

    Selalu ada saja hal yang baru dari industri kopi, terlebih lagi saat ini. Kali ini Passion duduk bersama Mira Yudhawati, salah satu tokoh kopi penting di Indonesia. Ia berbagi ceritanya sebagai juri kompetisi kelas dunia dan sebagai seseorang yang punya harapan tinggi untuk kopi Indonesia.

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  • 18/05/2018 - Rian Farisa 0 Comments
    Mira Yudhawati - Gaining Knowledge Through Competitions

    There’s always a lot to learn from the coffee industry, especially nowadays. The one we’re sitting with today is Mira Yudhawati, among the most esteemed personas in Indonesian coffee world. She shares us a story about her life as a world competition judge and as someone who sets her hope high for Indonesian coffee.

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  • 18/05/2018 - Devishanty 0 Comments
    [ID] - The 4th Wave?

    Pada awal kemunculan Kopi Tuku di 2015, banyak orang dari komunitas kopi specialty bertanya-tanya, “apakah ada untungnya menjual kopi susu yang dibuat menggunakan mesin espresso seharga Rp 18.000?” Maklum saja, saat itu Tuku hanyalah sebuah kedai kopi kecil sederhana di daerah Cipete yang terkenal dengan produk Es Kopi Susu Tetangga, espresso yang dicampurkan susu, adonan gula aren dan tambahan krim.


    Saat kami mengunjungi outlet Kopi Tuku di Jalan Abdul Majid, Jakarta Selatan, kami disambut oleh 2 buah mesin espresso La Marzocco (1 untuk es kopi, 1 lagi untuk kopi panas), masing-masing memiliki 3 group head, pengemudi Gojek yang antri memesan, dan ruangan khusus roasting kopi yang bertugas menyangrai 6 ton biji kopi per bulan untuk kebutuhan 4 outlet Kopi Tuku. Ditambah lagi dengan fakta bahwa semakin banyak coffee shop yang meniru konsep kopi susu ini, bisa bantu kami untuk mengulangi pertanyaan di atas?

    Ada banyak gosip-gosip yang beredar tentang tren es kopi susu ini, sehingga kami merasa harus menemui Andanu Prasetyo, biasa dipanggil Tyo, pemilik Kopi Tuku untuk menceritakan tentang latar belakangnya, alasannya menjual kopi dengan harga terjangkau, hingga kunjungan Presiden Jokowi ke Kopi Tuku.

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  • 18/05/2018 - Devishanty 0 Comments
    The 4th Wave?

    When Kopi Tuku arrived on the coffee scene in 2015, the specialty coffee communities were wandering, “do they make any profit by selling Rp 18.000 milk coffee using espresso machine?” At the time, Tuku was a humble, tiny coffee shop in Cipete who’s famous for its Es Kopi Susu Tetangga: espresso, milk, brown sugar and cream.


    When we visit its latest outlet in Jalan Abdul Majid, South Jakarta, we spotted 2 La Marzoccos (one for iced coffee, another for hot coffee), each with 3 group heads, queueing Gojek drivers, and a roasting room responsible in roasting 6 ton of coffee bean per month to supply to 4 of Tuku’s outlets. In addition, the fact that the iced coffee milk concept was copied by many of Tuku’s imitators, we might need your help to repeat the question in the beginning of the article.

    There are rumors spreading along in this iced coffee milk trend, thus we felt the urge to meet Andanu Prasetyo, or simply called Tyo, Kopi Tuku’s owner to listen to his background, the reason why he prefers to sell affordable coffee, to the President Jokowi’s visit to his outlet.

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  • 18/05/2018 - Devishanty 0 Comments
    [ID] - Cultivating the Coffee Culture

    Akui saja, beberapa dari kita pernah mengalaminya. Ketika tren kopi 3rd wave datang seketika itu kita akan terlihat lebih keren jika kita “membenci” Starbucks, kita ingin dianggap anti-mainstream. Bahkan hingga kini, banyak komunitas kopi yang masih mempercayainya. Namun ketika Anda cukup lama di komunitas ini, kemudian Anda akan sadar betapa bodohnya pemikiran tersebut. Karena seperti yang dibilang banyak ahli kopi, ujung-ujungnya kopi ini adalah bisnis, tujuannya tentu profit. Harus diakui, hingga saat ini, Starbucks masih menjadi raja di bisnis coffee shop, baik dari sisi profit, maupun manajemen. 


    Tidak percaya? Coba sebutkan satu coffee shop 3rd wave terbaik versi Anda, bayangkan jika mereka memiliki 328 outlet di berbagai kota di Indonesia dengan jumlah karyawan lebih dari 3.000 orang. Menurut Anda, apakah coffee shop tersebut bisa menjaga kualitas (dan tentu saja, gengsi) sebaik Starbucks? Kali ini, kami sengaja menemui orang yang bertanggungjawab menjaga konsistensi kualitas pelayanan dan budaya, seseorang yang mempertahankan “Starbucks Experience”, Mirza Luqman Effendy

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  • 18/05/2018 - Devishanty 0 Comments
    Cultivating the Coffee Culture

    Let’s admit it, some of us committed the same sin. When 3rd wave came, suddenly it looked cool for us to “hate” Starbucks, we wanted to be seen as anti-maintstream. Even until now, some people in coffee communities still believe it. However, when you’re in the scene for a while, you will then realize how stupid the idea was. Because, as many coffee experts said, in the end, coffee is business, to make profit. We have to admit, until now, Starbucks is still the king in the coffee shop business, whether in terms of profit, or management.


    Disagree? Mention one of your favorite 3rd wave coffee shops, imagine they run 328 outlets all over Indonesia and hire more than 3.000 staffs. Honestly, do you really think they can maintain the quality (and of course, pride) as well as Starbucks? This time, we interview a man who’s responsible to keep the consistency of service and culture, some who maintain the “Starbucks Experience”, Mirza Luqman Effendy.

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  • 17/05/2018 - Devishanty 0 Comments
    [ID] - Samsura’s Coffee Adventure

    Sejak kemunculan One Fifteenth Coffee di 2012, banyak hal yang telah berubah di industri kopi. Namun, beberapa hal tetap

    sama, contohnya sikap rendah hati Doddy Samsura, bahkan sejak pertama kali kami bertemu di 2011. Ketika kami mengirim permintaan interview lewat Whatsapp, ia menjawab, “ada yang bisa saya bantu? Memangnya saya masih populer?”Pertanyannya cukup menarik. Sejak meninggalkan Morph Coffee, anak perusahaan One Fifteenth 2017. Tidak banyak kabar terdengar dari Doddy.

    Kami menemuinya di Pantai Indah Kapuk. Ia agak gelisah karena proyek terbarunya, Reirom, sebuah sekolah barista, tertunda karena beberapa hal. Mereka masih
    mengerjakan lantai pertama yang akan menjadi coffee shop, lantai dua untuk sekolah barista. Dalam diskusi panjang kami, Doddy berbicara mengenai petualangannya dari Yogyakarta, memenangkan kompetisi, One Fifteenth, hingga kesibukannya saat ini, secara eksklusif untuk Passion.

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  • 17/05/2018 - Devishanty 0 Comments
    Samsura’s Coffee Adventure

    Since the inception of One Fifteenth Coffee in 2012, a lot of things have changed in coffee industry. However, there are some things remain the same, for example, Doddy Samsura’s humility, even from the first time we met him in 2011. When we texted him to request for an interview, he humbly replied, “how can I help you? Am I still popular?” His answer has some truth in it. Since he left Morph Coffee, a roaster, also a sister company of One Fifteenth in 2017. There’s not much updates has been heard from the champion of IBC (Indonesia Barista Championship) 2011 and 2013.


    We met the man in Pantai Indah Kapuk. He’s a bit restless because his new project, Reirom, a barista school, is delayed due to some things. They’re still working on the first floor of the building which will act as coffee shop, the second floor for the barista school. In our long discussion, Doddy talked about his adventure
    from Yogyakarta, winning competitions, One Fifteenth, to his current activities, exclusively to Passion.

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  • 17/05/2018 - Devishanty 0 Comments
    [ID] - Game of Perception

    Adi Taroepratjeka bukanlah Q-Grader biasa (orang berlisensi yang mampu memeriksa dan menilai kopi Arabika secara objektif), ia adalah orang pertama di Asia Tenggara yang memiliki lisensi instruktur Q-Grader, ia sering menjadi juri di kompetisi kopi, ia juga pernah menjadi pembawa acara “Coffee Story” Kompas TV yang dimulai pada 2011, tepat sebelum kopi dianggap keren. Kami menemuinya terakhir di Jakarta pada 2013. Ketika kami memutuskan mengangkat tema khusus kopi, kami tahu kami harus menemuinya, meski sekarang ia tinggal di Bandung, menjalankan

    laboratorium kopi sekaligus coffee shopnya yang bernama 5758 (baca: Maju Mapan).

    Yang kami suka dari Adi, mungkin ia adalah salah satu orang paling kritis di dunia kopi. Faktanya, ia tidak suka diikat oleh aturan atau kepercayaan, terutama pada hal yang ia anggap tidak benar. Contohnya saja, banyak orang 3rd wave yang bilang bahwa robusta itu jelek. Namun, Adi mengaku banyak tamu 5758 yang

    kembali pulang jika ia melihat kopi di hopper robustanya kosong. Ketika ia menawarkan double ristretto kopi Robusta dari Banyuwangi, mana mungkin saya
    menolak tawarannya? Ternyata, saya mendapatkan rasa asam, gurih, dan notes seperti selai kacang, dengan after taste yang manis. Sejujurnya, ini kali pertama saya mencicipi Robusta seenak ini. Dengan kopi di tangan, akhirnya saya siap untuk diskusi panjang mengenai harga jual ideal kopi, kegiatannya
    sekarang, tren kopi, hingga kegemarannya menikmati kopi instan


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  • 17/05/2018 - Game of Perception 0 Comments
    ​Game of Perception

    Adi Taroepratjeka was not your usual Q-Grader (a licensed person who’s capable of examining and scoring Arabica coffee objectively), he was the first person in South East Asia with Q-grader instructor license, he’s the judge for coffee competitions, he was also the host of Kompas TV’s “Coffee Story”, started from 2011, right before coffee was cool. The last time we met him in person was in Jakarta 2013. When we decide to do special coffee issue, we know we have to meet the man, even though now he’s in Bandung, running his own coffee lab, also a coffee shop, 5758 (read: Maju Mapan).

    The thing about Adi, is he’s probably one of the most critical person in coffee. In fact, he doesn’t like to be bound by rules or belief, especially if he believes them to be wrong. For example, 3rd wave people believe robusta sucks. However, Adi said that many of 5758 customers would go home if they find that his robusta hopper is empty. When he offered me to try his double ristretto Robusta from Banyuwangi, who am I to turn down his kind offer? To my surprise, I tasted
    acidity, some umami, peanut-butter like notes, with sweet after taste. Honestly, it was the first time I taste Robusta this good. With coffee in hand, I finally ready to do a long discussion about “the ideal” selling price for coffee, his current activities in education, coffee trend, to his passion in
    enjoying instant coffee sachet.



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  • 17/04/2018 - Devishanty 0 Comments
    [ID] - The Man Behind The Trend

    Anda bisa saja menghadiri baking demo oleh chef paling terkemuka di dunia yang mampu membuat produk paling canggih. Masalahnya, ketika Anda pulang dan mencoba mengaplikasikan teknik mutakhir tersebut, ternyata Anda menemui banyak kesulitan. Mulai dari ketersediaan bahan, sulit diproduksi dalam jumlah besar, membutuhkan tenaga kerja yang lebih berpengalaman, dan harga jual yang melonjak.

    Namun jika Anda membutuhkan produk yang baik untuk bisnis Anda: mudah dibuat dengan skala besar dengan nilai komersil yang tinggi, Koko Hidayat, Technical Service Manager Smart+, adalah nama yang harus Anda ingat. Dengan banyaknya jumlah klien Smart+ yang sukses berjualan menggunakan resep kreasinya, bisa dibilang Koko Hidayat adalah salah satu sosok yang paling berpengaruh dalam menentukan trend bakery di Indonesia. Berikut ini adalah wawancara eksklusif kami dengan sang pembuat trend.

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  • 17/04/2018 - Devishanty 0 Comments
    The Man Behind The Trend

    It took a smart person to explain a complicated subject to educated audience, but a smarter person is able to simplify the matter and explain it to wider range of audience.


    You can attend baking demos by the most famous chef in the world who’s capable of making the most sophisticated product. The thing is, when you got home and try to apply the fancy techniques, you are faced with some issues. From the availability of the ingredients, difficulties in producing it in large quantities, requiring more skilled worker, not to mention the sky-rocketing selling price.

    However, if you need product that’s good for your business: easy to be mass-produced with high commercial value, Koko Hidayat, Smart+’s Technical Service Manager, is the name you should remember. With the vast number of clients and various success stories of clients using his creations, it is safe to say that Koko Hidayat is one of the most influential figures in determining the bakery trend in Indonesia. Here’s our exclusive interview with trend maker


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  • 17/04/2018 - Devishanty 0 Comments
    [ID] - The Ugly Truth

    Jika Anda berpikir tentang seorang chef yang ahli soal healthy food, nama Edwin Lau langsung terbayang dalam benak. Ia merupakan kombinasi unik dari seorang chef, nutrisionis, dan tubuh seorang binaragawan. Mungkin Anda melihatnya selalu tersenyum di depan TV, namun kali ini Edwin berbicara mengenai kenyataan-kenyataan yang tidak seindah bayangan Anda, mulai dari rahasia gelap industri makanan, kehidupan celebrity chef, konflik batinnya sebagai seorang chef sekaligus nutrisionis, hingga pandangan hidupnya yang baru. Ini adalah salah satu interview kami yang paling berat dan intens.


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  • 17/04/2018 - Devishanty 0 Comments
    The Ugly Truth

    The self-proclaimed extremist, Edwin Lau, talks about the things that nobody wants to talk about. If you’re one of those faint-hearted people, please, stop reading.


    If you think about a chef who’s also expert in healthy food, the name Edwin Lau comes to mind. He’s a unique combination of a chef, nutritionist, with the body of a bodybuilder. You might see him smiling on TV, but this time, Edwin talks about the ugly truth of the food industry, life of celebrity chefs, to his internal conflict as a chef and nutritionist, and his new point of view. This is certainly one of our heaviest and most intense interview ever.


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  • 17/04/2018 - Edwin Pangestu 0 Comments
    [ID] - Waste Management

    Ini terjadi setiap saat, terutama bagi para pengusaha baru. Anda mengalami euforia karena usaha Anda mendadak terkenal dan mencetak angka penjualan yang tinggi. Namun ketika melakukan perhitungan di akhir bulan, jumlah keuntungan yang Anda terima meleset jauh di bawah ekspektasi. Chef Rahmat Kusnedi (CRK), pemilik Physalis’s sekaligus Presiden Indonesia Pastry Alliance (IPA) tentu memahami kesalahan yang sering terjadi seperti ini. Pada edisi kali ini, CRK membahas mengenai waste management, definisi, cara mencegah serta memberikan beberapa contoh dari kejadian yang pernah ia alami.


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  • 17/04/2018 - Edwin Pangestu 0 Comments
    Waste Management

    If you’re experiencing high sales record, but at the end of the day, your margin is much less than estimated, this subject is definitely for you.


    It happens all the time, especially for new entrepreneurs. You have the euphoria because your business gains sudden popularity and breaks new sales record. However, after calculation, at the end of the month the profit that you have is way below expectation. Chef Rahmat Kusnedi (CRK), owner of Physalis’s also President of Indonesia Pastry Alliance (IPA) understand this common mistake. This time, CRK discusses about waste management, from the definition, how to prevent, also gives some real cases he experienced in the past.


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  • 07/04/2018 - Edwin Pangestu 0 Comments
    [ID] - Signature Product as Brand’s Identity

    CRK menjelaskan pentingnya memiliki produk signature untuk semua brand F&B. Anda datang ke sebuah resto secara acak, setelah melihat banyaknya menu, Anda memesan, dan waiter hanya mencatat pesanan tanpa memberi rekomendasi. Ketika makanannya datang, Anda tidak suka, dan berjanji tidak akan kembali lagi, hingga seorang teman berkata bahwa Anda melewatkan produk signature resto tersebut. Hal ini kerap terjadi, ironisnya, karena ego dari owner yang percaya bahwa semua makanan di restonya enak, semuanya. Namun, menurut Chef Rahmat Kusnedi (CRK), memiliki produk signature lebih dari sekedar menghindari pelanggan memesan menu yang kurang favorit, produk signature berkontribusi pada identitas brand.


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  • 07/04/2018 - Edwin Pangestu 0 Comments
    Signature Product as Brand’s Identity

    CRK explained why having a signature product is a necessity for any F&B brands


    You came to a random restaurant, looking at the wide selection of menus, when you order things, the waiters just write them down without giving any recommendations. When the food arrived, you don’t like it, and promised never to come back there, until a friend told you that you missed their signature product. This happen many times, ironically, due to the owner’s ego who believe that all of the products in the restaurant are good, all of them. However, according to Chef Rahmat Kusnedi (CRK), having a signature product is more than just avoiding the guest to choose the least favorite, it contributes to your brand’s identity.


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  • 13/03/2018 - Aria Sankhyaadi 0 Comments
    [ID] - Finding Chocolatier

    Sebagai negara penghasil kakao terbesar ketiga dunia, ternyata menemukan chocolatier di Indonesia merupakan tugas yang cukup menantang, hingga akhirnya kami menemukan Pipit Yulianti. Edisi khusus cokelat ini berawal dengan sebuah pembicaraan dengan Benty Diwansyah, Corporate Pastry Chef PT. Nirwana Lestari (distributor Tulip Chocolate) di acara Chocotober. Ketika kami bertanya mengenai rekomendasi chocolatier untuk liputan, ia berpikir keras. “Di Indonesia patissier memang banyak, namun chocolatier sangat sedikit”, katanya. Di antara sekian banyak kandidat, kami percaya Pipit Yulianti, Chocolatier Tulip Chocolate memenuhi kriteria seorang chocolatier muda terbaik Indonesia.


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  • 13/03/2018 - Aria Sankhyaadi 0 Comments
    Finding Chocolatier

    Indonesia is the third largest cacao producer in the world, however, finding a proper chocolatier is surprisingly challenging, until we find Pipit Yulianti.

    The Chocolate Issue started with a discussion with Benty Diwansyah, PT. Nirwana Lestari’s (Tulip Chocolate distributor) Corporate Pastry Chef in the past event Chocotober. When we asked about the recommendation for young chocolatiers in Indonesia, he wondered for quite a while, “In Indonesia we have many patissiers, but there’s so few chocolatier,” he said. Among all of the candidates, we believe Pipit Yulianti, Tulip Chocolate’s Chocolatier, is one of Indonesia’s best young chocolatiers.


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  • 13/03/2018 - Edwin Pangestu 0 Comments
    [ID] - The Chocolate Ambassador

    Anda akan kesulitan untuk menemukan orang yang berpengalaman dan memahami industri cokelat Indonesia lebih baik dari Louis Tanuhadi, The Embassy of Chocolate dari Tulip. Sebagai salah satu orang yang paling gencar mengkampanyekan penggunaan real chocolate di Indonesia melalui lini produk cokelat couverture The Embassy of Chocolate dan Chocolate School by Tulip, Louis juga pernah menulis buku khusus tentang cokelat, Chocology di 2012. 

    Di sela-sela jadwal padatnya, Passion Media berkesempatan untuk untuk berdiskusi panjang lebar dengan Louis mengenai keresahannya akan masa depan industri cokelat, pilihan Tulip, definisi chocolatier, cita-cita pribadinya, hingga maksud dibalik jabatan uniknya “The Embassy of Chocolate”.


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  • 13/03/2018 - Edwin Pangestu 0 Comments
    The Chocolate Ambassador

    You know it’s a serious situation when Louis Tanuhadi said that the chocolate industry has no future.


    You’ll be hard pressed to find other person with vast experience and the understanding of Indonesian chocolate industry better than Louis Tanuhadi, Tulip’s Embassy of Chocolate. As one of the most vocal person in campaigning the use of real chocolate in Indonesia through the couverture product line, The Embassy of Chocolate, and Chocolate School by Tulip, Louis wrote a book specifically about chocolate, Chocology in 2012.

    In the middle of his tight schedule, Passion Media had the chance to discuss deeply with the man about his concern on the future of chocolate industry, Tulip’s choice, definition of chocolatier, his personal dream, and the meaning behind his unique position “The Embassy of Chocolate”.


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  • 02/03/2018 - Eve Tedja 0 Comments
    Mad About Chocolate

    We talk with Pastry Chef I Nyoman Rinanta of Cau Chocolate about his long abiding devotion for chocolate and his distinguished career in the world of pastry.


    It is hard to pinpoint the age of I Nyoman Rinanta by watching him at work in the kitchen. Energetically moving from the kitchen to the production area and back to the adjoining garden, the man in charge of developing pastry and sweet delights at Cau Chocolate is a prime example of golden age. With an agro tourism program and a cafe, Rinanta’s days are fully occupied with chocolate.


    Based in Tabanan, the chocolate factory is producing high quality and sustainably sourced products from local organic farming practices in the surrounding area. Founded in 2014, Cau Chocolate is proudly owned and managed by a local cacao farming family. It aims to introduce and educate the public about cacao farming as well as the importance of consuming the right kind of chocolate for one’s health and well-being. For that purpose, visitors are welcome to come and learn about the bean-to-bar process in the factory, as well as getting their hands dirty in their village program such as the learning about the water irrigation system or subak tour.


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  • 02/03/2018 - Eve Tedja 0 Comments
    [ID] - Mad About Chocolate

    Kami berbincang dengan Pastry Chef I Nyoman Rinanta dari Cau Chocolate tentang kecintaannya kepada cokelat dan karir panjangnya di dunia pastry.


    Cukup sulit untuk bisa menebak usia I Nyoman Rinanta hanya dari mengamatinya bekerja di dapur. Bergerak secara energik dari dapur ke area produksi dan kembali ke kebun di sampingnya, lelaki berusia 65 tahun yang tengah sibuk mengembangkan menu pastry dan hidangan manis untuk Cau Chocolate adalah contoh baik usia lanjut yang produktif. Dengan program agroturisme dan cafe yang aktif, hari-hari Rinanta dipenuhi oleh cokelat.


    Berbasis di Tabanan, pabrik cokelat ini memproduksi produk-produk berkualitas tinggi serta dihasilkan dari praktik pertanian organic di sekeliling areanya. Didirikan pada tahun 2014, Cau Chocolate dimiliki dan dikelola secara membanggakan oleh keluarga petani cacao setempat. Mereka bertujuan untuk mengenalkan dan mengedukasi public tentang pertanian cacao serta pentingnya mengkonsumsi jenis cokelat yang tepat untuk kesehatan. Untuk itu, pengunjung dipersilakan dating untuk belajar mengenai proses bean-to-bar secara langsung di pabriknya, serta memiliki kesempatan untuk mengotori tangan mereka dengan ikut dalam program-program desa seperti belajar bertani di tur mengenai sistem pengairan atau subak.


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  • 02/03/2018 - Eve Tedja 0 Comments
    [ID] - A Perfect Symmetry

    Passion berbincang dengan Yusuke Aoki, executive pastry chef dari Four Seasons Resorts Bali yang kerap meraih penghargaan, tentang kecintaannya terhadap cokelat dan kesempurnaan. 


    Satu tahun setelah kedatangannya di Bali, Yusuke Aoki mengaku masih selalu terinspirasi oleh pulau yang ia huni. “Bahkan gunungnya pun sungguh menginspirasi! Ada sebuah penghormatan untuk Gunung Agung di menu makan malam kami, sebuah kue cokelat dari valrhona caraibe chilli lava dengan saus caramel strawberry dan eskrim vanilla,” jelas Aoki dengan riang. Ia bertanggung jawab terhadap kreasi-kreasi pastry di kedua properti Four Seasons Resorts Bali sekaligus juga katering untuk acara-acara khusus, banquet serta pesanan cakes di Sundara yang semakin dikenal.


    Chef berusia 35 tahun ini memulai karirnya 13 belas tahun yang lalu di kota asalnya, Kyoto. Setelah lulus dari Kyoto Pastry Art College, ia hijrah ke Perancis untuk mempelajari segala macam yang bisa dipelajari tentang pastry dari chef ahli. Saat Aoki kembali ke Jepang, ia memulai karirnya dengan bekerja di hotel bintang lima di sana hingga memulai pengalaman internasionalnya bekerja di hotel-hotel bintang lima di Toronto, Paris, Doha, hingga akhirnya tiba di Bali. Aoki juga telah memenangkan beberapa penghargaan seperti Global Pastry Chef Challenge Competition di Qatar tahun 2015 - Gold Medal dan Global Pastry Chef Challenge International di Yunani tahun 2016 untuk The Best Use of Dilmah Tea.


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  • 02/03/2018 - Edwin Pangestu 0 Comments
    [ID] - Market Segmentation & Costing (Part 2)

    Tidak ada resep pasti untuk sebuah kesuksesan, namun mencoba menjadi “semuanya untuk semua orang” terdengar seperti jalan tol menuju kegagalan. Artinya, Anda tidak bisa serakah dengan menjadikan semua segmen market sebagai target. Dalam sesi ini, Chef Rahmat Kusnedi (CRK) memberikan ilustrasi untuk melakukan costing sebenarnya dengan berfokus pada pasar kelas menengah atas.


    Ayo kita membuat costing sesungguhnya!
    Pada dasarnya ada 3 variable cost yang harus Anda perhatikan: food cost, labor cost, dan utility cost (overhead), semuany berkontribusi pada harga jual akhir produk. Ini adalah struktur costing di segmen market menengah atas: (klik untuk melihat presentasi tabelnya)


    Untuk restoran dan bakery di segmen ini, idealnya food cost adalah sekitar 30-35%. Ketika Anda menjumlahkan dan mendapatkan total 70%, artinya Anda memiliki 30% margin (tidak termasuk pajak). Ini adalah angka margin ideal, lebih baik jika lebih besar, namun cukup berbahaya jika di bawah itu. Saya akan jelaskan alasannya nanti.

    Ketika bisnis berjalan, staf Anda akan semakin berpengalaman dan mereka akan menjadi semakin efisien, sehingga labor dan utility cost akan menjadi semakin rendah, hasilnya, margin Anda akan meningkat. Untuk menjadi efisien, Anda memerlukan rencana produksi yang lebih baik, sebagai contoh: jika Anda memiliki oven berkapasitas 4 loyang, memanggang 1 atau 4 loyang mengkonsumsi energi yang sama. Jadi, kenapa tidak menunggu hingga ada 4 loyang sebelum memulai proses pemanggangan?

    Begitu halnya dengan mengatur staf. Ketika musim penjualan tinggi, daripada mempekerjakan karyawan lebih banyak, mengapa tidak mengambil daily worker? Ketika masanya sudah lewat, Anda tidak perlu menggunakan mereka lagi. Setelah Lebaran, biasanya sebuah bakery tidak memiliki kegiatan apa-apa: mungkin ini saatnya bersih-bersih. Anda boleh saja menghabiskan 2 hari hanya untuk membersihkan peralatan dan perlengkapan, sesudah itu Anda juga bisa memberikan liburan tambahan untuk menghemat listrik. Poin saya adalah, ketiga variable cost tersebut bisa kita kendalikan.


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  • 02/03/2018 - Edwin Pangestu 0 Comments
    Market Segmentation & Costing (Part 2)

    After doing some research on your market segments, it’s time to do the actual costing

    There’s no exact way for success, but trying to be “everything for everybody” sounds like a highway to failure. Therefore, you can’t be greedy by targeting all market segments. In this session, Chef Rahmat Kusnedi (CRK) gives some illustration to do the actual costing with the focus in the middle up market segment


    Let’s do the actual costing!
    Basically there are 3 variable costs you need to watch closely: the food cost, the labor cost, and utility cost (overhead), these contribute to the final selling price. Here’s the typical structure of the cost in the middle up segment: (click this to view the presentation)


    For restaurant and bakery in this segment, ideally the food cost is around 30-35%. When you have the total of 70%, it means that you have 30% margin (tax excluded). It’s the ideal number of margin, it’s better if it’s bigger, but it’s dangerous to go below 30%, I’ll explain the reasons later.

    As the business runs, your staffs will get experience and they become more efficient, the labor and utility cost might be lower, as a result, you’ll have bigger margin. To be efficient, you need better production planning, for example: if you have a 4 tray oven, baking 1 tray of dough or full 4 trays will consume the same amount of energy. Therefore, why don’t you wait until you have full 4 trays before you start the baking process?

    It’s the same thing with managing the labor. When you have high season, instead of hiring more employees, why don’t you hire daily workers? When you pass the high season, you may cut the daily workers out. After Eid, practically the bakery has nothing to do; perhaps it’s cleaning time. You can spend 2 whole days just to clean the tools and equipment, and after that you can give extra holidays to conserve the electricity. The point is, each one of these 3 variable costs is manageable.

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  • 30/01/2018 - Rian Farisa 0 Comments
    [ID] - MATTEO MEACCI: BACK TO THE ROOTS

    Mengembalikan kejayaan restoran Ambiente yang legendaris bukanlah sebuah tugas yang mudah. Sebagai sang executive chef, Matteo Meacci berbagi pendapatnya mengenai dunia F&B yang semakin kompetitif serta kecintaannya terhadap masakan negerinya Italia.


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  • 30/01/2018 - Rian Farisa 0 Comments
    MATTEO MEACCI: BACK TO THE ROOTS

    Reviving Ambiente of Aryaduta Jakarta as one of the oldest Italian restaurants in Jakarta is no easy task. As its executive chef, Mr Matteo Meacci shared us his thoughts about the highly competitive F&B industry and his profound love for food from his Italian roots.


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  • 30/01/2018 - Aria Sankhyaadi 0 Comments
    Blood’s Thicker Than Water

    Chef Matias Ayala was born and raised in Argentina, but he has Italian blood that runs deep in his vein.

    You can’t choose the family and the country where you were born, but somehow the blood in your vein can guide you. Meet Matias Ayala, the new Executive Chef of Raffles Jakarta, an Argentinean chef who’s in love with Italian food. Here’s our exclusive interview with the man himself.


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  • 30/01/2018 - Eve Tedja 0 Comments
    The Good Italian

    PASSION talks to Nicolas Lazzaroni and finds out about his recipe of success as the executive chef of Settimo Cielo.

    Nicolas Lazzaroni is not a new figure on Bali’s culinary scene. In fact, he has contributed to the progress of the island’s dining scene with his signature modern take on traditional cuisine. Be it Asian or Italian, as he expertly done for Settimo Cielo, his creation always offers an interesting experience, flavour, and presentation. 


    The Sydneysider has called Bali home since 2011. He was in charge of the new menu of Bridges Bali and later, also led Uma Cucina at Uma by Como, Ubud. We finally get the time to catch up with this busy chef and ask him about his current occupation and how he thinks about the local Italian food scene.


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  • 30/01/2018 - Eve Tedja 0 Comments
    [ID] - The Good Italian

    PASSION berbincang dengan Nicolas Lazzaroni dan menemukan rahasia kesuksesannya sebagai executive chef Settimo Cielo.

    Nicolas Lazzaroni bukanlah sosok baru di panggung kuliner Bali. Malah bisa dikatakan, ia berkontribusi terhadap kemajuan kreasi kuliner di pufv lau ini dengan ciri khasnya dalam menyajikan masakan bercita rasa tradisional dengan tampilan modern. Meski itu masakan Asia atau Italia, seperti yang ia terapkan di Settimo Cielo, kreasinya selalu menawarkan pengalaman, rasa, dan presentasi yang menarik.


    Chef yang berasal dari Sydney ini telah menjadikan Bali sebagai rumahnya sejak 2011. Berawal dari Bridges Bali, ia juga sempat memimpin Uma Cucina at Uma by Como, Ubud. Kami akhirnya bisa menemui chef yang sibuk ini dan bertanya tentang kesibukannya serta pendapatnya tentang masakan Italia di Bali.

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  • 30/01/2018 - Aria Sankhyaadi 0 Comments
    [ID] - Cooking Competition Made Easy

    SIAL Interfood 2017 menandai pertama kalinya La Cuisine diadakan di Indonesia oleh ACP (Association of Culinary Professionals). Rudy Takarianta, Executive Chef dari hotel JS Luwansa sekaligus juri yang tergabung dalam anggota ACP ini menyayangkan beberapa kesalahan umum yang menurutnya tidak perlu terjadi jika para peserta jeli. Sebagai juri, Rudy menjelaskan banyak hal mengenai apa yang ia ingin lihat, sekaligus tidak inginkan di atas sebuah piring yang akan disajikan di hadapan para juri.


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  • 30/01/2018 - Aria Sankhyaadi 0 Comments
    Cooking Competition Made Easy

    If you want to enter a cooking competition, Rudy Takarianta suggests some tips to make everything much easier and simpler.

    SIAL Interfood 2017 marked the first ever La Cuisine in Indonesia, held by ACP (Association of Culinary Professionals). Rudy Takarianta, Executive Chef of JS Luwansa Hotel, also a judge who’s also in ACP, regrets that some competitors had made some unnecessary mistakes if they’re more careful. As a judge, Rudy explained many things he wished to see, also what he didn’t on a plate that was served in front of the judges.


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  • 30/01/2018 0 Comments
    [ID] - Market Segmentation & Costing (Part 1)

    Costing mungkin merupakan salah satu hal terpenting di industri F&B, namun sebelum kita membahasnya, terlebih dahulu kita harus memilih segmen pasar yang tepat. Dilihat dari catatan penjualan, Anda tahu persis berapa banyak keuntungan yang akan Anda peroleh bulan ini. Namun ternyata jumlah uang yang Anda terima tidak sesuai prediksi. Skenario ini selalu terjadi, tidak hanya pada pengusaha baru, namun juga pada pemilik bisnis yang sudah mapan. Kami berbicara dengan Chef Rahmat Kusnedi (CRK), pemilik Physalis’s dan Presiden Indonesia Pastry Alliance (IPA) untuk memahami costing dan cara membuat strategi finansial untuk menjalankan bisnis F&B. Namun pertama-tama, ia menyarankan para pemilik bisnis sudah memilih segmen pasarnya secara benar.

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  • 30/01/2018 - Edwin Pangestu 0 Comments
    Market Segmentation & Costing (Part 1)

    Costing is probably one of the most important things in F&B industry, but before we get to the subject, it’s crucial to pick the right market segment.

    Judging from the sales record, you know exactly how much profit you’ll get this month. However, the amount of cash you received is not much as you’ve predicted. This scenario happens all the time, not only to new entrepreneurs, but also to established business owners. We talked to Chef Rahmat Kusnedi (CRK), owner of Physalis’s and President of Indonesia Pastry Alliance (IPA) to understand the costing and how to make financial strategy to run F&B business. But first, he suggested that the owners have already targeted their market segment correctly.


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  • 09/01/2018 - Aria Sankhyaadi 0 Comments
    [ID] - The Kerinci’s Steak

    Rubrik Reinvent kali ini menampilkan Jon Priadi Barajo, seorang pria kelahiran Kerinci, Jambi yang sempat kuliah dan bekerja di Canberra, Australia, dan sekarang sibuk sebagai konsultan F&B di Jakarta. Pada berbagai kesempatan, ia sering menyajikan menu favorit dari tanah kelahirannya Kerinci yaitu Dendeng Batokok.


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  • 09/01/2018 - Aria Sankhyaadi 0 Comments
    The Kerinci’s Steak

    Jon Priadi Barajo exhibits the traditional Kerinci’s dish through Dendeng Batokok


    The Reinvent Section features Jon Priadi Barajo, a Kerinci, Jambi man who studied and worked in Canberra, Australia, and now acts as F&B consultant in Jakarta. In many occasions, Jon served the favorite menu from his birthplace, Dendeng Batokok.


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  • 09/01/2018 - Edwin Pangestu 0 Comments
    [ID] - A Tale of Perseverance

    Francesco Boccia dikenal sebagai konsultan pastry internasional dengan konsep pastry modern yang bisa langsung dikenali lewat karyanya. Lahir dan dibesarkan di keluarga pastry chef, tentu saja perkembangan Boccia lebih cepat dari teman seusianya. Ia mulai bekerja di perusahaan keluarga pada usia 13 sebelum memutuskan untuk sekolah pariwisata dimana ia bertemu dengan pastry chef Italia paling terkemuka. Pada usia 20, ia memenangkan Pastry Cup National pertamanya. Setelah itu, ia memenangkan beragam kompetisi dan penghargaan lain seperti National and World Pastry Team Champion, Pastry Chef of the Year, dan seleksi World Chocolate Masters.


    Di 2015, Francesco Boccia dan timnya, Italia, berhasilkan memenangkan “Coupe du Monde de la Pattisserie” dan meraih skor tertinggi yang pernah tercatat di semua cabang kompetisi, meski sempat mengalami kecelakaan fatal. Di tahun yang sama, ia menjadi member kehormatan AMPI (Accademia Maestri Pascticceri Italiani), sebuah asosiasi pastry chef paling terkemuka di Italia. Chocolate Showpiece selalu menjadi passionnya, namun ia juga menaruh minat khusus pada praline, plated dessert, chocolate dessert, tart, dan semua kreasi pastry. Berikut ini interview eksklusif Passion Media dengan Francesco:


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  • 09/01/2018 - Edwin Pangestu 0 Comments
    A Tale of Perseverance

    Francesco Boccia and the Italy team won the 2015 “Coupe du Monde de la Pattisserie” even though part of the chocolate sculpture fell apart, 30 minutes before the competition ended.


    Francesco Boccia is known as international pastry consultant with modern concept of pastry that is instantly recognizable through his creations. Born and raised in the family of pastry chefs, of course Boccia is way ahead compared to his peers. He started working in the family business when he was merely 13 and then moved to vocational training with the most important Italian pastry chefs. And at the age of 20, he won the National Pastry Cup. After that, he won numerous awards such as National and World Pastry Team Champion, Pastry Chef of the Year, the selection of World Chocolate Masters.


    In 2015, Francesco Boccia and his team, Italy, won the “Coupe du Monde de la Pattisserie” and obtained the highest score ever recorded in all the trials of the competition, despite of a fatal accident. In the same year, he became the honorary member of the AMPI (Accademia Maestri Pasticceri Italiani), the most important Italian association of pastry chefs. Chocolate showpieces are his passion but he also put special interest on pralines, plated dessert, chocolate desserts, tarts and all pastry creations. Here’s our exclusive interview with the man:


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  • 09/01/2018 - Edwin Pangestu 0 Comments
    [ID] - 3 Things to Consider in Choosing a Consultant

    Belakangan ini bermunculan banyak sekali jasa konsultan di bidang F&B. Ini agak sedikit membingungkan bagi mereka yang ingin menggunakan jasanya, oleh sebab itu, kami bertemu dengan Chef Rahmat Kusnedi (CRK), untuk membicarakan tentang seluk beluk profesi ini. Meski dikenal sebagai Presiden Indonesia Pastry Alliance (IPA) dan pemilik dari supplier produk bakery & pastry Physalis’s, CRK juga kerap terlibat di berbagai brand sebagai konsultan. Berikut diskusi kami dengan CRK:


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  • 09/01/2018 - Edwin Pangestu 0 Comments
    3 Things to Consider in Choosing a Consultant

    Consultant’s presence might greatly help you in building your business. The question is, what sort of consultant?


    Lately, we have many consultant services in F&B industry. It might confuse those who want to use their services, therefore, we met Chef Rahmat Kusnedi (CRK) to discuss about the rising profession. Although he’s been known as the President of Indonesia Pastry Alliance (IPA) and owner of Physalis’s, supplier of bakery & pastry products, CRK is also involved in various brands as consultant. Here’s our interview with CRK:



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  • 09/01/2018 - Eve Tedja 0 Comments
    A Flavourful Duet

    Bali is in the perfect position to introduce the flavour of Indonesia internationally. PASSION talks to the Executive Chef and Executive Sous Chef of The Laguna, a Luxury Collection Resort & Spa, Nusa Dua to learn about their dedication for Indonesian gastronomy.


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  • 09/01/2018 - Eve Tedja 0 Comments
    [ID] - A Flavourful Duet

    Bali berada di posisi yang tepat untuk mengenalkan cita rasa Indonesia ke dunia internasional. PASSION berbincang dengan Executive Chef dan Executive Sous Chef of The Laguna, a Luxury Collection Resort & Spa, Nusa Dua untuk menemukan dedikasi mereka terhadap dunia gastronomi Indonesia.



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  • 09/01/2018 - Rian Farisa 0 Comments
    [ID] - EMMANUEL JULIO: USHERING THE ERA OF PROGRESSIVE INDONESIAN CUISINE

    Ditempa dengan pengalaman bertahun-tahun di dapur hotel-hotel berbintang lima dari Indonesia hingga Uni Emirat Arab, Executive Sous Chef Emmanuel Julio dari The Dharmawangsa berbagi cerita mengenai kecintaannya terhadap masakan Indonesia dan usaha mempromosikannya secara modern di kancah internasional.

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  • 09/01/2018 - Rian Farisa 0 Comments
    EMMANUEL JULIO: USHERING THE ERA OF PROGRESSIVE INDONESIAN CUISINE

    Seasoned in rigorous kitchens of five-star hotels from Indonesia to as far as UAE, the Executive Sous Chef Emmanuel Julio from The Dharmawangsa shared us a story about his passion with Indonesian cuisine and his modernist effort to promote it internationally. 



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  • 24/11/2017 - Rian Farisa 0 Comments
    PUTRI MUMPUNI: THE RELENTLESS PURSUER OF KNOWLEDGE

    For a 26-year-old chef, perhaps only Putri Mumpuni who has seen a lot of actions introducing Indonesian cuisine around the globe through food diplomatic missions. Recently, Putri shared us her adventures and the relentless pursuit of knowledge, now within the world of pastry.


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  • 24/11/2017 - Rian Farisa 0 Comments
    [ID] - PUTRI MUMPUNI: THE RELENTLESS PURSUER OF KNOWLEDGE

    Untuk seorang chef berumur 26 tahun, Putri Mumpuni telah berkelana keliling dunia mempromosikan masakan Indonesia melalui berbagai misi diplomasi kuliner. Baru-baru ini Putri berbagi kisah petualangannya serta keinginan besarnya untuk belajar di bidang pastry.



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  • 24/11/2017 - Eve Tedja 0 Comments
    Young and Dangerous

    Meet Jeremy Blanchet. The executive chef of Pearl, Legian’s best kept French fine dining restaurant secret, divulges his passion for authenticity and immaculate plating.


    Half hidden in the touristic Jalan Arjuna is a culinary pearl that will take one by surprise. Just like its namesake, the restaurant is a gem especially made for lingering dinner and intimate conversation. Dishes after dishes of beautifully plated French classics such as lobster bisque, magret de canard and braised beef with red wine sauces are giving solid reason for its ardent patrons to continue coming back since the restaurant opened 8 years ago.


    Jeremy Blanchet is the power behind this culinary pursuit. Hailed from the south of France, the thirty years old chef found his knack for cooking during his teenage years living in the Carribean Islands. He completed his training under the renowned chef, Thierry Maffre-Bogé who had a one Michelin-starred credential at his restaurant, Le Petite France in Maussane. “I learned about the backbone of French cooking there, from mixing ingredients to making sauces. Sauce is very important for a French dish. It took hours to make them, making stocks and reducing until you have the exact texture and taste that you want,” says Blanchet. 


    That long hours of practice are being put down to good use in the kitchen. Despite the challenges, Blanchet is adamant in creating authentic French flavour in Bali. His deep love for the long tradition can be savoured in every bite while his understanding for the importance of good presentation created a feast for the eye. “Before deconstructing a cuisine, turning them into molecular gastronomy or fusion, I think it is also important for people to taste the original. That’s what I want to achieve here. Traditional recipe with a modern presentation,” claims Blanchet before checking on his sourdough bread in the oven. 


    Pastry and bakery are his other passion. As evident in his current menu, dessert plays a significant role. From the classic chocolate moelleux to a stunning composition of chocolate sphere with raspberry sorbet, caramel sauce and white chocolate emulsion; the desserts are carefully made to complement and create the final lasting impression. Take the Passion Lemon Tart, a refreshingly lighter take than the classic French version. “It is less sweet than the original recipe, fresh with a light filling and a crispy, buttery crust. It is also slightly acidic, a good way to end a rich and flavourful meal,” claims the chef. 


    Despite his strong Provençal root with its signature sun-kissed fresh produces and light seasoning, Blanchet admits to derive his creations from various Gallic regional cuisines. Typically, he would go back to original recipes and choose the one which ingredients are available in Bali and ended up with a new reinterpretation of a dish. Do take note of his name because there will be more exciting creation to come from this talented chef in the future.


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  • 24/11/2017 - Edwin Pangestu 0 Comments
    [ID] - 6 Ways to be Steps Ahead in The Kitchen

    Bekerja di dapur merupakan hal yang cukup berat, baik secara mental maupun secara fisik (ini sebabnya lebih banyak pria di industri ini). Konon bidang kuliner dan pastry menjadi pilihan favorit dibandingkan jurusan lain di SMK. Tentu saja persaingan di dapur merupakan hal yang tidak bisa dihindari lagi. Sebagai seseorang yang pernah menjalaninya dari bawah, Chef Rahmat Kusnedi (CRK), Presiden dari Indonesia Pastry Alliance (IPA), memberikan 6 tips agar Anda bisa memenangkan kompetisi di tempat kerja hingga Anda mencapai posisi tertinggi sebagai Executive Pastry Chef:


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  • 24/11/2017 - Edwin Pangestu 0 Comments
    6 Ways to be Steps Ahead in The Kitchen

    The road to become an Executive Pastry Chef is full of competition; Chef Rahmat Kusnedi showed us some tips to be steps ahead.


    Working in the kitchen is tough, both mentally and physicaly (this is why you see more male worker in the industry). It is said that culinary and patisserie are the favorite among other majors in Vocational High Schools. Of course the competition in the kitchen is inevitable. As someone who has walked down the road from scratch, Chef Rahmat Kusnedi (CRK), President of Indonesia pastry Alliance (IPA), gave us 6 tips to win the competition in the workplace so you can be The Executive Pastry that you’ve always dreamed of:


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  • 26/10/2017 - Edwin Pangestu 0 Comments
    [ID] - The Trending Celebrities’ Cake Phenomenon

    Segala sesuatu yang mempercepat laju perekonomian merupakan hal yang baik, namun, CRK mengingatkan kita akan bahaya melaju terlalu cepat. Selebritis yang memiliki bisnis sampingan bukanlah hal baru. Namun tren cake selebriti ini tentu akan menjadi perhatian semua orang ketika para mereka melakukannya secara kolektif, dan terutama setelah mengetahui bahwa omset bisnis ini dalam sehari dapat menyamai penjualan satu outlet lain selama sebulan. Chef Rahmat Kusnedi (CRK), Presiden Indonesia Pastry Alliance (IPA) menjelaskan tentang sejarah kehadiran cake selebriti, berikut dampak positif dan negatif dari tren yang berlangsung secara nasional ini.


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  • 26/10/2017 - Edwin Pangestu 0 Comments
    The Trending Celebrities’ Cake Phenomenon

    Anything that accelerates economy is always good, however, CRK warns us the danger of speeding up.


    Celebrities who run side businesses are nothing new. However, the celebrities’ cake trend will catch everyone’s attention when conducted collectively, especially after knowing the fact that the daily sales of this business can reach the monthly sales of other outlets. Chef Rahmat Kusnedi (CRK), The President of Indonesia Pastry Alliance (IPA) explained the history of the celebrity cake trend, with its positive and negative impacts of this nationwide trend.


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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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  • Chef Passion Media
    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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  • Chef Passion Media
    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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  • 26/11/2018 - Chef Dean Keddell 0 Comments
    PUMPKIN SALAD Salad of roast pumpkin, baby beans, peanut sauce, kemangi with tempeh & sweet potato chips

    RECIPE: Roasted pumpkin, palm sugar Ingredient


    120gm Roast butternut pumpkin, served warm
    60gm Baby beans, tops removed, blanched and refreshed
    30gm Young coconut flesh, julienne
    30ml Lemon & soy dressing
    50ml Peanut sauce
    1pc Tempeh chips
    3pc Sweet potato chips
    2gm Kemangi
    2gm Coriander
    3 Red chilli rings


    To serve:

    1. Place peanut sauce on the bottom of a serving bowl and place pumpkin on top
    2. In a separate bowl mix beans, coconut, kemangi, coriander & lemon & soy dressing and place on top of pumpkin
    3. Top with chips more herbs and chilli rings


    NAME OF SUB RECIPE: Roasted pumpkin, palm sugar

    Ingredient


    150gm Butternut pumpkin
    20gm Palm sugar
    20ml Ketchup Asin
    30ml Vegetable oil
             Salt
            Pepper


    Preparation:


    1. Cut pumpkin in to 3 wedges, leaving the skin on
    2. Rub with oil and salt and pepper, top with palm sugar, soy and roast in a hot oven, turning every 10 minutes till soft and golden

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  • 26/11/2018 - Chef Daniel Foong 0 Comments
    Baked Lamb Rack with Fermented Black Bean Sauce

    Ingredients


    400gr Lamb Rack
    50gr Onion
    50gr Cooking Oil
    20ml Chinese Shao Shin Wine
    100ml Chicken Stock
    10gr Chicken Powder
    5gr Sugar
    5gr Salt
    20gr Oyster Sauce
    30ml Light Soy Sauce
    30ml Dark Soy Sauce
    20gr Potato Starch
    30gr Guiling Chili Sauce
    100gr Turnip Cake
    1gr Black Pepper Corn
    20gr XO Sauce
    120gr Pok Choi

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  • 26/11/2018 - Chef I Made Kona 0 Comments
    Gayo Coffee Tiramisu Served with pistachio ice cream and Tia Maria anglaise truffle

    Ingredients


    For the tiramisu

    500 gr mascarpone cheese
    100 gr egg yolk
    150 gr sugar
    50 gr warmed cream
    5 pcs gelatin leaf
    500 gr semi whip cream
    1 tsp vanilla extract
    45 ml myers rum
    70 ml expresso coffee


    For the sponge finger biscuit

    4 pcs eggs, separated
    150 gr caster sugar
    125 gr plain flour
    1/2 tsp corn starch


    For the pistachio ice cream

    500 ml cream
    500 ml fresh milk
    150 gr sugar
    50 gr glucose
    10 gr pistachi paste
    50 gr pistachio nut chopped

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