• 26/02/2018 - Aria Sankhyaadi 0 Comments
    Indonesian Man in New York

    Even though he’s an Indonesian Man in New York, Richie Budiharto Pratadaja is not a legal alien (Sting, anyone?), in fact the Indonesian chocolatier is the runner up for 2017’s Pastry Chef of the Year, USA.

    It’s been numerous times we cover expatriate chefs in Indonesia, this time we do the other way around. However, with relatively low culture of producing and consuming real chocolate, finding a brilliant Indonesian chocolatier abroad is quite a challenge, until we found Richie Budiharto Pratadaja, Indonesian chocolatier who works in FIKA, New York.

    What was your childhood dream job? Was it chocolatier?
    No, actually I wanted to be a painter.

    What made you interested in chocolate, compared to other pastry products?
    The aroma, the taste, the silky texture and everything about chocolate, I love it! I think chocolate is a versatile ingredient. We can use chocolate in both solid or fluid forms to create things like cake, cream, and ,also showpieces or sculptures.

    What’s your favorite chocolate product?

    My favorite is making bonbons. From designing the molds, making the chocolate shell, filling, to sealing the bonbon, trained skills are required. The surface of the bonbon has to be glossy after it was unmolded, the thickness of the shell and sealing has to be appropriate, and most importantly, the taste of the filling, or we usually call it ganache.

    If you’re serious into chocolate, why did you choose USA? Any plans to return to Indonesia?

    Well, it doesn’t have to be USA, other countries in Europe were just as good. I picked USA, specifically New York because in this city, I was trained both in the workplace and outside of it. The competition of food industry here is really tough. Outside workplace, art is part of our daily life, it’s everywhere. I have a plan to return to Indonesia in the next few years.

    Please tell us your daily activities in Fika.
    I’m a chocolatier in FIKA, New York. I run the production line all day, also supervising other staffs to ensure that every product meets the company’s standard. I’m also in charge of ordering the ingredients, product inventory, quality control, and food safety training.

    Can you explain the market situation in USA? Is the bean to bar movement start to gain popularity there?

    The market of chocolate in America is growing every year because many consumers are giving high appreciation to the history, origin and the production technique of chocolate. Bean to bar is becoming more popular in the past few years. Many confectioners also started to produce their own cacao from bean to bar in small scale, including myself.

    In Indonesia, it’s easy to find a patissier, however, a different story with chocolatier. It’s a rare occupation here. According to you, how far is the difference of chocolate industry in Indonesia and USA?

    The difference would be on the number of customers who give high appreciation to artisan chocolate in Indonesia is not as many as in USA. Pastry is a basic thing learned in culinary schools, but chocolate is specialization, just like sugar, bread and cake. In New York, chocolate is an old tradition that is already developed; many people all around the world stay here, especially Europeans, who are in fact the highest chocolate consumers of the world. However, recently I saw many highly talented Indonesia chocolatiers or pastry chefs in Instagram.

    Regarding the issue of compound vs couverture, how do you see it?

    As a chocolatier, I definitely opt for couverture because of the higher quality ingredients involved in it, from the cacao bean, sugar, soy lecithin, and sometimes vanilla, compared to compound which use vegetable fat. The melting point of cocoa butter is different to vegetable fat, the melting behavior in mouth is very different.

    In any chocolate competitions, praline is mandatory, however, in Indonesia, praline is not popular, and if you see someone offer it, usually the quality is not very good. What do you say?

    To produce praline, you need advanced skills. I would say that in our country, we don’t have too many people learn about chocolate. However, from my observation in Instagram, it seems that the number is escalating.

    Would you share your experience in chocolate competition?

    In 2017, I was the runner up of Pastry Chef of the year USA. The theme of the competition is based on 4 world’s famous painters: Pablo Picasso, Vincent Van Gogh, Marc Chagall, and Salvador Dali. Each contestant may choose one of those four. I had to make 1 showpiece, 6 kinds of petit gateaux (3 chocolate and 3 fruit based), and a plated dessert. For the showpiece, I opted for Dali (surrealism), 3 chocolate-based gateaux inspired from Picasso (shape), 3 fruit-based gateaux from Marc Chagall (color), and plated dessert from Van Gogh (texture).
    Some components might be prepared in advance; the rest should be assembled on the competition day in only 3 hours. The critics from world’s leading chefs and judges were important lessons for me to prepare for the next competition.

    What’s the signature characteristic of your products?

    Flavor is essential. Presentation is also important, like people always say you eat with your eyes first. I love using ingredients such as nuts, fruits, and whiskey.

    Last one, any message to young chocolatiers?

    Determination and focus!


    Read More
  • 26/02/2018 - Rian Farisa 0 Comments
    Natasha Victoria Lucas: A Journey of Self-Discovery

    As a seasoned food blogger-cum-food stylist, Natasha Victoria Lucas has completely delved into the industry passionately and professionally. In our Reinvent segment this issue, Natasha shared Passion about her journey of discovery and why she fell in love with one of our country’s most renown dishes - Soto Ayam Lamongan!

    Can you tell us a bit about yourself before you finally found your real passion?
    I studied journalism during college and my dream was to actually become a writer for a lifestyle magazine. After a brief spell at a local TV station for internship, apparently there was no opening yet around that time. I had to work for a totally different industry as an event manager for a shoe company and also as a music teacher.
    However, born in a foodie family, for years we often go out to try new restaurants around Jakarta and my dad also apparently has a knack with cooking - which quite surprisingly, better than my mom! Partly inspired by that and while waiting for the long-awaited opportunity, I decided to start my blog anyway - The Yummy Traveler in 2010.
    Being a blogger enables me to know more about the F&B industry and I became curious about the innovative dishes that restaurants came up with. That drives me to learn more about cooking. I also became fascinated with photography and styling at the same time, which I decided to choose the latter as you can see today.

    How was it for you in your early days as a food stylist?
    Several years ago, food stylists were still scarce in Jakarta and I was already pursuing it as a hobby. A friend of mine one time asked me to collaborate for this food photography project with a renowned frozen yogurt company - seeing that I am fond with food styling. I almost had cold feet but my friend encouraged me to try anyway. Long story short, it was my most memorable first-time ever doing a professional food styling!

    How would you describe your day-to-day?
    My work is ranging from food styling for restaurants to managing a social media team for several clients from mostly F&B industry. One time I was also appointed as the TV host for a culinary show named after my own blog. During my leisure time traveling, I always find time to collect more props for my food photography projects. Now I have suitcases of them! Finally I’m doing a collaboration with a partner for our second book project - Top Tables.

    Can you tell us a bit about the book?
    Sure. It’s basically a directory about where to eat in Jakarta. On contrast with the previous Top Tables, this one will feature people from different backgrounds telling their stories about food and sharing their most favorite haunts around Jakarta.

    Now that you have shared your recipe of Soto Ayam Lamongan. How did you come to like it in the beginning by the way?
    I have always been a fan of soup dishes from soto to even bakso. I considered those two as my most favorite comfort food!
    I started to like soto since years ago when not many good soto ayam joints can be found in Jakarta other than soto Betawi. Until one day I discovered a really good hawker that sells soto Lamongan which I’d visit from time to time and it’s located in front of the previous site of Hermina hospital around Sunter area, north of Jakarta.

    What’s the best thing about your favorite soto there when compared with others?
    I think it’s because of my personal preferences. I like their version of clearer and lighter soup. I have been a patron of their soto ayam for years and usually frequented it with my sister. The owner knows us really well and keeps on speaking in Javanese despite us not actually understand what he says.
    Anyway, whenever we came, he knew by heart that we prefer thigh’s meat, added with chicken livers and the most important part of Soto Lamongan - a lot of koya. Finally, no kecap manis added. It was unfortunate however that I had moved to another part of Jakarta since quite some time now and Hermina hospital had also moved to a new location as well. I do really hope they’re still around.

    Care to tell us about your version of soto ayam here?
    I cooked it with more or less having similar profiles compared with my favorite soto ayam Lamongan. As you can see, I tried to present it in a modern way as well.
    I became more passionate about food presentations than ever since Indonesian food really deserves to be more well-known on international level. I knew it by heart our cuisine has many advantages even when compared with the already-established Western or Japanese food. I really hope that one day my expertise could contribute for that.


    Read More
  • 23/02/2018 - Louis Tanuhadi 0 Comments
    Manufacturing Happiness

    Tahukah Anda bahwa kebahagiaan sebetulnya bisa diproduksi? Christophe Morel mengetahuinya. Morel adalah seorang master chocolatier asal Perancis yang memutuskan untuk pindah dan memulai bisnis di Montreal, Kanada. Di samping reputasi dan pencapaiannya yang luar biasa sebagai pemenang pertama kategori cokelat di Coupe du monde de la patisserie di Lyon, Perancis pada 2005, Morel ternyata memiliki keinginan sederhana melalui karyanya: memberi kebahagiaan pada semua orang di sekitarnya. Di tengah jadwalnya yang padat, Christophe Morel menyisihkan waktu untuk membagikan pengetahuannya mengenai cokelat secara eksklusif pada Passion Media.

    Read More
  • 26/02/2018 - Eve Tedja 0 Comments
    [ID] - The Art of Chocolate Making

    PASSION berbincang dengan pendiri Pod Bali ,Toby Garritt, tentang pabrik cokelat barunya serta pendapatnya tentang industry cokelat di Indonesia.

    Banyak hal telah berubah sejak Pod Origin membuka pintunya sebagai pabrik cokelat dan cafe di Desa Carang Sari, sebelah barat Sangeh Monkey Forest, lima tahun silam. Kini, ia telah menjadi salah satu destinasi utama di area tersebut, menarik banyak pengunjung dari seluruh dunia yang tertarik untuk memelajari cara pembuatan cokelat. Hutan tropis hijau yang mengelilingi pabrik tetap lestari. Begitu juga dengan dedikasi Pod dengan melibatkan pengadaan yang melibatkan petani cacao Bali dari daerah Badung dan Negara.

    Read More
  • 26/02/2018 - Eve Tedja 0 Comments
    The Art of Chocolate Making

    PASSION talks with Toby Garritt, the founder of Pod Bali about his new chocolate factory and his insight regarding Indonesia’s chocolate industry.

    A lot has changed when Pod Origin opened its door as a chocolate factory and café in Carang Sari Village, north of Sangeh Monkey Forest, five years ago. For once, it is now becoming the number one destination in the area, attracting visitors from all around the world to learn about chocolate making. Happily, the lush tropical landscape that surrounds the factory remains. And so does Pod’s dedication in sustainable sourcing that involve Bali’s local cacao farmers from Badung and Negara.

    Read More
  • 26/02/2018 - Aria Sankhyaadi 0 Comments
    Often Imitated, Never Duplicated

    Find out why Bakerzin, one of the first dessert cafés in Indonesia, is still one of the best.

    In 2000, the concept of dessert café may not sound familiar to us. Most of the restaurants in Indonesia was mostly owned by family and have one outlet for one brand. Boga Group is one of the first players in the food service industry that introduced the dessert café concept through Bakerzin in 2002. After that, the success story was followed by brands we all know and love, such as Sushi Tei, Pepper Lunch, Paradise Dynasty, Paradise Inn, Shaburi, Kintan, Onokabe, Master Wok, and the latest one, Putu Made.

    Since the opening of the first Bakerzin, a franchise brand from Singapore, in Cilandak Town Square, the brand managed to maintain its position as one of the leader in the dessert café category. Of course, it’s not an easy task, Bakerzin do it by continuously challenging itself through new menus that come every 3 months.
    The most interesting one is their collaboration with Valrhona, The Tales of Valrhona Schokolade in the last season. It’s widely known that Valrhona is very selective in selecting partners for collaboration. The fact that Bakerzin is one of them speaks volume.

    When you want real taste of chocolate, the classic cake such as Chocolate Amer is an all time favorite. It has the gentle, soft and spongy texture with that melt-in-mouth sensation, but makes no mistake, it packs intense, punchy chocolate flavor with just the right amount of bitterness to please chocolate lovers.

    Since its inception in 2002, Bakerzin introduced us to Warm Chocolate Cake that is often imitated by other dessert cafes, but never quite replicated. With only one bite, you can tell Boga Group’s commitment of using the finest ingredients, in this case, the chocolate. It made us believe that the fanciest baking technique in the world can never replace quality ingredients.

    Make no mistake, Bakerzin also offers Chocolate Souffle, the kind of dessert that requires meticulous preparation in order for to make the soufflé rise. Again, the chocolate is the main star in these 3 dessert dishes. If you crave for chocolate, but you also want something fruity, Framboise Lactee is for you.

    If slice cake is not enough, Bakerzin also offers 2 of the most favorite chocolate drink: Hot Chocolate and Café Mocha. Both drink features Malongo cocoa powder with 50% cocoa content from France. Café Mocha is the perfect example of Jamie Oliver’s word, “coffee and chocolate are best friend”. It’s the mature kind of chocolate drink, there’s no turning back to your regular chocolate after a cup.

    What’s Next?
    As mentioned before, Bakerzin always offers something new every 3 months. However, after introducing The Tales of Valrhona Schokolade in November 2017, it’s quite difficult to imagine anything bigger. People know Bakerzin as dessert café that also serves western cuisine, however in February 2018, Bakerzin will also introduce local and Thai cuisines into the regular menu.

    2018 will also become a busy year for Boga Group. After having over 100 outlets in Indonesia through various brands, Boga will add a new Bakerzin outlet in South Jakarta, and a new brand of restaurant that will feature katsu dishes.

    For most F&B brands, the past few years have been quite tough, but they can’t stop Boga Group from having positive growth. Actually it’s not too surprising, if you know how to maintain your standard quality, just like what Boga do.


    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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”.

    Read More
  • 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”.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 30/01/2018 - Rian Farisa 0 Comments

    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.

    Read More
  • 30/01/2018 - Rian Farisa 0 Comments

    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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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:

    Read More
  • 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:

    Read More
  • 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:

    Read More
  • 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:

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 09/01/2018 - Rian Farisa 0 Comments

    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.

    Read More
  • 09/01/2018 - Rian Farisa 0 Comments

    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. 

    Read More
  • 24/11/2017 - Rian Farisa 0 Comments

    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.

    Read More
  • 24/11/2017 - Rian Farisa 0 Comments

    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.

    Read More
  • 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.


    Read More
  • 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:

    Read More
  • 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:

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 20/10/2017 - Edwin Pangestu 0 Comments

    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.

    Read More
  • 20/10/2017 - Edwin Pangestu 0 Comments

    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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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

    Read More
  • 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”.

    Read More
  • 23/09/2017 - Rian Farisa 0 Comments

    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.

    Read More
  • 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).

    Read More
  • 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).

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.


    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.


    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 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.

    Read More
  • 31/01/2018 - Chef Mathias 0 Comments
    Burrata Cheese

    served with Different Type of Tomatoes

    • Burrata cheese 500rm
    • Cherry tomatoes 100grm
    • Plum tomatoes 200grm
    • Green tomatoes 100grm
    • Heirloom tomatoes 100grm
    • Basil leaves 50grm
    • Balsamic vinegar 30ml
    • Sugar 100grm
    • Orange zest from 1 orange
    • Olive oil 100ml
    • Sea salt 20grm

    Read More
  • 31/01/2018 0 Comments
    Ayam Tangkap Recipe


    - Half free range chicken (around 200 gr). Cut chicken into 3 parts: chicken suprême, thigh with feet still attached, and head.
    - 5 pandanus leaves, cleansed, pat dry with kitchen paper, cut into long julienne, deep fried, creating the “grass”
    - 2 twigs curry leaves, dried using dehydrator. If use microwave, seal a bowl with cling wrap, put the twigs of curry leaves on top of the sealed bowl, thinly rub curry leaves with vegetable oil, heat for 4 - 5 minutes. Voilà the “tree”
    - 1 lemongrass, cut in round shapes
    - 3 shallots, pickled
    - 3 chilli padi, pickled
    - Vegetable oil for frying

    Read More
  • 11/01/2018 - Chef of Tulip 0 Comments

    (Raspberry jelly & Earl grey tea Pannacota , Milk chocolate cremeux with Almond Dacquoise,Crunchy rice crispy)

    Bahan Almond Dacquoise :
    150 g Almond powder
    50 g Terigu protein rendah
    420 g Putih telur
    300 g Gula pasir
    50 g Unsalted butter
    5 g Cream of tar-tar

    Cara Membuat:

    1. Kocok putih telur, gula pasir dan cream of tar-tar hingga kaku campurkan semua bahan kering dan tambahkan juga kedalamnya unsalted butter yang telah dilelehkan
    2. Ratakan dalam Loyang ukuran 60x40 cm yang telah dialasi dengan silpat atau kertas silicon, panggang 200ºC, selama 15 menit

    Bahan Crunchy Rice Crispy :
    200 g TULIP Easimelt Aura 65%
    50 g TULIP Cocoa Butter
    250 g Kellogs Rice Crispy

    Cara membuat :
    1.Lelehkan TULIP Easimelt Aura 65%&TULIP Cocoa Butter, campurkanKellogs Rice Crispy kedalamnya
    2. Cetak crunchy base, sesuaikan dengan bentuk cetakan

    Read More