• 05/07/2018 - Billianto Bagus 0 Comments
    Dissecting Turmeric

    Kawasan Asia Tenggara sudah lama dikenal sebagai penghasil rempah terbaik di dunia; salah satunya turmeric atau yang Indonesia biasa disebut kunyit. Warna kuning serta citarasanya yang khas membuat rempah yang satu ini menjadi primadona khususnya pada masakan nusantara. Penasaran ingin mengenal kunyit lebih dalam? Yuk, simak ulasan PASSION berikut ini!

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  • It’s a pity that most Indonesians never know the taste of natural, fresh milk, but Hometown is about to change that.
    05/07/2018 - Devishanty 0 Comments
    [ID] - Redefining Fresh Milk

    Jika Anda mengenal orang kopi, mungkin Anda akan heran melihat kecerewetan mereka untuk hal apa pun soal kopi, mulai dari asal biji kopi, ukuran gilingan, temperatur air, durasi penyeduhan, hingga jumlah partikel dalam air. Pada produk milk based coffee seperti cappuccino dan café latte, kandungan susu malah lebih banyak dari kopi. Fenomena unik terjadi pada tahun lalu dimana mulai banyak coffee shop premium yang beralih menggunakan susu lokal baru yang bernama Hometown. Fakta ini merupakan pembuktian tersendiri untuk Hometown.


    Tentu produk ini bukan untuk semua coffee shop. beberapa coffee shop kelas menengah enggan menggunakannya karena 2 hal: harganya yang relatif lebih tinggi, dan shelf life yang singkat, hanya 2 minggu. Dari shelf-life yang singkat ini, kami yakin bahwa Hometown merupakan produk susu pasteurisasi, definisi dari susu segar yang sering dilupakan orang. Kami memutuskan untuk menemui Dayu Ariasintawati, Managing Director Great Giant Livestock untuk mengetahui lebih jauh mengenai kondisi pasar susu dalam negeri, definisi susu segar, dan cerita unik soal penetrasi Hometown ke coffee shop.

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  • It’s a pity that most Indonesians never know the taste of natural, fresh milk, but Hometown is about to change that.
    05/07/2018 - Devishanty 0 Comments
    Redefining Fresh Milk

    If you coffee people, you’ll be amazed of how fussy they are for everything in coffee, from the bean’s origin, grind size, water temperature, brewing duration, to the number of particle in water. On milk-based coffee such as cappuccino and café latte, the milk content is higher than the actual coffee. A unique phenomenon occurred last year when suddenly some premium coffee shops  began using the new local milk brand called Hometown. The fact speaks volume for Hometown’s quality.


    Of course, it’s not for all coffee shops. Some middle class coffee shops are reluctant to use it mainly for 2 reasons: the price is relatively higher, and shorter shelf-life, only 2 weeks. From the short shelf-life, we believe Hometown is a pasteurized milk, the very definition of fresh milk that’s been long forgotten. We decided to meet Dayu Ariasintawati, Managing Director of Great Giant Livestock to dig deeper into the local dairy market’s situation, definition of fresh milk, unique story of how they penetrate into coffee shops.

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  • 05/07/2018 0 Comments
    An Enchanting Romance and Wedding Celebration in the heart of Island of Bali

    Sthala, a Tribute Portfolio Hotel, Ubud Bali, a member of Marriott International is one of the Bali’s most enchanting and romantic venues for weddings, events, ceremonies and honeymoons.


    romantic sanctuary amidst lush tropical gardens,  breathtaking views of the WOS river and Balinese temple, Sthala Ubud Bali offers a remarkable location for couples to celebrate their wedding and honeymoon or spend quality time together. The Hotel offers the ultimate privacy, serenity and tranquility blends of nature meeting luxury. We can offer a romantic chapel settings for your wedding with a dramatic WOS river view or lush manicured gardens at Abing Terrace, or an event with the river view and Balinese Temple on the river deck.


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  • Ideas Awesome is one of the coffee shop competing in one of the most talked about region in coffee communities, Kelapa Gading
    05/07/2018 - Devishanty 0 Comments
    The Coffee Shop’s Battleground

    After Passion discussed about coffee in the last May 2018 issue, the name Kelapa Gading is often mentioned by our sources as the region with the highest growth of coffee shop in Jakarta, perhaps in Indonesia. On the 1.633 ha land, thereare more than 70 coffee shops operating with their own unique selling proposition, one of them is Ideas Awesome.


    The trend of thir wave coffee shop in Kelapa Gading began with 2 coffee shops: Six Ounces and Kopium in 2015. “Based on the latest info I had last month, the number has reached 70. Perhaps there are some that has closed down, but we also have the upcoming new ones also, so I assume we have more than 70 now,” said Paul Mordheweyk, the owner of Ideas Awesome. The coffee shop has been operating since 2017, “It was a bit crowded at that time, but there were still only around 40 coffee shops, ini 2017-2018, we have so many new coffee shops,” he added.

    Paul is not exactly a new face in coffee scene. Previously, he worked as Sales Manager in Tanamera, one of the third wave pioneers in Jakarta. In 2015, he built his own coffee shop in Rawa Belong, West Jakarta, under the name Coteca (Coffee Tea Cacao). His main consideration of opening a coffee shop in Kelapa Gading? “Simple, I want to have my own business, close to where I live,” said Paul who live near Kelapa Gading.
     

    Even though it was located not too far from the main street in Kelapa Gading, Paul has deliberately chosen the location in Rukan Graha Bulevard since long ago because it reminds him of Tanamera’s atmosphere in Thamrin City Office Park. “It’s a bit in the inside, it has office atmosphere but a bit far from the crowded street. Perhaps it’s the only place in Kelapa Gading with similar atmosphere with Tanamera, even though the traffic is not as busy, they got Grand Indonesia, Plaza Indonesia and Thamrin Office over there,” he explained.

    One of the biggest challenges faced by most coffee shops in Kelapa Gading is the construction of LRT that has to be finished before 2018’s Asean Games. “Of course, it’s a challenge for us, we have to, some sort of holding our breath. There are other coffee shops in Kelapa Gading who had worse situation, they didn’t even manage to sell a single item for a day. If you say that our location is not ideal, let just count how many coffee shops were closing down even though they’re located at the main street? So, location is not a guarantee,” he added.

    However, as the construction will end soon, Ideas Awesome found a new optimism as it is located very closely to the LRT station. Ideas Awesome even doesn’t hesitate to prolong their contract for 3 years even though they haven’t finished the 2 years contract. “Now, I’m thinking of takeaway menus that can be paired with coffee for grab and go concept, because the LRT concept is suitable for those who are always rushing.”


    Trend Following.

    One of the reason why many people open coffee shops in Kelapa Gading (and in any other regions, of course) is because of the trend following. “We have many rich people in Kelapa Gading, perhaps they had their children return from the study abroad and they give capital to build a business. But actually, the demand on coffee is not as big as the rapid growth of the coffee shops,” he added.

    The coffee market in Kelapa Gading can be classified into categories, but according to Paul, they are “coffee lovers” not “freak”, because he deliberately designed his coffee shop to be not too serious about specialty. “I had an acquaintance who opened a coffee shop in Serpong that serves Geisha bean with manual brew, back then, he didn’t even have espresso machine. The customer can order more than 1 cup of coffee, sometimes they even bring their own bean to be brewed. That ’s what I regard as “freak”. In Kelapa Gading, perhaps we have those kinds of customers, but personally, I’ve yet to see one,” said Paul.

    The other trend following can be seen through the choice of espresso machine. Paul was once asked by his customer, who happen to own a coffee shop, on the reason why he didn’t use La Marzocco. “La Marzocco is actually good, but when I asked him back why should I using the machine, what makes it different from other brand? He couldn’t answer. Most people buy a brand because they’re just following their friends. Because when you need to make Iced Caramel Latter, I guess regular espresso machines should be sufficient. Perhaps they buy things because of pride,” he explained.


    Ideas Awesome’s Concept

    From the beginning, Ideas Awesome wasn’t designed for coffee fanatics, because of its location. “I never want to be too specialty because most people in Kelapa Gading prefer sweet taste. And then the coffee people are not that loyal, even though I have to admit, it was caused by us, owners of coffee shop who are opening coffee shops exceeding the actual demand,” he admitted.

    Paul was inspired by the soft ice cream concept when he was travelling to Omotesando Street (Shibuya, Japan). “There was this big coffee shop, also a roaster. However, the customers who got out always bring soft ice cream even though it
    was cold. It’s interesting to bring the concept with tropical climate like Indonesia. Our customers love it, perhaps because we a completely new flavor at the time, Earl Grey.”

    Aside from ice cream, Ideas Awesome also serves unique colorful menus such as Rainbow Pasta, Lego Lemonade (iced drink with colorful lego-shaped ice cube), and Crouching Dragon Hidden Mango. “We exploited grey interior so when you take
    photos of our products, they will pop out,” said Paul. Some of the recommended menus here are Bruschetta con Funghi, and favorite desserts such as Shouffle Pancake and Tiramisu. “ We try to serve something different, even though I have to admit that the concept is not entirely new,” he added.

    In the midst of huge number of coffee shops in Kelapa Gading, uniqueness is the main thing needed for a coffee shop to maintain its existence. With unique menus and Instagrammable place, Ideas Awesome is continuously offering new things for coffee lovers, in addition to their optimism as the construction of LRT in Kelapa Gading is near completion.



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  • 05/07/2018 - Billianto Bagus 0 Comments
    Sweet Creamy Goodness

    As one of Bali’s most prominent pastry brand, Ruth’s Dessert & Diner has re-emerged to the island’s culinary scene once again with new two-story establishment and good ol’ classic American recipe of creamy sweet treat.


    Still located on the main junction of Bypass Sanur road, Ruth’s Dessert & Diner carry along all of their expertise in creating good food-especially pastries and cake, to all of its customers, old and new alike. Their chic little café is a quaint and comfy spot for a full dine-in feast or quality afternoon tea-break.

    Even after years of providing utmost satisfaction for their guest, Ruth’s never ceases to innovate with the menus. All of their pastries are made with real dairy products; no trans-fat or chemical additional whatsoever, ensuring the healthiness and freshness of each dishes.  You should try their ample selections of homemade ice cream, created using 100-years old recipe from Coney Island. The latest addition to this particular menu is Es Krim Goreng Durian; which are basically a fried ice cream with aromatic durian flavor. This used to be one of Indonesia’s most favorite street foods in certain regions; which Ruth nailed perfectly with their own amazing recipe and method. Crispy, deep-fried outer ‘skin’ protecting the creamy (and surprisingly intact) cold sweet treats inside, combining the impossible into one delicious dessert.

    Then, during your visit, don’t forget to try their cupcakes as well. This is widely considered as Ruth’s staple menu which consist a perfect blends of sweet, creamy and tangible cream cheese or butter-based cupcake, baked to perfection with various delicate flavors; from red velvet, chocolate (writer’s personal favorite), carrot cake, and many more. Or for a more ‘American’ feels, try their crispy, crumbly Apple Pie, which serves with a scoop of homemade vanilla ice cream.

    If you want to have ice cream or cake, better have a good one. You don’t want to waste all those calories consuming sub-par sweet treat, and Ruth’s Dessert & Diner will guarantee satisfaction with what they have to offers; a delightful dessert worth feasting for.

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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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  • 05/07/2018 - Chef Mimin Mintarsih 0 Comments
    Cendol Pannacota

    Pandan Pannacotta


    500 gr Whipping cream
    100 gr Caster sugar
    3 pc Gelatin leave
    1/2 pack Agar - agar 

    Pandan essence as need

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  • 05/07/2018 - Chef Yus Andriana 0 Comments
    Chocolate Cheese Cake

    Oreo cake base:


    Oreo biscuit 100g
    Anchor unsalted butter 40g



    Cara membuat:

    Cairkan butter, tambahkan oreo crumb campur sampai rata , masukan kedalam2 buah cake ring ukuran O 14cm yang sudah di alasi alumunium foil lalu dinginkan dalam frezer.

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  • 05/07/2018 - Chef Deni Surgiarto 0 Comments
    Roasted rolled chicken breast sambal kecombrang

    Recipe Roasted ayamkecombrang :


    Bahan bahan :

    2 pcs dada ayam


    Bumbu halus :

    Bawang merah
    Bawang putih
    Kemiri
    Lada putih
    Garam

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