Salon Culinaire is definitely one of the most prestigious competitions in Indonesia.
Hotel Grand Mercure Kemayoran will be having “Ramadhan Festive”, special package to accommodate the usual Ramadhan demands such as, fast-breaking menus, meetings, to special rooms. The hotel will also hold “Ramadhan Photo Corner” in the lobby to add the fun Ramadhan experience with workmates, family and friends.
Polytechnic International Bali (PIB) is an international standard institution of higher education offering diploma programs in culinary arts, hospitality, and MICE. PIB is designed to be world class learning center through excellent diploma programs with curriculums incorporating character building, culture preservation, while producing excellent graduates, equipped with leadership and entrepreneurship skills, ready for professional career as well as to be entrepreneur in their field of study.
Indonesia’s own winery, Hatten Wines, recently won the much coveted The 2017 Asian Wine Review Winery of the Year award. Proving once and again that grapes flourish on a tropical island, PASSION talks to its innovative founder, Ida Bagus Rai Budarsa, and finds out how Hatten Wines has ripened overtime and thrive against all odds.
As a newcomer in Jakarta’s fierce pastry shop competition, La Maison quickly announced itself as a pastry shop with an interesting specialty - macarons!
Established in 2011, the company actually started as an online shop. The drive to move forward came from the simple, pure love of baking of its owner Stella Lowis including the pursuit of building her own pastry shop one day.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
When challenged to create a modern Indonesian take on dessert, Chef Woro was not hesitated when she chose Southern Sulawesi’s pride and joy - es pisang hijau. Her contemporary take for this dessert is to create the klepon-based sphere that contains the banana itself. Rather than the usual banana-shaped klepon, she chose the sphere shape as a more elegant approach for the street dessert.
Chef Woro also shaped the bubur sumsum into noodles, creating a nest to put the sphere in place. Additionally, she added dots of sweet frambozen syrup as an important representation of the much-loved syrup from the traditional version. To give the extra crunchiness, there are banana biscuts - crushed and spread all over the plate.
Chocolate marquise, fudge brownies, spiced chocolate cremeux, chocolate mousse, ice cream
100 gr 70% Tabanan Bali Chocolate Pipiltin
80 gr Unsalted Butter, Melted
34 gr Eggs Whole
17 gr Eggs Whole
100 gr Whole Wheat Biscuit
25 gr Almond Slice, Baked
25 gr East Bali Cashew Nut, Baked
Cashew Nut Coating:
38 gr 70% Tabanan Bali Chocolate Pilpitin, Melted
65 gr Cocoa Butter, Melted
25 gr East Bali Cashew Nut, Baked and Chopped
Spiced Chocolate Cremeux:
125 gr Heavy Cream 35%, Anchor
10 gr Anchor Milk
25 gr Granulated Sugar
88 gr Dark Chocolate Couverture 64%
2 pcs Star Anise
2 gr Sechuan Pepper
1 gr Vanilla Stick
25 gr Egg Yolk
13 gr Granulated Sugar
2 gr Gelatin
54 gr Sugar Syrup B40
40 gr Egg Yolks
40 gr Whole Egg
134 gr 70% Tabanan Bali Chocolate Pilpitin
234 gr Heavy Cream 35%, Soft Whipped
6 gr Gelatin Leave
38 gr 70% Tabanan Bali Chocolate Pilpitin
65 gr Cocoa Butter, Melted
40 gr 70% Tabanan Bali Chocolate Pilpitin, Melted
18 gr Unsalted Butter
25 gr Egg Whole
26 gr Brown Sugar
23 gr Pastry Flour
3 gr Baking Powder
8 gr Cocoa Powder
26 gr 70% Tabanan Bali Chocolate Pilpitin
Chocolate Cinnamon Ice Cream:
375 gr Fresh Milk Full Cream
125 gr Heavy Cream 35%
125 gr 70% Tabanan Bali Chocolate Pilpitin
125 gr Castor Sugar
25 gr Glucose Syrup
100 gr Egg Yolks
10 gr Cinnamon Stick