Mastering the Proper Basic

There are many culinary classes out there, but not all of them teaching the basic of professional cooking technique that is used everywhere all around the world.

Most of the cooking classes in Indonesia is targeted for hobbyist. However, when you’re serious to build career in this industry, you have to master the proper basic so you can communicate with any chefs all around the world. Maison Bleu in Kelapa Gading has 3 programs of Professional Cooking: Basic, Intermediate, and Advance. They also have Professional Baking & Pastry, Junior Course, and Short Course.

Maison Bleu was found by Hendry Ramaly Hutama (Chef Hendry), a gradute of Le Cordon Bleu Pasadena, Caliornia USA, with over 15 years experience in US, Indonesia, and Malaysia culinary industry. Chef Hendry had also worked in some Michelin star restaurants, one of them is Spago, where he worked under the famous celebrity Chef Wolfgang Puck. Aside from teaching, Chef Hendry is also known as an F&B consultant for various restaurants. One of the reason why he started his own culinary school, is his idealism the proper way of handling the food.

“Even in 5 star hotels, we still have many who use chicken powder that contains MSG. My idealism is, when the guest pay more for food, we need to do it the proper way. What’s the point for guest to pay big amount if they are served with MSG? Perhaps the use of MSG is tolerable for Indonesian food, but in European culinary, there’s no place for it or any chicken powder,” explained Chef Hendry.

The Basic Professional Cooking Program consists of 30 classes. On the first day, the students are learning about the food safety, how to ignite the gas stove, how to clean kitchen equipments and tools, the use of various cutting boards. On the second to 15th day, they are introduced to 5 mother sauces, thickening agent, cooking technique and method, introduction to carbohydrate and herbs such as rosemary, oregano, thyme, sage, etc.

On the 16th to 30th day, Maison Bleu focuses on 6 components in presentation: protein, carbohydrate, vegetable, sauce, garnish, and negative space. Most of the curriculum in Maison Bleu are adopted from Le Cordon Bleu in Pasadena.

The Intermediate Class consist of 30 meetings. This time, the students are invited to learn 15 style of the most influential culinary countries, such as French, Portugal, South Africa, Japan, China etc. On the Advance Class, the students is challenged to do fusion, for example to combine the concept of Mediterranean and French Classic on poultry product. “They are assigned to make recipe using Rp 250.000, how many portion can they produce? How the the percentage of food cost? The Advance Class is more into the practical directions,” said Chef Hendry.

Most of Maison Bleu’s students want to build career in the industry, however there are some who prepare themselves before taking culinary courses abroad. We also see many restaurant owners here who want to expand their culinary knowledge.

With state of the art equipment and facilities, the students are expected to master the basic of professional cookin, an international standard so whenever they are placed all around the world, they can speak the common “language”.


Kebanyakan kelas cooking di Indonesia ditujukan untuk mereka yang hobi masak. Namun jika Anda serius ingin berkarir di dunia kuliner, Anda harus menguasai dasar secara benar agar bisa berkomunikasi dengan chef di seluruh dunia. Maison Bleu yang terletak di Kelapa Gading memiliki 3 program Professional Cooking: Basic, Intermediate, dan Advance. Selain itu ada juga kelas Professional Baking & Pastry, Junior Course dan Short Course.

Maison Bleu dibentuk oleh Hendry Ramaly Hutama (Chef Hendry), lulusan Le Cordon Bleu Pasadena, California USA, dengan pengalaman lebih dari 15 tahun di industri kuliner Amerika, Malaysia, dan Indonesia. Chef Hendry juga pernah bekerja di beberapa restoran Michelin star, salah satunya adalah Spago, dimana ia pernah bekerja langsung di bawah selebriti Chef Wolfgang Puck. Selain mengajar, Chef Hendry juga dikenal sebagai konsultan F&B untuk banyak restoran. Salah satu alasan mengapa ia akhirnya memutuskan untuk membuka sekolah kuliner sendiri adalah idealismenya soal pengolahan makan secara benar.

“Bahkan di hotel bintang 5 sekalipun, ternyata masih banyak yang menggunakan chicken powder yang mengandung MSG. Idealisme saya, ketika tamu membayar lebih untuk makanan, kita harus melakukannya secara benar. Apa artinya jika tamu membayar mahal namun masakannya menggunakan MSG? Mungkin penggunaan MSG masih oke untuk masakan Indonesia, namun di kuliner Eropa, MSG dan chicken powder tidak pernah ada,” jelas Chef Hendry.

Program Professional Cooking Basic terdiri dari 30 pertemuan. Pada hari pertama, murid belum diajak untuk masak, mereka diajarkan untuk mengenal keamanan pangan, cara menyalakan kompor gas, cara membersihkan peralatan dapur, penggunaan beragam jenis cutting board. Pada hari kedua hingga hari ke-15, murid mulai diajarkan mengenai 5 mother sauce, agen pengental, teknik dan metode masak, pengenalan karbohidrat, herbs seperti rosemary, oregano, thyme, sage, dsb.

Pada hari ke-16-30 murid mulai diajarkan 6 komponen dalam presentasi, mulai dari protein, karbohidrat, sayuran, saus, hiasan, dan negative space. Sebagian besar kurikulum di Maison Bleu mengadaptasi dari kurikulum Le Cordon Bleu Pasadena.

Kelas Intermediate juga terdiri dari 30 kali pertemuan. Kali ini, murid diajak untuk mempelajari 15 negara kuliner klasik yang paling mempengaruhi dunia kuliner sekarang, seperti Perancis, Portugal, Afrika Selatan, Jepang, Cina dan masih banyak lagi. Pada kelas Advance, para murid diminta untuk melakukan fusion, contohnya menggabungkan konsep Mediterannean dan French Classic pada produk unggas. “Mereka diminta membuat resep dengan food costing sebesar Rp 250.000, berapa porsi yang mampu mereka hasilkan? Berapa % food costnya? Kelas Advance lebih ke arah praktikal seperti itu,” jelas Chef Hendry.

Kebanyakan murid Maison Bleu bertujuan untuk berkarir di dunia kuliner, namun tidak sedikit juga yang mengikuti kelas Maison Bleu sebagai persiapan untuk sekolah kuliner di luar negeri. Selain itu, ternyata banyak juga pemilik restoran yang sekolah di sini untuk memperdalam lagi pengetahuan mereka di dunia kuliner.

Dengan ruangan dan fasilitas yang memadai, diharapkan para murid dapat menguasai dasar untuk professional cooking, sebuah standar internasional sehingga meski ditempatkan di berbagai tempat di seluruh dunia, mereka dapat berkomunikasi dalam “bahasa” yang sama.