Spice by Chris Salans, Bikini, dan penyulingan Dewi Sri dengan bangga mempersembahkan seri kedua dari acara kolaborasi mixology “Arak and Spice” pada 7 Juni 2019 di Spice by Chris Salans di Ubud, Bali. Ketiga perusahaan ini bekerja sama untuk merayakan produk-produk terbaik dari Bali dan membagi budaya Bali dengan cocktail yang baru, cantik dan dramatis yang dibuat dari brem dan arak. Brem adalah beras yang difermentasi secara alami sementara Arak adalah alkohol sulingan dari fermentasi beras.

Gathering IPA Bali Semester 1 (14 Juni 2019) diadakan di Courtyard by Marriott Nusa Dua Bali. Acara yang didukung oleh Sukanda Djaya, Prambanan Kencana, CV Rex’s Pelangi, Squeeze, Megah Food dan Mastrada Bali sebagai sponsor tahunan dan vendor lain seperti; Pangan Lestari, Matchamu, Puri Pangan Utama, Classic Fine Food Masuya dan Clara dari Puratos

Bali Culinary Professional (BCP) kembali mengadakan gathering bulanan di Gracie Kelly’s Irish Pub di Bali Dynasty Kuta. Acara dimulai dengan networking cocktail dan dilanjutkan dengan makan siang yang dihadiri oleh para anggota BCP, young chef, dan kalangan umum.

Bali Culinary Professional (BCP) kembali mengadakan gathering bulanan di Jackson Lily’s Seminyak. Acara dimulai dengan networking cocktail dan dilanjutkan dengan makan siang yang langsung di masak oleh Chef Dean Keddell.

Untuk ke-11 kalinya, Krista Exhibitions kembali menyelenggarakan pameran Eastfood Indonesia & Eastpack Surabaya 2019 – Pameran Internasional di bidang industri makanan, minuman, bahan baku, teknologi & jasa layanan dalam bidang pangan dan teknologi pengemasan yang akan diadakan pada tanggal 20 – 23 Juni 2019 di Grand City Surabaya, Surabaya.

Pameran yang diikuti lebih dari 190 peserta, baik dari lokal maupun internasional, menampilkan berbagai teknologi dan produk-produk unggulan yang dihadirkan diantaranya adalah:• Bakery & Confectionery (bakery & confectionery machinery, equipment, supplies, ingredients); • Food & Hospitality (wine & spirits, equipment, supplies, storage, services & related technology for hotel, catering, restaurant, café); • Food Ingredients (food Additives, food chemicals, food ingredients, food materials); • Herbal & Health Food (herbal & health food and food supplements); • Retail products, • Teknologi proses & pengemasan untuk bidang Makanan Minuman, bakery, konfeksioneri, dan lainnyaBerkolaborasi dengan berbagai organisasi dan asosiasi, para pakar, chef, praktisi di bidang kuliner bertaraf nasional dan internasional, Eastfood Indonesia & Eastpack Surabaya 2019 menghadirkan beragam program menarik, yaitu:

Thaifex 2019 kembali digelar pada 26-30 Mei sebagai salah satu pameran industri F&B terbesar di Asia yang berhasil mengundang 67.000 pengunjung dari 134 negara, 2.745 eksibitor, termasuk 28 start up baru. Ini merupakan Thaifex terakhir karena pada 2020 acara ini akan direbranding sebagai Thaifex - Anuga Asia.

Untuk membawa pengunjung ke tema “Future of Food”, Thaifex mengadakan Thaifex Future Food Experience+. Salah satu acara dari program tersebut adalah Demonstration di Future Food Live! Sebuah acara cooking show unik yang diselenggarakan ASEAN Food and Insect Association, dimana Chef Frederic Legras dari Le Cordon Bleu menciptakan dessert dengan bahan bubuk belalang dan serangga utuh yang disambut meriah oleh para pengunjung.

“Exposure yang kami terima di Thaifex – World of Food Asia sangat fenomenal. Terutama, sesi networking, memberikan platform bagi kami untuk mempresentasikan food technology solution untuk memerangi diabetes pada media, pelanggan, dan investor potensial,” kata Alan Phua, CEO & Master Builder Foodtech Pte. Ltd, sebuah perusahaan startup Singapura yang menciptakan komposisi patent-pending untuk mengurangi glycemix index dari makanan berkarbohidrat seperti nasi.

Seated right on the magnificent valley at the inner side of Sthala Ubud Bali, Sungai Restaurant offers a quaint and memorable all-day dining experience to the guest. The spacious open-air venue serves arrays of delectable Indonesian menus, along with refreshing signature drinks and a scenic panorama of Ubud’s timeless natural beauty.

For the menu, one should try Sungai’s Treasure of the Sea; which is a type of mini-rijsttafel consisting arrays of tantalizing seafood with authentic Indonesian taste, served along with a portion of plain white rice. Some of traditional-style goodness including Pepes Udang (shrimp), Sate Lilit (fish) to Cumi Bakar (squid) meticulously cooked and best savored together with the hot rice, relished with a dip of tasty Sambal spicy sauce; which also comes in three different alternatives: Bawang, Matah and Merah. They also have a ‘Land’ option which consist selections of beef, chicken, and lamb dishes. If you crave for a more ‘modern’ take of Indonesian treat, try their Pizza Pelalah, which combines the famous Italian tin-crusted dish with ‘Sisit Ayam’ (pulled chicken) as the topping instead of your usual beef or salami. This brilliant combination works perfectly well especially with the addition of melt-y mozza cheese.

To wrap up your pleasant dinner, we highly recommend trying Dadar Gulung; Indonesian traditional snack which comes in form of soft pandan pancake roll, generously filled with brown-sugar sauce and grated coconut. This sweet and tender dessert is served along with vanilla ice cream for an additional creamy flavor, makes it a perfect snack for your tea-time or after-dine occasion. Last, but definitely not least, wash it all down with a glass of fine, fruity drink to compliment your meal with tropical delight; such as Wos Breeze or Basil Quencher

Chances are, if you’re living in Jakarta, you’ve already installed one of the 2 major digital payment apps, Gopay and OVO, if not more. Judging from the ridiculous amount of promotion available, you’d be a fool not to use any one of those apps. While the apps provide platform for new startups, Chef Rahmat Kusnedi always warn us about the risk ahead.

How do you see the new startups phenomenon because of digital payment platform?

Startup is definitely a tempting business because it was supported by a very accessible facility. Thanks o the digital payment apps, to start a business, you just need to register, become a member, and then you can reach your customers. Even my children can easily order food online.

It can be both positive and negative beginning. The positive aspect, of course it encourages people to gather courage to open their own business, because one of the scariest thing is the marketing. Let say your wife is very good at making pastel, but the product is only popular within the neighborhood, and you’d be wondering where to sell the products. If you want offline store, there’s no guarantee that people will come. At the end, those with great potentials are selling the products merely by order. With digital payment apps, if you can make good products, you can register at GrabFood or Go-Food, then you can manage lot of things to accelerate your growth.

How about the negatives?

Our culture tend to accustomed toward trying new stuffs, and it becomes saturated very quickly. On the other hand, for government, it’s a loss opportunity since we haven’t make any regulations for online transaction. Imagine if you can sell 2.000 pastels per day with Rp 10 million per day, you can make Rp 300 million a month, meanwhile the other established pastel brand which was registered as corporation and give tax contribution might have less income because of the new players.

Are there any attempts from the government to regulate these online transactions?

Let alone online tax, for the tax of informal restaurants, such as warteg, hasn’t been properly regulated. If you know, a famous simple meatball joint might have more income than your average Padang restaurants.Another thing to look out for, is that the online market is filled promotions that are very spoiling for customers. As a result, we have many startups who are willing to invest much, from renting new places or making production kitchen. Without you realize it, people who did the same thing is not just 1-2, but thousands. Imagine if the industry reach its saturated point, or when the trend suddenly change, what will you do with those investments?

Or perhaps the companies will pull out the promotion, like what happened in airline industry?

Correct. Therefore, the transactions in digital payment apps haven’t been taxed. Even though in terms of cashflow they’re still bleeding, Gojek’s valuation has reached Rp 75 trillions, amazing! But you also need to know, behind all of that, how much money they burned to subsidize. For big investors, it’s as if the battle of capital, it’s an unfortunate thing for the smaller player.

After the apps become so big, they have many users, and customers have been addicted, it’s very likely they will take out the promotion, we can even have paid listing. As a result, the online price will escalate, because in the end, people need to pay tax, will the customers stay loyal? These apps are hype nowadays after last year we had the celebrity cake trend, somehow, these kinds of things don’t last long.

So, how do we anticipate it as entrepreneurs?

Don’t be too spoiled with the wonder of apps, however, you need to put conventional business into consideration. Conventional business has physical showroom, you’d better make this sort of investment to strengthen the brand, except for the service based business. We have many things to set, from regulation, law enforcement, we need to have clear rules.

Basically, all businesses that rise very quickly, will have swift downfall. We already have many examples for this. Business that’s build with proper calculation is like making staircase, one by one, so you can go up slowly. No matter what business, you will have some declines, it’s inevitable, but it can be anticipated.

Hailing from Australia, Kieran Morland pursued his love for Indonesia & its vibrant indigenous cuisine for over a decade. Before taking an opportunity in the kitchen of Ku De Ta, his career spanned across top culinary establishments across three countries; Momofuku Ssam (new York), The Wapping Project (London) & Syracuse (Melbourne). He is now an accomplished chef through two well-renowned restaurants, Merah Putih & Sangsaka. Here is his story so far.....

What is the main difference between Merah Putih and Sangsaka? What do you wish to convey to the customers through latter establishment?

Sangsaka is a little 30-seated restaurant, and the main concept is modern-Indonesian food but made using wood fire. We have wood fire chargrill and wood fire oven, trying to get the flavor of smoke into Indonesian food. So many Indonesian foods are cooked with traditional ‘arang’ (charcoal), like satay. I’m trying to make traditional flavors, but combine it with smoky elements. No more molecular gastronomy, just really good ingredients created in really simple back-in-the-old-days style. That’s what I want to convey to the customers. Bali is a tourism island, so many tourists want to come to Bali and try local food in elevated way. If you have the same attention to detail in preparation, ingredients, details, and execution, Indonesian food can be at Michelin-Star grade, and that’s our number one point. The difference with Merah Putih is we’re doing 250 people a night there, so we create simple delicious food with rustic touch. But in Sangsaka we can really try to make it more fine-dining, high-end but still in casual atmosphere.

ell us a bit of your background. When did you start to get fond of Indonesian cuisine? What causes it?

In 1992 when I was eight years old, I spent time visiting my sister in Java. She was living in Semarang as an exchange student. I didn’t know if I would become a chef at that age, but I did know I was in love with ‘gado gado’ peanut sauce & sate. Later on when I was played football in Australia, all the end of season trips would be in Indonesia. I always had a connection to Indonesia & then I was offered a job at Ku De Ta along with executive chef Benjamin Cross. At that time I was thinking if I were a tourist visiting Bali I would like to try local cuisine. Not many people doing it back then except for Made’s Warung. Then I met my wife here, and her mom is a fantastic cook, she’s from Surabaya and she taught me a lot about cooking. Indonesian food doesn’t have a great reputation outside of Indonesia outside of rendang or sate, but she shows me there are so many good dishes across the country. The crazy thing is if you eat a soto in Makassar or Manado, it would be very different from the Javanese one. I never stop learning about Indonesian cuisine and how amazing it can be, so I decided to open Merah Putih, and then Sangsaka.

Name us one Indonesian traditional food that you love the most, and how would you turn it into a ‘modern’ culinary creation

That’s a difficult question to be honest. But let’s take Sapi Bakar Pantolo, it’s from Sulawesi and they use keluwek (Indonesian indigenous spice, also known as ‘kepayang’), but they don’t make it like a ‘rawon’ soup; instead combining it into a ‘sambal’ sauce with other spices, and put beef or buffalo meat, wrapped it in banana leaves, and cooked it on a fire inside of bamboo. Here, we don’t make it inside a bamboo, but we make a sort of keluwek emulsion and we use two different parts of beef, char-grilled it in wood fire grill and serve it with ‘talas’ (taro) cake as a dish or two. For the Westerners, it’s a steak done in two-ways, but has the flavor of traditional Pantolo inside.

What is your signature cooking style, and how did you implement it in Sangsaka?

My focus is always on flavour. Dishes don’t necessarily need to be beautifully presented, but has to be flavourful & perfectly executed. I just want to have a busy restaurant where everyone enjoys the food & also learn little about Indonesian culture. To implement it, Maxie (Milia, the Head Chef of Merah Putih & Sangaka) & I, will sit down together and discuss about what ingredients we want to use to create a dish. We are passionate about using unique ingredients that are rarely used whilst sticking to the Indonesian identity.

What is the most memorable moment in your career so far? 

One time, one of my best pastry chefs got her fingers stuck into the automatic pastry roller & crushed the tips of her fingers. That was a scary moment as we had to rush her to the hospital in the middle of service to make sure her fingers were ok. But the most memorable one is the first day we opened Sangsaka. We had some beer to celebrate after work. Before I went home I double checked the kitchen as we have a wood fired oven & grill. Unfortunately it seems that some wood embers ignited our log pile & at 6am I received a phone call from my business partner that ’the (beep) restaurant is burning down!!’. That was probably the most interesting moment in my memory so far

What is your favorite kitchen tool? 

I’ve had lots of good knives, but there is one Japanese knife that I really like. I bought it in New York when I started working at Momofuku. Chef insisted that I buy a good knife & so I bought a Misono. I still have it today & the knife has been though a lot with me (laugh).

Describe yourself in three words

Ambitious, hard working & fun loving

Ingredients 

600 g  Scallops

80 g mushrooms

60 g asparagus

40 g baby greens

10 g zucchini

20 g green pea puree

For the balado sauce

60 g shallot, sliced

15 g garlic, sliced

50 g red chili, sliced

20 g candlenuts

50 ml cooking oil 

2 g kafir lime leaves

2 g bay leaves

50 ml coconut milk

300 ml water

5 g brown sugar

2 tsp salt and pepper

Crab onde-onde

80 g crab meat

2 g garlic

1 g spring onion

20 g mayonnaise

2 tsp salt and pepper

As one of Bali’s most prominent local-born chef, Made Lugra always brings all his effort and skill in creating eclectic Indonesian dish with elegant modern touch. Now the head chef of Wijaya Kesuma restaurant of Ayung Resort, Ubud, he continues to produce delightful fusion food for the guest; amplifying authentic traditional flavor with international influences. PASSION gets to chat with the charismatic man himself in between his bustling kitchen activity and extract some of his brilliant thought; from Balinese cuisine to legacy he wish to left behind in culinary scene...

According to you what is the meaning of ‘gastronomy’ and how did you apply it in your cooking?

Gastronomy is a concept of culinary art, in which we process a product, starting from picking the ingredients, combination, how we create food based on what we have around us, including the farmers and their natural produce. Before we make a menu, we should be able to see what it can bring to the table, its signature. That’s why we go to the ‘pasar’ (traditional market) to find out what ingredients available daily. Our food creation will depend on the ingredients, so we have to know about its availability, because some ingredients are seasonal. Every region comes with its own gastronomy history / background, which are why I love to work upon something that has been around since past time; especially the method of cooking or technique, but then served in international presentation, so it becomes unique and modern.

Name us one of the most underrated Balinese traditional food that you would like to show to international food sceneWhen doing demo-cooking, I love to presents ‘sambal’ spicy sauce. There are tons variant of Indonesian sambals with its own distinctive taste and look. In one demo session, I made ‘sambal lindung’, which is quite popular in rural Bali. In my childhood moment, I used to go to ‘sawah’ (paddy field) and catch some ‘lindung’(eel), then I asked my mom to make something out of it. My mom then usually makes it into sambal sauce, and it’s so good to be savored with only a plate of plain white rice. So simple yet delicious! In my demo cooking, since I make it for Western people, I changed my method to suit more to the style. Western love savory taste more than spicy, so we use more lemongrass in the ingredient.

As a chef of Balinese traditional creation, could you name us local spices that you can’t live (or cook) without?

There’s a lot! But in terms of Balinese traditional spice, I think sereh (lemongrass) plays a pivotal role in making traditional sauces. In term of taste, sereh is strong, savory but didn’t destroy the taste from other spices. It can act as a great flavor balancer to the dish.

What is the secret of cooking a perfect sate lilit?

What a coincidence! We participate in food festival every year and one time, I presented my creation of seafood sate lilit; consisting of shrimp and tuna. I skewered them first before lilit (wrapping), because I would like for it to have a ‘bite’, and not only soft in term of texture. The audience loved my creation, especially because of the distinctive texture. It still maintain the traditional form and flavour, but added with some creative twist.

What is the concept of Ayung Resort Ubud’s menu, and what is your most memorable creation so far?

Here, the concept of our basic taste is Asian and Balinese traditional, but we combine it with modern cooking method. For example, the scallop, I made it using ‘Balado’ sauce with a hint of cream. Apparently, this kind of fusion creation impressed the customers and reminds them of us. That’s why I used that similar fusion concept on other dishes; an Indonesian goodness, not too strong in taste, but combined with modern ingredients, cooking method and presentation. For my most memorable creation, if I have to pick, would be the steak. I use ‘lengkuas’ (galangal) for the sauce. It blends Western classic favorite with Indonesian-style sauce. Our guest loved it so much. I love to take existing concept and cooking method but dig deeper into it; combining it with other kinds of ingredients. It is hard, but when you find the successful combination, the feeling is indescribable.

What do you love the most from your profession?

As a chef, we ‘dig’ unto a product (cooking) and try to make the best out of it. When we do that and gain the result, good feedback from the guest, that’s the ultimate satisfaction for us. That means we have made our own signature from countless trial and error process into perfection. There is a lot of story behind every dish we create, which are not the same from one to another. When that creation is well-accepted by the guest, that’s something to be proud of.

If you could only eat one type of dish for the rest of your life, what would it be and why?

Fruits; and this comes from experience. As a chef, we work in tense situation, especially when we have to serve a lot of guests. Sometime, it’s very hard to find consistent eating hours, because we are so busy! I had chronic gastric pain for several times that has to be treated by doctor, and they always said that I have to pay more attention to my eating habit. Then I started to study about it and start by reducing my dependency to rice and eat more fruits. It has been 12 years since and I feel healthier. One of the main reason is actually, with rice, you can’t eat it while working in the kitchen, but you can do it with fruits. I made salad to chow it in-between my cooking activity. It was hard at first, but slowly, my body is able to adapt and my condition is fitter than ever! I can work from day to night in peak performance thanks to this kind of diet. My most favorite fruit is papaya, because it can be easily made into salad, juice, or eaten raw.

How do you want to be remembered?

I want to implement my knowledge and creation to as many as possible. That’s why I often encourage and motivate others to become chef. In my workplace, I give people chance to step up. As food consultant, we are obliged to mentor people and inspire them. I don’t want to bring this knowledge to my grave, but rather sharing it with others. If I can make other people success, even surpassing myself in term of career, I would be very happy.

Located in the ground floor of Plaza Indonesia’s atrium, La Moda served wide array of food, from brick oven pizza, pastry products, cake, bread, to tapas and cocktail. In addition, La Moda that’s surrounded by many world-class high-end fashion boutiques, is also a prestigious social place to show your existence, especially in social media. However, in the midst of various international dishes, Indonesian cuisine is still the favorites among La Moda’s customers.

Designed by Mark Ormsbly Interiors from Singapore, the place has a European piazza inspired-theme with sky ceiling and garden ambience. Do you know any other restaurants that can effortlessly combining food and fashion elements as good as La Moda? Come on, we’ll wait for your answer.

La Moda was managed by Keraton at The Plaza, a Luxury Collection Hotel’s management since 2015. The fact should answer your curiosity on why Indonesian cuisines in La Moda is the star.

You can’t go wrong when you order one of the selected menus that represent a region in Indonesia, but you’d better not miss Buntut Mercon, marinated oxtail cooked in chili and garlic flakes with soup accompaniment.

And then, our favorite, Iga Bakar La Moda, grilled marinated rib with peanut sauce served with warm rice and soup. When you have a restaurant that uses the place’s name on the menu, we always assume that’s their best shot to represent the brand. Iga Bakar La Moda didn’t disappoint with its tender texture, super rich flavor, and fine dining style presentation. In the future, if we visit other places that serve iga bakar, we’ll use Iga Bakar La Moda as standard. You’ll be hard pressed to find anyone who doesn’t like it!

Another menu that’s also a favorite here is Kambing Bakar, lamb leg grilled in coconut charcoal, soy sauce with chili served with warm rice. We know, as opposed to the more common chicken and beef, lamb is not for everyone, but a lamb fan shouldn’t miss this menu. With generous portion, we didn’t even need a knife just to cut this tender lamb, any regular spoon and fork will do.

Of course, it’s impossible to discuss Indonesian food without mentioning its street food. La Moda serves some modern rendition of “jajan pasar” such as Kue Pancong and Baked Klepon. La Moda’s Kue Pancong is a street style kue pancong made with quality ingredients. If you never like a kue pancong before, perhaps it’s time to give the menu a second shot. Baked Klepon is a modern version of klepon with the melting Lava Cake style presentation, served with palm sugar ice cream. It’s a fresh new presentation and texture from the old klepon we always know and love.

There are many more Indonesian dishes, or other international menus that are worth trying for. However, it’s actually quite satisfying when you know most of Plaza Indonesia’s visitors that are mostly A+ society, prefer Indonesian cuisines to La Moda’s international dishes. If you order any of the aforementioned menus, it’s actually not difficult to understand the reason why.

Eastern Opulence is situated on the corner of Jalan Cipaku, near to what some people would call as the trinity of Jakarta’s gourmet streets – Senopati, Gunawarman, and Wolter Monginsidi. The neighborhood is home for many foodie haunts, from street food to upscale restaurants. Among the latter, is Eastern Opulence with its wide offerings of Indonesian and Asian dishes.

Flaunting its whitewashed exterior and the numerous windows, it becomes more glamorous once you’re heading deeper inside. Marbles, columns, a grand staircase, aristocratic dining tables and chairs, and the attendance of many waiters and waitresses are the welcoming theme of this restaurant. The restaurant can house to more than a hundred diners even on the first floor. Heading up, you will be witnessing the opulent private rooms, all color coded and each representing the name of a jewel.

The grand menu is developed by the young and talented Chef Kevin Zhu. Trained since the tender age of 16, the chef honed his skills further at a prominent culinary school and by delving deeper into New Zealand’s gourmet food scene. There’s a level of sophistication and cleverly intertwined elements between modern techniques and Indonesian influences from his dishes here. That clearly came from his years of experience abroad and his love for Indonesian food.

Heading straight to the main course section in the menu, one can see that the chef employs various modern cooking processes by using premium ingredients. For instance, the 12-hours, slowly cooked Australian beef tongue with green chili sambal. My personal favorite would be the sous-vide Australian lamb rack grilled to medium-well temperature and glazed with spicy kecap manis, Balinese sambal matah, and serundeng. Other than these two, savor also the flavors of charcoal-grilled oxtail or the wagyu cubes with black pepper sauce, and many more.

From the poultry section, it is recommended to choose the delicate Bebek Betutu - duck’s leg braised in 20 types of herbs and spices and topped with sambal matah. The Lollipop Chicken Salt and the Salted Fish Crispy Kailan would also serve well as the accompaniments. The latter is a unique combination of crisply fried kailan leaves, the mild texture from cooked stems, and salted fish.

With its extravagant look, it is no wonder that Eastern Opulence also becomes a perfect venue for events such as weddings or even fashion shows. On a personal level, it’s also a place for give a special treat for your loved ones or a perfectly amicable family dinners. After all, Indonesian food is best when eaten together and Eastern Opulence has many things to share with you for that.

If you were to entertain expatriate guests who want to have a taste of Indonesian cuisine, where will you take them? It’s quite challenging question since we have so many restaurants that serve regional local food, such as Padang, Sunda, Betawi, but not too many serve authentic Indonesian food in general. The second issue, most of these places are not convenient. However, since 2007, Bunga Rampai has gathered the best of Indonesian dishes into a representative Indonesian fine dining restaurant.

Bunga Rampai is a brand from Pakis Culinary, a culinary group that specializes in Indonesian cuisine with their extensive brands. With rich mixed cultural heritage of its owners, from Dutch, Chinese, to Indonesian (of course), Pakis Culinary tries to recreate the home-style dishes from their childhood.

It all began from Waroeng Kita in 2000, located Plaza Senayan and served Indonesian street food. The use of the name “Waroeng Kita” is a visionary step from Pakis, as at the time, Indonesia was mad about everything western culture, including the name of the restaurant.

Pakis’ journey proceeded to Dutch colonial’s inspired theme, Kembang Goela, along with Dutch’s dishes such as croquette, bitter ballen and poffertjes, and then Meradelima which displays Indo Chinese peranakan cuisine. Their latest project, Seia is a modern rendition of Indonesian cuisine.

Bunga Rampai offers Indonesian cuisine from Sabang to Merauke with a luxurious, rustic fine dining setting, in a Dutch building that was built in early 1900s. The legend said that the building was used as a meeting point for independence fighters back in the 1930’s.

As one of historical spot, Bunga Rampai wasn’t allowed to alter the façade of the building. However, it doesn’t stop them from innovating, they turned the backyard into 3 storey buildings. The total renovation was conducted in 2014 and it stopped the operational activities of the place for 9 months.

As a result, every storey in Bunga Rampai has its own very Instagrammable interior theme! Bunga Rampai used to THE CITY38passionmedia.co.idbe visited by older generations, over 40 years old, but nowadays, you can find any millennials to expatriates hanging out here. Bunga Rampai is also frequently used to host private events, such as bridal shower, baby shower, wedding receptions, to culinary festivals.

Some of the favorite appetizers here are Kembang Pacar (deep fried prawn wrapped in spring roll sheet with chili mango sauce) and Selada Menteng (carrot, cucumber, apple, pineapple, cherry tomato, lettuce served with deep fried boiled egg and sweet sour peanut sauce).

For the main course, Nasi Buketan (steamed aromatic pandanus served with diced omelette, beef skewer, galangal, and turmeric fried chicken, potato and shrimp light curry, corn fritter, sweet soya bean cake fritter, served with chili bilimbi fruit peanut sauce and shrimp crackers) is the talk of the town, along with Konro Bakar (grilled back rbs with sweet soya sauce served with nasnaran mandarin, caramelized shallot and chili sauce) and Gurame Pesmol (deep fried battered gourami in sweet sour turmeric candle nut sauce with cucumber, carrot, green bird eye chili and shallot). Kue Pancong (baked riceflour with chimera coconut and coconut milk, served with durian compote, and palm sugar sauce) is an updated version of the traditional kue pancong that you can see in streets’ food stalls.

The menus in Bunga Rampai were designed as sharing menus, it’s no wonder if you’ll have very generous portion. They also offer Indonesian set menu options, traditional fine dining style based on special request that catters 30 people minimum. So if you have any VIP guests from abroad, now you know the best restaurant to represent Indonesia.

At the moment, we have many 5 star hotels that give special attention to Indonesian cuisine, however, Grand Hyatt is willing to take the extra step through one of his outlet, Grand Café. If previously it was known as a place that served international cuisine, on May 2018 Grand Café was relaunched, after the full renovation process that took 4 months, with strong local influence.

There are times when street food and 5 star hotel fool was an antonym. “It seems that we didn’t have too many 5 star hotels that are serious about local food. Many people love street foods, but they want to dine in a more convenient, clean place, finally they go to hotels,” said Susanto, Grand Café’s Chef de Cuisine.

For research purpose, Grand Café’s culinary team never hesitate to visit the origin place of the street food to understand it’s true flavor. “We want authentic street food. I’ve had Sate Maranggi in Purwakarta, while it tasted really good, the beef was quite chewy. Here, we use Australian tenderloin to achieve the tenderness. We’re always into getting the same flavor, but using better quality ingredients,” explained Susanto.

Authentic Taste

Sop Buntut (Oxtail Soup) is definitely an icon in Grand Café. It’s a bold move, as we already had another 5 star hotel that’s already famous for the same menu. “Why we chose Sop Buntut? Just ask the customers, whose Sop Buntut is better? We’re very confident our Sop Buntut is the best. The statement came not from us, but from the guests. Whether it’s our regular or old customers, they keep coming back for Sop Buntut,” said Susanto.

Furthermore, Susanto explained that Grand Café only uses the best ingredients, from the local spices, to the imported beef. “We use Australian oxtail because the local ones are too small,” he added.

In a day, Grand Café can make up to 100 kg of oxtail as the menu is also available in its buffet. “During lunch time, if Grand Café is at full capacity, around 200 people, we use 80 kg of oxtail, not to mention the dinner and ala carte,” Susanto stated. To get that distinctive clear, umami soup, Grand Café employs the slow cooking method. “We spend 4 hours just to make Sop Buntut because we use low flame,” he added.

Aside from Sop Buntut and Sate Maranggi, no one seems to dislike Mie Ayam (chicken noodle). Once again, Grand Café walks the extra miles to recreate one of the most common street foods. “We make our own noodle using lamian technique. We also cook the chicken for 1 hour with low heat. And then, we make our own meatball broth using beef bone and striploin trimming,” said Susanto. 

For the Indonesia’s traditional salad Rujak, they use familiar ingredients such as sweet potato, peanut, tamarind, shrimp paste, brown sugar, cucumber, starfruit, pineapple, but Grand Café also use pomelo as a twist that you rarely see in the street. 

On the trending Indonesian cuisine, Susanto has his own perspective. “Food trend tends to be cyclical and repeat itself. In the 80’s we knew Bubur HI. In 90’s. when our tourism was booming, we have many expatriates that highlight western foods. Usually, the cycle last around 5-10 years,” he explained.

It’s difficult to discuss about taste in printed media. Don’t just believe the customers’ testimonials and Susanto’s claim. You need to see it for yourself to check the truth about the flavor. One thing for sure, enjoying the common street food that was made with 5 star hotels approach is definitely an inspiring experience.

Selama ini kita mengenal istilah mabuk ‘kepayang’, namun nampaknya masih sedikit yang tahu dari mana kata tersebut berasal. Ya, ‘kepayang’ diambil dari nama buah yang bila disantap begitu saja akan membuat orang merasa pusing, namun bijinya bisa diolah menjadi bahan masakan nikmat nan misterius. Di edisi kali ini, PASSION mengajak para pembaca untuk mengenal lebih dekat buah asli Indonesia penghasil warna hitam alami yang menakjubkan ini. Yuk, kita ‘kupas’ bersama!

The place offered brewing method options, from the most intense Rok Presso, French Press, to the mildest one, V60. They even have espresso machine Rancilio, Mahlkonig grinder, and Gene Coffee Roaster. Everything sounds common (and expensive, of course), but when you know they sell jamu, it’s a whole different story. 

Acaraki was started when Jony Yuwono, the owner, felt that jamu is moving away from its root in this modern day, as medicine. Acaraki is actually a term used to call a person who prepares jamu, similar to barista in coffee industry. Since established in 2018, Acaraki introduced jamu as lifestyle drink, akin to coffee and tea, along with its derivative business models. Adopting the third wave coffee shop concept, Acaraki claim itself as Jamu New Wave. “I want people not just hanging out at coffee shop, but to kedai jamu as well,” said Jony.

Jony was inspired to build Acaraki when he was hanging out in some coffee shops. “I often conducted small surveys while having cups of coffee. People know jamu is healthy, but most of them admitted they don’t drink it. 70% said jamu is bitter, 20% is not drinking because for them, the ingredients are unclear, the rest 10% is having difficulty in finding it. To me, the 70% majority is interesting, because if you say jamu is bitter, so does coffee, how come coffee is trending?”

As opposed to coffee industry that has fixed standards and regulations (which you can always break, of course), for example making espresso, jamu doesn’t have any rules. Every factory, even individual “mbok jamu” can make their own version of kunyit asam without involving themselves in endless debate with a bunch of jamu fanatics (if there’s any?). Setting its own standard, that’s what exactly Acaraki is doing.

Third Wave Coffee’s Approach

As opposed to other kedai jamu which offers many variants of jamu, Acaraki’s exploration is focused on 2 of the most popular ones: beras kencur (rice & kaempferia galanga) and kunyit asam (turmeric & tamarind), but they’re available in various brewing methods. “Some might say we have too few jamu variants, but when you come to a coffee shop and see many menus such as americano, latte, affogato, or cappuccino, they’re basically just variants of one product, coffee. Meanwhile we have 2 products,” said Jony.

Acaraki believes every region produces rice, kaempferia galangal, turmeric, and tamarind with certain notes, exactly like single origin coffee. “We’re not promising any health benefits, what we can guarantee is the integrity and honesty of ingredients from production process to the brewing method. What are the ingredients in jamu beras kencur? Rice and kaempferia galangal. Kunyit asam? Turmeric and tamarind. The method? Just boil it. For so long, jamu has been very open about its ingredients. But what are the ingredients of X (naming one of the most popular modern jamu)? How do they produce it? They’ll say, it’s secret,” stated Jony.

Along 3 manual brewing methods, Acaraki doesn’t limit itself in its creative process. They also have other “modern” creation, such as Saranti (beras kencur, creamer, milk, and sugar), Dutch Jamu (cold drip method for 8 hours), Golden Sparkling (kunyit asam, sugar, soda) and Rigalize (beras kencur, sugar, soda).

Ingredients from each region are dried using the fluid bed dryer method, and then, to add flavor, Acaraki also roasts them. When they have order, the roasted ingredients will be ground using coffee grinder, and then brewed using many methods. “We adopt coffee brewing methods, but it doesn’t mean without any further research. In the beginning, we try to brew using espresso machine, the extraction took very long time. We hope we can give inspiration to others, who knows we’ll have other kedai jamu that serves bajigur, bandrek, wedang uwuh, and many other regional drinks,” Jony explained.

Saranti is our favorite. This Beras kencur brewed using espresso machine and then they add milk, creamer, and sugar doesn’t taste like jamu, at all. Thanks to the roasting process that gives it nutty aroma that reminds us of hazelnut. If you add bobba, the milennials won’t even recognize they’re actually drinkin a glass of jamu! Then when we tried kunyit asam V60, we swore we smell the aroma of mustard. Suddenly it reminded us of burgers that exploits lots of mustard.

The New Wave Jamu is opening many possibilities in the future. The business can be built vertically by aiming certain target markets, from bubble tea format, the trending es kopi susu, and café format like the tea brand from Singapore. “We can also develop it horizontally, by introducing more jamu variants. There’s so many potentials, why not?” asked Jony.

With third wave coffee approach, Acaraki uses the true and tried business model, along with its equipments, in the coffee industry for jamu products. Even though they only have one outlet, Acaraki is currently preparing to open its second outlet in Kemang, around mid July 2019.

Lately, we’re kind of concerned about the growth of ice coffee milk trend that start to become saturated. Even though they exploit cute name for the brands and products, basically they’re selling the same product, also in similar price range. When these players are having the natural selection process, perhaps going for this New Wave Jamu direction is a rational choice, at least, they already had similar equipments. In addition to Indonesian’s burning nationalism spirit in culinary industry, we’re waiting for an era where kedai jamu can stand head to head to coffee shop.

In the past, jamu was part of people’s life. From the tradition of consulting about your own health to mbok jamu before she made you the jamu mix, or just to maintain health. Now, the jobs were pretty much replaced by modern medicine that’s more heavily marketed. However, Suwe Ora Jamu reminds us of our ancestor’s cultural heritage, along with the new and exciting modern format.

Suwe Ora Jamu was established by Nova Dewi Setiabudi and Uwi Mathovani in 2013. “In 2011, I moved to Jakarta from Surabaya, and actually I was in graphic design business. At the time, I was having a hard time finding jamu. I wondered, why do Jakartans don’t drink jamu? There are many reasons, from those who see jamu as medicine, the taste is awful, afraid of its negative side effects,” Nova recalled.

As someone who was born in Solo and attached to the jamu tradition, her longing for jamu took shape as Suwe Ora Jamu, the first modern jamu cafe in Jakarta. “In the beginning we called it Jamu Café and Coffee. We want to introduce jamu as healthy lifestyle drink, of course you need extra effort and time to change people’s mindset about jamu. It’s tough if we should solely claimed it as jamu coffee, because it was proven that many people started to get interested in jamu through our spice coffee,” explained Nova.

Initially, Suwe Ora Jamu introduced 5 jamu variants: kunyit asam (turmeric tamarind), (rice kaempferia galangal), wedang jahe (ginger water), rosella, and reeds. “We deliberately served lighter tasting, sweet jamu so it can be enjoyed more easily, but along the way, we introduced its original taste that’s not too sweet. Sometimes we even make out mocktail jamu using many vegetables and fruits that don’t reduce the health benefits,” said Nova.

Even though it’s closely associated with health benefits, Nova Dewi doesn’t see jamu as medicine. “To me drinking jamu is prevention, meanwhile you take medicine when you’re already sick. Therefore, in my family, jamu means jagalah dirimu (take care of yourself), even though the word came from ancient Java language that means jampi usodo (prayer for health),” said Nova. We don’t have any medical record on jamu’s health benefits, but for Nova, her family that rarely got sick is a living proof of jamu’s health benefits. 

One of Suwe Ora Jamu’s main concerns is about the ingredients, and they try to serve the most natural ones as possible. They sourced the ingredients from Cihaur Village, Sukabumi that employs no pesticide.

Now, Suwe Ora Jamu’s products have grown into many variants, from bottled traditional jamu, to the house blend tisane jamu with unique names. Let say Seduh Tentrem (fennel, cinnamon root, cardamom, kemangi, clove) that can rebalance organ’s function and as antioxidant, Seduh Anubhawa (lime leaf, white ginger, cardamom, kemangi, lemon peel, lemongrass) that can add stamina and spirit, to other variants such as Seduh Asmara, Seduh Sukma, Seduh Prana, Seduh Anigmaya, Seduh Tiyasa, and Seduh Jelita.

For the first time visitors, Sapta Sari is the best choice. 7 jamu variants is served in shot glasses consist of beras kencur, kunyit asam, wedang jahe, sari jamu sehat, reeds, rosella & green tamarind. Suwe Ora Jamu also serves local favorites such as Bubur Kacang Hijau, Bubur Ketan Hitam, Tahu Sumedang Isi Sayuran, Singkong Goreng, Tempe Mendoan, Pisang Goreng, Mie Goreng Tek Tek, Nasi Nusantara, and many other traditional foods.

With interior and ornament that reminds us of our childhood, Suwe Ora Jamu presents the nostalgia, also the future of the jamu sale’s format in modern era. If we always see coffee and tea and lifestyle drink, why don’t you give our ancestor’s legacy a shot here? With lighter taste and many modern renditions, we guess millennials won’t have a hard time adapting with the taste of jamu here.

The good news is, even though Suwe Ora Jamu’s outlets were located Petogogan, Warung Jati, Alun-Alun Indonesia, and Salihara, their products are also available in modern retail markets such as Ranch Market, Gelael, some restaurants in Jabodetabek, Surabaya, and Bali, to the modern apps like Go Food. It seems that you need to visit Suwe Ora Jamu’s Instagram (@suweorajamu28) for further information, along with some jamu workshops for those who want to know jamu better.

We wanted to discuss about the role of jamu in modern culinary scene for quite a while. If we know jamu as medicine, now we have some people who introduce it as lifestyle drink, similar to coffee, one of them is Acaraki’s owner, Jony Yuwono, who was also a Vice Chairman of 2014’s Gabungan Pengusaha Jamu. Here are Jony’s perspective about jamu’s essence, the development which seems to move away from its root, to its endangered existence.

How did you get introduced to jamu?

It all began from curiosity, I was also a member Jamu and Traditional Medicines Association (GP Jamu) in 2012-2013 where I frequently interacted with the members. From there, I started to gather information, and I felt the industry is filled with conflicts.

What sort of conflicts?

Let’s take the regulation for example. In headache medicine, producer claims brand A can cure headache, simple, clean and clear. Meanwhile on jamu, the claim is “traditionally believed to be able to help relieve headache symptoms. The claim may change every 4-5 years.

Many jamu producers are conflicting with The Indonesia Food and Drug Monitoring Agency (BPOM) or the government. They complained, “how can we compete with modern medicines with such regulations?” On the other hand, I can’t blame BPOM, because according to them, modern medicines have the supporting research, laboratory test result, meanwhile for jamu producers, what sort of data they have?

Didn’t you guys have any data?

Look, if you dig deeper, such research costs lots of money. Let say you want to research a guava, they will find out the contents, extract, gather them, then test them on bacteria, mice, humans, then we’ll have the conclusion. Can you imagine how much guavas, mice, and time needed?

On the other hand, jamu has different philosophy. Why bother doing the extraction? Just drink it everyday, don’t wait until you get sick. Our education and health system refer to western world, when we apply the western standard to our local tradition, you should expect conflicts.

Then, BPOM argued that jamu has to obey the GMP (Good Manufacturing Process) of traditional medicines, from using stainless steel container, sterilization, to the hygiene of production facility. It’s not a big deal for industrial scale producers, then how about the regular “mbok jamu”? Do they have to paint their floor with epoxy like hospital standards?

To me, the biggest conflict in the industry is about the claim. Producers claim that jamu is empirically believed for centuries to give certain benefits, couldn’t we consider it as data? The problem is, our ancestors never write them down.Fortunately, in 2014 I was appointed as Vice Chairman of GP Jamu in third field which consists of research, educationand communication. Although I didn’t have any backgrounds as researchers, pharmacist, nor doctor, they chose me just because I was young, and GP Jamu needed regeneration. Thanks to the mandate, I did more research, and I found out that jamu tends to move away from its root.

Move away? What do you mean?

The name jamu came from ancient Javanese word, it’s an abbreviation of “jampi usodo”, jampi means prayer, usodo means health. If the name means prayer for health, why does nowadays people see jamu as medicine? Prayer is something spiritual, where’s jamu’s spiritual aspect? I ask you, if a pencak silat master were to fight against a boxer, who will win?

It depends, how will they fight? Which rules are we going to use.

Exactly, no matter how great a pencak silat master is, if he were to fight in a limited boxing ring, and he wasn’t allowed to use any kicks, he will surely lose. It depends on which standard we use, so does jamu. In modern medicine, we refer to stop watch, I mean, if you’re sick and you take a medicine, we count how long until you recover. If such standard is applied to jamu, of course jamu will never win. Then, if you look at most jamu packagings, you’ll see some claims, from improving stamina, to the outrageous ones, such as curing diabetes or cancer, we had over claims. Don’t forget, jamu also has spiritual standards, or we refer it as holistic: body, mind, spirit.

Please elaborate!

Look, in 2014, we had national meeting to inaugurate members of GP Jamu, introduced by President Jokowi, he said that jamu is an Indonesian brand that has to be focused on. When asked by journalist which jamu he had so he’s strong enough to do his signature “blusukan” (impromptu visit), he answered “curcuma”. Some media heavily exposed it, we had Ministry of Health intensified curcuma research, the agriculture sector was developing it, and then we had new instant curcuma jamu.

What most people ignored is, after that, a journalist asked a very interesting question, “who makes your jamu?” Jokowi answered he made it himself, from buying ingredients in the market, separating the juice from the leftover, and he’s doing it every morning for the past 17 years, without failing.

Then, my question is, what makes Jokowi strong to do his blusukan?

1. The curcuma. 

2. Jokowi’s mental who’s willing to get up earlier to prepare his own jamu, every morning for the past 17 years.

3. The positive energy of his prayer and expectation that this heritage recipe can maintain his health.

4. All of the above.

Of course it’s the 4th!

Then, an inspired young man started to buy instant curcuma jamu. In the beginning, he felt it tasted weird, in a week he drank it on and off. On the second week, third week, he felt it was expensive and he started to doubt its benefits, then on the fourth week, he got a cold. What’s his conclusion? “Curcuma is not effective! Jokowi was lying!”However, it was solely because he didn’t meet the holistic factor.Now, people see jamu as medicine, but in fact, it’s only a fraction of the health, along with mental and spiritual. Then it got me thinking, why don’t we just market it as lifestyle drink, like tea or coffee? Historically, both tea and coffee were drunk because people wanted their health benefits, even thoughm of course, we realize we can’t reap the benefits instantly, especially for tea. In Japan and China, drinking tea has its own ceremony to honor its spiritual aspect.

What’s the hottest issue in jamu industry right now?

We’re facing ingredient scarcity. Farmers prefer to grow coffee and tea which were more valued, commercially. Based on research, the world has around 10.000 plants, meanwhile Indonesia has around 3.000, that means 30%. Big industry only exposes 300 out of the 30.000 plants.

In 2012, The Ministry of Health conducted Ristoja (Research of Medicinal Herbs and Jamu) in Indonesia by simply surveyed the Indonesian tribes to ask for their local jamu recipe, benefits, and content, without judging it’s effectiveness. They only managed to survey 209 out of 1.084 of tribes outside Java and Bali. Guess how many jamu recipes they got?

i don’t know... thousands?

From merely 209, tribes, they managed to get over 15.000 recipes that used more than 1.700 endemic plants! Since New Order, “jamu” is used as a term to call traditional potion. So, even though people assume it came from Java, actually local people all over Indonesia has their own names to call their potions.Interestingly, in 2015, Ristoja was conducted again, and they found out that this traditional medication (batra) was done 49,5% by people over 60 years old, and only a third of them has disciples. Can you imagine the next 10-20 years when these guys retire? When local medication is no longer use the recipe, people won’t demand the ingredients, and farmers don’t want to grow them, at the end they will become extinct.

WHO has warned us upon the issue, the wording was interesting. “We can’t let the cure for future disease goes extinct even before the disease comes.”When you were a child, have you hear anything about SARS? Monkeypox? Zika virus? The disease keeps on evolving and science is playing catch up.

Allegedly, Quran stated that God has prepared solutions for every problem around you, you just have to look for them. It means, 30.000 plants in Indonesia is database that we’ll never know the benefits in the future. Decades ago, people wouldn’t expect quinine can cure malaria. While we just exposed to 300 of them, we still have other 29.700 plants. There should be some ways to preserve them!

Kendati sudah cukup lama menekuni bidang kuliner, karir Billy Leonardo sebagai Food Consultant bermula dari ketidaksengajaan. Namun pada perkembangannya, pria yang sempat mengenyam pendidikan di Berklee College of Music, Boston, Amerika Serikat tersebut bisa menjalankan profesi tersebut dengan baik dan kini, bersama rekan-rekannya yang bernanung di bawah brand Table Turns Hospitality Management Consultancy telah dipercaya menangani sejumlah klien prestisius di usia yang masih relatif muda; diantaranya Recolta, Nirvana Strength Bali dan Arnold’s Coffee. Kepada PASSION, Billy membagikan sejumlah pemikiran cemerlangnya; mulai dari filosofi, tantangan, hingga latar belakangnya di dunia musik.

Kenapa kamu memilih untuk menjadi Food Consultant, dan kapan semua itu bermula?

Sebenarnya bermula dari ketidaksengajaan. Awalnya dari membantu teman yang ingin membangun café di dalam sebuah gym pada tahun 2018. Kebetulan mereka juga belum punya pengalaman, jadi saya masuk di sana. Saya mulai membantu dari masa konstruksi / pembangunan, tapi pada perkembangannya, mereka sepertinya merasa kurang cocok dengan saya dan memiliki pandangan yang lain, jadi saya hanya sebatas melakukan pengecekan dan memberikan ide atau masukan. Saat itu saya belum dibayar juga karena saya belum terpikir untuk membuka jasa konsultan. Akhirnya setelah dua bulan dan gym tersebut sudah berjalan, tiba-tiba partner bisnis ownernya pergi, dan sang owner pun menghubungi saya. Pada saat itu saya juga tengah sibuk, namun saya mencari waktu untuk bisa rutin pergi ke kafe tersebut setiap pagi. Dalam waktu tiga minggu, saya membantu mereka start-up hingga akhirnya running sampai saat ini.

Ceritakan apa yang kamu lakukan sebagai seorang konsultan. Apakah kamu mengimplementasikan suatu sistem, atau semacamnya? Jelaskan untuk para pembaca kami

Sebenarnya ada dua tipe model yang saya sering lihat; pertama bisnis yang sudah ada, yang kedua start-up. Untuk tipe kedua ini, kita mulai benar-benar dari awal, bahkan terkadang sampai penentuan lokasi tempat bisnis, jenis produk yang dijual, bagaimana pemasaran atau marketingnya, bagaimana mempersiapkan modal. Detil-detil semacam itu, berlandaskan pada prediksi dan statistik. Kemudian untuk tipe pertama, yakni bisnis yang sudah ada, ini yang sedikit lebih sulit, karena ‘kanvas’nya sudah ‘tercoret’ (tertawa). Kami percaya satu hal, yakni mencari produk untuk pasar (market) yang sudah ada. Itu ditentukan dari lokasi juga. Figur market yang mereka bayangkan seperti apa. Kita carikan market dan tools yang benar untuk menjalankan bisnis tersebut, termasuk SDM (Sumber Daya Manusia) nya. Bila talent sudah di-hire, kita juga menyediakan sistem evaluasi untuk para staf tersebut.

Apa filosofi kamu sebagai Food Consultant, dan bagaimana metode pendekatan kamu untuk membangun sebuah fondasi dalam bisnis kuliner?

Filosofi kami adalah ‘temukan produk untuk market kamu’. Ini sebetulnya sama dengan konsep reverse engineering (rekayasa mundur), kita cari tahu lebih dahulu apa yang dicari orang-orang, apa kebutuhan customer. Hal ini membuat kami sampai harus membujuk beberapa klien untuk merombak total konsep makanan mereka agar lebih kena dengan market yang mereka inginkan.

Di era Internet, segala hal yang Anda butuhkan bisa Anda cari menggunakan Google, termasuk dalam membuat sebuah coffee shop, lalu mengapa kita harus mengikuti kelas barista lagi? Paling tidak itulah pertanyaan kami di awal ketika mengikuti Esperto Barista Course pada 8-11 Mei 2019.

Hari ketiga dimulai dengan penjelasan dasar mengenai teknik seduh manual, mulai dari peralatan, hingga perbedaan hasil seduhan berbagai alat seduh manual populer seperti French press, V60, syphon, dan sebagainya. Kemudian sesi kedua dilanjutkan dengan teknik membuat latte art yang membutuhkan keahlian motorik, komentar para peserta cukup seragam, “ternyata tidak semudah kelihatannya.” Pada hari terakhir, terdapat ujian tertulis sekaligus praktek untuk mengetahui sejauh mana kita memahami materi yang diberikan selama 3 hari terakhir.

Discovery Ancol menawarkan Klepon Cake spesial di bulan Juli hingga Agustus 2019 ini dengan harga Rp.117.000++, sebuah jajanan pasar tradisional khas Indonesia dalam bentuk kue yang modern. Dengan sentuhan khas klepon, Kelapa parut dengan gula merah diluarnya membuat cita rasa tetap sama dengan rasa aslinya. Cake tradisional namun istimewa yang dapat Anda nikmati bersama keluarga, saudara, teman dan sahabat, yang disuguhkan dan tentunya akan mengugah selera Anda. Dengan sentuhan nyaman dan modern yang diterapkan Kemang Lounge, Discovery Ancol menjadi tempat yang sangat tepat bagi Anda yang ingin menghabiskan waktu bersama.

Bertempat di Ubud, Manisan Bali merupakan tempat untuk menunjukkan kekayaan rasa Pulau Bali yang beraneka ragam dan eksotis. Sebuah jalan setapak akan menuntun Anda ke Joglo Jawa berusia 350 tahun yang kerap digunakan untuk pesta pernikahan dan private event. Saat ini, Manisan meluncurkan menu baru yang dikurasi oleh Chef legendaris Indonesia, sekaligus Presiden Indonesia Chef Association, Henry Alexie Bloem yang ditunjuk sebagai Culinary Advisor Manisan sambil bermitra dengan Executive Chef Alaya Resort Ubud, Ganesha.

Sana Sini Restaurant, Pullman Jakarta tidak pernah berhenti membuat inovasi kreatif. Pada bulan Juli ini, Sana Sini Restaurant dengan bangga mempersembahkan Indonesian Smokehouse Brunch pertamanya dengan sentuhan lokal yang tersedia setiap hari Sabtu. Hidangan yang tersedia merupakan menu-menu khas Nusantara seperti Hot Smoked Salmon Dabu-Dabu, Chicken Sambal Matah Sausage, Smoked Sirloin Taliwang, dan masih banyak lagi.

Ratusan Self Cooking Center® meninggalkan pabrik Rational di Landsberg am Lech seperti hari biasa. Namun sebuah unit yang diproduksi akan memiliki tempat khusus dalam sejarah perusahaan karena ini merupakan unit ke-satu juta. “Ini merupakan tonggak sejarah bagi Rational,” jelas Peter Wiedemann, Chief Technical Officer Rational AG. Ketika Sigfried Meister mendirikan perusahaan ini pada 1973, tidak ada yang menyangka Rational akan dapat meraih kesuksesan ini dalam waktu singkat.

Rational membuat combi-steamer pertamanya 3 tahun setelah perusahaan didirikan, dan mereka terus menyempurnakan teknologi tersebut. Sekarang, lebih dari 130 juta makanan disiapkan setiap harinya di unit Rational yang tersebar di seluruh dunia. Sebagai bagian dari perayaan, combi-steamer ke-satu juta ini akan diperlihatkan di berbagai event di seluruh dunia. Unit bersejarah ini memiliki angka “1.000.000” yang tertulis di knob rotary emas dan panel kontrolnya.

Italian Trade Agency (ITA), sebuah divisi dari Kedutaan Besar Italia di Jakarta, berkolaborasi dengan GAPMMI (Gabungan Pengusaha Makanan dan Minuman Seluruh Indonesia) dan IPF (Indonesia Packaging Federation), lalu didukung oleh SACE (Italian Export Credit Agency) dan BRI (Bank Rakyat Indonesia) untuk menyelenggarakan workshop berjudul “Advanced Technology of the Italian Food Processing Machines for Indonesian Industry” di The Dharmawangsa Jakarta, Nusantara Ballroom pada 26 Juni 2019.

Workshop ini bertujuan untuk mendukung industri manufaktur Indonesia yang sedang diprioritaskan untuk meningkatkan ekspor di bidang food and beverage processing. Workshop ini memberikan profil lengkap mengenai perusahaan teknologi Italia yang sesuai untuk UKM hingga perusahaan besar bagi lebih dari 100 orang undangan yang bergerak di bidang manufaktur F&B.

Terinspirasi dari 8 kabupaten Bali, The Warung di Alila Villas Uluwatu mempersembahkan “8 Regencies Journey” untuk memberikan 4 malam gastronomi istimewa oleh 4 guest chef. Selalu konsisten menghadirkan hidangan Indonesia otentik, The Warung merupakan destinasi wajib bagi para penggemar kuliner dan turis lokal mau pun luar negeri, hingga para chef yang mencintai warisan kuliner Indonesia.

Good food is the reason to explore Plaza Senayan these days, especially the lower levels of it. Traditionally here, people are going upstairs for the renowned food court and the shopping mall’s signature restaurants. Downstairs, a gourmet supermarket has many other things aside from its goods and the foreigners visiting it. As a foodie, it’s a playground full of wonders to explore.
 
The Pancake Co. by DORÉ resides within the area of the supermarket, at a lot once rented by several curated shops. The name DORÉ it self came from DORÉ by LeTAO, which has been known for the past four years for its successful cheesecake business in Jakarta. Last November, the management decided to venture into new terrain and The Pancake Co. by DORÉ opened just a couple of months back.

You might think that it’s another pancake shop but quite surprisingly, it isn’t. Unlike the American-style pancake - flat, floury, and with flavors coming from the toppings only, this one is the total opposite. But before you can taste one to see the difference, a friendly word of advice, you need to build up your patience to wait for 20 minutes of cooking preparations.

The dough needs to be shaped into thick circle over the grill pan and then cooked evenly. It is in contrast with the usual flat pancake we have been very familiar with. Currently, you can choose over four types of toppings to accompany the pancake here. Ask for the original that has vanilla ice cream, maple syrup, and nama cream. There are options also for chocolate lovers and those who want to enjoy fruits with it.

Once served, it is recommended for you to enjoy the pancake immediately. Its fluffy consistency cannot be retained for long and will quickly shrink in just under 5 minutes. So, unlike the usual floury pancake, The Pancake Co. by DORÉ’s version has the souffle-like texture that’s both spongy and creamy. DORÉ’s specialization in anything cheese makes it possible to create a formula that has a lot of flavors offered inside. Add a bit of ice cream or maple syrup if you will, but personally, I like it just the way it is!

Heading to other parts in the menu, The Pancake Co. by DORÉ offers all-day brunch dishes. Among those that are recommended are the Spiced Eggs Benedict with beef and chicken bacon or Emmental Cheese Toast using brioche and served with the house specialty corn soup, perfect also for dipping. The Chicken Quesadillas proved to be a decent sharing menu and served with homemade sour cream, guacamole, and mango salsa.

As for the main course, the Classic Carbonara is a must-have, especially because it’s complemented with onsen egg and the luxuriously smoky, sliced Scarmorza cheese. Another must-have would be the garlic fried rice topped with steak, onsen egg, and a drizzle of truffle oil. And for the desserts, you can always opt to have sliced cheesecakes - courtesy of DORÉ by LeTAO.

Described as a happy and lively place, The Pancake Co. by DORÉ would be a worthy visit if you are planning to have your daily dose of pancakes with your loved ones and enjoying European-style brunch dishes with Japanese touch. Come prepared for the waiting list and the 20-minute wait for its unique souffle pancake. But need not worry because not far in the future, The Pancake Co. by DORÉ will open another outlet. Can’t wait for that!

Regal Springs Group, yang dikenal memproduksi Tilapia berkualitas tinggi serta memiliki komitmen untuk peduli terhadap lingkungan hidup dan komunitasnya, mengumumkan sebuah Merek Konsumen besar dan Strategi Investasi Berkelanjutan di Indonesia.

Achim Eichenlaub, Chief Executive Officer Regal Springs Group, pemilik Regal Springs Indonesia mengatakan:

“Sebagai produsen Tilapia bertanggung jawab terintegrasi terbesar di dunia, dengan lebih dari 27.000 lapangan pekerjaan baik langsung maupun sekunder, kami dengan bangga mengumumkan fase pembangunan selanjutnya setelah selama 31 tahun perusahaan ini mempelopori budidaya perairan yang bertanggung jawab serta mendukung komunitas.

Di bawah kepemilikan baru, kami berkomitmen untuk memastikan bisnis kami di Indonesia masih terus memimpin budidaya perairan dan pemrosesan ikan. Untukmembuktikan hal ini, kami memperkenalkan produk Tilapia kelas dunia yang diproduksi secara lokal kepada masyarakat Indonesia, di bawah merek Regal Springs Indonesia - Naturally Better Tilapia.

Saya sangat bersemangat dengan investasi ini, mengingat Indonesia adalah asal usul Regal Springs Group kami yang sudah mendunia. Kami ingin membawa standar pangan kelas dunia ke Indonesia dan memang sudah sepantasnya hal ini memberikan manfaat bagi konsumen baru di Indonesia. Produk Naturally Better Tilapia kami didukung oleh sebuah program berkelanjutan terintegrasi unik yang disebut KAMI PEDULI 2023, yang juga membantu menempatkan Indonesia di posisi terdepan dalam budidaya perairan dan pemrosesan ikan yang bertanggungjawab.”

Regal Springs Group mengerahkan sumber daya yang signifikan untuk meluncurkan merek konsumen Regal Springs Indonesia - Naturally Better Tilapia dengan cara ini. Setelah mengembangkan selama dua tahun, rangkaian produk Regal Springs Indonesia - Naturally Better Tilapia kini sudah tersedia di Indonesia.

Yeri Afrizon, Head of Sales & Marketing, Regal Springs Indonesia, mengatakan:

“Selamat datang ke acara Naturally Better Tilapia Regal Springs Indonesia! Ikan bernutrisi tinggi dengan kualitas terbaik tanpa antibiotik atau bahan kimia – ikan murni, tinggi kandungan protein dan rendah lemak. Saya sangat bangga karena sekarang rangkaian produk Regal Naturally Better Tilapia Regal Springs Indonesia sudah tersedia untuk masyarakat Indonesia.

Strategi investasi ini mengawali sebuah era baru bisnis kami di Indonesia. Pemilik baru kami berinvestasi hingga lebih dari US$3 juta hanya untuk mengembangkan KAMI PEDULI 2023, yang secara internasional dikenal sebagai Regal Springs KAMI PEDULI, dan kami memetik manfaat baik bagi negeri ini.

Kami bangga bahwa program budidaya perikanan berkelanjutan yang pertama di dunia ini didesain dengan begitu komprehensif, juga menjadi program budidaya perikanan dan
pemrosesan ikan berkelanjutan yang paling ambisius di Indonesia. Ini adalah dasar dari rangkaian produk Naturally Better Tilapia Regal Springs Indonesia. Ini artinya, masyarakat Indonesia kini dapat menikmati ikan berkualitas dunia yang sama seperti produk yang telah kami ekspor untuk memenuhi permintaan pasar internasional,” kata Yeri Afrizon.

Regal Springs Group, pemilik Regal Springs Indonesia yang beroperasi dan memiliki pelanggan dari seluruh dunia, memastikan bahwa KAMI PEDULI 2023 juga sejalan dengan Tujuan Pembangunan Berkelanjutan (Sustainable Development Goals) dari PBB. Tujuan utama pada fase pertama program ini adalah untuk memproduksi rangkaian produk Naturally Better Tilapia Regal Springs Indonesia secara konsisten untuk pasar Indonesia dan pasar ekspor, dengan program manajemen lingkungan hidup yang tertata, mendukung komunitas, serta memiliki standar produk. Rencana KAMI PEDULI 2023 akan memastikan produk Naturally Better Tilapia Regal Springs Indonesia terus menjadi jawara produk kategori Tilapia.

Sammy Hamzah, Presiden Komisaris, Regal Springs Indonesia, menambahkan:

“Sejumlah besar pekerjaan telah dilakukan dalam perjalanan ini. Kami merekrut pakar-pakar dan manajer-manajer baru, serta memulai menjalankan filosofi bisnis KAMI PEDULI ke seluruh penjuru bisnis, untuk bergerak menuju standar keberlanjutan operasi yang baru. Cara menjalankan bisnis seperti ini diperlukan untuk mempertahankan standar operasional yang tinggi di seluruh penjuru Indonesia dalam memproduksi rangkaian produk Naturally Better Tilapia Regal Springs Indonesia.

Hal indah yang bisa dipetik dari Regal Springs KAMI PEDULI adalah, induk usaha Regal Springs Group mengizinkan kami untuk menginvestasikan keuntungan bisnis ekspor kembali ke Indonesia untuk mendukung program KAMI PEDULI, yang pada akhirnya akan memberi manfaat kepada produk dan konsumen Indonesia.

Seluruh bisnis bersatu di balik strategi ini. Saya sangat terkesan dengan bagaimana pemilik baru yang tak hanya berharap Regal Springs Indonesia yang baru menjalankan standar internasional sangat tinggi dalam budidaya perikanan dan pemrosesan ikan, namun juga dengan tidak mengesampingkan warisan komunitas yang merupakan perintis bisnis ini di Jawa pada tahun 1988.”

Danish Recipe :

Bakerstar Merah 1600 gr

Bakerstar Biru 400 gr

Green tea powder 30 gr

Bruggeman Brown Yeast 40 gr

Bruggeman Red Improver 3 gr

Sugar 180 gr

Milk Powder 80 gr

Unsalted Butter 150 gr

Salt 40 gr

Ice Water 850 ml

Whole Egg 2 ea

Fresh Cream 100 ml

Coloring as needed

Lamination Butter :

Corman Express Butter Sheet 1kg

Filling :

Matcha Filling 500 gr

Red bean Filling 500 gr

The surge of coffee shop industry doesn’t only pave way for barista to be the new rockstar, some of the connecting business is also affected as well, just ask, Wilfred Tan, Technical Advisor of PT. Dairyfood Internusa. As distributor of Corman Butter Sheet, in the past few years, they have more and more people mastering the art of viennoiserie and laminated products. Even though he has fascinated many people with the faster straight dough method, actually Wilfred has strong background in chocolate.

Let’s start from the beginning, where did you study?

I went to Trisakti’s Faculty of Tourism. I chose this major to avoid mathematic, so I went to Trisakti. At first, I began to have interest in F&B, bartending, then I moved to hot kitchen, until I knew the world of baking.

Why did you finally choose pastry?

Perhaps it’s love, we played with science a lot here. In hot kitchen, if you lack some spice, you can put it in the end of the process, but in pastry, if you made mistake in the beginning, you can’t do anything. It’s a hassle, but that’s the challenge, in addition, pastry is more artsy.

Before mastering viennoiseri, actually I was into chocolate as I was working in Nirwana Lestari (Tulip Chocolate). I was doing internship there as daily worker back in 2012-2013. I was introduced to Chef Benty Diwansyah (Corporate Pastry Chef PT. Nirwana Lestari), and after graduated, I worked permanently for 3 years. Actually when I worked here (PT. Dairyfood Internusa), my basic knowledge about baking was very low, because in Tulip, I was more into petit four, pralines, or cakes.

Who do you consider as your most influential mentors?

Chef Benty educated me to put standard in making any products, he also taught me to be creative, to make something that others never think of, and the last one, of course about discipline. Working under Chef Benty is something I never regret! And then, in here, I learned how to make bread and viennoiseri from Ricky Salim. In addition, he also taught me a lot how to sell, thanks to his background in sales.

Did you go straight to Dairyfood Internusa from Nirwana Lestari?

Actually, I managed Moriz Chocolate (also selling retail chocolate bar under the name of Vel Moriz). We didn’t rely to machine too much there, we do the tempering, making praline shell, and filling manually. But I didn’t stay there more than a year.

As a Technical Advisor, please tell us your daily activities.

My job is to create new products, also to solve customers’ technical issues, everything around those two. I also help the sales department when they had issues, usually we visit the customers to discuss about the technical issues in baking.

Please tell us a bit about PT. Dairyfood Internusa’s products.

We have of our own private brands: Bakerstar flour and Cheesy cheese, and of course, we act as distributor for Corman Butter Sheet. Butter sheet really helps bakers to make laminated product because you don’t need to shape and freeze the butter yourself.

What are Corman’s competitive edges?

We have many butter sheet variants, from margarine, butter blend, to the 99,9% butter. Theoretically, higher fat content will produce better, milky aroma, and flakier croissant texture.

What’s the biggest challenge in producing viennoiserie?

For any laminated products, the biggest challenge would be knowing the right timing and temperature. Every butter sheet has its own melting point. For example, Corman 99,9% Extra Butter Sheet’s melting point is at 36o C. If you work at higher temperature, the butter will melt and you won’t have the layers. Meanwhile in Corman 82% Express Butter Sheet, the melting point is lower, at 34o C. Ideally, you need to proof the dough in 2o C bellow its melting point.

Does the vast growth of coffee shop industry directly related to croissant business?

Yes. Corman has the widest selection of butter sheet, we have 6 variants. Since thelast 3 years, we have more people who want to master viennoiserie, of courseour sales have been significantly increased. Even though we have many coffee shops which sell viennoiserie products, not all of them are willing to produce their own products. As a result, we have more people who want to start frozen dough business.

How do you describe your baking style?

Hmmm, how should I say it? Actually, for croissant products, if you can make something that’s very aromatic with flaky texture, most customers would be happy. However, the straight dough method that I taught to my customers allows shorter, simpler production process. It’s an answer to customers who demand faster production process while maintaining satisfying result.

Normally, we need 3 days to produce croissant: first day to make the dough, second day to make the folding and lamination, dan third day to bake, meanwhile, I can produce it within 5 hours. Many people doubt this straight dough method, but actually, they’ll know that this method is possible, and the result is not too different.

What are the things we sacrifice in this faster method?

The taste from the fermentation process and volume. Usually, overnight method produces stronger aroma, in addition because it has more elastic dough, overnight dough has bigger sized croissant. But actually, the difference of bith methods is not too significant, the quality of ingredients play more important role. I mean, if you make croissant with overnight method using margarine, it won’t be as good as the one made with straight dough method using butter.

More than just a pastry product, Le Meridien’s is a witness to the golden era of hotel’s pastry industry in the 1990’s. Since its inception in 1992, Millefeuille has been an icon for the French hotel brand. According to Tri Setyadi, Le Meridien Jakarta’s Executive Pastry Chef, globally, the hotel actually has its own signature pastry product. Here’s our interview with the Pastry Chef who spent years working in Indonesia and abroad, especially the Middle East.

Please tell us a bit about your career.

I began in pastry in Grand Mahakam Hotel on 1999 for 5 years. Then I moved to Alila Pecenongan, Abu Dabhi, Kempinski Jakarta, Dubai, then Hotel Nikko which was changed into Pullman, then to Grand Sahid Hotel, Saudi, and then, now in Le Meridien Jakarta.

It seems that you love the Middle East?

Perhaps that’s where my luck is. The pastry industry there is more developed, thanks to its higher level of competition. In Abu Dabhi, I worked for Kempinski Emirates Palace, in the beginning the hotel was designed for the royal family, or to host the King’s VVIP guests. Everything is made of gold there, even the plates.

Meanwhile in Dubai, I worked in Atlantis The Palm. Most of the customers came from all over the world for vacation as the hotel’s concept is quite unique, with giant aquarium in it, it’s as if the visitors are in the depth of the sea. Meanwhile in Mecca, Saudi, I worked to serve customers who went for hajj and umrah, so I tend to work for quantity. In high season, we can serve up to 6.000-7.5oo people, minimum!

Do you have any influential mentors for your career?

Of course, it was my Executive Pastry Chef when I worked at Abu Dabhi, a French named Pascal Clair. He taught me how to work in big hotels, we made everything from scratch, from chocolate, bread, dessert, even ice cream. He even asked me to come along with him in Kempinski Jakarta and Atlantis The Palm in Dubai, so I worked with him 3 times. Thank God he trusted me, so I can be where I am today.

What’s your current activities in Le Meridien Jakarta?

We’re promoting our wedding cakes, last week we just held a wedding exhibition and we introduced 3 types of wedding cake. At the moment, naked cake is trending, a cake that’s not fully covered in tiers. The concept is quite simple, open, and filled with flower ornaments. Of course we can make any design as customer’s requests, but we try to give them some inspiration and options.

Of course we can’t come here without mentioning anything about your legendary Millefeuille, tell us a bit about it.

Le Meridien originated from France. Since we opened in 1992, we aimed to serve traditional French pastries. Actually, Le Meridien hotels all around the globe make Éclair as their signature pastry, including in Indonesia, it’s compulsory for us to present it. However, it’s Millefeuille that caught everyone’s attention, so we decided to make it our signature.

Are there anyone who try to copy your Millefeuille?

Actually, there are many, but based on my experience of working in many places, nothing compares to the sales in here. Perhaps it’s because Le Meridien is already
identical to Millefuille, so whenever people want Millefeuille, they come here.

What’s so special about Le Meridien’s Millefeuille?

Since its inception, I would say that our recipe remains unchanged, consistent; we also have crispier texture Millefeuille. It’s our best selling products, especially in Ramadhan and Christmas. We just change its presentation a bit, we used to put some sugar dusting as topping. We offer 2 flavors: vanilla and chocolate, however, with some special requests, we can also provide other flavor, such as strawberry or blueberry.

Is Millefeuille that hard to produce?

Technically, it wasn’t too difficult, but I have to admit that the production process takes longer time. Unlike making bread, we have to make dough and prepare the butter in the same temperature. Therefore, we need to keep them in chiller for 6 hours to 1 day. You can’t get perfect layers if the temperature of the dough and butter is different. Then, we proceed to the folding process, baking, put the layer together, some pastry cream as filling, and then fondant topping. Actually the process is quite similar to making croissant, however Millefeuille requires less folding.

Aside Millefeuille, what are Le Meridien’s other favorites?

We have eclairs with some local flavor. If éclair is commonly served with coffee, chocolate, or vanilla filling, in here I use coconut and mango

As a French brand, you must be using lot of dairy products. What are your criterias to choose some certain dairy product brands?

Of course, we use lot of butter and cream. The main criteria is definitely the taste, and since the beginning, we’ve entrusted it to the brand from France. For common people, the difference of the butter and cream’s taste might be unnoticeable, but we tried using other brands, the taste and the umami is very different. In addition, you need to consider the
different taste after you bake the product.

If you want to start a career as a Chef, but you don’t have the required education background, you’ll be inspired by M Jackson Kaimudin’s career. From a cleaning service staff of a kitchen, he travelled around the world until he decided to return to Indonesia as a Chef and consultant. Chef Jackson reminded us the importance of speed in service and food preparation in F&B business.

I heard you start your career from bottom?

I started my journey in East Australian in 1984. At the time, there were many people from Timor, Papua, and Ambon, like me, who worked there, the restaurant name was Asia Seafood. Initially, I began as cleaning service there. In Australian kitchen, a Chef is fully responsible for the restaurant, not the General Manager. The Italian Chef, Phil John Alexander, noticed my performance and he wanted me to clean the kitchen.

What happened next?

Phil John asked to me to come with him to work in cruise and we travelled around the world together. In 93-94, I moved to Wynn Hotel Macau until I decided to return to Indonesia in 2000 to work in Palembang. In 2003-2004, I went to Papua to manage a Freeport’s property. In 2006, I moved to Bogor to manage a hotel in
Sentul while joining some events in Jakarta, do some consultation and training.

What’s your cuisine specialization?

Chinese food. I’m keen on learning Chinese food as it was more challenging, they even have their own type of stove. Chinese is not only about the way you cook, but also how you maintain ingredients’ quality, and understanding the basic ingredients. In Indonesia, people know different types of Chinese food such as Szechuan, Kanton, Hakka, etc, then for a restaurant, do you really have to hire 2 Executive Chefs?

A Chef has to be able to master everything, because he was judged by his skill and knowledge. Not only limited to food, he has to know what to do when there’s something wrong with the kitchen equipments. It’s a long process and it’s back to the willingness to learn.

When I started to clean the stove and other kitchen equipments, I was learned how they worked. As I finished my job, I helped other kitchen staffs, until I was appointed as kitchen staff and introduced to 23 ingredients. They asked me to recognize the aroma of the ingredients and do the blind taste, I failed to recognize the smell of 2 ingredients: salt and sugar.

Why did you decide to return to Indonesia?

Because I’m Indonesian, I love Indonesia. Then, nowadays I’m more into Indonesian food, it’s more challenging, even when I compare it to Chinese food. Indonesian cuisine showcases more combinations of spices that you need to understand.

How do you describe your cooking style?

I tend to stress more about speed. Because, from what I’ve learned, no matter how good your food is, if you don’t serve while it’s hot, the quality declines, people won’t rate it as good. I love playing with speed, a good restaurant or hotel can deliver the service to the customers as fast as possible while maintaining its quality. For example, if you order grilled fish, there’s no way you’d clean the fish first, while preparing the grill after the order. You need to do all the preparation beforehand.

A restaurant needs to have good service and food. If you’re hungry and people ask you to wait for 1 hour, would you do that? Another infuriating thing is when the restaurant serves the food to another guests who come after you. The best food need to be served fast, you need to prepare everything before, there’s no other way.

With such speed, what are other things that you compromise?

One of them is the menu’s number. Before opening a restaurant, you need to calculate the kitchen’s capacity and the number of staffs you have. Can you imagine, a small kitchen with 2 staffs while you have 30 menus? Most restaurants only serve 10 menus and employ sekitar 4 kitchen staffs, not including the butcher, waiter, etc. However, 10 menus is not too small If we have Black Pepper Fish, Black Pepper Crab, and Black Pepper Squid, we consider them as 1 menu.

In the hand of an unexperienced Chef, vast number of menus is actually dangerous, moreover when the menus chosen by customers are not available. If a customer asks for a menu that’s unavailable for 3 times, they’ll start to disappointed, and they will ask you back, “okay then, what do you have?” It’s a bad sign for a restaurant.

What do you consider as biggest challenge in running restaurant business in Indonesia?

The partnership of owner and Chef. If owner interferes too much, not giving full responsibility to the Chef, there will be troubles. At the time, I have to admit managing human resource is more challenging. If a restaurant open at 10.00, we used to always come at 8.00 to prepare. In 9.00, everything’s ready. Now? Sometimes the staffs come on 10.00. Nowadays employees tend to be more calculative when it comes to working hour. If you have dualism of leadership between owner and Chef, it will create confusion for the staffs.

One of the most challenging things about running a French bistro resides in the mind of the customers. Although it was closely associated with fine dining, thanks to its reputation (and Michelin Guide, of course), French also has their own everyday food, like the one displayed by Lyon, located in 5 star hotel, Mandarin Oriental Hotel, Jakarta.

“Lyon is not a fine dining restaurant, it’s a gastronomic bistro where we serve quality food in a casual ambience, at gentle price. Because of our location in a prestigious 5 star hotel, people often think it’s fine dining,” said Edi Tan, Lyon’s Chef de Cuisine.

The name of the bistro came from French’s capital gastronomic, Lyon. In 1935, Curnonsky, one of the most celebrated writer in gastronomy, even regarded the city as “the world’s capital gastronomy”. Lyon is also linked to Chef Paul Bocuse, the pope of French cuisine who has his main restaurant “L’auberge du Pont de Collonges” in Lyon.

“French cuisine is all about flavor and respect of ingredients. In this cuisine, the quality of fresh ingredients hold crucial part, our job as chef is to bring out the best flavors and elevate the original ingredients, without overdoing it neither. The natural flavor should still stand out. It’s like a symphony of an orchestra, every single ingredient that are presented in a plate holds important role, everything is carefully thought through,” explained the young chef.

“From the source of protein, the side dish, the sauces, everything is thought through to create a harmonious dish. Sauce also plays important role in French cuisine, it takes a lot of time and effort to create a good sauce. Sauce is what link all of the ingredients in the plates became harmonious together,” Edi added.

If Indonesians are famous for putting chili sauce in almost all of the dishes, French is known for their love of dairy products, be it butter, cream, or cheese. In fact, dairy products are the 2nd largest agrifood industry in France, right after meat. France is the 2nd biggest producer of dairy products in Europe, especially from Britanny and Normandie region. France is also ranked as 1st exporter of soft cheeses. There are many different varieties of French cheese and every different region has their own specialty. “Every family meal in France are normally ended with cheese, so we can imagine the quantity that is consumed,” said Edi

It’s no wonder that French embraces the frequent use dairy products in their cuisine. “For instance, cream is used a lot in soup and sauces for balancing the flavor and bring out the right consistency. Butter in everything, they believe everything is always better with butter! Butter makes the dish more gourmet and flavorful,” he added.

Edi Tan displayed the flavor balance concept throughout Lyon’s menu. For starters, he served Buffalo Mozzarella, a very simple, refreshing menu consisted of fresh mozzarella, heirloom tomatoes, basil, balsamic vinegar. It’s as if the chef let the ingredients “speak” for themselves. And then we had Brie de Meaux, from Meaux region, a definitely cheese lover heaven. Served on crispy baguette, mixed greens and truffle vinagraitte, the menu is an absolutely recommended to understand why French love their cheese so much.

Of course, you can’t go to a French bistro without mentioning the Classic Onion Soup, a heartwarming menu to remind you that French is not all about fine dining. For the dessert, we had the 22passionmedia.co.idTHE CITYBaked Lemon Tart. Actually, we thought it’s “just a regular” lemon tart, it was not too sweet, had the pronounced tangy, acidic, refreshing lemon. We took a bite, and the only moment we stopped, was when we realize the plate was already clean. Seriously addictive! Thanks to the Edi’s flavor balance concept. Some other must try main courses here are Pan Seared Foie Gras and Striploin with Café De Paris sauce for meat eaters, or Dover Sole Meuniere for fish lover.

“We also propose weekly business lunch set menu for Rp 220.000. Our menu changes every week, here I play more with my creativity in the dish and I put more contemporary twist,” said Edi. “In Jakarta, the trend is unpredictable and keeps fluctuating. Jakarta people always want to try something new, one moment French cuisine is a trend, and it changes rapidly. That’s why we also keep evolving with our menu. We change our business lunch every week, our brunch menu every month, so people have choices. French cuisine is related to fine dining, like it’s an occasional meal, while it’s not, it’s very accessible for everyone, and you can enjoy it anytime,” he added.

Hidup adalah tentang proses, bukan hanya hasil, dan Reinaldo Christian paham betul tentang hal tersebut. Berawal dari menonton acara masak memasak di televisi, ia kemudian tertarik untuk meneruskan studi di bidang kuliner. Beragam tantangan pun dilalui dengan semangat tak kenal lelah hingga tak terasa ia sudah pernah berkarya di tiga negara berbeda. Kini, pria asli Bandung yang menjabat sebagai Head R&D Development Pison Coffee Bali ini telah mantap menjalani karir sebagai chef professional, dan ia membagikan secuplik pemikiran cemerlang serta latar belakangnya kepada para pembaca setia Passion dalam rubric Y&D edisi kali ini. Check them out!

Ceritakan sedikit tentang latar belakang kamu; apa yang menginspirasi kamu untuk meniti karir di dunia memasak?

Waktu kecil saya suka nonton acara memasak di TV; Rudi Choirudin, Sisca Soewitomo, dan kelihatannya memasak koq menyenangkan. Lalu waktu SMP saya mulai mencoba memasak, dan ketika SMA saya diberi pilihan untuk melanjutkan ke sekolah memasak di Singapura. Pertama kali disana, saya jadi benar-benar tidak suka memasak, karena tidak menyangka bahwa waktu saya akan habis hanya untuk belajar setiap harinya. Saya tidak memiliki waktu lagi untuk mencari relasi dan kenalan baru, di samping proses belajarnya yang memang sangat high pressure. Namun akhirnya saya bisa lulus dan pulang ke Bandung.

Di tahun 2012, saya melamar dan diterima di Mozaic Ubud. Di sana saya banyak berkenalan dengan para perantau seperti saya, dan mereka benar-benar memiliki passion di dunia memasak; membaca buku dan semacamnya. Hal ini kemudian memantik semangat lagi dalam diri saya hingga akhirnya saya kembali ke Singapura dan bekerja di Andre; sebuah restoran dengan dua Bintang Michelin dan sempat masuk ke 50 restoran terbaik di Asia. Dari sana, saya semakin mendalami dunia memasak dan mendapat banyak ilmu serta dorongan dari chefnya hingga memutuskan untuk terjun sepenuhnya ke dunia kuliner hingga saat ini.

Sebagai kepala pengembangan (R&D) divisi kuliner Pison, inovasi semacam apa yang hendak kamu buat untuk menu restoran ini?

Selama ini saya melihat Pison sangat relevan dengan pasar lokal maupun asing. Mulai dari remaja yang gemar memfoto makanan, karyawan kantoran, hingga ibu-ibu yang membawa anak mereka, semua cocok dengan rasa masakan yang kami tawarkan, jadi untuk berikutnya saya ingin mengembangkan makanan kami ke arah ‘comfort food’; dimana orang bisa datang empat hingga lima kali seminggu kemari dan tidak bosan menyantapnya. Karena saya pernah merasakan posisi dimana saya hanya mengkreasi makanan yang berbentuk cantik, tapi orang belum tentu mau kembali untuk menyantapnya lagi, jadi saya ingin membuat sesuatu yang juga relevan untuk menarik para pelanggan untuk kembali.

Kalau kamu hanya bisa memilih tiga bahan untuk membuat satu makanan, bahan apa yang akan kamu pilih, dan masakan apa yang akan kamu buat dari masakan tersebut?

Saya akan memilih bawang merah, daging dan salah satu bumbu seperti cabai. Saya akan membuat seporsi steak dari bahan tersebut. Ini adalah masakan sederhana, namun orang akan bisa menikmati rasa yang kuat dari perpaduan ketiga bahan itu. Jika boleh menambah satu bahan lagi, mungkin saya akan membubuhkan kecap untuk menambah citarasa saja.

Sebutkan 3 tantangan terbesar yang sudah kamu lewatin selama berkarir

Yang pertama; bekerja di restoran dengan bintang Michelin (Andre, Singapura), meski kemudian saya tidak bisa melanjutkan karena terkendala visa kerja; kemudian menangani pastry yang saya tidak pernah lakukan sebelumnya, di negara orang pula. Jadi waktu saya bekerja di Sidney, Australia, saya diminta menangani divisi pastry padahal saya tidak pernah punya pengalaman di bidang tersebut. Tekanannya lumayan besar waktu itu. Kemudian di Ambrogio Bandung, saya menangani 400 pax sekaligus secara rutin, hampir setiap weekend, di dua lantai yang berbeda dengan konsep penyajian yang berbeda; a la carte dan buffet.

Sebutkan satu selebriti wanita yang kamu nilai sempurna (10/10), dan apa yang akan kamu masak baginya jika ada kesempatan.

Elizabeth Chase Olsen (pemeran Scarlet Witch di seri Avengers), dia itu cantik banget. I think I will make a dessert for her. Fudge brownies dengan cokelat dan es krim hazelnut yang meleleh, saya pikir itu akan jadi hidangan yang cocok untuknya.

Ceritakan pengalaman kamu di Ambrogio Pattiserie, dan bagaimana itu telah membentuk karir kamu saat ini

It shaped me a lot, terutama dalam hal idealisme. Di sana kita dituntut untuk idealis, namun tetap relevan. Terlalu idealis kadang membuat kita tidak relevan; apa yang menurut kita sudah bagus, terserah orang lain bisa menerima atau tidak, tapi di Ambrogio, kita harus bersedia untuk kompromi dengan keinginan orang lain. Salah satu owner Ambrogio, ibu Theresia, memiliki lidah yang luar biasa, dan dari dia juga saya banyak belajar untuk menyeimbangkan citarasa masakan, mereka sangat mendukung kami dengan bahan masakan dan peralatan yang berkualitas. Saya juga belum pernah merasakan pengalaman meng-handle tamu sebanyak di sana. Ada 90 staf dapur, dan kami harus menangani sekitar 400 pax per hari di dua periode; breakfast dan dinner, jadi perputarannya sangat kencang dan intens. Saya sangat respect karena pihak Ambrogio juga sabar dan memperlakukan saya dengan baik, sehingga kami tidak merasa grogi meskipun kerap kewalahan.

A YouTube personality, athlete, pastry master and entrepreneur, there seem like only a few things Rafi Papazian can’t do. The mind behind Monsieur Spoon went all the way from France to Bali to fulfill his culinary passion, and now he reaps the sweet fruits of his tireless effort. Rafi credits curiosity and energy as the key aspects to his success, and willing to share some of his insights to the readers in this edition. Here goes...

So tell us about the beginning of Monsieur Spoon. Why did you choose Bali, and what’s the meaning behind the beautiful name?

For a long time I was searching for a place where I can do artisanal (pastry), where I could make them by hand, where I can cut apple for three hours a day. When I came to Bali I saw people here like to carve wood and make beautiful stuffs. In one traditional ‘Ayam Betutu’ restaurant in Denpasar, I saw four ladies sat on the floor, cutting shallot. In other places, people don’t have time for this small task, but here, it’s artisanal and spiritual; ‘More temple than house’, so that interest me. In Bali, people believe in something, and when people believe in something, they give energy for it. People who give energy like that will be able to make a croissant for 8 hours and put up with the intricate process. I feel Bali really fit with my cooking philosophy.

As for the name, when I was in school back in France, I used many kind of tools; but the most practical one is spoon, so I always bring them everywhere with me, and then one friend told me that I am Mr. (Monsieur) Spoon, so I decide to use that name. It also blends the sophisticated French words with a simplistic English one, and so easy to remember. There are stories behind each of my creations, not only the brand, but the pastry as well. I love the story behind the names.

What is your craziest dream so far that you wish you could achieve?Diversity, for me it is what makes thing beautiful; more structure, more color, and the more successful I can bring diversity to my creation, the happier I am. So every month I try to make something new (at Monsieur Spoon). I want people to try something different. If I can successfully have 200 different pastries and each one is sold, that’s my craziest dream.

All of the success of Monsieur Spoon aside, you also known as an Ironman Athlete. When did it started, and what kind of mindset that you think the people should have to compete in that level?

Everything we do is about the energy we have. The more inspiring we are, the more we do something, the more curious we are, the more we are excited about life and by everything we see around, will gives us energy. With this energy you can do something more and your impact to the world will be better. If you want to make the world a better place, get more energy, do more things. So every year I try things I never did before, and Ironman was part of it. So last year, I did Ironman and jumping solo from the plane. In Ironman, of course you have to train hard to do it, but it’s just the same as what I do here (at Monsieur Spoon). People always asked me ‘what is your secret’, I have a YouTube channel, so if you want to know my (cooking) secret, it’s online, it’s not secret; but what makes the difference is the energy that I put in. When people only put one layer of syrup; I put three, when people do two folding; I do six, so I put more energy in everything I’m doing. The more time you give, the more attention you give, the more love you give, it creates quality.

What about your childhood; how did you discover your interest in cooking for the first time, and have you always wanted to become a pastry chef?

My childhood is not related to cooking whatsoever. When I was 23, I began to develop interest in pastry because we always went to one pastry shop to look around, and then I started asking around to find out about things; why there’s a hole in éclair? And things like that. Then, when I was 25, a friend gave me a book titled ‘Gastronomic Revelation’ from a famous molecular inventor, Herve This, in which I get deeper explanation on the chemical side of a food creation, and it increases my interest even more. So on 2008, I established a YouTube channel, Inratable, to give some cooking tips; which now has generated around 15 Million views, and then it leads me to start my career in pastry business until now.

What is the most common misconception that you wish you could tell people about dairy ingredients, and which dairy ingredients that you love to work with the most?

(Favorite ingredients to work with are) Egg, milk, cream and butter! (laugh) for me, the source is very important; milk that we use comes from Java, I personally went there and search for the natural one. I brought the butter from France, from someone that I know well. Where the ingredients come from is more important. If you take ‘alternative’ but you don’t know where it’s from, it’s not always better. It is the most common misconception that people think alternative of dairy product is always healthier, it’s not! For example, soya milk or almond milk that comes from genetically modified beans might not be better. It is important that you know the source. We have to understand the making process of the ingredients; doing research and actually come to see it for ourselves.

To cater the ever-increasingly healthy market, do you substitute the dairy with other alternatives?

Let’s put it this way: if you eat 10 kilos of French fries, it’s bad for you, but if you eat 200 gram of French fries with 1 kilo of salad, it’s good. So for me, everything is all about proportion. It’s not good to just remove one, but the intelligence is in the balance. If you drink lime juice, don’t drink pure lime juice, it destroys the taste, add a little water. Respect proportion, balance everything, and the more diversity you have, the better it is. Don’t remove things, don’t substitute; balance.

What is the biggest challenge of working with mostly dairy product?

Most important thing is adaptation; it’s all in the mind. If you come to a new country, with new ingredients, and think you should make food with the recipe from before, then you missed the concept. Travelling is about discovery, so you have to come with the mindset of discovering something, and to adapt. The philosophy is to come as an adventurer, you come, you balance, adapt again, and you change everything you know. When I first came to Indonesia, the ingredients are different, the people are different; so I have to rework my entire previous recipe. If you are being arrogant, you’re stopping adaptation, you have to come and discover something new.

Where would you see yourself five years from now?

I want to keep developing in Indonesia, that’s why we do franchising now (of Monsieur Spoon brand). Maybe we’d do five more shops in one year or something, but all will be in Bali, this is for one or two years ahead, then on the third and fourth, we’ll probably open some in Java, then in the fifth year, I would like to see myself back in Paris and doing this concept there. I want to open a bakery in Paris where you can sit, eat the croissant hot, and you can see the making process behind the glass, and have a good quality coffee not only made by an espresso machine (all of which are not conventionally done by bakery in Paris). My travel in Indonesia has opened up my mind so I can bring new experience to my people back home, and also tourist who travel to Paris.

As a restaurant brand, METIS is one of the most iconic names on the island which often associated with ‘luxury dining’ and it’s easy to see the reason why. Not only meticulous selections of French-Mediterranean induced menus, the venue also boasts elegant interior design which deliberately mixes contemporary French architecture with local influences.

METIS solid architectural structure provides a warm ambience of semi-alfresco dining concept that overlooks a stunning view of tropical garden. The U-shape patio comprises 160 seats with outdoor areas that allow guests to enjoy a romantic under-the-stars dining setting, and can cater up to 100 guests for their private event; family gatherings, cocktail party to corporate meetings. 

For those who seek exquisite taste of French-Mediterranean, METIS is a definite place to-go. The menus are made from high-standard ingredients by Bali’s prolific culinary maestro Nicolas ‘Doudou’ Tourneville and his talented kitchen team. For a starter, Trio Tartare is a great choice; three chic portion of fresh seafood goodness rich in topping to create a creamy, salty and sweet masterpiece to tease your appetite. For a sharing-plate type of delight, try Mediterranean Meze; a vibrant portion of tasty bites with exotic names; such as hummus, tzatziki, tabbouleh, falafel, halloumi cheese, baba ghanoush, and many more. The generous size means it can easily cater up to three people at once.

If the appetizer selections are already impressive, the main menu of METIS is on another level altogether. We recommend trying the Short Ribs “Persillade”; a portion of tender, fall-off-the-bone, enormous Australian organic grass-fed beef with tantalizing blends of cannellini bean ragout; it is a satisfying treat for your grand dinner occasion. Or, you may order one of METIS latest menus; Le Lagouse “Frites” Lobster; whole lobster grilled to perfection with spicy-creamy sauce and crunchy French fries on side, best savored with a sprinkle of lemon. It’s the kind of exquisite food that will leave you wanting more and more. To wrap it all up, have a portion of Millefeule; crispy French-style pastry with sweet and sour blend of tasty goodness consisting layers of crushed organic strawberry and pistachio nuts. About 60% of METIS menu are made using dairy products, but they are more than willing to adjust with what the customers need.

Pair your lovely dine with METIS special beverages; such as Spicy Mule—a strong ginger-based cocktail with a hint of spicy kick, served cold on the rocks, or The Fog; which features a refreshing tropical fruity flavors to cherish Bali’s beautiful summer ambience.

Overtaking VIN+ dining venue, Botanica turns the interior into a verdant tropical garden; with green tone that comes from the blend of natural indigenous plants and decoration’s pallet. The Air-Conditioned open-courtyard dining space and foliage setting provides cozy atmosphere for people to dine or simply enjoy their quaint me-time with a glass of refreshing drinks.

The menus of Botanica consist of modern Australian with an emphasis on ethically sourced, local Indonesian produce. To start your dine session, a portion of Burrata is a must; fresh Italian cow milk cheese made from mozzarella and cream. The solid mozzarella outer shell blends perfectly with stracciatella cream filling; giving it an unusual soft, full-bodied creamy texture which pleasantly melts on your palate. Then for the main menu, Rib Eye is a recommended treat for a feast; 300gr juicy, rump beef rib eye medium-grilled to perfection, best enjoyed with creamy mushroom puree and fresh vegetables on side.

After finishing your main menu, don’t leave without trying one of Botanica’s favorite dessert; Crème Brulee. Chef Brenton Banner certainly put all of his expertise to create a fresh representation of the sweet treat we all know and love. Instead of using the usual bowl of crème, topped with crunchy caramel, the Australian Executive Chef deconstructs the menu and gorgeously reassembles them in a plate for an elevated look and taste. The lemon sorbet provides great touch to wrap the whole flavor with icy sweet-meets-sour delight.

During our visit, we take our chance to skip the wine and try Botanica’s signature beverage, the Zespri Cooler; an amazing blend sizzling concoction made of vodka, strawberry, lime and kiwi. Brilliantly refreshing!

“What’s so interesting about service charge?” asked Chef Rahmat Kusnedi to Passion Media. For someone who spent years in hotel & food industry, perhaps service charge is quite a boring topic for him, but, for the rest of us, we might be tempted when you know the amount.Please note that service charge is different from service tax. Service tax is government tax for the service provider, but it’s actually paid by customers. However, you might not notice it as many places have included the tax within the price of the product/service. Here’s our discussion about service charge with the President of Indonesia Pastry Alliance (IPA), from the theoretical definition to the actual practice.

What does service charge actually means?

In short, it’s a payment for a service. If Americans have the habit of tipping, let say it’s the official tip. Service charge will be accumulated and then shared to the employees. In hotels, the service charge is around 2%, however some 3 star hotels, or the ones in remote area might not charge. Restaurants usually charge higher, around 5%, because the revenue of a restaurant is relatively smaller than hotels.

Who has the right to get the service charge?

Permanent and contract employees. It’s uncommon for daily workers to get it, as it could be difficult to calculate, however, if they get it, usually it’s thanks to company’s policy. Generally, executive committees such as director won’t get any service charge. Of course, they have many other privileges, they also deserve to get annual bonus if they managed to achieve certain targets by the end of the year.

Based on your experience, give us an actual example of how this system works.

Most hotels apply the 2% service charge. So, if the average room rate for 5 star hotels is Rp 2 million, the service charge would be Rp 40.000. The revenue of one of leading 5 star hotels I know can be up to Rp 50 billion/month, which means the total service charge is Rp 1 billion. Before sharing it to the employees, usually management would take 2% of it (Rp 40 million) as loss and breakage cost. For a leading 5 star hotels, the service charge per employee can be Rp 8-12 million.

Do they share this service charge equally to all employees?

We have 3 service charge sharing systems: pro rate, point, and combination, each with their own plus and minus. Most international chain hotels apply the prorate system, where the total amount of service will be distributed equally to all employees. Lower level employees prefer this. Let say the lowest level jobs in hotel, such as gardener or toilet boy might have basic regional salary (Rp 3,7 million) but they can bring home Rp 8 million service charge.

On the other hand, point system is preferred by higher level employees. For example, a Senior Manager might have 10 points, meanwhile the lowest level employees might only have 4 points. After you get the total amount of service charge of the moment, they will determine the value of 1 point. Let say if 1 point worth Rp 200.000, it means Senior Manager will get Rp 2 million. If both system is not satisfying enough, we have the combination of this prorate and point.

What are the down sides of each system?

Lower level employees will see injustice in point system, because they think all employees share the same effort level. In prorate, it might be more democratic, however, there’s a comfort zone trap that you need to pay attention to.

Comfort zone? Please elaborate!

Big chain hotels prefer this system as it’s much more simple. In addition, in hotels with high service charge, the employee turnover can be minimized. However, the service charge they get can far exceed their basic salary, as a result, employees don’t really care much about promotion.

For example, a senior commis 1 with Rp 4 million basic salary from a hotel will move to other hotel with smaller service charge, but he will be promoted and have higher basic salary, let say, as a demi chef with Rp 5 million salary. However, if he got Rp 10 million service charge but in the new place he’ll only get Rp 5 million, he will think twice. This is what I meant as comfort zone.

In the end, those who work in hotel will face 2 options: career or money. Being in 1 position with no promotion is a dangerous thing. The prorate system doesn’t seem to educate people to grow. Smart people usually know when to move, even though they might have smaller income, but they will fight for higher salary.

Dengan banyaknya jumlah sekaligus variasi konsep coffee shop, semua orang paling tidak pernah bermimpi untuk membuka coffee shopnya sendiri. Namun harus diakui, tingkat kegagalan di bisnis ini cukup tinggi, terutama jika Anda tidak memiliki latar belakang pengetahuan yang cukup di bidang ini. Oleh sebab itu, mulai bermunculan sekolah-sekolah barista seperti Esperto Barista Course.

Dengan lebih dari 1.700 orang yang telah mengikuti kelas Barista Course sejak 2009, Esperto telah berhasil menghasilkan banyak lulusan yang sukses membuka coffee shopnya sendiri. Beberapa di antaranya adalah Dancing Goat Coffee. Giyanti Coffee, Green Door Kitchen, Scandinavian Coffee Shop. Selain itu, banyak juga public figure yang mengikuti kelas di sini sekedar untuk mendalami tentang kopi atau untuk membuat kopi sendiri di rumah.

“Kami mulai buka Esperto Barista Course pada 18 Agustus 2009. Awalnya kami adalah supplier mesin espresso dan roasted bean, lalu kami memberikan pelatihan kepada para klien secara cuma-cuma. Akhirnya kami memutuskan untuk sekalian membuka kelas untuk masyarakat umum agar kami bisa memberikan ilmu ke lebih banyak orang, sehingga secara umum akan meningkatkan level industri kopi ini,” jelas Franky Angkawijaya, pendiri Esperto Barista Course.

Aryaduta mengundang Chef Petty Elliott untuk berkolaborasi dengan Matteo Meacci, Executive Chef Ambiente untuk membuat masakan Italia dengan sentuhan Manado pada Kamis 2 Mei 2019. Selain dikenal sebagai seorang food writer, Petty Elliott juga diakui keahliannya dalam mengolah masakan Indonesia, terutama Manado.

Keduanya berkolaborasi untuk menyajikan 5 menu makan malam unik yang belum pernah dilakukan Manadonese Flavored Italian Cuisinesebelumnya. Meski memiliki penampilan khas hidangan Italia, ternyata Petty memberikan sentuhan rasa Manado pada semua menu tanpa berusaha untuk mendominasi.

Makan malam dimulai dengan hidangan pertama: Sup Udang, Tomat, Paprika, Bumbu Woku yang tampak seperti sup tomat ala Italia. Kemudian, Ikan Gohu merupakan menu tuna carpaccio yang disajikan dengan bawang merah, cabai, perasan jeruk limau, dan extra virgin coconut oil. Bisa dibilang, ini adalah gohu tuna yang disajikan dengan gaya carpaccio, sangat menyegarkan!

Bagi kami Lodeh Labu Kuning merupakan highlight pada acara ini. Meski penampilannya cenderung sederhana, seperti ravioli yang disajikan saus, jujur saja kami belum pernah makan hidangan seperti ini. Bayangkan Anda makan sayur lodeh dengan rasa otentik dalam bentuk ravioli. Kombinasi konsistensi saus yang begitu nyaman di lidah dan rasa lodeh yang familiar membuat Anda merasa “di rumah”.

YCCI Bali menyelenggarakan event pada 24 Mei 2019 bekerjasama dengan Santo Asih, Manager PT. Puri Pangan Utama sebagai supplier Kikkoman dan Blessing Fish di Bali. Mereka memperkenalkan produk kepada para chef muda melalui cooking demo oleh Chef Hendra Mahena, Ketua Indonesian Chef Association menggunakan produk Kikkoman dan Blessing Fish.

Perusahaan Kikkoman merupakan perusahaan manufaktur makanan yang didirikan pada 1916. Kikkoman memproduksi berbagai produk kecap, bumbu makanan, mirin, shochu, sake, jus, dan minuman lainnya. Kikkoman yang dikenal dengan slogan “seasoning your life”, bertujuan untuk memberikan kepuasan pada kehidupan Anda secara keseluruhan.

Bagi para penggemar makanan sehat, tentunya sudah tidak asing lagi dengan Almond. Ya, kacang berukuran besar asal Timur Tengah dengan citarasa khas nan gurih ini telah dikategorikan sebagai salah satu superfood yang banyak manfaatnya bagi tubuh. Selain disantap langsung atau dipadukan dengan kue dan coklat, almond juga sering dikonsumsi dalam bentuk susu lho! Yuk, kita kenalan lebih dekat dengan kudapan alami yang satu ini!

Meski termasuk dalam kategori kacang, pohon Almond sangat berbeda dengan ‘saudara-saudara sejenis’nya seperti kacang panjang, kacang tanah dan kacang kedelai. Di Indonesia sendiri, almond juga dikenal dengan nama kacang badam atau kacang amandel. Secara genus, Almond sebetulnya lebih banyak memiliki kesamaan dengan buah persik.

Secara umum, Almond bisa dikonsumsi atau diolah dalam beragam cara. Ia dapat disantap langsung setelah dipanggang, menjadi campuran salad, ataupun coklat batangan yang beredar di pusat perbelanjaan terdekat. Namun belakangan, banyak penikmat makanan sehat yang menikmati Almond dalam bentuk susu. Cara pembuatannya pun rupanya relatif mudah;

Bali Culinary Professional (BCP) kembali mengadakan gathering bulanan di Wanaku Heritage, IndoAsian Cuisine, pada 24 May 2019. Acara dimulai dengan networking cocktail dan dilanjutkan dengan buka bersama para anggota BCP, young chef, dan kalangan umum. Acara ini didukung oleh Lotus Food Service, Sukanda Djaya, Pamerindo, Passion Media dan banyak sponsor lainnya.

There are many of myths in local coffee competitions. The winners should come from big companies, have large amount of money to buy expensive bean, to the more political sponsorship issues. However, Muhammad Fakhri Murad’s victory in 2019’s Indonesia Brewers Cup (IBRC) on 22-24 February broke all those myths. Fakhri is an independent homebrewer, he didn’t have that much money, he was even born with only 1 hand. However, when we saw him brew a cup of V60 coffee in our meeting at Harapan Djaya, we didn’t see his condition limited him in any ways.

On 11-14 April 2019, Fakhri and Mikael Jasin (Common Grounds Coffee, 2019’s Indonesia Barista Championship) represented Indonesia to compete in BostonWorld Coffee Championship. Mikael managed to get the 4th place in World Barista Championship, it was Indonesia’s best achievement so far in international coffee competition. On the other hand, even though he was ranked 11th in World Brewers Cup (WBRC), Fakhri admitted that he was quite  disappointed, as he aimed to be in the final (top 6). Here’s our interview with the man who was born in Samarinda, on his first affair with coffee, joining local and international competitions, to how he see his disability.

What are your activities before you start your affair with coffee?

I graduated with Bachelor degree in Psychology from Universitas Diponegoro, but on 2015, I decided to start Master degree in Criminology in Universitas
Indonesia.

So, how did your story start?

I got into the coffee industry because of a film Filosofi Kopi (2015) that I watched in Semarang. I was curious, “do they really have the actual coffee shop?” Finally, I went there (Blok M) and I was impressed by their hospitality.They really care about their customers, they gave detailed information about the coffee, I never had such experience in Semarang nor Samarinda.

As a result, I was a regular there, until I was introduced to Coffee Smith (now Smith) which was closer to my apartment. I learned a lot about coffee there, they even encouraged me to join the competition. Until mid 2016. I was wandering around coffee shops until I knew manual brew. I felt click in as the tools are accessible and affordable, we can make it anywhere.

When did you join your first competiton?

It was the end of 2016. At the time, I often brewed my own coffee in friend’s coffee shop, they said it was good, probably just to make the discussion fast. But I began to wonder, “what if I had my coffee properly judged?” The first competition I joined was Battle of Brewers by ABCD Coffee in Hype, PIK. After that, I joined various small competitions held by opening coffee shops, but I  never won.

Why you keep doing it?

First, I made more friends. I began to realize that my coffee was not good enough, so I had to re-learn everything. But the main point is friendship, as I have more friends, I had more invitations to hop around the coffee shops.

Please name some stand out coffee shops in Jakarta.

The first one, of course, Smith, because they’re responsible of getting me in this competition scene. When they went door to door to offer their roasted bean, they brought me along, it’s like free lesson. Then we had Harapan Djaya, Wisang Kopi where I also learned so much, and then Pigeonhole, KLTR, so many. I think all coffee shops in Jakarta are worth it, from the most expensive to the cheapest ones, from the one located in malls to street stalls. For those who want to get into coffee, Jakarta is the best place as we had all good concepts
here.

So, what happened with your competition journey?

I was involved in 2017’s Indonesia Coffee Event (ICE) to help my friend’s girlfriend, Andi Fakhri in brewer competition. After his girlfriend step was stopped in regional stage, I helped Andi in national stage where he was ranked as 6th. I saw the practice room, backstage, the preparation process, the equipments, it’s like an internship. I applied the knowledge I had for 2018’s IBRC.

I had also joined Bandung Brewers Cup, from 90 competitors, I was ranked 60th. I started to lose confidence and think, “am I really capable?” On the other hand, Andi promised to help me as a return for my help in previous year. In 2018, I had the 8th position in national stage. From there, I made big evaluation, from handling the practice room, time management, to the necessary equipments. Finally, on 2019, I won the IBRC.

After that you went straight to represent Indonesia in Boston World Coffee Championship, how was the preparation?

We only had about 1 month to prepare, but as a matter of fact, I only had 2 weeks to practice, because the first 2 weeks were spent to deal with my visa. Fortunately, I had so many help from friends. Even, Yoshua Tanu (IBC Champion 2014, 2016, 2017) from Common Grounds said, “you’re an Indonesian representative now, let’s not talk about companies, whatever you need, just name it.”

Many people said similar thing, so even though I had only 2 weeks, I believe it was enough. Common Grounds helped me in providing Finca Deborah, boutique Geisha Panama, meanwhile Mira Yudha with Bon Café appointed me as employee because as independent competitor, I need a company to be held accountable to make it easier for me to get my visa. Then I also had Hario Indonesia that provided me with manual brewing tools, I got so many help.

Tell us a bit about competing in Boston.

I was accompanied by Otniel Christofer (KLTR Coffee) and Ryan Wibawa (Starbucks Coffee, also a 2016’s IBRC Champion). So, in this event, we were allowed to bring along a coach and a helper so I can focus on performing, managing the script and workflow. Initially, there’s only me and Otniel, but accidentally, Ryan had some things to do in US so he offered himself to help us. I was like, “I’m very honored to have an ex IBRC champion by my side!” Finally, the three of us went to Boston.

Of course, I was a bit nervous, it’s a world class event after all. However, in the first presentation and open service round, I felt people don’t know me, it was easier for me to go all out. Actually, Miki (Mikael Jasin) had similar experience. I saw him performed effortlessly compared to his performance in Indonesia. We gave our best as we fight to represent Indonesia, but we also thought we had nothing to lose.

There are competitors from 39 countries in WBRC and we only had 6 finalists. In the elimination round which consisted of compulsory and open service, I brought 2 manual brew tool: clever dripper and V60. They gave us random coffee, grinder and water, and we had 1 hour to tweak them. After that, we had 8 minutes preparation time, and 7 minutes to perform.

One of the critics from coffee communities is, this kind of competition requires big money, do you agree?

Who won this year’s IBRC? It’s me, right? Do I have any big companies behind me? No. When I won, I broke many myths that said the champion of such competitions are rich, I just rely on my salary from my freelance jobs. When people came with lots of expensive bean, I only had 900 gr bean. If you think this competition needs lot of money, it means they haven’t tried.

Then we had a myth that the champions always come from certain companies, perhaps because they’re the ones who are working hard. When other baristas are sleeping, Mike got up at 4.00 am every morning to practice. When other people are chilling, I was practicing 3-4 times a day, it’s that simple. If you think you need to have expensive bean to win, the WBRC second runner up only use Ethiopia Yirgacheffe Worka, it’s a relatively affordable and accessible bean. But he managed to win because of his well prepared concept and presentation. All of those factors are not significant, my victory broke those kind of myths.

How does it feel to have 11th world rank?

I’m not happy. Perhaps people think 11th place is cool, but I think it was a shame because my aim was to get in the final as the top 6. In earlystage, my scale was dead and I’m quite panicked, meanwhile the score difference  among me and the top 6 finalists are only 2 points. I was depressed because I felt I should be able to get to the final. But if I had the chance, I’m still up for the next year’s competition, moreover, 2020’s World Coffee Championship will be held at Melbourne, it’s closer to Indonesia and it will cost less. I think you need to go there!

We had some competitors from other countries fighting in the same competition for years. Why don’t we have similar thing?

Some of the competitors said to me, “see you next year!” Perhaps it was easy for them to win national competition, but in Indonesia, we haven’t had a single person that managed to win 2 IBRC in a row.

What are the judgment criterias?

We need to have 1 big theme, let say, Tetsu Kasuya (2016’s WBRC champion) with his 4:6. I’m more interested in giving the information that are needed by the judges, from the bean, roasting, to brewing, but because all of those things, the judges consider me too general.

How different is the taste of national judges compared to international judges?

Not too different actually, it’s still resolve around Geisha, it’s just the international judges are far more detailed. For example, I used a brewing tool that can keep the heat, after that I can suggest the protocol to enjoy the cup, in my case, you need to stir it 10 times to have the aroma blooms better. For the judges, my idea doesn’t make any sense, why should I use tool that can keep the heat while I asked them to stir the coffee, which may cause the temperature to go down. In Indonesia, the judges never complain about it, but international judges are more detail oriented. The 3 of the judges said the same thing, I will put it into my consideration for next competition.

Born with only 1 hand, how does it affect your performance in competition?

I see it this way, when I was first introduced to coffee, I tried, and it appeared that I was able to do it, it boosted my confidence. Perhaps it will be a different matter if I was a barista with 2 hands, and then I had an accident that cause me to lose one, perhaps I will find difficulties. I was born like this, so I’m used to it. I can even make coffee using espresso machine, it got me thinking, “shall I join IBC for my next competition?” Nowadays, we have so many additional tools that can help me to access coffee.

What’s your biggest advantage by competing with only 1 hand?

The trend now is when the competitors finished their presentation, they will clean up their desk in the stage and move their tools to the preparation desk. Other people can go back and forth to clean up, but I overcome it by using 1 big tray to contain all of my tools, and then move it to the preparation desk. Because of that, I got 9 for my workflow point.

I always do something that I can. In my junior high school years, I was a bowling athlete and joined some competitions, even though I didn’t win. And then in senior high school and college, I was in a basketball team. I never think, “with my condition, I shouldn’t do certain things.”

Is there anything you want to do, but your disability won’t allow it?

Of course, I’ve always wanted to play music instruments, like guitar, but I can’t barely hold it. But then there you go, I have someone else that’s good at it. There are other fun things I can try, like when I got back to Samarinda, I really love to fish with my dad.

Do you have any plan to open your own coffee shop?

Perhaps after I became the world champion, because if I were to open it now, people would think, “come on, you’re just the 11th place!”

Untuk menyambut Ramadhan 1440 H, Vin+ Arcadia mempersembahkan menu khusus yang disiapkan oleh Chef Djoko Sarwono, yaitu Ayam Sambal Matah dan Nasi Bakar Empal Daging. Pemenang kompetisi masak lokal, Iron Chef ini menyajikan paha ayam yang dimarinasi oleh sambal matah, disajikan dengan sayuran dan sate udang. Nasi Bakar Empal Daging merupakan nasi yang dibungkus dalam daun, kemudian dibakar dan disajikan dengan empal daging, sambal kentang, daun pepaya, dan sate udang.

Since the booming in 2015-2016, Kelapa Gading’s coffee shop scene has been the talk of town by many coffee experts. With such vast growth of number, even, too vast, they worry that the number of customers in the region will be far left behind. However, we believe, there’s still space for newcomers, as long as they come up with strong concept, like the new Copper Club which just opened its door in July 2018.

Copper Club was found by Calvin Widjaja, who got interesting challenge from his parents. “I had a plan to open a coffee shop for quite a while, then my parents challenged me do it. Of course, I gather some courage and make something different,” said Calvin.

As opposed to most coffee shops in Kelapa Gading that tend to meet customers’ demand, Calvin tried to introduce lighter roast coffee. “Most people in Kelapa Gading prefer bold, stronger coffee, but we believe light roast coffee is the way to go to showcase the flavor of its origin. Actually such concept is quite common in South Jakarta, but in North, we only have a few. In addition, we also provide 4-5 coffee origins for manual brew, it can be from local roaster, or the one we brought from abroad,” said Calvin. Copper Club offers 2 manual brewing methods: V60 and Kalita Wave. “We love their clarity and flavor,” he added.

Fruity, floral, acid, if you prefer such coffee, you’ll have a good time in Copper Club. At least that’s what we tasted when we had the Ethiopia Guji coffee, roasted by Modest Man. “ Our consideration in choosing roaster is based on our vision. We want to introduce single origin specialty coffee that showcase the flavor, so we’re looking for roasteries that shared similar vision from their products,” said Calvin.

So far, Copper Club has been fond of bean from Modest Man, Nagadi, and they’ll have Common Grounds’ Flora Technica soon. By now, coffee lovers should be able  to expect what sort of coffee they’ll have here. “I got the information about roasteries mouth to mouth. We have a solid coffee shop community in Kelapa Gading, we often share information,” he explained.

Homey Atmosphere

One of our reasons why we came here (along with many other Copper Club visitors) is the people’s post on Instagram. As soon as we know that it was located far from the main road, we thought, it’s a nice place to hangout while discussing urgent matters, such as Game of Thrones’s ending, or MCU phase 4’s prediction, perhaps? The place’s first floor wasn’t altered too much from its original design to get that homey and rustic ambience, while the second floor that’s filled with white element, is designed more as coworking space.

“We deliberately offer both concept so customers won’t get bored. The idea was to provide neighborhood coffee shop for the locals and Kelapa Gading residents. It’s tough to get similar vibe if we’re located in shophouse,” explained Calvin.

Along with specialty coffee, Copper Club also offers some favorite drinks, such as Mashed Avo Coffee (signature avocado blend and coffee) and Copper Coffee (the trendy ice coffee milk with brown sugar). Meanwhile for the food, some of their recommendations are Club Lamb Burger, Club Aglio Olio, and our favorite, Quesadilla with fresh tomato salsa.

In the midst of neck and neck competition in Kelapa Gading, Copper Club offers different concept. With their courage to go against the mainstream by offering fruity coffee and homey interior, if you think the coffee shop scene in Kelapa  Gading is already saturated, perhaps you need to rethink.

Penggemar steak tentu tidak asing lagi dengan nama Ruth’s Chris Steak House. Sejak didirikan oleh Ruth Fertel di New Orleans pada 1965, Ruth’s Chris telah berkembang hingga ke seluruh penjuru dunia. Di Jakarta, Ruth’s Chris terletak di ground floor Somerset Grand Citra Apartments, tepat di seberang Raffles Hotel, Kuningan. Ruth’s Chris dikenal melalui produk US prime beef yang dimasak menggunakan broiler dengan suhu 982o C yang dibuat secara khusus oleh Ruth Fertel.

Seasonal Tastes dan Henshin menjadikan bulan suci Ramadhan sebuah pengalaman memorable bagi teman dan keluarga melalui acara buka puasa sambil memandang sunset Jakarta. Function room Henshin yang terletak di lantai 67, Warya, yang terletakdi area rooftop merupakan titik tertinggi di Jakarta. Dengan konsep kaki lima, Wayra menyajikan berbagai hidangan khas Indonesia mulai dari appetizer, main course dan dessert, termasuk Tajil corner.

Mengikuti kesuksesan di tahun-tahun sebelumnya, Raffles Jakarta kembali menghadirkan Turkish Ramadhan by Arts Café ke-3nya pada 5 Mei – 4 Juni 2019. Setiap tahun, Raffles selalu memberikan pengalaman dining di Istanbul, Turki yang semakin baik, mulai dari sajian kuliner, musik, hiburan, dekorasi dan karya seni. Pada tahun ini, Chef Umut Tabak dan Chef Bilal Keser, Chef dari Raffles Istambul, Turki menyajikan berbagai hidangan otentik Turki, mulai dari Lamb Kebab, live Shawarma station, pizza Turki thin crust, salad Turki, dan Baklava yang terkenal.

Bagi masyarakat Indonesia hidangan kari tidaklah asing. Salah satunya adalah Kari khas Jepang yang semakin populer di Indonesia. Keistimewaan Kari Jepang yaitu kuah kental dan tidak mengandung santan sangat cocok untuk dinikmati seluruh anggota keluarga.

House Foods membawa House Kari ala Jepang ke Indonesia sejak 2016 melalui House & Vox Indonesia. Kari ala Jepang bersertifikasi Halal ini tersedia dalam kemasan 935 gr atau setara untuk penyajian 50 porsi. Kari ala Jepang dapat ditemukan di pusat perbelanjaan yakni Grand Lucky, AEON, Lotte Grosir, Jakarta Food Market, Ranch Market, LuLu Supermarket, dan KemChick Pacific Place.

DoubleTree by Hilton Jakarta - Diponegoro memperkenalkan promosi khusus untuk berbuka puasa. Menawarkan dua suasana, konsep dan penawaran yang berbeda; Kampung Air di OPEN} Restaurant dan Eight Hands Iftar Culinary Journey di Sea Grain Restaurant, DoubleTree by Hilton Jakarta menampilkan sajian dan suasana yang otentik di masing-masing restoran.

Tahun ini, OPEN} Restaurant akan menampilkan pasar malam apung tradisional ala kampung yang akan dimulai tepat setelah bedug sebagai tanda waktu berbuka puasa. Memutar kembali kenangan dan pengalaman kuliner asli di kota asal dengan menikmati berbagai macam pilihan makanan tradisional yang disajikan di kapal-kapal ala tempo dulu, di area kolam renang dan juga sesi menikmati durian sepuasnya mulai dari jam 7-8. Para tamu dimanjakan dengan berbagai ragam panganan dengan standar kuliner yang tinggi seperti Pempek Palembang, Siomay Bandung, Batagor, Bakso Malang dan Nasi Goreng Mawut.

Passion Media June Giveaway 

Menangkan (untuk 2 orang pemenang), masing-masing Mendapatkan : 2 Day 1 Night stay at Arjani Resort @prasanabyarjaniresorts

Caranya Mudah!!

1. Follow instagram @passionmediaid dan @prasanabyarjaniresorts

2. Repost foto diatas kemudian tag 3 orang temanmu dan jangan lupa tag juga @passionmediaid dan @prasanabyarjaniresorts

3. Gunakan hashtag #PassionMediaGiveaway

4. Periode Giveaway: 17 Juni - 15 Juli 2019

5.Pengumuman Pemenang via Instagram Tanggal 15 Juli 2019 pukul 12.00 WIB

Jakarta, 31 Mei 2019 – Tim pastry JW Marriott Hotel Jakarta, kembali melahirkan inovasi  terbarunya dengan mempersembahkan kue yang hanya ada pada bulan Juni 2019 dengan  nama Fantastic Blueberry Mousse Cake. Dibuat dengan bahan – bahan  berkualitas tinggi pilihan tim pastry JW Marriott Hotel Jakarta, kue ini pun dapat menjadi pilihan yang tepat untuk disajikan di Hari Raya Idul Fitri.

Dimulai dari harga Rp 288.000++, Fantastic Blueberry Mousse Cake terdiri dari empat (4) bagian yang terdiri dari blueberry mousse, blueberry jelly, red velvet sponge cake dan white mousse yang berpadu menjadi satu perpaduan rasa asam dan manis nan lezat.

“Seiring dengan perkembangan dunia pastry, tim JW Marriott Hotel Jakarta pun  sepakat untuk selalu melakukan inovasi demi inovasi yang lain daripada  yang lain, seperti menciptakan Fantastic Blueberry Mousse Cake sebagai Cake of The Month di Bulan Juni mendatang”, ujar Cluster Director of Marketing The Ritz-Carlton  Jakarta, Mega Kuningan & JW Marriott Hotel Jakarta, Adeza Hamzah.  “Dengan rasa asam manis yang seimbang, kue ini sangat cocok untuk dibagikan kepada keluarga maupun orang tercinta pada Hari Raya Idul Fitri”, tambahnya.

Hello Rekan Interfood!

Uda siap untuk ke Eastfood 2019, yang akan di adakan di Grand City - Surabaya Indonesia?

Yuk ikutan Kontes Photo "Capture the moment" bersama @interfoodexpo & @passionmediaid

Dengan total hadiah Rp.20.000.000,- untuk 5 orang Pemenang

Kalian yang hadir harus banget ikut Kontes Photo ini yaa, cara nya mudah banget loh.

Yuk ikutin rules dibawah ini !

1. Follow instagram @interfoodexpo & @passionmediaid
2. Capture aktifitas menarikmu saat berada di event Eastfood 2019 dan upload di Feed Instagram kalian, serta berikan caption terbaik mu!
3. Boleh upload berkali - kali loohh
4. Jangan lupa untuk tag @interfoodexpo @passionmediaid dan 3 teman terbaikmu
5. Gunakan hashtag #EastfoodPhotoContest #Eastfood #Passionmedia
6. Pengumuman pemenang via Instagram pada 8 Juli 2019 dan akan di hubungi melalui Direct Message oleh @interfoodexpo / @passionmediaid

POTATO GNOCCHI

500 gm Large potato, washed but not peeled
Salt
Pepper
50gm unsalted butter
50gm parmesan
90gm strong white

cook the potatoes until cooked, then peel. Pass through a vegetable or potato ricer, and then add to a wide based sauce pan. Cook over a medium heat to ensure all moisture is removed and the potatoes start to become almost chewy. Remove and quickly add the butter and parmesan, followed by the flour, tablespoon at a time. It may not need all the flour. Roll into long even sausages and cut into bite sized pieces.

Kenangan indah di masa kecil mampu membentuk seseorang menjadi pribadi yang baik, dan itulah yang terjadi pada Will Lim. Chef muda jebolan sekolah kuliner Australia ini mampu mengejawantahkan makanan favoritnya sewaktu belia menjadi hidangan berkelas dengan memadukan ilmu memasak Eropa dengan kegemarannya pada hidangan ala Indonesia.

Mengawali karir di sejumlah restauran fine dining serta hotel berbintang mancanegara rupanya belum membuat Will Lim puas dalam menyalurkan bakat memasaknya. Kini, lewat restoran miliknya yang mungil dan elegan di bilangan Canggu, Sensorium, Will mampu dengan leluasa berkreasi serta membagikan citarasa masakan Indonesia favoritnya dalam presentasi memukau dan ide-ide yang cemerlang. PASSION mendapat kesempatan untuk berbincang langsung dan menyelami pemikiran pemuda brilian asal Medan tersebut pada edisi ini. Mari kita simak bersama!

Growing up in Kelapa Gading, I couldn’t believe I had a really, really hard time thinking when a friend asked me a recommendation of proper restaurant for candle light dinner in the area. After contemplating for almost 30 minutes, I gave up, “why don’t you look elsewhere? Let’s say, Senopati perhaps?” That was back in 2014, now Kelapa Gading has more new modern, ambience-based restaurants here, like the new Bleu Alley Brasserie.

Whenever we talk about Kelapa Gading as food destination, you’d immediately think about bakmie, chinese food, seafood, ramen, or kopitiam. Thus, the idea of opening a French brasserie in Kelapa Gading might sound like a radical idea, even for the Bleu Alley’s Executive Chef, Hendry Ramaly Hutama.

“I’ve been living here (Kelapa Gading) since 1996. I love Gading! I hate Gading! It seems like people here come to restaurant merely for the food, they don’t really care about the dining experience. I know we’re going against the stream, however, there’s always first time in everything,” said Hendry.

At first, Hendry has been known as the founder of Maison Bleu Centre of Culinary Art that was established in 2015. In the beginning of 2019, they moved to a bigger place which will be the home of Maison Bleu, Bleu Alley Brasserie (and boulangerie, soon), and Elise (their future project, involving Indonesian progressive cooking).

“We had an internship program for our students, but we had some issues. Most places are willing to hire internship students for 6 months minimum, without salary, meanwhile, we only require students to work for 240 hours, which can be translated into 1,5 – 2 months work period. Finally, we decided to open our own restaurant to help students with their internship program,” Hendry explained.

Hendry realized that running a restaurant in a highly competitive area like Kelapa Gading is already a difficult task, let alone introducing the unfamiliar French brasserie concept. “I’ve seen many restaurants that are successful in other places closed down when they open their outlet here. Kelapa Gading market is really unpredictable, that’s why we put extra effort and passion in everything. Actually, our food cost suffers a little bit in order to gain more customers,” he added.

If you think French food is all about fine dining, served in beautiful presentation, but small portion, we’re pretty sure you’re not alone. That’s how most Indonesians see French cuisine in general. On the other hand, Bleu Alley is more to a bistro (or brasserie in French) that serves French’s everyday food. “Why French? Because Maison Bleu’s curriculum is based on Le Cordon Bleu’s. We want students to have real life experience of serving food to actual customers to see their feedback,” said Hendry.

Brasserie Menus

“The thing about French food, is that almost all of the ingredients are homemade. We made our own baguette, brioche, croissant, soft roll, even our smoked salmon. Actually, French cooking is very simple, but it took quite a long time. Some dishes even require 3-4 days preparation,” said Hendry.

Escargot is a definitely staple French brasserie menu. The oven-baked snail is served with butter, pesto, parsley, garlic, wine, and baguette. The idea of eating snail might intimidate you at first, but please, give it a try and thank us later, you’re welcome! And then we have Moules Normandie (baked mussels, aromatic herbs, lemon, white wine, and homemade sourdough) and Le Morue (pan-fried black cod fish served with  sweet potato puree, baby carrot, shitake mushroom and soy ginger broth).

Bleu Alley also serves Tagliatelle (miso cream & mushrooms) and Boeuf Bourguignon, beef burgundy that requires 48 hours preparation time from the marinade process to sous vide, served with pommes puree, green peas, mushrooms, pearl onion, bacon. The menu is actually very comforting, especially when you enjoy it when it’s cold and raining outside. And of course, it’s not French it serves the classic Confit de Canard (duck confit).

For the dessert, the recommended menus are Canele and Tarte Tatin. Canele requires 9 hours resting time as it needs natural yeast and it was served with olive oil gelato and coffee creme anglaise. Tarte Tatin is the classic warm apple and caramel tart, served also with the olive oil gelato.

Hendry understands that for most Indonesians, European food tend to taste relatively more bland compared to Asian cuisine, especially the spicy Indonesian food. It’s a common practise increase the flavor intensity by adding MSG, however, Hendry’s pride as the owner of a culinary school won’t allow him to do so.

“We’re serving honest food. Our secret is we put more glace de viande onto most dishes. To make regular liquid stock, normally it took around 6 hours, for sauce it could be 12 years. Glace de viande even took longer, until the texture becomes some sort of jelly, very thick. From 20 kg of bones, we end up with only 6 litres of glace de viande. It makes our food cost higher, somehow not everyone understands it,” he said. As a result, we had tastier dishes in almost all of the menus compared to the traditional French cuisine. With the addition of glace de viande and surprisingly affordable pricing, Bleu Alley is trying to make French cuisine available to wider range of audience.

The dining experience in Bleu Alley slightly changes our perception on French cuisine. Even though people associate it with fine dining, that’s kind of intimidating for some people, the menus served in Bleu Alley Brasserie are surprisingly homey, comforting, and tasty. We understand, a French brasserie in Kelapa Gading might sound strange, but we believe Bleu Alley is one of the hidden gem of the area that deserves a try.

You can’t deny the role of Pizza Hut in introducing pizza to the majority of Indonesian. However, along the years we have more Indonesians traveling abroad and exposed to different styles of pizza: such as Chicago deep dish, Neapolitan, Romana, to the New York Style, as a result, the demand of pizza variety grows larger.

Dicky Kartono Tjhin, Pizzeria Cavalese’s co-owner, realized it and decided to start his own fusion pizzeria. “I studied culinary and took some sort of diploma in Switzerland. After returning to Jakarta and helped my parents’ trading business, I didn’t think I fit in. In 2014, I learned culinary once again, to a small city in North Italy, Cavalese, to study Italian cuisine, especially pizza,” he recalled.

Pizzeria Cavalese first opened its door in December 2015 in Sunter, North Jakarta, a quite peculiar location for a restaurant that serves western food. “It was very competitive in South Jakarta. We always think authentic western foods are only available in South or Central, meanwhile in North, there was none, we saw the fact as opportunity,” said Dicky. In February 2019, Cavalese opened its second outlet in Mall Of Indonesia (MOI), Kelapa Gading.

There 3 major contributors to pizza’s quality: dough, oven, and topping. Even though they claimed themselves as fusion, when it comes to pizza dough, Dicky is strictly traditional. “In Italy we have 2 styles of pizza: Romana pizza that’s thin all over, and Neapolitan pizza that has thicker side, like our pizzas. Even though I applied 100% knowledge I acquired from Italy, I need to make some adjustments because we have different flour specification here. I need more adaptation time to get similar result,” he explained.

Speaking about oven, MOI’s Pizzeria Cavalese is the first and only (when this article is published) pizzeria that has Moretti Forni Neapolis, one of the most powerful electric oven in the world. With the claim of being able to reach 510o C within short time, we can only wonder about their bill, as they’re located in a commercial mall.

Fusion Toppings

The fusion concept is shown in their topping variants that has strong influence from Asia, Indonesia, to India. “The market here prefer more intense, umami flavor. If most Europeans love to keep their pizza simple, like Margherita, Indonesians prefer variants in their toppings. We offer wide range of toppings, from chicken betutu, chicken satay, to masala, as we have manya Indian customers who reside around Sunter and Kelapa Gading. They love our food as we’re very vegetarian friendly,” Dicky added.

Piedmont is a Cavalese’s signature pizza with cream sauce, mix mushrooms, egg, and truffle oil that gives distinctive aroma. In addition of being the most popular menu, Piedmont has a unique presentation with egg yolk topping that’s very Instagrammable. If you order it without the egg, voila! A vegetarian pizza!

Chicken Betutu is one of the best selling fusion pizza in Cavalese. We ‘re quite skeptical at first, is it possible to have the spicy Balinese flavor go along with pizza? As we all know, it’s very easy for a fusion concept to become confusion when they don’t know what they’re doing. Our worries vanished as we took some bites, we never imagine we can enjoy cassava leaves and chicken betutu as pizza topping.

When those 3 pizzas were served, we noticed the dough that has crispy outside but soft inside, we also smelled a distinctive fermented aroma. Most people who are topping minded won’t notice it, but we knew this aroma can only produced through long fermentation process. “We apply the 48 hours, slow fermentation process. So, when we make the dough today, we can use it in the next 2 days. We only use very few yeast to avoid gassy stomach that you often get when you eat pizza,” Dicky explained.

One of the pleasant surprise came from their pasta menu, Chicken Spaetzli, a North Italian special. The homemade pasta with a bit of caramelization resulted in soft, chewy, and a bit of crust, combined with mushroom sauce and baked chicken. It had familiar taste, yet very warm and comforting. For us, it’s a must try menu in Cavalese.

izzeria Cavalese broke the urban myth that said that to get proper western food, you need to go to Central or South Jakarta. Even though they have fusion concept, Pizzeria Cavalese is not making a new confusion with their combination of European and Asian. They know what they’re doing, so you can rest assured, and enjoy the menus. Having traditional concept is definitely a safe bet, but once in a while, we need a restaurant that can take us on a journey to a new uncharted place, a restaurant that took the risk and eat it as pizza topping, well... literally.

If you’re a foodie living in a Jakarta, the name Gia should be familiar. Since it was established in 2015, Gia has been known as one of the most successful modern Italian restaurant and lounge in capital. Located in Sampoerna Strategic Square with its Italian mid-century architecture, Gia has won “Best Restaurant Design of the Year” from Asia Pacific Design Awards 2015 followed by “Best Hospitality Interior of the Year” from Belle Coco Republic Interior Design Awards 2015, then “Best International Design of the Year” from Australian Interior Design Awards 2015, and “Best Restaurant” at Taste of Dubai 2019. Gia has also opened its new outlet in Dubai in 2018 and they’re currently preparing for their new osteria concept in Pacific Place that will soon be open for public.

At the heart of Gia is the native-Tuscan Executive Chef, Tommaso Gonfiantini, who has travelled all around the world to spread his love of Italian food. “Italian is more about ingredients. If you come to Italy, try the classic caprese (salad), just some mozzarella, tomato, basil and drizzle of olive oil, little bit of pepper, that’s it! But we use the tomato that’s picked at the best moment for the harvest, we also use extra virgin olive oil, the best quality. It’s one of the most beautiful things to eat in Italy!” he said.

ia basically offer the experience of all the cuisine that you can find in Italy. “It’s an Italian (cuisine), contemporary, based from the classic dishes but twisted with contemporary cooking technique, adapted to the local market, since 90% of our customers are Indonesian,” said Tommaso.

Some modifications are made by Tommaso to suit the local taste, however, mostly it’s about the taste preference. ”First of all, we’re using more chilli. Compared to in Italy, it’s changing completely, but I don’t mind because I believe that one good chef has to be also flexible. As long as my customers enjoy what I’m serving, I’m glad,” he said.

The Chef added, “you can’t be just straightforward to what you like, your cuisine’s philosophy. Of course, you need to have one idea that you want to go but you have to be also good in adapting to different situations. Here, people love to have more chili in their food. Don’t get me wrong, I love chili, but when you have too much chili, in the end you don’t really actually feel the ingredient. It kicks your mouth but you don’t really feel the difference between good fish and bad fish.”

he Pizza & PastaTommaso revealed some secrets behind Gia’s pizza. “We’re using imported quality flour, The Italian 00 flour. We also let the proofing process of the dough for one day, without using big quantity of yeast. If someone had gassy stomach after eating pizza, it’s because the action of the yeast, they don’t rest the dough enough. When you rest the dough properly, you’ll have smooth consistency that will make the pizza crispy and thin,” he said.

Gia is definitely not a pizzeria, so, instead of serving the common pizzas such as Margherita, Gia prefers to serve gourmet pizza. “We use ingredients such as chorizo, salami, homemade sausage, and some premium cheese like burrata, pecorino romano, parmigiano, and gorgonzola. We try to pick the best ingredients available on the market to give customers remarkable dining experience.”

For the pasta, Gia also displays some of their homemade pasta using the same 00 flour, organic egg, and fresh ingredients. “We have different varieties, but they’re always fresh. I don’t like using frozen products,” Tommaso claimed.

The highlight in Gia is definitely its signature San Daniele & Burrata Pizza that features San Daniele ham, mozzarella, burrata and basil. Then, we had Spaghetti Al Nero Alle Vongole (black squid ink aglio e olio, clams, tomatoes, chili and mollica), Cavatelli Ai Porcini, Timo e Piselli (homemade cavatelli, porcini mushrooms, pea hummus, stracciatella cheese, thyme),and Risotto Al Nero di Seppia, Salmone in Salsa Rosa (squid ink risotto, baked salmon, pink sauce and rice crackers). For the dessert, Gia recommended Cremoso Al Burro di Arachidi (peanut butter creamy pudding, soft dark chocolate, honeycomb, salty caramel sauce).

Most Italians we know always brag about their grandmother’s cooking, and Tommaso is no exception. “For tiramisu, I’m using my grandma’s recipe. Nothing special about it, but tiramisu is already good as it is. It’s been deconstructed in so many ways because of the trend, but they don’t last long, the same goes for the trend of sous vide and spherification we had years ago.”

Chef Tommaso also gave us a little suggestion on how to tell the quality of a restaurant. “Most of the times, the menu is the mirror of the place. Even before tasting the food, I can understand the quality through its menu. The way it’s printed, the words used, misspelled words, and hygiene. As soon as I see the menu, I can tell the personality of the chef, the manager. Menu is like your name card, you gave me your name card in a very respectful way. You also had clean name card, it means you put it in a nice box, you want to give good impression of yourself. Chef is the face of a restaurant, so when I’m presenting my menu, I present myself, I want people to have good impression of myself.”

In the 1900s, Italian immigrants introduced Neapolitan pizza to Americans. Of course, when two different cultures collide, acculturation is something inevitable. The same thing when the Chinese brought lamian to Japan, the local people knew it as ramen, meanwhile Italian called it spaghetti. America, or New York, to be specific, finally has its own pizza style that can be seen as the evolution of Neapolitan pizza. The good news is, Pizza Place brought the concept to Indonesia, so you don’t have to pay the expensive flight to New York.

To get our sources, we often ask for recommendations from people, from foodie, common people, to professional chefs. When we heard the name “Pizza Place” was mentioned over and over by many people, we have to make sure whether it’s an exaggerated talk of the town, or the real thing.

Our first impression when we visit the place was, “it’s so New York!” The atmosphere and its busy interior reminded us of The Avengers’ (the first one, relax, it’s not an Endgame spoiler!) post-credit scene, when the superheroes were eating in a shawarma restaurant after “The Battle of New York”.

Pizza Place was found by Zakaria, Angga, and Yogo on 2015. Started from an acrobatic pizza community that sells its pizza in bazaar events, in the middle of 2017 Pizza Place has its first permanent outlet in Como Park, East Kemang. As opposed to its Italian counterpart, New York pizza (basically any American foods) has much larger size, with diameter up to 52 cm. It’s no wonder they sell them per slice with grab and go concept, exactly like New York’s pizzerias.

Of course, pizza spinning is one of the place’s main attractions. 10 pizza topping variants were available in the display, from the classic Cheese and Pepperoni Slice, to other variants such as Ricotta Pizza, Mushroom Cheese, Anchovies, Beef Bacon Olive, Basil Pesto, Hellboy, Sicilian Square and Special Today, all of them are halal.

When you chose a pizza that you’d like, the pizzaiolos will reheat it in the oven. As a grab and go place, everything’s going fast here, from the visitor’s traffic to the production process. The whole production; from dough stretching, putting some sauce, toppings, and baking only took them less than 10 minutes.

if you visit the place, just order their Ricotta Pizza, Hellboy (tomato sauce,jalapeno, salami), or, for a true American experience, the Pepperoni Slice (you just can’t be more American than this). We hear you’re asking, “Didn’t Passion usually starts with Margherita before eyeing other variants?”

Our dear readers, most of the times we judge using the most basic variants, Margherita (they call it Cheese Slice here) as fit and proper test of a pizza in a restaurant. Because, basically, other pizza variants are just Cheese Slice with the addition of other toppings. As a pizzeria, if their Cheese Slice isn’t good enough, we’re pretty sure Pizza Place won’t survive 4 years of business, they even just opened a new outlet in Kelapa Gading on March 2019

We don’t always agree with people who gave us restaurant recommendations. But when we have so many people mentioning the same name, we can’t just ignore it. Pizza Place is no nonsense pizzeria, aside from Hellboy, we guess the name of each variant is quite self explanatory of what you’ll have. If you don’t the New York style pizza here, perhaps pizza is not for you. Don’t worry, there are so many interesting food out there.

We know we’re a F&B magazine, but a little bit of history lesson won’t hurt, right? In fact, Ambiente Ristorante is the first Italian restaurant in Indonesia, established in 1989. Back then, the restaurant and the hotel was managed by Hyatt, but now, we know the place as Aryaduta Hotel, Jakarta.

“Ambiente is very different than it was back then. It used to be more like formal, fine dining, but 1,5 years ago, we relaunched the concept with bigger, more casual, rustic place, they call it modern industrial Italian. The concept is also reflected in the menu. We’re more to casual, rustic menu with nice plating and big portion, so you can enjoy the food and leave full,” said Matteo Meacci, Ambiente’s Executive Chef.

If you don’t grow up in Italian house, it’s hard to compare your grandma’s cooking to Matteo’s, obviously. But by saying “Better than your Grandma’s”, we know immediately that Ambiente is trying to stay true to authentic, home style Italian food, that’s arguably the best version of Italian food

Italy is a small country, but it has long coastline. Therefore, generally people put Italian cuisine into 2 categories: north and south. “For example, the south, Sicilian cuisine is more focused on seafood, with fresh vegetables and olive oil, while the northern cuisine tend to be heavier, with more butter, and beef-based. I was born in Tuscany, that’s why we offer some authentic regional dishes such as Bistecca alla Florentina (T-bone steak) and Zuppa di Pesce (classic, Tuscan style seafood soup),” said Matteo.

The Chef described Ambiente’s food concept as authentic Italian with modern presentation. “We use some modern cooking technique like sous vide, especially for the chicken. We try to make it not too traditional, or let say, boring like everybody else. We try to innovate a little bit, but at the end of the day, the best Italian food is the authentic one. For me, Italian food is the one you eat at home with your family, the one that your grandma or mother cook for you. When you start doing something too fancy, it’s not authentic anymore, you do something different, but can you call it Italian? I don’t know,” said Matteo.

The Pizza & Pasta

If you’ve ever came across a menu that has the same name as the place, that should be your first choice. Ambiente has its signature black dough Ambiente Pizza using charcoal powder. “It’s a Napolitana style but we make it more crispy. The real Napolitana pizza is not crispy at all, it’s bready, soft and I found that Asian market doesn’t really appreciate that kind of pizza. Traditionally. Napolitana pizza is baked at 400-430o C in just 60-90 second. Very fast, it doesn’t have the time to crisp. That’s why we cook it for 3 minutes with 360o C,” explained the Chef.

The pizza also has mozzarella, zucchini, cherry tomato, and after it came out of the oven, they put smoked salmon, mascarpone cheese and truffle oil. “We don’t put any sauce on it, just like Quattro Formaggi Pizza, the mozzarella act like the sauce that melts together with other toppings,” he added.

Another pizza that deserves a spotlight is their Parma Pizza which features tomato sauce, mozzarella, cherry tomato, and topped with the classic Parma ham, parmesan, rocket salad, and extra virgin olive oil. It’s just a classic Italian pizza that’s available throughout Italian region, from north to south.

For the pasta, Ambiente use lot of seafood as seen in their signature menus, such as Tagliolini neri al Granchio and Spaghetti all’Aragosta. The first one is black ink homemade tagliolini tossed with blue swimmer crab, fresh tomatoes, basil & chili and the second one is Ambiente’s best selling dish, sautéed dry spaghetti with queen of the ocean pearl lobster, crab bisque, tomatoes and cream. Both menus are using seafood sourced from Lombok, one of Indonesia’s best seafood supplier. 

However, our favorite one would definitely be their Fusilli al Pomodoro e Mozzarella. Despite of its simplicity, we don’t really know why we just can’t stop eating it, suddenly, the plate was clean, and Matteo seemed to agree with us. “It’s our most simple pasta, and the one I like the most, I like simple things. It’s just tomato sauce, basil, oregano, homemade fusilli, and some mozzarella that makes the pasta stringy, very creamy. If I have to pick one of those three pastas, this is it!” said Matteo.

Matteo made it sounds too easy for us when he explained the cooking process. “However, simple doesn’t mean it’s always good,” he warned. “You have to understand the know how. The cooking technique is nothing fancy, but the process, the selection of ingredients, and the amount of care you put on the mise en place are the ones that make good product,” said Matteo.

The heart of Italian food lies in its simplicity, home style cooking, and fresh ingredients. With its popularity across the globe, it’s kind of difficult to reinvent the classic. Instead, Ambiente is sticking with its root as Grandma’s cooking with some modern presentation to give you the experience of what it’s like to eat in Italian family, along with the more casual atmosphere. We don’t know your grandma, or Matteo’s personally. When the chef said that his food is better than your grandma (we know it’s a personal thing), and you see it as insult, why don’t you come over to Ambiente, talk it out nicely, and defend your arguments. Over some nice pizza and pasta, of course.

Raised in UK, honing his skills in Australia (under the tutelage of the legendary Marco Pierre White at one time, no less), and established himself as a prominent chef in Bali, Steven Skelly’s career path is not one to be taken lightly. Through Da Maria, he brought all of his experience, effort and expertise to create a fine representation of Italian cuisine. PASSION chats with the man himself to find out more about his passion and knowledge in-between his bustling kitchen activity.

Can you remember the exact moment in which you decided to become a chef? What inspired it?

It wasn’t one moment; it was more like a series of moments that led me to cooking. When I was finishing school I was washing dishes and when it wasn’t busy i was passed simple little jobs to pass the time. It grew from wanting to learn more 

What is Da Maria’s main culinary philosophy?

DM was an idea of Maurice’s (Maurice Terzini of Iceberg Australia) that I helped brings to life. It began with dishes from Maurice growing up in Abruzzo. After a few months we really hit our niche of the current style

In Da Maria, do you make your own pizza dough and pasta? Whats the most favourite type of sauce so far?

We do, absolutely!! I really like to bring my French training to the pasta section. I use a butter sauce, similar to a buerre blanc, to give this feeling of richness and almost luxury feel to the pasta. We use a mixture of reduced infusions or a compound butter to make some beautiful sauces.

What is the most essential thing that every Italian-cuisine chef should have in their kitchen?

I would be split between a series of micro planes or the vegetable mill/ mouli. Actually, the mouli any day!!! Sauces, gnocchi and even passing the braises to make ragu.

If there is one dish you cook to impress, what would it be?

Some sort of filled pasta; prawn is my current favorite with fermented chili and basil. But the gnocchi is super light. Depends who i was cooking for!

What message are you trying to convey to the customers of Da Maria? Is there any flavor adjustment that you made to accommodate the local palate?

There is no hidden message; it’s a lovely modern style of cooking that can be enjoyed by all. It’s not heavy; it’s not challenging or tweezer tricky. We see guests 2/ 3 times a week here. Italian food has been in Bali for ages so our local guests totally understand it.

Where would you see Da Maria five years from now?

We’ll still be here doing our style, hopefully with some extruded pasta being made in house. That is the next goal for me to develop. We can only do so much with the pasta roller.

Any tips for young, aspiring chef out there?

Stick at it!! The first few years are tough, especially back when i was starting. Thankfully that sort of environment is becoming extinct.

Two small entrances of Luigi Hot Pizza don’t fully reflect how big the venue actually is (which we’ve been told can contain up to 500 pax at once!). Once entered, you will immediately be greeted with pleasant atmosphere of people dining and hanging around, anticipating the fun-filled party as dawn passes and night began to rise. Luigi comprises of large open-air space, with cool neon-lit DJ booth on the backyard, separated by a bar. The white and black tone of the industrial zinc-meets-bamboo styled interior and dim yellow-meets-red lighting creates unique and intimate ambience that faithfully represents Canggu’s party vibes.

As the name precisely implies, Luigi Hot Pizza serves yours truly ‘tin-crusted goodness’ along with selections of pasta and salads; including vegan and gluten free dishes to cater every needs. For the pizza, try their P2 (all of the pizza menus here are simply named with a ‘P’ letter and number); a capricciosa-style pizza served with ham, mushroom, artichokes and olives on top for a meaty, delish full-bodied flavors to enjoy with friends and family; or P6; which perfectly mixes salami, mozzarella, onion, chili and LTS (Luigi Tomato Sauce, the restaurant’s great original touch).

If you prefer pasta, then you’re in for another treat. Try their authentic Aglio Olio (with extra cheese on side!), or the all-time favorites Spicy Prawn Fusilli; a delightful seafood pasta served with cherry tomatoes, parsley and fried breadcrumbs, creating a wonderful combination of sweet, sour and a hint of spicy in one satisfying dish.

To compliment your meal, Luigi Hot Pizza obviously serves arrays of quality beverage; being a party venue and all. Try their unique Al Caffe; a form of espresso martini which is mildly sweet but rich in coffee taste; served with melt-y skewered marshmallow for an additional hit. But if you opted for a more healthy drink, try their M3; an Indonesian ‘jamu’ herbal concoction made of turmeric, ginger, black pepper and citrus served on-the-rock to refresh yourself before, after or in-between the impromptu dance floor session.

Living up to their reputation as a great casual lunch and dinner destination, The Butchers Club Steakhouse serve an array of delicious dishes fit for any palate. If you crave something other than their tantalizing dry aged artisan burger and steaks, we recommend to try their selection of Italian menus. A fresh interpretation of classic Italian recipes, the cuisine fuses traditional techniques with the finest local and seasonal ingredients.

For starters, you should try the Arancini; a fine blend of creamy, salty, cheese rice balls, perfectly fried into crunchy golden brown goodness, accompanied by fresh, peppery rucola leaves.

While seafood lovers should order the Seafood Pasta; a simply-named but meticulously made portion of spaghetti with authentic Italian sauce and quality fresh-from-the-ocean ingredients.

Another recommended treat for your pasta feast is Chicken Penne; a combination of tender penne pasta, a delicious sauce and generous chunks of boneless chicken meat with a hint of spiciness.

To wrap up your dining satisfaction, try one of The Butchers Club Steakhouse’s delightful dessert; salted caramel tart, a salty-meets-sweet delicacy with bitter aftertaste to act as an ultimate palate pleaser, best enjoyed with the venue’s refreshing iced cappuccino.

One of the most popular ways to expand a business is with franchise. We even have few magazines and events that focused on this method. Chef Rahmat Kusnedi (CRK) gave his opinions regarding the things you need to look out for in using the franchise method to expand your business.

How do you see franchise?

Actually, franchise is more complicated, especially when we talk about great number of menus in a restaurant. Therefore, the restaurants that use this method are the ones that have few menus, such as fried chicken brands. There’s a famous noodle brand that refuse to use this method to keep up their high standard. If they can still manage it themselves, why should they franchise the brand? The thing is, a company will use franchise when they see it won’t be a threat or boomerang to their own business expansion.

What’s the objective of using franchise?

They want to simplify and accelerate the growth of the business. That’s why we have some fast food chains that have hundreds or even thousands in relatively short time. Most of the times, when a brand reached 10 outlets, they started thinking of franchise as an option to expand the business.

How about the main challenges of using the method?

Keeping the quality and consistency. The key lies in the central kitchen that supplies the ingredients to all of the outlets. In fact, we had many franchisees who run out of ingredients and instead of losing sales and getting some complaints, they prefer to buy their own substitutes that might not meet the franchisor’s standard. As a result, the whole outlets of the brand will suffer. These kinds of case are commonly occur. Therefore, I suggest a clear written agreement that says that franchisees are not allowed to use ingredients other than what’s being sent from the central kitchen. These small things can be a big problem that may damage the reputation of a brand.

in addition, you need to look out for the capacity of the central kitchen. How many outlets can you supply? You need to calculate the minimum space required to supply one outlet. If you can only supply 10 outlets, what will happen if you have more than 10? Will you build a new central kitchen? Meanwhile, no one can guarantee the growth of F&B business. If you have a good year, doesn’t mean you’ll have a good one next year, vice versa.

What are the expenses we need to watch when we apply franchise system?

Usually, franchise system requires the franchisee to pay certain amount of share to the franchisor. A franchisor can do the monitoring process based on system they’ve built, such as POS and sales report. Some bad franchisees will try to trick the system, therefore, you have so many things to learn.

A franchisee must realized that paying share is the risk he has to face when he chose a franchise business. On the other hand, master franchisor has to keep on innovating to survive. Usually, a restaurant will make new innovations every 2 years, and every 5 years, they will replace all the equipments. We do this for the brand’s ability to survive. One closed down outlet will raise a question, meanwhile 2-5 closed down outlets will be dangerous for a brand’s reputation and life.

The competitive advantage in the pastry department was the forte that Joe & Dough achieved since the beginning. Unlike most café players, Joe & Dough insisted in baking their own breads to ensure consistent quality and constant innovation. That can be seen right away from its most basic product and yet widely known Butter Croissant. It takes a full three-days process and using only 100% French butter to create perfection and that’s what they are willing to go through.

Since 2010, Joe & Dough started to supply handmade artisanal breads, home-styled cakes, and other patisseries to meet the ever-increasing demand for their outlets. True to its name, Joe & Dough is now well-known for their specialty coffee and artisanal baked goods handcrafted using time-honored recipes.

It’s very exciting to see that Indonesians are more aware with brands and quality nowadays, especially with good food. This is an opportunity that Joe & Dough has been waiting for and that day came in late 2018 with the opening of their first outlet in Plaza Indonesia. The Puri Indah Mall outlet came next in quick succession.

At their outlets, customers are immediately treated with an array of freshly baked goods displayed on the store front. Croissants of many types, Cruffins or the crispy-fluffy muffin in Apple Pie and PB&J flavors, Brionuts – the crossover between brioche and donut, or the classic Kouign Amann. That’s already a quick fix of breakfast with coffee for Jakartans who are in a hurry.

Fancy having a slice of cake with tea? Joe & Dough’s Gula Melaka Pandan Cake would be an interesting choice, especially for Southeast Asians. It’s a fragrant and moist pandan-infused butter cake slathered with gula Melaka and topped with desiccated coconut. Another choice would be their traditional Carrot Cake, deliciously filled with shredded carrots, chopped walnuts, raisins and cinnamons, and smothered with cream cheese frosting. The latter is currently only available at the Puri Indah Mall outlet.

Not just for takeaways or simply just having a cuppa there, Joe & Dough prepares heavier meals also to accompany business lunches, brunches and leisure times. Enjoy their Truffled Egg Cocotte, an indulging sous vide egg topped with cheese, garlic croutons with green salad. The premium choice of Short Ribs Mac & Triple Cheese would be equally indulging and even more. It consists of 24-hour slowly cooked premium beef short ribs on elbow pasta tossed in a blend of mozzarella, cheddar, and parmesan.

Have a seat at their conservatory section in Plaza Indonesia, enjoy your meals and you will be treated with a rare view. On the outdoor area, you will see an aesthetically painted mural 8 meters in height on a 1,000 square feet wall! Especially on a sunny day, it’s as if you’d rather spend more time here than anywhere else.

What’s next after this for Joe & Dough? Expect to see the new outlet in Kota Kasablanka shopping mall, which is slated to open on May 2019!

Alfa is a company built by Marcello Ortuso and Rocco Lauro in 1977 that specializes in making gas & wood oven, and firebrick. In the past few years, they started to focus on wood and gas based oven for household and professional. Alfa is based in Anagni, which located between Rome and Napoli, the birthplace of pizza. In 2010, Alfa started to market stainless steel based oven that was combined with the latest technology update from the culinary world.

Along with the vast development of F&B scene in Indonesia, Alfa’s latest technology can be experienced by all market segments; from restaurants, caterings, hotels, to food trucks. There’s a good chance that pizza lovers will have Alfa products in their homes.

One of the Alfa’s best selling products is the Piazza Top 90 that has many features. With a very eye catching design, baking pizza is no longer a boring kitchen activity, it’s an attraction for customers. It’s time for your pizzaiolo (pizza chef) to be star of the show.

As opposed to other deck ovens that require more time to start the heating process, Piazza Top 90 only need 30 minutes. In addition, the maximum temperature of Piazza Top 90 can rach until 450o C. In other words, you can produce more pizza in significantly shorter time, even to 80 pizzas in 1 hour, a reliable workhorse for a busy pizzeria.

BCP (Bali Culinary Professional) kembali mengadakan gathering bulanannya di The Trans Resort Bali pada 27 April 2019.

Hormel mengadakan cooking demo oleh Chef Benny Zhu (Shanghai) di Hatten Wine Building pada 28 Maret 2019 yang dihadiri oleh Executive Chef dari berbagai hotel terkemuka di Bali, seperti St. Regis, The Laguna, Omnia, Fairmont, Hyatt Regency, Nikko, Alila, The Butcher, dan Tony Roma’s. 

Seperti halnya di Indonesia, masakan Italia dikenal menggunakan beragam rempah untuk semakin menyedapkan citarasa; terutama pada masakan jenis pasta. Salah satu jenis rempah yang paling jamak digunakan dalam menu ‘bakmi’ ala Italia tersebut adalah Marjoram. Dalam SPICE edisi kali ini, Passion coba ‘memetik’ lebih dalam tentang dedaunan asal dataran Yunani dengan bau harum aromatic khas tersebut, serta hubungannya dengan ‘saudara dekat’ oregano. Seperti apakah bedanya? Mari simak di bawah ini!

Asal-usul nama Marjoram sendiri tergolong unik. Dalam bahasa Yunani, ia berarti ‘Kebahagiaan dari Gunung’. Pada kepercayaan Yunani Kuno, jika sebuah kuburan subur ditumbuhi daun Marjoram, maka jiwa orang yang disemayamkan tersebut tengah menikmati kebahagiaan kekal. Saat ini, Marjoram seringkali diperbandingkan dengan Oregano, bahkan ada yang menyebut keduanya sebagai satu tumbuhan yang sama, namun pada faktanya, terdapat perbedaan antara Marjoram dan Oregano, terutama dari segi rasa; dimana Marjoram memiliki citarasa sedikit lebih manis ketimbang ‘sepupu’nya tersebut. Adapun keduanya masih sejenis dengan tanaman Mint.

Duralex  menggelar acara Molecular Gastronomy X Duralex pada 5 April 2019 di Ramurasa. Demo ini menghadirkan Ronald Prasanto, founder Ron’s Laboratory yang banyak menggunakan teknik masak molekular, untuk membuat 2 menu: Teh Bunga Telang yang terinspirasi dari es timun Aceh, dan Dark Chocolate Gelato. Tentu saja, Duralex menggelar acara ini untuk menunjukkan keunggulan produk tempered glass.

Sailendra Restaurant baru saja menunjukkan wajah barunya dengan suasana kontemporer dan siap menyambut para tamu dengan berbagai pilihan hidangan prasmanan baru dan pelayanan hangat, khas Sailendra. “Setelah beroperasi sebagai area makan utama di JW Marriott Hotel Jakarta sejak pembukaan hotel ini pada 2001, manajemen menyetujui bahwa Sailendra Restaurant memerlukan aksi peremajaan. Pentingnya untuk berkompetisi dengan berbagai property baru di area sekitar adalah satu  dari beberapa alasan untuk merenovasi Sailendra Restaurant,” ujar Cluster Director of Marketing, Adeza Hamzah.

Sake+ merayakan ulang tahun ke-5nya beroperasi setelah berdiri pertama kali pada 1 Juni 2014 sebagai satu dari sedikit tempat khusus untuk menikmati sake. Mengusung konsep masakan Jepang dengan jumlah varian sake paling lengkap di Indonesia, Sake+ yang terletak di Jalan Senopati no. 54 ini merupakan persembahan dari salah satu pionir wine scene di Indonesia, Vin+.

Pada 5April 2019 71st Restaurant mengadakan Cocktal Pairing pertama oleh guest mixologist Kenny, aka Bootlegger. Dengan food science, Kenny menciptakan 5 cocktail sebagai pairing dari menu-menu yang kebanyakan menggunakan bahan lokal, seasonal. 71st Restaurant menciptakan menu inovatif yang kaya rasa dan aroma, namun tetap light dan refreshing.

Sthala, aTribute Portfolio Hotel, Ubud Bali menjadi gelap selama satu jam pada 30 Maret untuk mendukung aksi-iklim Earth Hour 2019. Hotel ini akan bergabung dengan jutaan orang di seluruh dunia dalam mematikan lampu-lampu pada jam 8.30 malam waktu setempat untuk menerangi pesan yang kuat tentang kesadaran dan tindakan pada lingkungan. World Wildlife Fund (WWF) menyelenggarakan acara kesadaran lingkungan global tahunan, sejak 12 tahun yang lalu untuk menekankan ancaman perubahan iklim. Sthala berpartisipasi dengan mematikan lampu eksterior signage; mematikan pencahayaan interior yang tidak digunakan; dan menggunakan cahaya lilin di tempat umum yang sesuai seperti restoran dan bar. Sthala juga akan berpartisipasi dalam upaya Marriott International untuk menggalang dana untuk WWF dan menjadi tuan rumah 60+ Yoga in the Dark selama acara Earth Hour berlangsung.

Indonesia Sommelier Association - ISA Bali Chapter dengan bangga melaksanakan program tahunan pemilihan Best Bali Sommelier Competition 2019 keenam yang dilaksanakandi Bali. Untuk tahun ini kompetisi dilaksanakan di Hatten Building in Sanur pada tanggal 26 dan 27 Maret 2019. Hari pertama dimulai dengan pelaksanaan tes tertulis menguji pengetahuan kandidat, dilanjutkan dengan Masterclass Glass Tasting by Schott Zwiesel Air Series Experience oleh Mr. Ponti Young, Brand Ambassador dari Schott Zwiesel dilanjutkan dengan Masterclass yang kedua the Preparation Class for Practical Competition oleh Mr. Gerald Lu, President of Singapore Sommelier Association, yang juga sebagai Head of Judges dari kompetisi tahun ini.

ingredients : 

Susu 700 gram

Cream 100 gram

Skim milk powder 45 gram

Gula pasir 120 gram

Glucose syrup 40 gram

Kara santan 250 gram

Stabilizer 5 gram

Pandan extract 30 gram

Vanilla 0,5 teaspoon

Nangka matang 50 gram

Alpukat matang 100 gram

INGREDIENTS For ice cream 

Milk 16 oz and 2 tbsp

Heavy cream 10 oz

Sugar 100 g

Pandan juice 1/4 cup 

Salt a pinch

Tapioca starch 1/2 tsp

Make 1/4 cup of pandan juice by blending 6-8 pcs of pandanus and suji leaves with 1/4 cup of water.

Ingredients:

Fresh milk 1285 gr

Fresh cream 85 gr

Stabiliser 70gr

Sugar caster 150 gr

Chocolate sauce base using Dark Chocolate 68% Berau

Bahan-bahan:

2 pcs lemon juice

1 botol Sababay Lambrusco

4 pcs gelatine leaf

50 gr gula pasir

Sebagai salah satu rempah menjadi incaran bangsa Eropa, khasiat kapulaga membuatnya lebih dari sekedar bahan bumbu masak biasa. Di edisi kali ini, PASSION coba menelaah (mengupas) manfaat mewah buah mungil tersebut.

Kendati anda sudah cukup familiar dengan hidangan seperti kari, gulai, atau soto, belum tentu mengenal buah kapulaga yang menjadi salah satu bahan dasar utamanya. Ya, namanya memang terdengar cukup ‘asing’ (dan keren). Kapulaga merupakan salah satu rempah ternama Asia Tenggara yang mulai diperkenalkan di Indonesia sejak tahun 1986 silam sebagai komoditi eskpor. Orang Inggris mengenal buah mungil berwarna pucat ini sebagai cardamom, dan menjulukinya grain of paradise´atau  ‘bulir surgawi’. Selain di Indonesia, kapulaga juga dapat tumbuh subur di sejumlah negara Asia Tenggara, seperti  Thailand, Kamboja, Malaysia Barat dan Filipina.

As a newest addition in Bali’s growing gelato scene, Velluto immediately stands amongst those premium brand with their refreshing ‘made-from-scratch’ approach. The name itself derived from Italian word of ‘velvet’, which not refers to the particular color, but rather its luxurious and smooth characteristic, which genuinely shown (and tasted) in their main frozen treat products.

The gorgeous display of Velluto at Recolta Restaurant showcased 24 different flavors from a total of 60+ (and counting). This creates a chance for their guest to experiment with different combinations (two scoops per cup), which can make each and every portion feels personal. Velluto have some selections of classic flavors such as milk chocolate and pistachio, which blends with the modern one like the gorgeous blue-and-redtinted bubble gums.

Speaking of ‘precise’, there are several ways to determine a good quality gelato; one of the most important is the texture. The gelatos of Velluto are full-bodied, creamy, and smooth with a hint of ‘chewiness’; which indicates that it’s mainly consists of natural components and no artificial preservative whatsoever. Every flavor is precisely representing the organic taste their main ingredient, which comes first in your palate. Rather than overshadowing like your average gelato, the sweetness only serves as a pleasant background of vibrant flavors; fruit, creams and whatnot. This is a result of the scientifically precise approach on the development of  each flavor, with the authenticity level which determined by Italian gelato expert.

Happiness can come in all kinds of form; including sweet treat, and if Velluto can maintain their level of quality, Bali is in for a great gelato treat in near future. Speaking of expanding, the brand will soon establish its very first flagship café at the up-and-coming Trans Studio Mall Bali, so stay tuned for more to come!

Gourmet Garage is proud to present a uniqueapproach through its Hospitality & Training Center for those professionals in the Culinary world. The extraordinarily spacious venue serves as a wonderful place to showcase and display the capability of their supplies of both food ingredients and essential tools / equipment required by the industry. Built with a rustic, industrial feels which suits its overall idea and tone, it is regularly utilized to host prestigious events such as seminar, workshop to cooking-demos conducted by the experts in each field. One of their finest supplies is a gelato-making  equipment along with its ingredients.

On one of its corner, Gourmet Garage owns a state-of-the-art gelato display, showcasing several flavors of the frozen treat  goodness. Yes, among their prominent supplies, Lotus Enterprises has an exclusive partnership with prestigious European brand such as Carpigiani gelato machine and MEC3 artisanal gelato ingredients, and it genuinely shows (tastes) in their showcased gelato products. During our visit, we are treated with several combinations of delightful flavors, but one of personal favorites is the mint chocolate and salted caramel mix; which creates an enticing taste to the palate with refreshing minty-hint meets creamy sweet  chocolate, and pleasant caramel saltiness. All of the gelatos are directly produced from their spacious see-through kitchen just behind the main display, which houses state-of-the-art machinery, including the aforementioned Carpigiani masterpiece.

In the blooming era of café, restaurant and culinary centers in Bali nowadays, Lotus Enterprise (through Gourmet Garage), literally shows that they can provide the best proper path for ‘F&B Hospitality’, especially for anyone who wants to set up their own establishment. Their door is always open for visitors who would come to taste the results of their magnificent supplies, or gain in-depth knowledge about certain culinary aspects in various seminars, workshops or training they regularly host.

Leading the sweet-treat division of Mason Gourmet, Chef Febri and Chef Sena blends their experience, talents and tireless efforts to turn their bright ideas intoquality homemade end products; namely chocolate and gelato.
 
As an avid pastry chef of 13 years’ experience, Nugroho Febrianto is always opens for new challenges and opportunity to expand his skills. After arriving at Mason Gourmet circa 2015, he exchanges dough and oven with milk and freezing machines to create high-standard gelato of various flavors, but he is not alone in that delightful change ofscene. Starting out as one of Chef Febri’s talented apprentices, the Bali-born I Made Sena also raise up amongst his young peers to lead Mason Gourmet’s prestigious Chocolate division. PASSION converges with these two fine lads to discuss how chocolate and gelato can intertwine, amongst various sweet-induced topics.

According to you what is the fundamental difference between ice cream and gelato? Is it true that the latter is healthier than the first?

Chef Febri : Basically, gelato is so different from ice cream, because in gelato, the fat is less than 30% while in ice cream, its more than 50%, so yes, gelato is more healthier than ice cream. People nowadays are looking for gelato more because of that reason as well. They are high in protein, but low in fat. Another difference worth mentioning is that gelato can stand room temperature longer than ice cream. The less containment of fat in gelato also means that it is keep in lower temperature than ice cream; around 9 degree celcius, compared to 16 degree we use topreserve ice cream.

Which is the hardest ingredient to make into a gelato flavor?

Chef Febri : For me, the hardest ingredients would be fruits, because originally, fruit contains around 60% of water, and gelato is made with milk as basic ingredients. Water and milk doesn’t go along really well in the freezer, and tend to create ice crystal. In a quality authentic gelato, we avoid to create ice crystal, so we have to be really precise in the water content, and also the sugar as well. Amongst all kind of fruits, the one that grow in tropical area is the hardest to work upon, because they contain lots of natural water. One of the examples is dragon fruit.

Where is your idea of making the flavors Mason Gourmet’s gelato comes from?

Chef Febri: We have a great executive corporate chef who oversees all products that we want to create. He tends to task us to make something that are currently trending in the market nowadays. We are obliged to create new kind of flavors every time, which doesn’t stray too far from original taste and can still be accepted by our local consumers. We discuss the idea together before executing it. The executive chef has been so supportive to us all along. The latest flavor that we are experimenting with is chocolate, since we now have our own homemade chocolate division as well. We tinkered with several categories of dark chocolate until we finally found the most suitable one to apply in our gelato.

What is the most memorable moment in your career so far?

Chef Febri: All along my career in culinary world, I always find big challenge, and it only getting bigger after I decided to work at Mason Gourmet. Now, since we have been fully supported by the company with the finest equipment available, we have to constantly develop our idea and create the best products as well.

Chef Sena: So far, the experiences that I get in Mason Gourmet are the most memorable. Especially on this chocolate field; which is actually new to me, because I started out as pastry and bakery chef.

How did you determine the source of your chocolate ingredients? Are they all locally grown?

Chef Sena : We use cocoa beans from all over Indonesia. For the standard, Mason Gourmet’s corporate has establish a very good own standard, and we work to determine our main ingredients by using that specification.

What makes Mason Gourmet products (Chocolate and Gelato) different from other brand’s competitor?

Chef Febri: As I stated before, all of our products comes in the highest quality because it was made by using top-standard machinery and equipment. So this is what I think would differ us from the competitors. Good ingredients could not be maximized if they are not processed with fine equipment. With that kind of support from the company, then we have to strive and make our end products the best premium possible.

Chef Sena : For the chocolate, I think it can be differ from the taste. All of our chocolate bars have ‘secondary taste’; which comes from the bean itself and depends where they are being planted. Just as coffee, cacao beans will absorbs any kind of flavors from the plants or soils around them. Secondary taste is one of the indications of international-standard chocolate, and we have it in our products. Some of our chocolate’s secondary tastes are fruity, nutty, herby and floral. It all depends on where the beans came from.

Any chance we would see official collaboration between Mason Gourmet’s chocolate and gelato in near future?

Of course! Because we are constantly developing, we will expand our gelato into several forms and shape. For example, we planned to make a gelato product in form of a cake, and since now we also produce our own chocolate, the chance for that kind of collaboration will be higher. Not only that, we will also expand our cafes as well, make it bigger in near future.

It takes patience, perseverance, and sacrifices to see one’s passionate pursue finally came to fruition. Gupta Sitorus and Primo Rizky, the duo behind all things good coming from Eskimomo ice cream, shared their story of success here.

What’s the story behind Eskimomo?

Eskimomo was started in 2013 and we are ardent believers of anything that started with passion, not ambition, will always end well. Both of us love desserts so much and we wanted to start something that can evoke a lot of creativity. What made sense with our circumstances back then was to start a humble ice cream business. For us, ice cream is such a colorful playground and sky’s the only limit.

As we grow, we are still committed to this industry and have done a lot of developments in terms of our taste portfolio, cooking techniques, while also learning from the more experienced as well.

Can you describe what kind of ice cream that Eskimomo offers?

Our kind of ice cream is what the industry would categorize as ultra-premium ice cream. In contrast with the massively produced industrial type that can yield twice or thrice after churning the mixture for hours, our version will only yield additional 30%. That’s why compared to them, our ice cream has thicker texture, a bit chewy, and rather similar with gelato.

As to why we chose this approach, our initial determinations back then concluded that Indonesian market did not bother (yet) with the differences between gelato and ice cream. In terms of cooking techniques though, there’s not much difference aside from some of the ingredients. However, in terms of investments, gelato machines are more on the high-end side. Eskimomo had humble beginnings and once again, it all started with passion and not mere ambition. That’s our way to avoid unnecessary risks as well.

Tell us why you guys prefer the B2B approach?

That has always been our aim since the beginning, to tell you the truth. We both have other businesses in publishing and as consultants as well. Therefore, it wouldn’t make any sense to present ourselves in retail business as a full-time job. Jakarta is challenging for ice cream business and hats off for those who build their retail presence bravely here, but it’s just not our thing in the end. Perhaps later when an opportunity arises, we’d like to consider that again.

Why the B2B? Partly because we can manage our time better with this approach. It’s more reasonable for us and yet, it’s no less profitable than retail. We get to keep our creativity all the time as well, since our B2B clients may ask for customized flavors. For instance, we have our Pinacolada ice cream for Mexican theme, we have Putu flavor for Indonesian, we have others for Japanese, and many more.

What are your signature flavors and the most unique you ever came up with?

Our Apple Pie flavor is still the best-seller to date. Other signature flavors we have are the Choco Orange, Choco Mint, and Salted Caramel Popcorn. We are adopting the Philadelphian-style ice cream and that enables us to explore with more flavors rather than the Parisian.

Lately, we are exploring a lot of Indonesian flavors. We did Kunyit Asam sorbet, just because we were intrigued with the tamarind we found in Cirebon. We created the Nasi Lemak flavor when we had this gig once in Kuala Lumpur - made from tempe kecap, caramelized anchovies, sweet chili jam, rice pudding, and emping. Recently in Singapore, we did Martabak flavor and Sayur Asem sorbet!

Where can we find your ice creams in Jakarta and how many do you produce?

We supply our ice cream to Beau, Lewis & Carroll, Taco Local, Baoji, Honu, Ramurasa, Coffee AYA, and several others. Currently we have a single client that orders around 6,000 cups per month.

You guys have come a long way, haven’t you?

We now have several ice cream machines each with an output of 5 liters per hour or so. We have three kitchen assistants and a courier to drop our ice cream fresh every day for clients.

Looking back, we only have this tabletop, home appliance quality, ice cream machine that can only produce a liter per hour or equal to 10 cups. One time, the pedal was broken and we, in turn, had to churn it manually by hand! We need to finish everything that night just because we’re heading for an event in Bandung the next day.

We did this at home after 9 to 7 work every day back then and it’s for a business that was not more profitable than our salaries. But well, that’s passion for you, and looking back, we have come quite a long way!

Any plans after this?

We are so blessed with internet nowadays. Back then, you need to go somewhere far just to study about ice cream making. However, we still would like to get a degree for it and we’re enrolling for food science degree at Penn State University starting at the end of this year. We need to learn more about the R&D, how to deal business in industrial scale, and that’s important since Eskimomo is heading more seriously that way.

Jakarta, 27 April 2019

Meat and Livestock Australia bekerjasama dengan Morelink Asia Pacific dan Hypermart dalam peluncuran acara promosi “Australian Fair” yang berlokasi di Hypermart Puri Indah, Jakarta Barat. Acara ini adalah salah satu bentuk komitmen Meat and Livestock Australia untuk mengedukasi konsumen, khususnya dalam hal pengetahuan tentang kualitas daging sapi dan domba berasal dari Australia yang memiliki kualitas prima dan memungkinkan konsumen untuk mengolah daging tersebut menjadi masakan dengan yang lezat dan tetap memiliki kualitas baik.

It’s kind of difficult to call one specific title for Ronald Prasanto. He’s widely known as F&B consultant who handle some big brands, one of owner of theroastery Kopi Pak Wawan, Indonesia’s molecular gastronomy figure, and distributor of D’Lanier’s Chocolate Powder Drinks. But of course, we present the man in this issue because he introduced the nitrogen ice cream that was booming in 2013 under the name of Ron’s Laboratory. Because of few things, he left the company he built (Steve Jobs, anyone?), company that used his own name. As predicted, Ron’s Laboratory didn’t last long after he left.

Even though he’s out of ice cream and gelato for quite a while, Ronald’s still willing to share his knowledge in this field, from his research on ice cream, the use of emulsifier, to his method of production to avoid big investment in the beginning of the business. Passion Media met the man after he returned from  London Book Fair, England, and a trip to Pontianak. We managed to “force” him to get back to kitchen and started making gelato, a thing he hasn’t done for years.

First question, people are asking, as one of coffee people, why did you start gelato business?

To me, gelato is part of coffee business. If you go to Italy and order affogato, you may choose ice cream, gelato, or sorbet in various flavor to be enjoyed with espresso. I don’t know why, Indonesians know affogato as espresso and vanilla ice cream only.

If you take a look closely, every business I run is the supporting for coffee shop, it’s just I prefer to take the businesses around it. Let say Kopi Pak Wawan that’s already running well, I also act as the distributor of D’Lanier’s Chocolate Powder Drinks, and currently, I’m learning about viennoiserie. They’re all businesses that surround coffee shop.

Let say, if you’re in Pekalongan, where everybody’s doing batik, your choices are: start your own batik business and compete with everyone, or become the batik ink supplier? I prefer to be the last one, because the market is already there. The same thing with coffee, if I were to open a coffee shop, I’d be competing with my friends, such as Mirza Luqman (Starbucks Coffee), Adi Taroepratjeka (5758 Coffee Lab) and many others. When I sell Chocolate Powder Drinks, I can easily enter all coffee shops, offer the product, and still be cool with them.

Where did you learn the gelato?

Mostly from books, such as The Big Fat Duck Cook Book (Heston Blumenthal), Ice Cream (Douglas Goff & Richard W. Hartel), and Modernist Cuisine (Nathan Myhrvold & Maxime Bilet). In the beginning, actually I learned about ice cream, but due to high demand of product with lower fat content, in the end I learned gelato and sorbet.

 

Ron’s Laboratory sold all three products, right? How can you tell which flavor to be made into ice cream, gelato, or sorbet?

In my mind, flavors that are dense, buttery, or creamy like Red Velvet is suitable for ice cream, because you need high fat content. If you were to make the slightly creamy, but lighter flavor, such as Thai Tea, I’d make it into gelato, my approach is more to balancing the texture. Some of my products are made using white base, but I also have some, such as rujak sorbet, made with direct system.

Please explain a bit about Ron’s Laboratory’s initial concept.

I just want people to know that molecular gastronomy is not as complicated as you imagine from the book (pointing at The Big Fat Duck Cook Book), we have some products that are using very simple approach. Therefore, each month we always offer 6 flavors, in the next month, I’ll replace 2 old flavors with the new ones, always like that. Our best seller was Red Velvet Ice Cream, I took it out until some customers requested us to bring it back via Instagram.

Okay, now, let’s talk about ice crystal.

There 2 factors that affect ice crystal: emulsifier & stabilizer, and the duration of freezing process. In Ron’s Laboratory, I used liquid nitrogen and it took only 3-5 minutes to freeze it, I had no issue in the duration. Along the way, I decided to replace the emulsifier. I used egg yolk, but I replaced it with xanthan gum and guar gum.

Basically, emulsifier is used to combine fat and water, in this regard, cream and milk, but all the gellyfications (gums) act as both emulsifier and stabilizer. The recipe that we’ll make is using gelatin, but until today, I believe xanthan and guar gum are the best for ice cream. Guar gum gives you the melt-in-mouth sensation, similar to gelatin, but unfortunately, gelatin melts too easily. On the other hand, xanthan gum can maintain the structure. If you saw the rubbery Turkish ice cream, they use gellan gum.

Why didn’t you stick to using egg yolk?

The problem with egg yolk is its short shelf life. It spoils faster than gums. When Ron’s Laboratory were expanding to Surabaya and Medan, we need products with longer shelf life. The next issue is, the size of each egg differs to each other, if I wrote 5 egg yolks in the recipe, the question would be: how big should they be?

What about sugar, which type did you use?

Sucrose, regular table sugar, it’s the most accessible one. Back to your needs, you’d want ice cream that you think is perfect, merely commercial, or ice cream that’s safe for your family? I designed Ron’s Laboratory’s product to be the the safest one because we only use regular castor sugar, the gums are made from seaweed extract, milk, and no artificial coloring.

What sort of products did you call “not safe”?

Let’s take aspartame for example, it’s an artificial sweetener. It’s 60 times sweeter than regular sugar, so cost-wise, it would be much more efficient. Aspartame is commonly used as sugar substitute for those with diabetes. But it’s not good for healthy people to consume it on regular basis.

Our production concept is quite simple, we made the base here (Jakarta) and then each outlet will mix it with milk, cream, and then we use mixer and liquid nitrogen for churning process, done! When we only have 1 outlet, it’s easy for us to create new menus, but when we reached 6 outlets, I had to compromise. Iknew that the ingredients availability in Medan and Surabaya are different from Jakarta. I had to adapt with the situation.

Where did you get the idea of churning using Kitchen Aid and liquid nitrogen?

I saw it in Internet, and then for the freezing using liquid nitrogen, Chin Chin Labs (London) has done it before. When you’re learning about a specific product, you’d go for the details. However, sometimes people forget, to attract people to learn for the first time, you can’t explain too much about the scientific calculation, you’d drove people away.

If you made ice cream without machine, didn’t you save so much cost?

From the initial investment, it’s definitely cheaper, but your operational cost will be higher, mainly because of nitrogen’s evaporation. Imagine, liquid nitrogen’s temperature is -198o C, it’s even boiling in -100o C. When you have 100 kg liquid nitrogen, in the next day it would only be around 80 kg, we can call it shrinkage. To make it worse, the less nitrogen you have in the container, the bigger the evaporation, it’s inevitable. In each outlet, we had 400 kg nitrogen, but in the office, we had 800 kg as spare. The overall operational cost was indeed higher, but when you compare the conventional investment, you only need mixers such as KitchenAid, liquid nitrogen containers, and stoves, that’s it!

I heard you were planning to enter retail market before you left Ron’s Laboratory?

Yes, we planned to buy real gelato machine and no longer use nitrogen. Until today, I think there’s an empty market here, Indonesia doesn’t have retail ice cream with such high level of creativity, very concerned about flavor and texture quality, like Ben & Jerry. Let’s take their Strawberry Cheesecake flavor as example, you will have actual cheesecake chunks, cookie dough, every layer of cheese cake is there. I was aiming for that market.

Did you design Ron’s Laboratory as temporary trend?

SWhen we opened our first outlet in Grand Indonesia, we hit the BEP in merely 3 months! Whenever you see business with such graphic, you’d know it’s temporary trend, similar to Es Kepal Milo or Cappuccino Cincau. The rule to play the game is: when it’s booming, you open many outlets all at once, and defend, that’s it! To me, Ron’s Laboratory product’s quality is not that special, it’s how you  present it with interesting marketing strategy.

Business-wise, what’s the biggest lesson you got from your journey with Ron’s Laboratory for 2 years?

Hmm, I don’t know, because everything went as I’ve planned it to be. However, before you start a partnership, I suggest you should know your partners better. After I left Ron’s Laboratory, I had an investor who was willing to fund me, but I knew that the hype of nitrogen ice cream was out, so why bother? It’s better to prepare for the next trend.

Some people said that such gelateria business is not profitable, what do you say?

Logically, it should be profitable. In coffee, the roasted green bean is losing weight, meanwhile in ice cream and gelato, the volume expand, similar to bread. However, I have to admit our rent cost, especially in the malls, is too expensive. When you calculate the whole rent cost, machine investment, shrinkage, and interior design, yes, it’s tough. Especially for the rent, if  it’s for the machine’s shrinkage, you may use 10 years assumption, as long as you operate it properly.

How much does professional gelato machine actually costs?

Around Rp 700 millions for a proper machine. The problem is, if you give me middle class espresso machine like Simonelli, I can still beat new baristas, even though they’re using La Marzocco or Slayer. Human plays big role in operating coffee machine, but in ice cream and gelato industry, machine plays bigger role. If you use cheap machine with cooler at the end of the machine, of course the ice cream can freeze, but it took longer time, and it resulted in big ice crystal. You can’t enter the premium market, the market has its own standard, the size of ice crystal should be within such micron range. 

Now, we had many new gelato players, does it mean gelato is trending again?

Actually, the business is still profitable if you know how to play the game. If you open a gelateria and expect people to come, just forget it. It’s better to pack the gelato in nice packaging and supply it to coffee shops. As opposed to retail business (B2C), supply business (B2B) has significantly lower cost. Now, I’m focusing to create profit because I have to feed my family. I’m not saying my idealism is dead; let’s say it’s just beaten up by my bills.

After winning the first Indonesia Gelato Competition, Jovita Rainy Pranata, along with Pipit Yulianti and Louis Tanuhadi, represented Indonesia in Asian Gelato Competition in 2018’s Food Hotel Asia. Even though they didn’t win, they managed to get Best Team Spirit award, not bad isn’t it? Knowing it was the first time for them (and Indonesia) to join the international competition.

When we planned for the gelato & ice cream issue, we knew we had to meet Jovita to dig further about the current situation of gelato industry in Indonesia, some technical issues in gelato making, to her experience when she represented Indonesia in Asian Gelato Competition.

What’s your current activities?

Many things, I teach gelato classes in some baking studios, such as Bake and Artisan Academy and Koch House in Alam Sutera. I’m selling products such as cookies, cakes, lapis legit, etc, online under the name Francelle Patisserie. I also teach at PT. Espresso Italia, but more to business side. At the moment, many people with money started thinking, “it would be fun to have a gelateria”, but they lack knowledge.

I love combining local culinary heritage into gelato, such as in my lapis legit gelato. Actually, lapis legit is a very Indonesian product. However, with it’s high fat content, in low temperature, the lapis legit will be hardened and it’s best served as gelato that has higher serving temperature (-12o - -18o C), meanwhile ice cream is around -18o to -20oC.
When you combine products with different textures, you need to have similar mouthfeel. When the gelato started to melt, we don’t want the lapis legit to be still in frozen state.

It appears gelato is not as easy as it looks?

Yes and no. It would be very helpful if you have background in pastry or culinary, because you already understand taste bud and nature of the ingredients. When common people started their own gelato business, the biggest challenge would bein combining things that resulted in a messy, not in well harmony product. When you want to make soto gelato, it tastes so much like turmeric.

How important is it to have knowledge in pastry to start gelato business?

Most of gelato chefs abroad have background as Pastry Chef. Gelato combines art and pastry, and it requires skill, sense of art, and knowledge. For example, chocolate has higher fat content, which means it solidifies in cold temperature, you need to know the right ingredients to balance it, so it can be spooned easily.

Actually, this texture issue doesn’t really matter for restaurants whose core business is not gelato, or if you just want to make your own gelato at home. But, when you have your own gelateria with many available flavors in the freezer display, you need to ensure that all of the flavors have similar consistency level. Have you ever been to a gelateria and craving for Bailey’s flavored gelato, but it looks that it’s gonna melt soon? Finally, you settled on the dark chocolate one, but you see the waiter is having hard time spooning it. I call this imbalance of
the recipes.

What are the things we need to start gelato business?

First, of course you need good, balanced recipes, second it’s the equipment. There are many kinds of gelato machine, from entry level to advance, what’s the difference? At a glance, it seems that it’s about different capacity, from 3,5,7 to 12 kg. However, to sum it up, machines with advanced feature support very low balancing recipes. For example, you can put simple syrup in it and you’ll end up with some slush.

As the machine gets cheaper, you need more things to tweak. You need to be quick to make gelato, because you need to have ice crystal, but it has to be as small as possible to have smooth texture. The longer it took, the ice crystal will get bigger. How can you tell the machine’s quality? You’ll know in few hours after the gelato is put into display freezer, or the day after. In good gelato, the texture and structure will remain the same.

I can show you the texture of the gelato made with good machine. After churning, the texture will be soft, similar to soft serve ice cream, but it will look dry and firm when spooned. Wet gelato will affect the structure as it will melt easier and you have decrease in volume, your margin, and the presentation when you put it into freezer display.

But the thing is, good gelato machines are very expensive.

Along with teaching, I also do consulting. Some of my clients consult about the recipes, bought cheap machines, and asked me, “how come my gelato melts very easily even though I’ve used stabilizers?” Some of them are not being honest about the machines they use, perhaps because the consultation is only limited to recipe. I’m not saying the most expensive machines are the most cost efficient, just buy the one that suits your production capacity, but to make gelato, I highly recommend you to buy specific gelato machine. People are taking short cuts by buying any machine that can churn, to change liquid into ice cream.

Are the gelato and ice cream machines that different?

Some more advanced machines have features to control the texture so you can produce both products. Most people just buy to make their own gelato at home, so
they’re happy when they managed to make it. However, for professional industry, with 3 to 5 kg capacity, if the machine is not good, can you imagine what will
happen?

How much is the maximum volume addition after churning in gelato?

50% maximum, but for gelato, we use weight instead of volume. The volume expansion happens because of the overrun, it’s when the air incorporated into the dough during churning. In ice cream, it’s more common to use volume, but when it started to melt, you’ll end up with significant decrease in volume. It means high overrun. When you eat it, the mouthfeel will be light, and the aroma isn’t too strong, similar to when you eat mousse. Meanwhile, gelato has denser texture. You may have 3 cups of ice cream, but with gelato, you might only need
1 cup.

Are you trying to say that gelato is superior to ice cream?

Yes and no. Look, most ice creams we know are industrial, the one that focuses on sustainability of production. They prefer to use flavorings compared to fresh ingredients. When people sell gelato using fresh strawberries, people will complain because of its acidity. People knew strawberry as sweet, aromatic, they’re not used to eating the fresh ones, that’s the flavor perception most people have.

Meanwhile, in Italy, most gelaterias are family owned business for generations with personal touch, or you can call it artisan product. Most of them are small companies who made their gelato in small batch, similar to art and culture. They use local ingredients, such as fragoline di bosco (Italian wild strawberry) that has distinctive taste, compared to the Korean or local
strawberry.

In an event, a visitor complained the difficulty of having Italian ingredients supply. The Gelato Chef said, that’s the art of gelato: how you can create something unique, artisan, using local influence and products, because you can’s separate art with its origin. Let say, Balinese sculptor will make the traditional Balinese statue, it’s not possible for them to make Roman sculpture, isn’t it?

So what’s the benefit of ice cream compared to gelato?

First, it has longer shelf-life, you can store it for years. Ice cream also allows more flexible flavor exploration. Ice cream is a better product to apply alcohol because of its anti freezing property.

Making gelato is not only about art, it’s only mathematic. You need to know which ingredients have anti freezing property, how much the sugar content. Some Gelato Chefs often shook their heads whenever they hear people ask, “can we remove the sugar?” You can remove the milk, replacing it with vegan milk, or any other ingredients, but you can never remove the sugar completely.

Sugar has the anti freezing property. Put it this way, if you store mineral water in 0o C, it will freeze, but it’s a different story when you put sugar  syrup or honey in the same temperature. Why we need this anti freezing property? Because we need to spoon the gelato in serving temperature, which is below 0o C. Therefore, in gelato, it’s common to use different types of sugar, from the common castor sugar who has 1 anti freezing property, to the dextrose who has twice anti freezing capability.

Anti freezing has its own metering system. We use dextrose often in dark chocolate gelato, or any other flavors with higher fat content so the gelato will remain soft and spoonable. Alcohol has similar anti freezing property to sugar. When you apply alcohol, the gelato texture won’t become firm even though you have longer churning process. However, some ingredients with solid content such as fat or fiber are able to hold together the other ingredients.

The calculation of anti freezing depends on the ABV in the drinks, for products such as Bailey’s and wine, the ABV is below 20%. Imagine if you have to use products such as rhum whose ABV 40%. Because of it’s naturally higher serving temperature gelato tends to melt easily if you apply alcohol. If you use stabilizer to bind them altogether, the texture will become chewy and rubbery. Every stabilizer has its own character that you need to understand.

Wait, I’m a bit dizzy here, it seems that making gelato is very complicated, isn’t it?

To simplify it, we use the base system or indirect method. The pasteurized milk base will be turned into white base, and then you can put whatever you like, let say coffee or peanut butter. It will make the whole process easier and commonly used for common gelato flavors, such as salted caramel, peanut, coffee.

In addition, to give flavor, you don’t have to use fresh ingredients. You can use gelato paste as flavor concentrate to give you better efficiency in term of durability and inventory system. On the direct method, you need to make everything from scratch, it’s more time consuming and complicated, but you’ll end up with more unique signature product.

How significant is this direct VS indirect method? I mean, can the customers tell the difference?

It depends on the target market. In premium market with higher buying power, they have higher exposure to high quality gelato. They can tell whether you’re using flavoring or fresh ingredients. However, most customers aren’t sensitive enough for this kind of thing. Some of the unique flavors in gelateria are actually used to attract traffic, but the best sellers remain the same old “safe” flavor such as chocolate, hazelnut. Usually, 70-80% of the available flavors in a gelateria are the basic ones.

You represented Indonesia to compete in Asian Gelato Cup, along with Pipit Yulianti and Louis Tanuhadi, please tell us a bit about the competition.

We made some products such as cassava tapay gelato, sticky rice tapay gelato, and gedong gince mango gelato. We made 1 gelato, 1 plated dessert and 3 gelato cakes. There are many things that affect judges’ score, but to me, the most important thing is experience. It means, winner of the competition doesn’t necessarily has better product, but they’re better in understanding what the judges want. It’s the first time for Indonesia to enter such competition, meanwhile other countries such as Singapore, Malaysia and Japan join it
regularly.

I can guess what the local judges want in national competition. Most of the times, they’re looking for uniqueness, creativity, balance of flavor, application of local ingredients, and interesting presentation. Most local judges emphasize the emotional aspect, meanwhile it’s a whole different story with international judges. You need to give more than gelato with exotic presentation and flavor.

In the competition, the judge measure our serving temperature using the infrared thermometer to tell whether it was served in right temperature or not. Moreover, we use tapay that has high solid content. Me and Pipit has to tweak the recipe many times. The more mature the tapay, the alcohol content will be lower, so we need to figure certain age of tapay to reach the ideal ABV.

The teams who won has joined the competition for several times, always with the same team member. When we received the rule book, we even asked the committee several times for points that we didn’t understand. There are many score aspects, they put the waste we made into consideration. And then about the teamwork, most of them maintain the same member to keep the same chemistry. If I were to join the same competition, I’d prefer to have Pipit with me as we have good chemistry already.

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We felt we’ve tried enough gelato from Indonesia’s best gelateria, but last year, when we had the chance to try one Stefano Tarquinio’s (one of Carpigiani Gelato University’s teachers) gelato, we realized one thing, “we still have much to learn!” Stefano came to Indonesia to teach in gelato workshop in 2018’s Hotelex on 18-20 July. If you haven’t met the man, here’s our interview with Stefano about his background, his perspective on many things in gelato industry.

Why and how did you get into this gelato industry? 

One word only: passion. I always love eating and cooking at home, I went nuts for desserts. One day I was so delighted by a custard cream and pistachio cone and I thought, ”this is what I want to do my life!” It was 2004. I was born in Bologna, the food capital of Italy, the birthplace of Spaghetti Bolognese, lasagna, tortellini and FICO – Eataly World, kind of a Disneyland for food. I immediately decided to study at the Carpigiani Gelato University. 

After completing the main pathway and getting my diploma, I attended advanced courses. That choice makes me happy every day more. I opened my gelato shop “Al Settimo Gelo” in Medicina town (Bologna, Italy), at the beginning I used to work and experiment for long hours, but when you do what you love it’s like playing, right? Then I tried a dream-team and the success came earlier than expected.

It has been a honour seeing my gelateria becoming famous and appreciated also by people who weren’t living in my region. Since I was asked to teach at Carpigiani Gelato University, I started meeting people from everywhere in the world with the same passion. I’m glad to share with them what I learnt. I love travelling around the world with the mission to spread this beautiful gelato culture, that’s my biggest motivation.

How sexy is the gelato market? 

How do you compare it to ice cream? Gelato IS sexy, how would you think differently?! Every chef can express its passion and create personalized flavours, unusual gelato-cakes, cool gelato-mignons, tasty gelato-pralines and more. Can ice cream allow this unique touch? You can lick gelato while walking on the road or enjoying a break with friends or with your beloved ones. Gelato is the most affordable Italian luxury worldwide. Everybody can afford a gelato, could you really live without?!

How do you define “good” or “proper” gelato?

First of all, a good gelato should have a clear and recognizable taste. I must immediately feel that the gelato chef wants to deliver a specific experience, both in simple and complicated flavours. If pistachio is among the ingredients, I should immediately taste it.

Then, there are technical and more sophisticated criteria to evaluate a good gelato: structure and texture, creaminess and “spreadability”. When you taste a gelato, consider a balanced level of melting, the ice crystals should be imperceptible and the cold-feeling not so strong. Eating a good gelato is a pleasant emotion that makes me wish it never ends.

Tell us a bit about Carpigiani Gelato University! Who is it for?

When I started there, I simply loved gelato. Among my best students, there are some from creative industry, finance and IT professionals, smart students and savy entrepreneurs who come from the most different backgrounds. The Gelato University was established in 2003 to educate people in the art of artisan gelato and soft serve ice cream. 

Today, Carpigiani Gelato University is recognised internationally for educating successful gelato entrepreneurs around the world. Featuring a comprehensive training programme, cutting edge teaching and a team of internationally recognised Gelato Instructors, over 7.000 students globally pass through our courses each year. If you are ready to change your life with gelato and if you wish to add gelato to your menu or business, just register at the next course!

is it important for anyone to start with a top gelato machine like Carpigiani?

The success of your gelato shop depends also on the quality of the equipment you use. Just think about what can happen if your machine or display cabinet suddenly stops working. If you start with a reliable brand (years of experience always help), you will reduce daily and extraordinary costs. High performance and energy saving technologies are the best investment ever. Don’t forget to let your clients know about it. They will be grateful for your sustainable commitment, and they will have one reason more to order more gelato.

Since Carpigiani not a cheap machine, how can you tell it’s a good investment to have one?

Carpigiani Technology offers the highest level of innovation you can find in the gelato industry. The Research & Development team has been awarded for its pursuit to excellence. The engineers are always listening to the market’s needs. Furthermore, Carpigiani went the extra mile in order to create specific programs that help beginners to obtain the best results since the very first time they start using a gelato machine. It’s definitely an investment that pays off in the short run.

How important is it for someone to learn about pastry before turning into a Gelato Chef?

It definitely helps, but most of the students that start the “Become a Gelatiere” complete program at Carpigiani Gelato University have no experience in pastry or culinary arts at all. When you wish to attend the Carpigiani Gelato Pastry University courses (located in Tokyo) which targets professionals who want to upgrade their menus with first class gelato and pastry creations, a background in culinary, pastry or gelato art is compulsory.

What are the most common mistakes people make when they start their own gelato business?

Without passion you will never be successful, whatever you do. You should enjoy your gelatiere career, or it’s better you choose another job. Everybody doesmistakes, in Italy we say that only the ones who do not do anything, don’t do mistakes. The secret of success in a gelato business? Learn the basics, plan in advance, choose reliable partners. If your gelato equipment suddenly stops working, you won’t be able to produce gelato until the problem is solved. Remember that when you do a purchase, a good after sales support will save your wallet later on. Then, be open to learn new things and discover unexpected ways to create new recipes every day. Try, learn and smile!

Is it true that Italian Gelato Chefs are encouraging people all over the world to use their local ingredients?

 I mean, it doesn’t always make sense business-wise for just anybody to use the imported Sicilian pistachio, right?If your clients don’t know how a Sicilian pistachio tastes and they can’t recognize the difference between an Iranian or Italian pistachio, then let me recommend you to make a kopi gelato! I’m an Italian Gelato Chef and I definitely recommend to use local ingredients. In Italy we change flavours considering the four seasons (lemons and oranges are better in winter times, peaches and apricots during the summer), we prefer to use fruit and veggies cultivated in our own region. Why shouldn’t you use your amazing mangoes, coconuts, bananas and spices if you operate in South East Asia?

What’s the current trend in gelato industry? Are there any trending flavors,production methods, or business models that we can anticipate? 

The trend is definitely low GI gelato and no added sugar gelato, Carpigiani allows to produce guilty free personalized creations with its new Adaptive Technology. Italian and European gelato chefs are required to attend specific courses and to get certifications, too.

 Gelato is a treat, we should be able to meet the demand of those who have got intolerances or the ones who follow specific diets. We all need to update our skills, attend continuing education modular and work with the right technology. The beauty of gelato? It can be interpreted accordingly to all the culinary traditions. From Bahasa to Malay, from Kosher to Halal, Chinese and Japanese. Any country you live, just start pushing the gelato boundaries. I tried out an excellent Azuki Gelato in Japan, an unforgettable Durian sorbet in Thailand and a tantalizing Goat Cheese and Bacon in Canada. I look forward to be surprised again, maybe in Indonesia.

You’ve been all around the world, which places have the most interesting, local influenced gelato?

 The best gelato is where the biggest passion lives. Indonesian Chefs are very similar to Italian Chefs. Indonesia is a huge country, the land produces delicious fruit, veggie, coffee, chocolate, spices. An increasing number of Indonesian students register at Carpigiani Gelato University courses every year, famous Italian gelato brands already opened in Indonesia.

When Carpigiani Gelato University organized the very first Gelato World Tour in Singapore, I tried Curcuma Gelatom that was delicious. And when I was in Jakarta last year, I tried a surprising gelato that contained rujak. Go the extra mile, Indonesian Gelato Chefs, transform your favourite desserts in gelato and create fresh emotions.

Gelato fans would be familiar with the name Gaya Gelato. The brand was built by Italian company back in 2008 and now, you can see GayaGelato’s presence in Jakarta and Bali. In Jakarta, Gaya Gelato already has 4 outlets: in Pantai Indah Kapuk, Mal Kelapa Gading 3, Grand Indonesia, Pondok Indah Mall Street Gallery, meanwhile Bali has 10 outlets spread over tourist destinations such as Canggu,ubud, Petitenget, to Uluwatu.

With its artisan gelato, Gaya is definitely one of the biggest gelaterias in Indonesia. “We have so many gelato players in Jakarta as the competition continuously growing. Every year, we have 5 new gelato brands,” said Fredy Lays, CEO PT. Gaya Gelato Indonesia. “When I tried Gaya Gelato for the first time, it gave me unique experience compared to any other gelato and ice cream brands, even when my teeth were sensitive because of the cold, I can still enjoy Gaya Gelato’s products,” he added.

Gaya Gelato is inspired by nature and genuine flavor to make the gelato. They appreciate seasonal rhythm and value locally grown fruits to give the authentic taste of the land. Indonesia, with its nature diversity, from fruits, nuts, coffee, and chocolate is a perfect place for gelateria like Gaya Gelato to create flavors that mirror local culinary traditions.

Of course, as an Italian brand, the use of Italian ingredients in Gaya Gelato is inevitable, such as hazelnut and pistachio. However, Gaya Gelato sticks to its initial approach, using the 100% natural ingredients, which means, you’ll never find any GMO products, processed, artificial flavor and color in all of Gaya Gelato’s products.

Fredy admitted that running gelato business ain’t no walk in the park. “You need new ways to sell high quality gelato, because some of the high quality equipments, from gelato machine to display freezer, mostly came from Italy, however, not all Italian brands are created equal. It’s a tricky thing to learn. In addition, it required billions rupiah of investment to maintain very high quality product.”

Until today, Gaya Gelato has 38 flavor variants available in each outlet. Gaya Gelato even experimented with unique, local ingredients such as Lemongrass, Soursop, to Chocolate Chilli which has been discontinued because it’s too unique for most customers in Jakarta. Of course, Gaya Gelato also offers some of the best sellers, such as Pistachio (imported directly from Italy), Ciocollato (Dark Chocolate), Cookies & Cream, Coffee, Coconut, and fruit sorbet variants such as Soursop, Lemon, Orange and Mango.

Here are some tips from Fredy to tell the quality of a gelato. “The natural color is the main point for gelato and sorbet’s quality. Let’s take Banana for example, the color shouldn’t be bright yellow, it should be white instead, because you don’t consume the banana skin. Also the Mint flavor, the color shouldn’t be sky blue. Whenever you see product with such color, I can assure you that they use artificial color. Too many brands claim themselves as ‘artisan gelato’ but they use excessive preservative and artificial color” he explained.

Vilo Gelato started from a discussion of 3 highschool friends in 2017 which questioned why gelato has to be imported, expensive, and very sweet. The curiosity continued with some research to make their own gelato using recipe they got from Youtube, and a gelato machine Carpigiani Labo 8 12. Even though they often end up with failures, they kept learning about artisan gelato,especially about the equipment, ingredients, to the recipe formula.
 
“We did trial & errors for 3 months. Making gelato or anything as long as you have the passion, actually isn’t too difficult, it’s just gelato requires you to think more. As opposed to the easier to produce ice cream, gelato is a bit challenging because to need balancing to get optimum texture,” said Jennike Veronika, one of Vilo Gelato owners. The brand’s philosophy (or using their own term, vilosophy) is producing gelato using 100% natural ingredients, with no preservatives, artificial coloring nor flavoring.

Vilo’s outlet in Taman Ratu, West Jakarta is a cute little gelateria with atmosphere that’s similar to coffee shop’s. Each owner of Vilo has different backgrounds that allow them to do everything on their own, from graphic design, interior design, printing, to packaging.

Over 60 Flavor Variants

Everyone has his own favorite gelato flavors. Even though Vilo’s freezer only displays 24 flavors at a time, the gelateria has created more than 60 flavor variants since its inception until today, from the regular to the seasonal ones. For the fruit variants, Vilo has some of the seasonal taste, depending on the supply to keep their commitment of using 100% natural ingredient. “Some of our products with fruits, such as mango sorbet and durian are customers’ favorites, but if it’s not the fruit’s season, we won’t make it, even though we have high demand,” explained Jenni.

5 of the most favorite flavors in Vilo are: Dutch Chocolate, Butter Coffee, Salted Caramel, Strawberry Cheese Cake, and Roasted Pistachio. They are safe options for almost everybody, but if you’re a fan the more intense dark chocolate, Signature Chocolate is a wiser choice. The reason? Valrhona! We don’t think you need further introduction, do you? The infusion of alcohol such as Bailey’s, Kahlua, and whisky to gelato is not too common in Indonesia, however these products have their own fanatic fans in Vilo.

Along with offering the products in their own outlet, Vilo Gelato also supply its products to coffee shops. Vilo also sells the the takeaway products in special packaging for 5 of the best sellers in various size, from 150, 300 to 500 ml.

To grab wider audience, Vilo Gelato just launched a new line of product called Frozen Dairy. “People always think gelato is expensive. We offer it in affordable price, starting from Rp 30.000, however to reach more the low to middle class that are much larger, we launched Frozen Dairy with only Rp 20.000. There are many differences between Vilo and Frozen Dairy, from the milk and the recipe. With smaller packaging, we aim for cafes for its practicality, I mean, you don’t need to do any scooping,” she explained.

Even though Vilo was found in less than 2 years, the gelateria has got many offerings from prospective franchisees, but they don’t seem rush the expansion. “We prefer to have more partnership and supply to more places. We might have more outlets, but not too many, we’re more comfortable with the supplu concept,” Jenni added.

Vilo Gelato is an inspiration for people who are thinking opening their own gelaterias. Even though the lack F&B background, with passion and knowledge (plus a bit of Youtube’s help), also commitment to use natural ingredient, Vilo managed to become a sought after brands for franchisees from all over Indonesia. And if you’re a fan of alcoholic gelato like us, now you know where to go.

We met Novan Satrianto, Director of PT. Sedana Panen Sejahtera, the holding company for Sorghum Foods Indonesia in a collaboration event held by Kaum.We’re very interested when Lisa Virgiano, Kaum’s Brand Director, said, “sorghum is a weird plant, ignore it and it will grow healthy, but when you treat it well, it withers.” Moreover, when we tasted some menus using sorghum in Kaum, we thought, in addition to become solution for national food security, sorghum might be a new “toy” for the progressive chefs who are very into local ingredients. It’s time for Indonesia to be reintroduced to the healthy, forgotten plant, that has been with us for centuries.

How did you get introduced to sorghum?

In 2011, I knew sorghum (Sorghum bicolor) from BPPT (Agency for the Assessment and Application of Technology). In my whole life, it’s the first time I heard the name “sorghum”. In the beginning, I was interested in developing sorghum into bio energy for fuel or coal industry. At that time, we did some research in West Nusa Tenggara (NTB) at the foot of Mountain Tambora, using 25 varieties from all over the world to get the best one.

Along the way, we realize the bio energy business require huge amount of investment, at the very least, we need Rp 1 trillion. It’s a business for giant scale companies or government. However, from the lab, we knew that the sugar content in sorghum was quite high, finally we divert our focus from bio energy into sugar production, working together with P3GI (The Center of Indonesia’s Sugar Farm Research). We want to know about sorghum’s derivative products.

Wait, does the plant originally come from Indonesia?

Most probably, no, literature said that sorghum was an African plant. Few hundred years ago, there was African expansion, and they brought along the sorghum to be planted here. In Indonesia, sorghum became staple food for quite a while before it was forgotten and replaced with rice.

What do you mean forgotten?

I just quote, but from what I’ve read, by the end of 80’s in President Soeharto’s era, we had rice nationalization. In elementary school, you might remember we learned about staple foods such as sago or corn, but since rice nationalization, everyone only knew rice. As a result, some local foods, like sorghum, are forgotten.

However, if you trace it back, we had local sorghum names that are used as region names, for example Buleleng in North Bali, or Sabu Raijua in East Nusa Tenggara, it’s believed that both names literally means sorghum. Not to mention, the local sorghum names such as cantel, pari corn, even most West Javanese knew sorghum as “gandum”, not the imported wheat. Then, I came across interesting article that stated that sorghum was on one of Borobudur Temple’s reliefs. It’s very interesting to me.

When I met old household assistant in barren areas, such as Mount Kidul, he asked me, “what are you gonna do with this food?” Because, for them, sorghum is reserve food when they have rice scarcity, basically it’s poor man’s food. In some regions, sorghum is people’s savior from famine because of crop failure. When I said I’m going to plant sorghum, local farmers don’t have a clue, but when it’s harvest time, they said, “we know it as pari corn or cantel corn!” Always been like that! Meanwhile in West Nusa Tenggara, the locals know it as latu.

What is the first sorghum product you produce?

We started to have farm in Madura and Pasuruan, when it’s harvest time, we produce sorghum syrup, or also known as the clear, golden liquid sugar. To test the market, we only produced 1,5 tons of sorghum syrups, and they were all sold out.

We started to have testimonials from people with stomach ulcer who feel better, to pregnant women who lost their morning sickness. In literature, that’s the benefits of consuming sorghum, but until today, we don’t want to market the health benefits like medicine, because it’s a different market. We’re food company, not pharmaceutical.

From the lab, we knew that sorghum’s sucrose content is quite high, meanwhile crystal sugar can only be formed by sucrose. We asked P3GI to make crystal sugar. Those who know sugar will be apathetic, they know there’s no way we can crystalize sorghum. However, we insisted, and in the end, perhaps we’re the first company in the world that’s able to produce crystal sugar from sorghum, feel free to check it up on Google. After that, we started to believe on sorghum potential and encouraged to produce crystal sugar.

I heard sorghum is a very tough plant.

In 2015, we started to plant sorghum in 1-hectare area in Jombang on October-November. It was the peak of the dry season and local farmers said, “this Jakarta kid has gone nuts, they’re playing farmer!” It’s impossible for farmers to plant anything in that moment, it’s a waste of time and energy.

Sorghum’s critical point is from 2 weeks to 1 month, where we should monitor its sprouting, growth, the water and fertilizer supply. After that, the treatment is very very easy, our sorghums grow with very minimum maintenance and water. After all, sorghum grows in East Nusa Tenggara, a region known as barren, it’s no longer land with stones, it’s stones with soil.

What are the other sorghum derivatives products you produce?

After syrup and crystal sugar, we started to make other products, such as soy sauce for people with special needs, such as auto immune disease, gluten intolerant, people with authism that are having a hard time metabolizing wheat. Without us knowing, the number of these people is significant, and they thanked us for offering safe food products that tastes just as good for them. We even have a Chinese restaurant who has soy sauce scarcity, and after looking for substitutes, they settle on our product.

We begin with sweet sorghum research, but in 2016, we started to focus in producing rice and flour from sorghum, because our competitors offer them in relatively high price. We’re also doing some research to produce cereal and instant porridge, but we haven’t released them yet.

You had many mission change, from producing bio energy to healthy food. However, in the beginning, why did you fixated on sorghum?

Based on my experience, it’s difficult to predict Indonesia’s climate. We had hard rain in dry season, vice versa. In the middle of such uncertainty, we can still grow sorghum. The plant has suffered drought to flood, if it’s rice or corn, you’d have crop failure. Sorghum’s ability to adapt is outstanding. In addition to gluten free, sorghum also has low GI (glycemic index) so it’s safe for those with blood sugar problems. Not to mention its great taste, these are the things that convince us since the beginning. Locals have known this crazy plant for a long time, we just develop and reintroduce it.

Perjalanan seorang karnivor untuk mencari daging kualitas biasanya akan berkutat seputar jenis sapi dan potongan steak favorit. Namun ketika seorang karnivor sejati telah menemukan wagyu BMS (Beef Marbling Standard) 12 rib eye favoritnya, what’s next? Adakah cara untuk mendapatkan rasa daging sapi yang lebih intens dan kompleks? Jawabannya adalah
dry-age.

Meski proses ini memakan waktu dan mahal (karena penyusutan berat dan proses trimming), dry-aged beef memberikan tekstur yang lebih lembut dan rasa yang luar biasa. Oleh sebab itu, tidak semua steak house menyediakan dry-aged beef. Anda ingin mencari steak house terbaik? Cari saja yang menyajikan dry-aged beef. Ketika Anda melihat daging sapi yang menggantung di dalam sebuah alat dry-age yang mirip etalase kaca, Anda tahu Anda berada di tempat yang tepat!

Proses aging pada daging sapi sebetulnya bukanlah hal baru. Daging sapi yang baru dipotong dari sapi hidup memiliki tekstur yang lebih alot, oleh sebab itu, hampir semua daging sapi mengalami proses aging selama beberapa hari. Kebanyakan proses aging dilakukan dengan cara membungkus daging dengan plastic wrap, proses ini dikenal dengan nama wet-aging. Proses ini berfungsi untuk membiarkan enzim yang ada dalam daging untuk melembutkan otot pada daging dan mengkonsentrasikan kolagen, sehingga menghasilkan aroma dan rasa daging yang lebih baik.

Jika Anda sekedar menginginkan tekstur yang lebih lembut, daging sapi mencapai kelembutan maksimum setelah proses aging selama 14 hari. Lebih dari itu, tekstur tidak banyak berubah, sementara rasa akan semakin intens karena kehilangan kadar air.

Pada proses dry-age, daging dibiarkan terekspos pada udara sehingga terjadi proses dehidrasi yang mampu mengkonsentrasikan rasa lebih jauh. Ini adalah proses yang lebih mahal, karena daging kehilangan kandungan air sehingga beratnya menyusut, dan bagian luar yang teroksidasi harus dibuang (trimming). Beberapa orang setuju bahwa proses ini memberikan rasa daging yang lebih intens, rasa nutty, dan aroma seperti blue cheese.

Mengepalai suatu organisasi berkelas nasional tentu bukan pencapaian yang bisa dipandang sebelah mata, dan hal itulah yang membuat pribadi Wilson Widjaja begitu menarik untuk dikulik. Commis Chef restoran Clay Craft milik Hotel Rennaisance yang juga menjabat sebagai ketua YCCI regional Bali ini berjumpa dengan PASSION untuk menceritakan latar belakangnya serta transisinya di dalam dan di luar dapur. Bagaimana kiprah pria yang sempat menyabet sejumlah gelar internasional prestisius di bidang memasak tersebut hingga saat ini? Yuk, kita simak bersama!

Setelah dikenal sebagai salah satu sekolah kuliner terbaik di Kelapa Gading, Maison Bleu Centre of Culinary Art akhirnya pindah ke lokasi baru dan memiliki sebuah outlet restoran bernama Bleu Alley. “Konsep kami lebih ke bistro atau brasserie, semi fine dining dengan sedikit sentuhan Asian. Bleu Alley dengan konsep Franch cuisine ini bisa dibilang melawan arus karena Kelapa Gading dikenal sebagai kawasan kuliner untuk Chinese food, Japanese food, seafood, dan bakmie, namun selalu ada yang pertama, untuk apapun itu,” jelas Hendry Ramaly Hutama, Chef Instructor sekaligus pemilik Maison Bleu.

Zomato, aplikasi pencarian informasi restoran yang telah ada di 25 negara termasuk Indonesia memasuki tahun ke-6 berbisnis di Indonesia dengan melayani 3 kota besar di Indonesia seperti Jabodetabek, Bandung & Bali. Zomato mengadakan seminar bertajuk “Foodigitalpreneur” yang didukung oleh Bank BNI. Bertempat di Glass house, The Ritz-Carlton Pacific place, SCBD, Jakarta, acara ini dihadiri lebih dari 60 orang pelaku bisnis restoran, cafe dan bar di Jakarta.

Dikenal sebagai salah satu restoran Chinese terbaik di Jakarta yang menawarkan beragam kreasi kuliner terbaru khas Kanton modern, Pearl Chinese Restaurant menunjuk Daniel Foong sebagai Executive Chinese Chef yang baru untuk restoran berkapasitas 200 orang dan 4 private dining room ini.
 
Chef Daniel membawa beberapa menu andalan baru seperti Wok-Baked Lamb Rack with Hot Bean Sauce, Baked Chillean Sea Bass with Hong Kong Peanut Sauce dan Braised Three Head Abalone with Superior Golden Broth. Beberapa ciri khas Daniel adalah metode masak tradisional dengan presentasi modern seperti yang terlihat pada Pan-Fried Foei Gras with Peking Duck and Crispy Beancurd Sheet, Sauteed Lobster with Crab Roe Paste serta Wok-Baked Pork Ribs with Five Spice Vinegar Sauce.

Sana Sini Restaurant selalu memberikan alasan untuk kembali lagi melalui berbagai inovasinya. Pada 18-31 Maret 2019, Sana Sini mempersembahkan kolaborasi spesial bersama selebriti Chef Indonesia dan ice cream artisan: Yuda Bustara, Kevindra Soemantri, Arimbi Nimpuno, Gupta Sitorus, dan Primo Rizky.
 
Seperti biasa, Sana Sini selalu memberikan pilihan makanan yang begitu beragam, mulai dari Yuda Bustara yang menyajikan hidangan khas Bali seperti Kerang Bakar Jimbaran dan Bebek Bali Sambal Bajak, Arimbi Nimpuno dengan sajian khas Betawi seperti Semur Betawi, Kevindra dengan menu western seperti Herbs Butter Roasted Chicken dan Caprese Salad. Tentu saja, Gupta dan Primo ikut memberikan sentuhan rasa es krim yang unik, seperti Tempe Kecap dan Salted Egg.

Institut Prancis di Indonesia (IFI) dan Kedutaan Besar Prancis di Indonesia bekerja sama dengan Badan Pariwisata Prancis Atout France menggelar rangkaian acara festival internasional gastronomi Prancis Good France secara serentak pada 21 Maret 2019 di Jakarta, Bandung, Yogyakarta, Surabaya, Bali dan Manado. Pada 2019, Provence akan menjadi tujuan wisata gastronomi dunia. Itulah mengapa masakan Provence menjadi tema Goût de France tahun ini.

Shangri-La Hotel, Jakarta menyambut Chef Tacky Zheng yang menyajikan hidangan Fujian otentiknya di Jia pada tanggal 6 – 10 Maret 2019. Chef Zheng menyambut para tamu untuk mendapatkan pengalaman kuliner seperti terbang langsung ke provinsi Fujian melalui berbagai kreasi hidangan yang lezat dan unik.

Chef Zeng telah menguasai teknik memasak hidangan Buddha Jumps Over the Wall, salah satu hidangan khas Fujian, bersama dengan Chef Xinrui Yao yang kini telah menjadi salah satu signaturenya. Nama hidangan tersebut menyiratkan tentang Sang Buddha suci yang berani melompati tembok hanya untuk menyantap hidangan khas Fujian yang lezat ini. Beberapa hidangan lain yang disajikan Chef Zheng adalah Marinated Shredded Bamboo Shoots, Deep-Fried Prawn with Chinese Tea, Ten Spice Pork Ribs, Fuzhou Fried Rice dan Putien Noodles.

The story of closed-down business because of the disputes among the owners are classic stories that has happened, and will always happen. However, for seasoned businessmen, there are things you can do to prevent, to minimizing the impact of this dispute. Here are some tips to build healthy partnership from Chef Rahmat Kusnedi, The President of Indonesia Pastry Alliance (IPA).

What are the things we need to consider before making a partnership agreement?

Since the beginning, you need to understand your own character and your future partner’, and then look for complementary figure. Let say you’re an aggressive, dominant person, you’d better find calmer partner. If you’re fire, look for the water, vice versa.

In addition, everyone should understand business consequences. It’s a bit difficult for those with worker attitude. Let say, a 5 star hotel chef who demands certain brand of expensive butter, or 3 sous chefs, might need to compromise when he builds his own business.

What’s commonly happening is, investor without F&B background persuades a great chef to open a new restaurant together and expect BEP within short time. We need to do some feasibility study beforehand, estimates the business calculation for the first year, second, and so on.

Most people only think about proft, but they weren’t prepared to deal with loss. Those who work in the F&B business for years will know that it’s not an instant business, you can’t suddenly change taste preference. Business is built with blood, sweat and tears. If you see new brand with sudden, rapid growth, they’ll be bleeding for quite a while.

So, big number of outlets doesn’t mean big profit?

Not necessarily. I know exactly because I had some similar experience. One thing for sure, the bigger the investment, the bigger the expense, and the BEP will be longer. For F&B, usually BEP is reached in 5 years, having one in 2 years is a rare case. Especially for chain brands, they think long term. Investor without F& background will be surprised with the actual BEP length, moreover, for those who are used to trading stocks.

Most partnerships come from friendship, then, how important is the legal agreement?

Crucial, I’d say, it’s the main thing. When it comes to business, there’s a saying “business is business”. Don’t let money ruin your relationship. In the beginning, you need a clear agreement about the share of each investor, along with his job descriptions. If someone in charge with the operational, perhaps the other will be responsible in the back area, such as finance or HRD.

Please note, the amount of share you have not only affect your profit share, but also you responsibility when you lose money. And then, I suggest you appoint 1 major shareholder to avoid deadlock. It’s even better if you use the service of the public notary for the agreement letter, for the sake of your own legal standing.

Sometimes, it’s a bit awkward to talk about formal contract, especially with close people…

Don’t be. Let alone friends, without formal agreement, even husband and wife will have issues in the future, believe me. Of course we have some people who make partnership without legal agreement and they’re being true to their own responsibilities, but it doesn’t happen very often. When you have disputes, you’d wish to have legal standing.

Let say husband and wife has a business partnership, and then because of some reasons, they divorce, even though the business is growing. What will happen next? In legal agreement, you’ll have consequence in the face of dispute. You shouldn’t feel awkward to initiate a legal agreement, on the other hand, if your partner refuse to sign the contract, you need to be careful.

What are the most common causes for disputes?

The most common ones are impatient investors, too much bleeding, or unclear chain of command. Therefore, for business partnership, it’s best to appoint a person to be in charge for the operational, the other can supervise as commissioner. In the operational level, too much command will create confusion for staffs.

When the most influential figure leaves the partnership, usually the brand will lose its soul. Similar to a music band, when a band member dies, will it break? If it’s the vocalist who gives so much character to the music, it’s not easy tofind a replacement.

BCP & YCCI Luncheon yang di adakan di Folie Kitchen & Patisserie, Canggu, pada tanggal 23 Februari 2019. Di hadiri oleh kurang lebih 50 BCP member, mulai dari kalangan Executive Chefs, Young Chef, Suppliers hingga food enthusiast hadir di sini. Acaranya coktail, networking FnB industry, dan berdiskusi mengenai program ke depan.

As the ‘rebellious’ anti-mainstream younger brother to the widely popular Sisterfields, Sibling Espresso Bar was established to provide unique coffee and complimentary eating in smaller, yet edgier atmosphere. By shifting their focus back from creating fanciest latte art, Sibling aims to take coffee back to its root of quality brew and they put extra effort to ensure that happens.

Although incomparable in term of size to its older kin, Sibling interior design is not one to be taken lightly. The solid monochromatic black meets wood tone is a breath of fresh air amidst the era where coffee shop compete to create a more ‘vibrant’ feel through combinations of eye-catching colors. Not only the décor, Sibling also serves their coffee in exquisite custom-made jet-black, jagged cups, which will add elegant touch to every Instagram-enthusiasts who wish to take a snap before downing their caffeine fix.

The coffee blend itself are worth-noting; with strong, smooth yet rich full-bodied taste in each sip which comes from variety of quality oversea beans; from Colombia, Guatemala to Waghi Valley, full-washed and sun-dried to perfection. Compensating the coffee, there are arrays of delicious bites in form of sandwiches, simple burgers to tasty sweet dough.

One of the most recommended food menus at Sibling is called The Reuben; a fine combo of beef pastrami, Russian dressing, pickles, sauerkraut, Swiss cheese between tasty sourdough bread, thoroughly grilled golden before served. This creates a delectable mix of salty, savory and creamy that makes it so hard to stop eating after the first bite. Have this one with a cup of bold and bitter coffee for a (pleasant) extra kick to your palate. Bacon & Egg Sanga is another perfect treat for meat lovers consisting smoked bacon, fried egg, HP sauce, bacon & foie gras pate and soft white bread; a finger-licking journey of yumminess from first bite to last

For a more healthy option, Sibling also serves Pumpkin & Feta Press; a perfectly cut grilled block of Turkish bread which contains roasted pumpkin, caramelized onion, whipped feta, baby spinach,chimichurri and wholegrain aioli for a sweet and juicy mix of vegetarian goodness for your clean brunch occasion.

With selections of delectable menus and smart-stylish interior design, Kembali Bumbak is a favorable catch-up point for not only creative nomads, but travelers seeking for a pleasant dining experience as well. The venue décor is made with cozy ambience in mind; consisting of outdoor courtyard and fully AC-ed indoor area which elegantly boasts marble and wooden touch, adorned by huge glass windows to add some rustic-industrial feel.

As mentioned above, Kembali Bumbak serves all-day casual dining menu which highly focused on flavor and quality ingredients, fresh from the kitchen to your table. For a memorable brunch occasion, try their mighty Brekky Burger + Coffee combo; which tantalizingly blends a complete day-starter goodness between delicious charcoal buns; from bacon, fried egg, hash brown, cheese aioli, doused with tasty homemade BBQ sauce. Add some pulled pork for extra munch! This menu is interestingly well-paired with a cup of coffee, preferably iced cappuccino, for a balanced, unique treat between your morning and midday routine.

Clean eat lovers can embrace their ‘inner yogi’ side by ordering one of Kembali Bumbak’s most favorite healthy treat : Cauliflower Rice; a fine mix of grilled halloumi, beetroot hummus, pistachio dukkha, poached egg, horseradish cream and smoked salmon to complete the feast. It is a fine mix of fresh vegetables and delightful dressing (and optional meat); which slightly remind us to Indian curry, but minus the spicy aftertaste.

The third must-try brunch selections at Kembali Bumbak is called Chunky Avo; which is basically an open-bread goodness topped with poached egg, sprinkles of pomegranate bits, and toasted peanut; A blend of energy booster with pleasant creamy-meets-crunchy combination. The pomegranate bits add a brilliant touch of fruity flavor to simultaneously cleanse the palate with organic sweet and sour taste.

Whether alone or with friends, Kembali Bumbak is a great place for your main dining occasion, or simply to sit with a cup of quality coffee and enjoy the quintessential tropical atmosphere of Bali. Just as the name implied (‘Kembali’ means ‘Come Back’ in Bahasa Indonesia), the venue has created such fine atmosphere to draws you back with its quality food,
coffee, space and service in return.

We remember the inception of first Tanamera Coffee outlet in Thamrin by the end of 2013. Within its limited venue, one of the third wave coffee shop pioneer offered warmer, more intimate atmosphere so the guests and baristas knew each other personally. It’s a coffee shop that connects people. It didn’t take long for Tanamera Coffee to be one of the hippest hangout place, for coffee lovers, or any regular customers.

In the past 6 years, Tanamera has shown outstanding growth. Now, they already have 11 outlets in 5 cities, from its first outlet in Thamrin City, Serpong, Gandaria, Pacific Place, Pantai Indah Kapuk, Jimbaran (Bali), Phinisi Point (Makassar), Tugu (Jogjakarta), House of Sampoerna (Surabaya), Sopo Del Kuningan to their latest one that we visit in Kemang, Jakarta Selatan. It doesn’t include the 9 upcoming outlets in 2019, including in other countries like Singapore and Malaysia.

Tanamera Coffee’s story began when Dini Aryanti Criddle was inspired by Australian coffee shops that use lots of Indonesian coffee. “We’re famous as producer of coffee as commodity, it wasn’t bad, but I want us to be known as specialty coffee producer. Therefore, we want to improve our quality to meet international standard, because we have everything we need, it’s just people haven’t known it yet,” she said.

In the beginning, Tanamera sourced its bean through middle man, however, when Dini met John Lee, everything’s changed. Under John’s leadership, a Korean coffee exporter who understands Indonesian coffee’s characters, from green bean to the detailed roasting profile, currently act as Tanamera’s roaster, the coffee shop started to work together directly to the local farmers.

In 2015, Tanamera managed to win the title International Roaster in Melbourne’s International Coffee Expo, against hundreds of roasters all over the world in blind taste competition. They defend the title in 2016, and since then, Tanamera Coffee has won 44 medals (gold, silver, bronze) in International Coffee Award.

There are some compulsory menus to try here, we recommend you the Cold Brew Crew line that comes in 4 variants: Cold Brew, Cold White, Cold White Caramel and Cold White Coconut. Tangerine Coffee is a new, refreshing alternative to the coffee shop. However, if you’re seriously into coffee, you’d sit in the bar, asking the baristas for bean recommendation that will be brewed into a cup of espresso as starter.

Even though they started with coffee, pastry and some snacks, now Tanamera Coffee has become some sort of full-fledged restaurant offering western main courses, along with some local favorites. Some favorite brunch-inspired menus here are Roast Beef Sandwich, French Toast, Eggs Benny with Smoked Salmon Croissant, and our favorite, the tempting Bacon Mac n Cheese. With its consistency of serving Indonesian coffee, it is no wonder to have Tanamera serve some local dishes such as Nasi Goreng Hitam, Nasi Bakar Cakalang Dori Rica, and other local favorites.

With the spirit of becoming the host in our own land, especially when it comes to coffee, Tanamera Coffee is one of the first and best coffee shops that become a reference for other coffee shops. However, no matter how hard they try, we think it’s difficult to keep up with Tanamera’s coffee swift expansion pace.

After establishing his career as one of theisland’s most sought out Wedding Master of Ceremony (MC), Arnold Warembengan expands his horizon and fulfilling his talent in culinary through Arnold’s Coffee. In this edition, PASSION get to sit and talk with the charismatic gentleman himself about goals, challenge, and fine things in-between good food and career routine.

So, how did it all started? What makes you plunges into culinary business?

First of all a friend come to me and asked; ‘hey, Arnold, we got this space next to our barbershop if you want to make it into something, and I said ‘yeah, sure! Lemme think about it!’ I do like drinking coffee, but moreover I love preparing breakfast. For me, it is the most important meal of the day. I’ve been creating breakfast menus of my own; I love smoothie bowls, I love waffles, so I just try to put them out there and see if people like it.

What is the most challenging part of establishing this coffee / brunch café so far?

The most challenging part is to find my own style. Because there’s so many similar brunch or coffee place in Bali, so the challenge is how to not be like everyone else; how to stand out, how to stay true with my own brand, and how to have our own ‘voice’. I want to send message to whoever comes to Arnold’s that we are a home, comfortable, friendly space for you. I want to make it feels like you’re having breakfast at your own home.

So who’s your target market?

First of all, I want to serve our neighbor as many as possible, like, all the tourists that stay in private villas. I want to make impact in my neighborhood for before the other area in Bali.

As a professional wedding MC as well, how do you relate your current business with your main profession? And how did you maintain the balance of both?

It is who I am, being a wedding MC, and this whole new thing of coffee and breakfast place, it started out as an hobby, but then I realize that I can try to merge these two worlds. Very soon enough, I’m going to bring Arnold’s coffee brand at the wedding parties that I’m hosting. I just try to merge these two things into one, because I love to do it!

What do you want to convey to your customers through Arnold’s?

I want my customers to feel that they’re at home here. We want to be their friends, their family, to serve from the heart, really listen and care of what they want. We want to be a place that will missed them if they don’t show up, basically just to make them feel right at home.

Tell us a bit about your brunch specialties; any story behind the menus?

So, for example, my favorite brunch menu is waffle and bacon, and I’m so influenced by Southern American, they love to add bacon and maple syrup, they know how to eat, and they got big portion. When people come and see the portion here they said ‘wow, it’s so big!’, I said ‘yeah, I want to show you how to eat like Arnold!’, so, waffle is our specialties, people loved it. If you’ve ever been to American diner, there’s a lot of waffle, bacon, hash brown—it’s coming very soon here, and eggs, avocado & toast, you know, just simple breakfast that you can have any time of the day.

 

How about the coffee? Do you prefer to use imported or local beans?

We have decided since day one that we will use local beans, not that we don’t love imported ones, we just think that people who come from outside of Bali or Indonesia, they want to try something organic, something that originally from here, so we provide local beans for their coffee. Of course we will eventually have other choices for single origins; Guatemalan, all beans from outside Indonesia, but for now, our beans mainly comes from Bali, and we mixed it with a bit of Aceh because we love the nutty aftertaste.

Any parting words for our readers?

Dear customers; of course we want your money (laugh), but we also want to make you happy, so try our coffee, try our food, and always let us know what you need; we would love to hear from you. But, bottom line, we want you to have the best brunch-breakfast experience. Come, we want to make you happy!

Mixologis Agung Prabowo dari The Old Man Hong Kong kembali ke MO Bar di Mandarin Oriental, Jakarta untuk one-night takeover bersama Royal Brewhouse pada 27 Februari 2019. Setelah pertama kali buka pada Agustus 2017, The Old Man telah menguasai skena cocktail dengan minuman inovatif dan pendekatan uniknya pada mixology. Speakeasy yang terinspirasi dari Ernest Hemmingway ini berhasil meraih urutan ke-5 pada Asia’s 50 Best Bars 2018, dan
urutan ke-10 The World’s 50 Best Bars 2018.

Ishigamaya membawa hamburg ke Indonesia pada Februari 2019. Salah satu makanan populer di Jepang ini selalu menciptakan antrian yang panjang untuk menikmati hamburg terbaik yang dipanggang menggunakan stone oven khusus di gerai-gerai Ishigamaya di Jepang. Hamburg merupakan salah satu simbol sajian daging dan salah satu sumber energi bagi orang Jepang.

Pada 14 Februari yang lalu bertepatan dengan hari Valentine, di acara grand opening salah satu gerai UMKM, PT. Putra Chandra Sentosa selaku pemilik merk dagang Fomac & Powerpack hadir memberikan solusi tepat guna bagi para pelaku usaha di kecamatan Sukmajaya, Depok

Pada acara yang dihadiri oleh wakil ketua DPRD Depok, Ketua Kontak Tani Dan Nelayan Andalan, Ketua Lembaga Pemberdayaan Masarakat dan Ketua Asosiasi UMKM Depok dan lebih dari 100 orang pemilik dan calon pemilik usaha mikro, kecil dan menengah, Fomac & Powerpack memperkenalkan beberapa jenis mesin yang dapat digunakan langsung dalam memulai usaha kuliner rakyat.

House Foods merupakan sebuah perusahaan produsen makanan ternama yang menguasai pangsa pasar penjualan kari ala Jepang di Jepang. House Foods mulai memasuki pasar Indonesia sejak tahun 2016 dengan memperkenalkan produk unggulan mereka yaitu House Kari ala Jepang yang telah memiliki sertifikasi halal dari LPPOM MUI. Kari ala Jepang halal ini tidak hanya dipasarkan di  Indonesia saja namun juga sudah merambah ke beberapa negara tetangga seperti Singapura dan Malaysia.

Dengan restoran yang berada di 11 kota internasional, Hakkasan akhirnya membuka outlet ke-12nya di Jakarta pada 8 Februari 2019. Sebagai Hakkasan pertama di Asia Tenggara, restoran ini bertempat di pusat kesibukan Jakarta, tepatnya di lantai 25 dan 26 Alila SCBD Jakarta, berdekatan dengan Gedung Bursa Efek Jakarta dan Pacific Place.

If you said you’re a coffee roaster before 2012, most people would cringe and ask, “what’s that?” Now, coffee roaster is one of millenials’ dream job thanks to the vast growth of coffee shop trend over the past few years. We met Arief Said, one of the most influential Indonesian roaster who worked in St. Ali, Melbourne, Morph Coffee, and currently focusing on Gordi. Here’s our interview with Arief Said about the coffee subscription concept, the growth of homebrewer, to the Indonesia’s coffee trend that’s no longer stuck to the world’s trend.

Since you started Morph Coffee in 2012, how do you see the growth of coffee industry today?

Very happy! Most people think coffee market is already saturated, there’s no more place for anyone to start something now, but what most people don’t realize, is that the pie gets bigger. We’re no longer fighting for the same market as our coffee consumption grows continuously. I really think that, now is the best time to start, because the market gets bigger. Don’t get me wrong, there will always be natural selection, there’s up and down, and the industry will get mature. But we’re not there yet, we’re still developing, I even say that in 2019, we’re just getting started.

Start in 2019? What’s the base of your statement?

Just look at new players like Fore, Kopi Kenangan, they just started recently. Of course, you need to be careful and equip yourself with business plan. They might have strong capital support, but it doesn’t mean you can’t start.

I’m curious with Gordi’s coffee subscription concept, would you mind explain it a bit?

Have you ever been confused with manu coffee bean selection today? In Jakarta, there are more than 100 coffee roasters who claimed themselves as “specialty”, let alone Tangerang, Bekasi, and other nearby cities. Even for me, as someone who’s been in the industry for years, I got dizzy, what about other people out there? For beginners, it can be quite overwhelming to find “good” coffee.

It got me thinking, “what if we become the first point of contact, so we can select the good bean for our subscriber? Let us be your guiding hand, that’s the reason why I started Gordi. We’ll find good coffee beans for you and ask, “Which sort of coffee do you prefer? Fruity? Chocolatey? Deep body? Bitter?” we’re not here to judge you, we’re here to help.

On the other hand, if you’re a homebrewer and bought lot of coffee. You might not be able to finish them, because most coffee are sold in 200 gram packaging. With this coffee subscription, you don’t have to buy too much, so you won’t be burdened to finish them.

How does the coffee subscription works?

It’s similar to magazine subscription. You pay for subscription and you’ll have the magazine sent to you every month. On our subscription, you have 3 choices: Filter Package, Espresso Package, and Black Package, then we’ll send it every 2 weeks. Just like the articles in the magazine, you can’t choose which coffee you’ll get.

Actually, it’s not a new business model, it’s a true and tried concept in America, Australia, England, but it seems no one has done this in Indonesia. We’re happen to be the first one to introduce the concept here.

Please explain about those packages!

Each package comes in different size and price, starting from 100, 200, 500 to 1.00 gram. Espresso Package is designed for those who have espresso machine, meanwhile, with Filter Package, you’ll get 2 bean selections: local and international. We deliberately gave both because there are times when many people feel Indonesian beans are the best. To me, that’s blind belief, because to be the best, you have to know the competition. Have you tried beans from Ethiopia, Peru, Panama, Brazil, or Rwanda? We’ll take you to a journey to explore those flavors, taste it, and you give judgment.

The last one, Black Package consists of rare bean, expensive, or experimental. You know you’ll get quality bean, but due to the high price and limited stock, it only comes in 1 size (70-100 gram) and we send it once a month.

Does the growth of homebrewers threaten coffee shop? Or is it the other way around?

I don’t think it’s threatening. Homebrewers have their own motivation, some just need the caffeine fix, saving money, but most of them are learners. They want to dig further, they love to experiment. If you come to a coffee shop, most of
the times, people who sit in front of the bar and talking to the barista are the homebrewers. You might assume homebrewers are bunch of newbies, but they can be experts, because we have so many homebrewers who turn to be coffee shop owners, or coffee roasters.

Wait, I knew you as coffee roaster, but in Gordi, you don’t roast your own bean?

In the beginning, I was a roaster. But I no longer felt the excitement in retail market, and I decided not to do the roasting in Gordi’s formative years. It doesn’t mean I won’t roast anymore, because actually, I miss to experiment and try to bring the potency of the growing number of coffee bean selection.

After we have 2 outlets, we started roasting just to meet the demand of our internal house blend, and some special requests from customers. However, Gordi will stick to the first pillar of the brand, curating coffee. Therefore, we’ll prioritize customer’s needs and coffee journey.

Why did you finally decide to be a coffee curator?

I want to help people in their coffee journey. Some have just started and they need guiding hands on their adventure in this dark world. Some are more experienced, but they don’t have the time to try and look for any variants of coffee from roasters. Some are well situated with their knowledge, but they just need the convenience of having coffee supply for their consumption. Business-wise, we can target the larger retail audience.

Why did you say retail (homebrewer) market is bigger? Why don’t you keep being a coffee roaster?

When I started Gordi, I have no idea about the homebrewer’s market size. However, I can relate to them because I started my coffee journey by brewing my own coffee at home and offer it to friends who came over. Based on my experience,
homebrewers will be the early adopter in the industry. They are the market movers who finally make the coffee industry as it is now.

I feel… homebrewers are very passionate people. They’re willing to leave their career to be a coffee roaster, open a coffee shop, and they all started as homebrewers. The vibe is very positive! And it attracts like-minded people from coffee communities in a very positive way. They’re the ones who come to One Fifteenth, Tanamera in the early years, then they built their own coffee shops. But as you can see now, the mass market finally follows these small communities.

Back then, coffee shops only offers snacks and pastry products, now, everyone is offering main course, what do you say?

In the end, I guess it’s just business choice from the owners. Of course everyone want be sustainable, right? How many cups of coffee you can drink per day? Not everyone drinks more than 5 cups a day, but if we assume everyone has 2-3 cups, probably a coffee shop will have the 1-2 cup share and some snacks in a visit. Thanks to the heavy traffic, people who visit a coffee shop expect to do anything in one place, from having a cup of coffee, lunch, meeting, etc.

Some people regard coffee shops that sell main course as selling out, changing from its initial concept. Back to the beginning, can your business model be sustainable just by selling coffee? If yes, why not?

In your opinion, what’s the next coffee trend? Especially when we compare it with the world’s trend?

Honestly, in some ways, I feel that we’re ahead, from the quality of the barista, to the quality of coffee in the cafes. Put it this way, if you come to 5 random coffee shops, you might have 4 good ones in Melbourne, 3 in Jakarta, but in Perth, you might only got 2.

Another example, La Marzocco in Indonesia is like a standard for a coffee shop. Out there, they would think, “is using La Marzocco a wise business decision?” When La Marzocco Leva just came out, we only have 90 units all over the world, but we have around 10 in Indonesia, that’s huge man! Imagine, from hundreds of countries, we have 10 out of 90 units.

What  I’m trying to say is, we’re not that far behind, all the new technology in the world, will already be here within 2 months. If you ask me, “what’s next”, perhaps it is time to ignore the world’s trend and see our own unique domestic market.

Our own market, what do you mean?

Iced coffee milk, that’s a very local product. You may find iced coffee all over the world, but they have winter. Meanwhile, in Indonesia, we have 365 days of summer. It’s very make sense to create iced coffee milk. Moreover, most people
still love sweet taste in their drink. Another contributing factor of the iced coffee milk trend’s success is the affordability. I think in the future, there will always be market who demand that product, and there will always be new customers who switched from instant coffee, or non coffee drinker, into fans of iced coffee milk.

When you see the upstream, you’ll find the coffee price “C futures” in NASDAQ. It’s the lowest coffee price as commodity in the past 10 years. But in Indonesia, the price is keep escalating each year because of over demand. In addition, many of our local farmers end their export contract and decided to supply the local demand. As a result, Indonesian coffee became of the most expensive bean in our own domestic market.

At the moment, you can get green bean Brazillian coffee for Rp 70.000/kg, meanwhile the bean from West Java with similar quality costs you Rp 100.000. Imagine, the difference is 30%...from Brazil, to Singapore, then to Jakarta, but it’s cheaper than the ones that was shipped from Bandung to Jakarta. It’s an amazing thing or local farmers. However, I guess there will market correction in the next few years.

Bertempat di restoran Gourmet Garage; yang berfungsi sebagai ruang pameran bagi Perusahaan Distributor Makanan Lotus Enterprises, acara eksklusif ini dihadiri oleh 30+ anggota dari berbagai tempat kuliner bergengsi di seluruh Bali dan sekitarnya. Acara ini bertujuan untuk berbagi pengetahuan tentang proses ‘Dry-Aging’ dan pentingnya sumber bahan dasar yang baik.

Seminar pertama tentang Tokusen Wagyu dipandu oleh bapak Sugiman selaku Kepala Penjualan & Pemasaran JAPFA; salah satu perusahaan agri-pangan terbesar di Indonesia yang telah memproduksi protein hewani yang penting selama lebih dari tiga dekade. Tokusen adalah salah satu merek daging premium mereka yang menitikberatkan pada produksi wagyu berkualitas dari sapi lokal Indonesia. Tidak hanya besar dalam ukuran pertanian, teknologi canggih di balik proses perawatan dan produksi mereka sangat mengesankan, karena faktanya tidak banyak peternakan di dunia yang mampu menghasilkan wagyu berkualitas premium. Pasokan sangat penting, dan Pak Sugiman menjelaskan bahwa Tokusen dapat memproduksi dan mengirimkan produksi merekanya langsung ke semua pelanggan melalui sistem pengiriman yang terintegrasi.

Bagian kedua dari seminar ini kemudian membahas perihal proses pengawetan daging ‘dry-aging’ yang disokong oleh Dry Ager; brand lemari dan kabinet ‘dry-aging’ prestisius. Dipandu oleh Kepala R&D kuliner Lotus, Chef Geoffrey, beliau menjelaskan tentang proses yang berasal dari Eropa ini, keunggulannya, aturan praktis, hingga sejumlah tips untuk menentukan kondisi daging. Setelah mendengarkan penjelasannya yang menyeluruh, proses dry-aging bisa diibaratkan seperti meniupkan nafas kehidupan kembali pada daging lewat citarasa dan tampilan mereka

Dry Ager sendiri memiliki beberapa fitur yang sudah dipatenkan, seperti temperature konstan ( dari 0o C hingga +25o C) yang diatur dalam satuan 0,1o C.Dry Ager juga mampu mengatur tingkat kelembapan udara dalam satuan 0,5% mulai dari 60% hingga 90% berkat HumiControl ®. Lalu alat ini juga sanggup memberikan microclimate konstan, meski dengan fluktuasi dari temperatur lingkungan sekitar, berkat sistem DX AirReg® yang terintegrasi.

Dari sekian banyak ragam bumbu masak di penjuru dunia, Saffron bisa disebut sebagai salah satu yang paling eksklusif dalam hal penggunaan. Betapa tidak, rempah yang berasal dari putik bunga ini dipatok dengan harga luar biasa mahal yang
mencapai belasan hingga ratusan juta tergantung beratnya. Wow! Lalu apa saja kelebihannya?

Kata ‘Saffron’ berasal dari bahasa Persia, ‘zarparan’ yang berarti ‘bunga berkelopak emas’. Ya, bumbu rempah ini memang berasal dari benang sari bunga Crocus Sativus yang merupakan genus keluarga bunga Iridaceae. Yunani merupakan negara yang pertama kali membudidayakan bunga Crocus sebagai penghasil saffron.

Saffron menjadi amat digemari karena aromanya yang khas dan nikmat yang seringkali dideskripsikan sebagai campuran madu, metalik dan rumput kering. Jika digunakan agak banyak, maka akan ada citarasa pahit yang unik di masakan yang mengandung saffron; yang berasal dari sejumlah bahan kimia alami yang terkandung di dalamnya, seperti picrocrocin dan safranal. Ketika menjadi bumbu siap pakai, saffron biasanya berbentuk suwiran panjang-tipis dengan warna merah kekuningan yang menyala.

Lalu apa yang membuat saffron menjadi  begitu mahal? Seperti yang sudah disinggung di atas, bahan dasar utama saffron adalah putik bunga Crocus. Tiap bunga Crocus hanya menghasilkan tiga lembar putik, dan bunga tersebut hanya akan mekar selama tiga minggu sekali dalam kurun waktu satu tahun. Untuk menghasilkan 450 gram Saffron saja, dibutuhkan sekitar 50 – 70 ribu bunga Crocus yang semuanya dikumpulkan secara manual dengan tangan, atau setara dengan ukuran lapangan sepakbola. Melihat fakta tersebut, maka tak heran saffron menjadi salah satu bahan masakan dengan banderol paling ‘wah’ di dunia bukan?

Anchor Food Professionals (AFP), bisnis foodservice dari Fonterra Brands Indonesia, menggelar Anchor Chef Competition 2019 yang diadakan pada 21 Februari 2019 di Taman Bhagawan, Bali. Kompetisi ini bertujuan untuk mengembangkan talenta para Chef dan potensi kuliner Indonesia, khususnya di pulau Bali dengan menyajikan resep dan hidangan terbaik menggunakan produk olahan susu dari AFP. Anchor Chef Competition 2019 merupakan bentuk komitmen AFP dalam meningkatkan inovasi pada industri makanan dan minuman di Indonesia.

Brian Juan, Marketing Manager, PT Fonterra Brands Indonesia, mengatakan, “Kami memilih Bali menjadi salah satu area fokus AFP karena memiliki potensi kuliner yang sangat menjanjikan, termasuk sajian berbasis produk olahan susu dan komunitas Chef yang kuat. Hal ini semakin diperkuat oleh pernyataan dari Kementerian Pariwisata Republik Indonesia pada tahun 2018 lalu, yang telah menetapkan Bali
sebagai salah satu destinasi kuliner Indonesia.”

The inception of One Fifteenth Coffee on June 2012 was probably the most important event in Indonesia’s history of specialty coffee industry. Even though not the first (Anomali Coffee started in 2007), many people regard One Fifteenth as the

ground zero for the third wave coffee trend. Lot of things happened here, from the arrival of the first La Marzocco Strada in Indonesia, and One Fifteenth Head Barista (Doddy Samsura) who won the Indonesia Barista Championship and became the first person to represent Indonesia to compete in World Barista Championships, and many more.

In 2016, the coffee shop whose name was inspired by the ratio of coffee to water that was considered as the golden ratio (1:15) made big change in their food concept. “One Fifteenth started as passion project. Back then, we have many coffee shops that served quality coffee, but the food was nothing special, we had to fix that. We also saw our competitors were serving main courses like restaurants, we decided to do the same thing,” explained Aldwin Hendradi, one of One Fifteenth partners in Menteng outlet.

One Fifteenth Coffee’s decision was based on logical consideration. “People drink coffee in the morning and late afternoon, meanwhile the afternoon and evening to be a bit slower. If we have main course menus, the place will be busy all day, that’s our initial idea. When we see that our place always busy, we knew it worked, so we began to focus on this new concept,” Aldwin added.

Until today, One Fifteenth already has 5 outlets, in Gandaria, Menteng, Kemang, Musem Macan, and Parachute (Canggu, Bali). “For us, Jakarta is big enough market for us to have 10-15 outlets. This year, we’re looking for new locations in North Jakarta and South Jakarta, but for the long term, we want One Fifteenth to have, at least 2 outlets in every region in Jakarta,” he said.

Coffee & Western Brunch

When we referred it as ground zero, I don’t think we need to discuss much further about One Fifteenth’s coffee quality which was supplied by Morph Coffee (roaster). Fruity, full of flavor, sweet, was the signature notes from One Fifteenth’s house blend that consists of bean from Sumatera, Dolok Sanggul and Arum Manis.

Please note that manual brew coffee lovers are recommended to visit One Fifteenth’s Gandaria or Kemang outlet. “In here (Menteng) we don’t serve manual brew because the place was smaller and it’s quite busy. Serving manual brew coffee takes quite a while, and we don’t want customers to wait too long. The only manual brew coffee we serve here is the batch brew,” explained Aldwin.

We prefer to discuss about the food in One Fifteenth Coffee which revolves around western brunch menus with strong French influence. Our recommendation? You’ll never go wrong with Avocado Toast (avocado guacamole, soft boiled egg, whipped garlic sauce, sourdough). The portion is large enough to fill your tummy, but it also has very refreshing taste so you can still enjoy it even though you just finished other dish.

If  you want something that’s very “brunch”, Breakfast Muffin (housemade pork patty, sunny side up, avocado mayo, English muffin) is pretty “safe” choice. On the other side, One Fifteenth also offers the more explorative Middle East menus such as Shakshuka (merguez sausage, goat cheese, baked eggs and flat bread).

Of course, pasta is like a mandatory menu in a coffee shop, and One Fifteenth recommends Salmon Spaghetti (house made cured salmon, creamy dill sauce, grated parmesan cheese). For dessert, Ricota Waffle (crème fraiche and berries sauce) with the Italian cheese, Ricotta, is a middle ground for those who want to try new thing while still being in the comfort zone.

One of the plot twist in One Fifteenth is the existence of traditional menus such as Tekwan, Mie Celor, and Pempek which were family secret recipes. Believe it or not, the menus has its own cult. You’ll see some customers who come just to  buy their pempek for takeaway, in frozen state.

As opposed to its competitors, One Fifteenth deliberately bringing different interior concepts in each of its outlets. “Our idea was the design of the outlet is based on the space and the neighborhood. We even have some special menus that are only available in certain outlets, for example, Chicken Burger that’s only available in Museum Macan outlet, or the French Onion Soup in Gandaria outlet,” Aldwin added.

As one of the first and the best third wave coffee shops, everything that One Fifteenth do will be the benchmark for other coffee shops. When coffee shop such as One Fifteenth wasn’t hesitating to serve local menus such as tekwan, mie celor and pempek, it’s safe for us to say that in the future, Indonesia will have its own unique coffee shop trend.

If coffee competition is Olympic, there’s a high chance that Common Grounds will come out as victor. It took lots of time, effort, and money to win a competition, and not all coffee shops are willing to walk the extra miles by investing on people like what Common Grounds do. 

Common Grounds has produced many champions, started from Yoshua Tanu, Indonesia Barista Championship (IBC) 2014, 2016, 2017, Iwan Setiawan, Indonesia Latte Art Championship (ILAC) 2014, Yessylia Violin, Indonesia Cup Tasters Championship (ICTC) 2018, Hiro Lesmana, Indonesia Brewers Cup (IBRC) 2018. To sum it up, Common Grounds managed to have 4 IBRC champions, 5 ILAC champions, 1 IBRC champion, and 1 ICTC champion, not including the runner ups and second runner-ups.

We’ve prepared the title of the article, even before we came to Common Grounds Citywalk for the coverage, but on February 24th 2019, Mikael Jasin, Coffee Quality and Marketing Manager of Common Grounds Group won the 2019’s Indonesia Barista Championship. Of course, competition is one thing, but for us customers, what does it mean to be a champion? “It shows our commitment to specialty coffee and products, the name House of Champions is the reflection of the thing,” answered Mikael.

In addition, the beans used in competitions are usually available for Common Grounds customers. In here, they have 3 categories. “Tier 1 is the regular local coffee, it’s not because they weren’t good, it’s just we can directly source the bean from the farmer so we get very competitive price. Tier 2 is the regular imported coffee that you can find in other coffee shops. Tier 3 is our highest grade coffee, mostly used for competition, from winning an auction, or the bean that we distribute exclusively. For example, the Finca Deborah (boutique Panama Geisha bean) that we have used over the past 4 years. We distribute the bean exclusively in South East Asia, we also have good relationship with the farmers there,” said Mikael.

“With  Rp 90.000 per cup of tier 3 coffee, I guess the price is still accessible to most people. We even have our online store that offers the special coffee bean in small packaging (50-100 gram) to cater customers’ demands,” he added.

Many customers associate Common Grounds coffee as bright and fruity, but how does Mikael explain Common Grounds’ coffee characteristic in general? “When we roast the bean, we always try to find balance and well developed taste. Some roasters love to roast very light or dark, we’re trying the middle ground, for certain coffee bean, that’s like our holy grail. We often buy bean from Brazil, Burundi, Uganda, or Rwanda that have different characters, but it seems that our customers prefer the bright and fruity ones. We’re trying to educate customers on different things, but in the end, we need to listen to the customers, don’t we?” said Mikael.

Australian Brunch

Let’s admit it, the brunch and coffee concept that’s become lifestyle lately, didn’t originate from Indonesia. If there’s a place that’s often used as standard for both items, there’s a good chance that it’s Australia, Melbourne to be exact. No wonder, many leading coffee shops in Indonesia were found by Indonesians who went to college in the world’s coffee capital. Typical Australian brunch involves products such as egg, avocado, and smoked salmon.

St. Ali and Sensory Lab also gave heavy Australian influence, both are Australian franchise brand managed by Common Grounds Group. Mikael explained a bit about the difference among these brands. “Common Grounds is very coffee heavy, of course we have brunch menu as complement. St. Ali targets the expatriated, it happens to be located near Australian Embassy. St. Ali has a very Australian food and atmosphere. Sensory Lab is actually St. Ali’s brand of coffee roaster, but here, Sensory Lab has simple concept, straight up coffee and food,” said Mikael.

“Our passion is not limited to specialty coffee, but also for other specialty products. Let say, for smoked salmon, we’re taking it seriously, we use the best ones we can find as appreciation for specialty product,” said Mikael. Even though they’re operating until evening, Common Grounds refuses to offer dinner menus. “We’ll keep doing what we’re good at and let others to make dinner menus. We don’t want to be in an area that’s outside our expertise.”

If you want very “Australian brunch” menus, you may choose Eggs Norwegian (poached eggs, smoked salmon, hollandaise on sourdough), Smashed Avocados (poached eggs, pesto, feta cheese on sourdough), or Maple Glazed Bacon (scrambled eggs, garlic butter baguette). Of course, Gourmet Beef Burger will always be a safe choice, but when you’re curious about what will happen when you mix Mexican food with rendang, then pick the more adventurous Huevos Rancheros con Rendang (baked eggs, tomato reduction, Mexican rice). For dessert, Common Grounds recommends Buttermilk Waffles(berry coulis, salted caramel, honeycomb , pretzel, homemade peanut butter ice cream).

Until today, Common Grounds already had 7 outlets spread across Indonesia: 3 outlets in Jakarta (Citywalk, Neo Soho, Pondok Indah Mall 2), 2 outlets in Surabaya (Galaxy Mall dan Pakuwon Mall), and one outlet, each in Bandung and Palembang.

Common Grounds success in coffee competitions shows their commitment in investing on people and quality coffee. Directly, the champions will channel the energy to the customers through standard of quality, not only for coffee, also for other products. So, if you think winning a competition has nothing to do with the quality of a coffee shop, come to one of 7 Common Grounds’ outlets and see it for yourself.

Raffles Patisserie dibuka pada Februari 2019 untuk menawarkan berbagai produk pastry, cake, dan dessert klasik. Raffles Patisserie adalah kotak perhiasan modern yang diisi dengan sweet treasure yang menanti untuk Anda temukan. Terletak di lantai 1 Lotte Shopping Avenue, dan bagian dari Raffles Jakarta, Raffles Patisserie mengajak Anda untuk melakukan perjalanan manis melalui produkproduk cake, éclair, macaroon, praline, roti-roti homemade, hingga es krim, cokelat, selai, permen, dan makanan lokal lainnya.

Becca’s Bakehouse is one of our favorite kinds of café. They specialize in one product, offers some variants, and build everything else around it. For a café, mastering croissant is huge. It’s one of the most versatile menu, you can put sweet topping or filling and serve it as dessert, make savory croissant sandwich, or just serve the plain croissant along with a cup of coffee.

Becca’s Bakehouse has a humble beginning that we can all relate to. The couple James Omar Iskandar and Esther started making croissant in 2016 and selling it door to door to cafes around Pantai Indah Kapuk (PIK). After some satisfied number of coffee shops, Becca’s Bakehouse then opened its own small, takeaway outlet in their house’s garage. In 2017, Becca’s Bakehouse finally became a proper café and always filled with customers, even in weekdays’ slow hours.

And like any other croissant maker’s success stories, the owner of Becca’s Bakehouse has education background from abroad. James even worked in New York’s Eric Kayser and Laduree. “There are various croissant styles, the rather chewy ones like in America, but there’s also the soft and fluffy croissant like ours. But we always try to use the most authentic ingredients, not just high quality ingredients, but the best ones,” James explained.

You can tell Becca’s Bakehouse commitment to the highest quality not just in their croissants. The last time we visited the place, a few months ago, we spotted La Marzocco Strada (espresso machine) that’s like a standard for a proper coffee shop in Jakarta. However, now we saw Slayer that’s doubled in price (please refer to Google for the price list, feel free to be surprised).

Of course, using expensive machine is not guarantee for quality coffee. But after tasting their coffee for several times, we’re confident to say that the quality is as good as, if not better, than most coffee shops. We tried their Bali Kintamani bean with full washed processing, it has the distinct, bright, orange note, very refreshing! James started to get serious into coffee when the production and the sales in Becca’s Bakehouse was stable, but now, he even roast his own bean! It’s a remarkable thing, especially for a bakehouse which focuses on croissant products.

James gave us a tip to pair coffee with croissant. “As croissant pairing, you need to have bold tasting coffee so it won’t be dominated by the croissant’s aroma. By bold, I mean it can be very bitter, or acid, but one thing for sure, it can’t be too milky,” he said.

Like usual, we always recommend you to start with plain croissant to know what their taste profile really all about. In fact, it’s our personal favorite croissant in Jakarta, therefore, you can’t go wrong with any variants you order here. Howevern, the place has some best sellers, such as Truffle Cheese, Salted Eggyolk, Ovomaltin, Cinnamon Bun, and their croissant sandwich lines such as Mushroom Egg, Smoked Salmon and Chicken Pesto Cheese.

Our expectation wasn’t too high, as they are croissant specialist, but when we tried their Chicken Cheese Pesto, we felt that they know exactly what they’re doing, especially with the tender, juicy chicken. As one of the most popular meat, it’s surprisingly easy to overcook chicken, it resulted in stringy and rubbery meat. But here, they understand the proper way of serving chicken, especially when you mix the very aromatic pesto sauce. It’s clearly our favorite croissant sandwich menu here!

We can safely say that Becca’s Bakehouse has pretty high standard for their products, from croissant to coffee. And it seems that their customers agree with us, it’s kind of difficult to secure a seat, especially in weekend’s busy hours. James and Esther realize it, and they’re in the process of renovating the place to expand their seating capacity. Until the renovation is finished, there’s a good chance that you’ll have to queue a bit, especially in weekend. But we dare to say that, it’s all worth it!

Seperti anak orang terkenal lainnya, Xena Sawitri tentu mendapatkan berbagai macam privilege yang belum tentu bisa didapatkan semua orang. Namun, tentu ada sisi negatif dari privilege semacam ini, ia selalu berada di bawah bayang-bayang Ibunya, Chef Ucu Sawitri. Simak pembicaraan kami dengan Xena soal caranya menangani hal tersebut, cita-citanya, hingga alasan kepergian Wakil Presiden YCCI ini ke Bali.

Bagaimana rasanya berkarir di bidang yang sama dengan orang tua Anda?

Saya bersyukur sekali bisa mendapatkan privilege seperti networking sehingga bisa mengenal banyak orang. Ibu saya tentu sangat berpengaruh pada karir saya. Meski kemanapun saya pergi, orang selalu menanyakan Ibu, namun saya tidak mau terus dibawah bayang-bayangnya. Saya ingin memiliki branding sendiri. 

Menurut Anda, apa pengaruh terbesar dari Ibu Anda?

Mengenalkan saya ke orang-orang di industri ini, sehingga saya tahu apa saja yang mereka kerjakan. Saya jadi memahami dunia pastry tidak hanya sebatas hotel, cake shop, atau mengerjakan pesanan hingga ribuan pax. Namun, jika Ibu saya lebih fokus pada pastry art dan showpiece, saya lebih suka membuat produk pastry yang bisa dimakan.

Apakah Anda sejak kecil dibimbing untuk mendalami dunia pastry oleh Ibu Anda?

Dari kecil saya sering membantu Ibu di dapur. Setelah lulus SMP, sebetulnya saya ingin menjadi seorang dokter hewan, tidak terpikir sama sekali untuk bekerja di dapur. Namun ketika melihat workshop Ibu, saya mulai berpikir, “barang-barang ini mau ditaruh mana jika ia sudah tua nanti?” Dari situ saya memutuskan untuk meneruskan ke SMK jurusan Pastry, selain karena prospek ke depannya cukup baik, saya juga senang melakukannya, Ibu saya tidak pernah memaksa saya untuk mengikuti jejaknya.

Hario has been known as King of Glass, a producer of laboratory glassware since 1921. However, F&B world knew Hario as the inventor of V60, the most popular pourover tool that’s became the icon of third wave coffee inspired by the natural V shape with 60o angle, in other words Y=X2. Do you understand? Since we’re not a physics nor history handbook, let’s just leave those boring facts and discuss about their new exciting project, Hario Café with the concept of drink, eat, shop located in Pluit, North Jakarta.

Indonesia had the honor as the first country to have Hario Café outside Japan on May 2018, after the first Hario Café was established in Nihonbashi, Tokyo on March 2018. Similar Hario concept has already been here in Indonesia through Hario Coffee Factory on 2016 in Aeon Mall, BSD. As opposed to Hario Coffee Factory, Hario Café offers full course menu from appetizer to dessert on larger place.

Drink, Eat, Shop

Of course, Hario Café offers espresso based coffee, but it’s raison d’etre is definitely to introduce the manual brew coffee with various brewing methods and 3 choices of bean that represent distinctive notes of specialty coffee. Wide bar area is encouraging you interact with the barista to learn how to use Hario’s manual brew tools, from V60, syphon, cold drip, cold brew, or French press.

The limited bean selections are actually very helpful for customers who just started to appreciate coffee, or learning to be a homebrewer. In addition, since opened its door on May 2018, they didn’t change any of these bean selection. Hario Café offers bean from Bali with citrusy, lime, clean notes with sweet aftertaste, Aceh Gayo with green apple, berries, and chocolate notes, and Ethiopia with chamomile, white tea, berry, raspberry, and pink grapefruit notes.

Similar to coffee, Hario also has wide range of tea selections served in manual brew methods such as tea dripper, tea pot, and cold brew tea. Those who don’t like coffee might enjoy their tea selection, from Green Tea, Soothing Chamomile, Lavish Mango, Rose Garden, Summer Bloom and Berry Heaven. Whichever tea you choose, we recommend you to start with the refreshing and enjoyable cold brew method.

The food in Hario Café is more to all day dining concept, because, let’s be honest here, most Indonesians aren’t too picky about which food they have on certain time, right? I mean, we can eat rice all day! For main course, Soy Marinade Salmon (pomme puree, tapioca crackers, tamago and cream spinach) and Crispy Pork Belly Bowl (garlic butter rice/spaghetti, traditional Balinese sambal, soft boiled egg, curry leaves) are the customers’ favorites here.

One of the must try item here is their delicate, milky, soft serve ice cream that comes with seasonal taste. For dessert, the recommendations are Maple French Toast: caramelized banana, crunch almond, butterscotch, strawberry, and seasonal soft serve ice cream, and Fried Banana Bread with Melaka syrup, chocolate sauce and soft serve ice cream.

As opposed to other cafes that focus on coffee, Hario Café is dead serious with their food. Chef Jemmy Nugroho is responsible for the food menus here with his experience of working in St. Regis Hotel & Resort Bali and Vila d’Amelia in Italy. Chef Jemmy is bringing the contemporary food experience with some Japanese twist that’s shown in menus such as Beef Yakiniku Bao, Dashi Pasta, and Soy Marinade Salmon.

Hario Café is a great destination for hangout to enjoy coffee, food, or learn and ask all about manual brewing method. Just start with the basic, such as hand grinder, V60, paper filter, and kettle to brew your own coffee at home. After that, don’t blame us if you started thinking about running your own coffee shop, or becoming a coffee roaster perhaps? It happens all the time.

Jakarta, March 2019 – Yoshi Izakaya, the Japanese restaurant at Gran Melia Jakarta will now present a specialty tantalizing menu of Yoshi’s Spring Teppanyaki. Freshly sourced and authentically prepared with our highly skilled chef, our spring teppanyaki is skillfully prepared before your eyes at the grilled tableside. The pleasure of teppanyaki is originally created to interact with the chef while he enhances the rich flavors of premium beef, fresh seafood, as well as seasonal vegetables.

This typical style of Japanese cuisine is derived from the word teppan which means iron plate, and yaki which means grilled, broiled or pan-fried. Using this technique, Chef Tomoaki Ito and team will bring the well-seasoned selection of meats and tasty assorted vegetables. Using only high-quality fresh ingredients, guest can choose combination 4 in 1 plate of meat such as Australian wagyu sirloin, US sirloin or tenderloin as well as chicken with additional options of side dishes. All the teppanyaki sets are served with delicious choices of tempura or sashimi, chawan mushi, small garden salad, steamed rice, miso soup and pickles. Equipped with two teppanyaki semi private dining areas and the combination of elegant atmosphere with wood elements interior, this exceptional culinary journey will also be featuring a koto player – an authentic Japanese music instrument. The spring teppanyaki is available starting on March 18th – April 14th 2019 starting from for IDR 1,170,000++

For booking and reservation, please call (021) 526 8080 ext. 2337/2338

“Who makes a trend?” that’s question of all the industry’s players. Big companies is probably an answer that makes most sense, but in local pastry scene, one of the most influential ones are the graduates from abroad pastry schools who returned to Indonesia to build their own business. Jakarta has Social House, La Maison, and in this issue, Charins, are few of the good examples that succeed in introducing the French style pastry. Meanwhile, Bandung has Ambrogio and Sucre Patissier.

Sucre (French word for sugar) is a pastry shop built by Gitta Angelina, a Le Cordon Bleu, Sidney graduate with French style pastry concept. Gitta came from a family (mother and grandmother) who loves to make cakes, they don’t hesitate to give full support for Gitta to start her own pastry business.

Sucre Patissier offers various French pastries such as gateaux, croissant, macaron, brownies, cookies and custom cakes (individual and wedding), however chiffon is Sucre’s signature product. Of course, you need to do some recipe modifications to suit the French pastry to local taste.

Sucre Patisser’s products has their own target market. “For chiffons and old school sponge cakes, we aim for customers from 30-50 with less sweet and familiar taste for their palate, thus, they buy them for daily consumption or as gifts as they’re so affordable. Meanwhile, gateaux and croissants are designed for younger audience who appreciate unique, updated taste. So we can tell that we have different market segments,” explained Gitta.

The growth of coffee shop scene also helps Sucre Patissier’s business. As we all know, the hangout lifestyle is already part of nowadays life. And when you hangout, croissant and cake are coffee’s best friends. “We realize the need, so we expand our business by working together with some leading coffee shops in Bandung. If you visit any Bandung coffee shops, there’s a good chance that you’ll find our products there,” said Gitta.

With its strong French root, Sucre Patissier doesn’t ignore the current trend. “For example, Indomie was very viral and trending, so we created Indomie croissant that was happening, it’s very significant for us. However, we will never level down our quality just to get very cheap selling price. No worry, our price is very affordable if you compare it to competitors’ cake shops. So, why not buy the best tasting, affordable cake?” said Gitta.

The  presence of new pastry shop like Sucre Patissier affects Bandung’s pastry scene significantly as previously it was dominated by gift shops. With Sucre’s success in Bandung, Gitta is planning to open a new outlet in Jakarta within 2 years with proper preparations and target market that’ss hungry for new changes.

Jakarta, 14 Maret 2019 – Zomato, Aplikasi pencarian informasi restoran yang telah ada di 25 negara termasuk Indonesia. Memasuki tahun ke 6 berbisnis di Indonesia dengan melayani 3 kota besar di Indonesia seperti Jabodetabek, Bandung & Bali, Zomato mengadakan seminar bertajuk “Foodigitalpreneur” yang didukung oleh Bank BNI. Bertempat di Glass house, The Ritz-Carlton Pacific place, SCBD, Jakarta, acara ini dihadiri lebih dari 60 orang pelaku bisnis restoran, cafe dan bar di
Jakarta.

“Acara hari ini merupakan bentuk kontribusi Zomato kepada para pelaku usaha bisnis FnB di Jakarta. Dengan harapan acara ini dapat memberikan ide-ide segar dan sekaligus update mengenai dunia bisnis FnB (food and beverage) terutama yang berhubungan dengan dunia digital. Karena dunia digital merupakan chanel yang perlu dipertimbangkan dalam melakukan promosi usaha, terutama bisnis restoran”, ujar Deri Slyrova, selaku Marketing Manager Zomato Indonesia.

“Event kali ini memiliki konsep yang menarik, dimana kita mendatangkan banyak pakar dunia marketing dan branding dalam bisnis FnB dan juga mendatangkan para pelaku industri FnB itu sendiri, yang bisa membagikan pengalaman mereka terhadap cara, serta tips dan trik dalam memasarkan bisnis FnB”, tutupnya.

Acara Zomato Skillet “Foodigitalpreneur” sendiri dibuka dengan kata sambutan oleh Vamsi Reddy selaku Country Manager dari Zomato Indonesia. Dilanjutkan dengan sesi dari Billy Oscar, F&B Marketing Consultant yang telah memegang beberapa brand ternama seperti The Halal Guys, Kokoro Mazesoba, Din Tai Fung, dll. Mengenai “marketing & branding 101” diikuti oleh penjabaran data dan solusi digital yang ditawarkan Zomato untuk usaha FnB dari Toshit Barara, Regional
Director Zomato India & South East Asia. Dalam sesi ini, Toshit mengungkapkan bahwa pengguna Zomato di Indonesia terdiri dari 61% wanita dan 39% pria, dengan rentang umur 25-34 hampir 40%, dan jumlah bisnis FnB di Jabodetabek yang terlisting di Zomato mencapai 26,279 profil dengan persebaran tertinggi terdapat di Jakarta selatan mencapai 22%, diikuti Tangerang sebesar 17%, dan Jakarta utara sebesar 14%. Sedangkan untuk pageviews di Zomato
Indonesia mencapai 32,300,000 setiap bulannya.

CHOCOLATE SPONGE

Eggs Yolk 10ons

Sugar 1200gr

Cocoa Powder 360gr

Flour 300gr

Corn Strach 300gr

Butter 960gr

Egg White 1920gr

FIRST METHOD:

1. Melted the butter and let it cool

2. Beat the egg white until stiffed

3. Combines all the dry ingredients and sieve

4. Beat the egg yolks and sugar untul creamy and stiffed

SECOND METHOD:

1. Add the dry ingredients to the creamy egg yolk

2. Add the stiffed egg white into the first mixture and folded

3. Do not strain too much to avoid the egg white fall and watery

4. Last adding melted butter and mixed well

5. Spread into baking try 40cm x 60cm

6. Bake at 200oC for 8-10 minutes

KAYA CUSTARD

Coconut Cream 500gr

Fresh Cream 35% Fat 500gr

Egg Yolks 360gr

Brown Sugar 120gr

Salt 2gr

Yield: 16 bars

INGREDIENTS

Earl Grey ganache

Elle & Vire whipping cream (1)* 200g

Earl Grey tea leaves 10g

Honey 10g

Cacao Berry Alunga chocolate 330g

Cocoa butter 20g

Elle & Vire whipping cream (2)* 500g

Marie Regal crunchy base

Marie Regal cookies 82g

All-purpose flour 78g

Salt 1g

Coarse sugar 63g

Elle & Vire unsalted butter 77g

Potato Head Family’s KaumJakarta joins with Sorghum Foods Indonesia and Cahaya Naturals to put a spotlight on almost forgotten Indonesian ingredients that deserve a comeback : sorgum (Sorghum bicolor) and nyamplung/tamanu (Calophyllum inophyllum)

(JAKARTA) In keeping with KAUM’s ongoing mission to reawaken Indonesia’s culinary heritage and almost-forgotten ingredients from across the archipelago, Kaum joins Sorghum Foods Indonesia  and Cahaya Naturals to put a spotlight on sorgum (Sorghum bicolor) and nyamplung/tamanu (Calophyllum inophyllum). Sorghum deserves to make a comeback due to its rich nutritions especially in fiber, minerals, and protein. It even contains antioxidants higher than blueberries
and pomegranates. Not to forget, it is also a safe grain alternative for people with celiac disease and gluten insensitivity. Meanwhile nyamplung plants are widely grown in coastal area of Indonesia, from Pulau Seribu, Ujung Kulon, Alas Purwo, Pangandaran until Biak Papua. Commercial uses of tamanu essential oil are predominantly for natural skin care. The oil has medicinal value and use as a biofuel.

The collaborative program will take place at Kaum Jakarta starting from March 1 until 31 with creative contents to pay homage to Indonesia’s biodiversity and the future of food :

Ketika bergabung YCCI (Young Chef Club Indonesia) beberapa tahun lalu, Fachri Yudatama, Presiden YCCI saat ini, mendapatinya dalam kondisi yang kurang begitu baik karena kesibukan para pengurus periode sebelumnya. Namun setelah berbenah diri, YCCI kini berhasil membuat berbagai aktivitas dan menambah jumlah member dari sekitar 220 orang hingga kini menjadi 380 orang. Kami menemui pria berusia 20 tahun ini di sela-sela kesibukannya

Apa tujuan utama YCCI?

Berdasarkan pengalaman, kegiatan belajar mengajar di SMK ternyata berbeda dengan di industri. Tujuan YCCI adalah menjembatani keduanya melalui berbagai workshop yang kami adakan dan membuka pikiran para peserta, bahwa di industri kuliner, kita tidak bisa terpaku hanya pada 1 hal saja.

There’s always a different vibe whenever you visit Sanur, and Bali Bon Bon is no exception. Located on the main bypass road, this chic yet cozy establishment is what everyone needs to rest, relax and enjoy delightful sweet goodness after a day of bustling activity.

Bali Bon Bon is a fruit of passion by Yenny Iskander, owner of a well-known bakery in Sanur and Lanny Lembong, an experienced manager in Bali’s tourism business. Together, they wondered why it is so hard to find excellent quality chocolate product in the country which has been remarked as one of the world's top cocoa producers.

That dire concern then makes Yenny and Lanny decides to produce superior chocolate themselves with local-grown cocoa beans. That way, they can simultaneously stimulate the local economy in an eco-friendly way and sell a premium quality product for an attractive price. Their dream becomes closer to reality when they asked a friend of them, Jos den Otter; a Dutch famous chocolate confectioner, to become the adviser of production unit, and thus Bali Bon Bon was born.

The chocolate products of Bali Bon Bon consists two different types; Bars and Praline. There are 35 variants of dark, milk and white, all carefully crafted with appealing look and enticing taste. The pralines are store exclusive, meaning that you have to come to their Sanur space to experience the quality flavors, and that would be so worthwhile. The sweet, bitter and milky combinations are perfectly blend with numerous variations of homemade fillings; from caramel, seasalt, Kahlua, macha, and so on, all comes with affordable prices as well! During your visit, you must try their hot chocolate; which made of steamed white milk and a chunk of dark  chocolate on ice cream stick dipped within. The hot temperature gradually melts the chocolate and smoothly blends with the milk to make it even tastier in each sip; a recommended mood-enhancer in-between (or after) an exhausting day. Bali Bon Bon also put extra efforts in their packaging and collaborates with
Balinese local handicraft to create beautiful and unique tin boxes to store their chocolate.

February is a month of love, and perhaps it’s time to treat your loved ones with something unique rather than generic. Bali Bon Bon is a great place to start showing affection through delicious chocolate in classy and special way.

Charins Chang’s passion for science and baking brought her to Indonesia after many years living abroad. In no time, she has captured the hearts of many through her well-crafted cakes and desserts. What are her hopes and struggles living the dream in Jakarta? Here, Charins shared the story for everyone. 

What got you into baking in the first place?

I started baking since high school and that’s because Betty Crocker’s brownie mix. I was amazed even with the process of just mixing the powder with water and then it becomes a cake. But the reason why I love baking is because it is so closely related with science and all about the chemical reactions! You don’t really see it with your eyes but it’s happening.


Did you study at a cooking school after that?

Interestingly, I went to Australia not to learn more about baking, but I was studying Biotechnology for five years there. After graduation, I moved back to Singapore and started working in the petroleum bioengineering industry. However, I never lose my love for baking. I did it almost every night and shared the cakes with my friends, to the point that my family became so sick of my baking! (she laughs)

That’s why I started my cake business online on charins.com and then after a year, I finally decided to study more properly about pastry. I did a bit of school in France and an internship with a champion pastry chef there. I was immersing myself with the language and the countryside, steering away from Paris. After that, it’s time to move to Jakarta.

What made you move to Jakarta instead of Singapore?

My parents have always been very supportive with my plans and when I told them that I want to move back here, everyone came along! We all still visit Singapore from time to time though.

Why Jakarta? I think it’s because the people are more chilled and fun here. There’s also something charming about the city, despite of course – the traffic. I saw also a high demand for quality desserts and pastries in Jakarta, but you could only find a handful of good pastry shops here a few years ago when I came. That’s the opportunity that I had been looking for.


What happens next?

Originally, the reason why I moved back was to open my own dessert shop here. After a few years though, it’s easier said than done. I don’t want to just jump in recklessly and struggling unnecessarily just because I needed more experience in the industry. So, I decided to just take my time exploring the city and looking for opportunities. I keep my Instagram active and the online cake shop helps me get by.

From there, turns out that I received a lot of opportunities for consulting, creating menu, and for supplying. There’s even this café from Myanmar which was asking to collaborate. Benedict and Heavenly Sweet found me also on Instagram.


Care to share us a bit about your dessert creations?

When I first joined Benedict, I revamped the whole dessert menu. That time, there was this hype for the Thai mango desserts, and I decided to jump in by creating my own interpretations. Surprisingly, the Mango Sticky Rice Tart was a huge success and people started posting about it.

I also created a sister dessert for it called Tart Ketan Item – with coconut and black sticky rice. It’s basically a twist of our traditional dessert of bubur ketan hitam. There’s also Marie Regal Cake because yes, everyone loves Marie Regal!

I also started making bite-sized desserts like bonbons since people are not always wanting to eat a whole cake. In each bonbon, I created a whole dessert that can consists of elements found in cakes, crunch, cookies, and ganache. I put also many things like potato chips, wajik, nastaar, and talam. For my creations, I just love doing my own formulations instead of copying recipes.


Why bonbons by the way?

I’m more interested in chocolate because it’s very science-y and no one’s making bonbons seriously yet as far as I know. I suppose it’s because the high level of difficulty to mass produce it. Bonbons must be made carefully because it won’t be good otherwise. You need to temper chocolate to a certain degree, or the fat crystals won’t crystallize properly so it won’t get the good snap. It’ll be pasty, thick, and won’t have good texture.

But I think the challenge is that most people may find it hard to understand why it costs the same as buying a whole chocolate bar instead. That’s why I’m trying to find the middle ground here to still maintain the quality but also creating time efficiency.

Lastly, what are you plans next?

Opening my own shop, that’s for sure! But for now, I enjoy teaching at Heavenly Sweet every month. I have own classes and I also create my own syllabus based on science! We do one-on-one series about sponge cake, butter cake, pound cake, or only egg whites. We explore why each recipe is made different, why adding this and that yield different results, or how to decrease the sugar content without compromising texture. It’s not about the usual recipe sharing class and for you to bake at home. It’s about how to make the student think more about the process and how to remake recipe in their own version.

Other than that, I am also sharing my expertise about baking with less fortunate kids. We are creating these baking classes for them and showing that everyone can bake. We want to let them know that they have options in this industry for their future.

In term of marketing, you can’t be “everything for everyone”, however, it doesn’t stop restaurant owners from trying. We witness numerous places failed, even almost in every line, but Ambrogio Patisserie is one of the rare breed which managed to nail the concept.

Ambrogio Patisserie was built by Edwin Soeryajaya, a Le Cordon Bleu, Sydney graduate. When we visit the place, we tried the plain croissant and espresso, it’s our standard way of judging the seriousness of the owner. We’re quite surprised, Ambrogio’s espresso has the distinctive fruity notes that came from natural fermentation process, and it’s the kind of coffee that can even please specialty coffee fanatics. We rarely see this kind of quality in similar restaurants which tend to play safe in their coffee.

“Ambrogio is not a specialty coffee shop, but we’re trying to serve proper coffee,” said Edwin opening our conversation. His involvement in coffee is no joke, he’s even preparing a new place to set up his own roaster, not too far from Ambrogio Patisserie.

Moving on to the croissant, it has the crispy, flaky texture outside, but moist and soft inside with the distinctive European butter aroma. It seems that Le Cordon  Bleu Sydney is doing a great job in educating its graduates. It’s a proper croissant that’s very difficult to find in, let say, 3 years ago. We got the same sensation when tried another recommended Ambrogio’s pastry product, Kouign Amann.

The story of Edwin’s involvement in pastry began with his hobby of tweaking automotives, whether it’s car or motorcycle, since elementary school. As a grown up, he turned his tweaking hobby into pastry. Fortunately, he’s also amember of Prima Rasa’s family that also managed other places in Bandung, such as Herb & Spice, Bellamie Boulangerie, and One Eighty Coffee.

Even  though initially designed to offer bakery & pastry products, Ambrogio got many requests for main courses from customers. Thanks to Edwin’s personal experience and Prima Rasa’s management, Ambrogio managed to become a place that can satisfy everyone. Along with bakery & pastry that are Edwin’s specialties, coffee as his hobby, Ambrogio also serves quality main courses, from Indonesian, Asian, to western cuisines in spacious place.

Of course, it wasn’t easy to reach this height. “The recipes I got from Le Cordon Bleu can’t be applied here. The locals here aren’t into complicated taste. When we offer new taste they never tried, they wouldn’t afford it. In the beginning, we held tasting session with many market segments, from college students,  family man, housewives, to the elders. We found out that they don’t want funky taste, the product might be unique, but it needs to have familiar taste,” explained Edwin.

Ambrogio’s interior concept that features natural elements, such as concrete, wood, and steel, can also be seen in their choice of ingredients. “We’re using natural products, such as puree, and we don’t use any pastas. We don’t even use any air conditioning, thanks to Bandung’s naturally friendly climate,” he said.

Some of the recommended main course menus here involve ribs, such as Grill Ribs (400  gr of US beef ribs in barbeque sauce), Mexican Style Grill Ribs Iga Bakar Cabe Hijau and Iga Garang Asam. In addition, Ambrogio also features customers’ favorites such as Ambro Mushroom Fillet (pan seared fillet sirloin served with sautee veg & creamy mushroom sauce) and Creamy Miso Salmon (served on top of croissant roll, sousvide egg, and mix salad).

Ambrogio Patisserie is a nice option to have when you visit Bandung with families who has different taste preference. Once again, we rarely see a restaurant that’s succeed in becoming “everything for everyone”, however if such category exists,
Ambrogio Patisserie would be a strong candidate.

We knew Nana Jamil, the new Executive Pastry Chef Raffles Hotel Jakarta on an ACP’s (Association of Culinary Professionals) regular event, thanks to Chef Rahmat Kusnedi. After Passion Media was established 2 years ago, we met many chefs in culinary organizations, especially in Jakarta, actually we’re quite surprised that there’s still a senior Pastry Chef we haven’t known yet. We found it understandable, as Chef Nana left Indonesia in 1998 and worked in Dubai for 20 years.

Behind his rather intimidating appearance, we found a warm-hearted Pastry Chef who told us the stories of his current activities, his experience in Dubai, to his view on chocolate industry in Indonesia. “Busy… very busy… did you know? My kitchen is actually a mess,” he said as he opened the conversation.

What’s your current activities?

We’re preparing Patisserie, second Raffles’ cake shop in the world, after our first one in Istanbul. So far the progress is already 80%, but it’s a pity you can’t see the outlet now, we work on it during the night.

Patisserie is a cake shop that combines Asian elements, as the brand Raffles came from Singapore, with French touch from AccorHotels. Some of our signature products are Kokkay (coffee, coconut, kaya cream) and Pandan Cake, but because you have chocolate issue, we decided to give you the Kokkay recipe. We also have products such as the Asian inspired Luwak Coffee Éclair and Banana Chocolate Tart, we even develop durian-based product. I just tasted musang king durian from Singapore, the taste was very cool, my goodness! No joke!


Hahaha! What’s the definition of “cool tasting” durian?

I don’t know, I like durian but not too fanatic. But this one is very good! Other durian might leave you with some unpleasant after taste, meanwhile, when I tried this one, it has no after taste, clean, amazing!


By the way, when did you return to Indonesia?

Approximately 7 months ago. I worked as Cluster Chef and responsible for 2 properties in Dubai for quite a while. Actually, I wanted to return since 2017. I moved to Dubai after the riot (1998), at that time, I couldn’t even get back home, I had to stay at the hotel. After working in Dubai for 6 months, I brought along my wife and child until I came back last year.

Then, why did you return?

I don’t know, suddenly I really miss Indonesia, the food, my family, especially my mother who started to have dementia. Every year, it’s either I came back to Indonesia, or I sent my families to Dubai. Last year, my mother asked when will  I come home, actually, I just got back, perhaps she missed me, FYI, I’m her only child.

I also miss my friends. The hotel industry started to boom, and I saw many of my friends active in organizations. Thankfully, I also started to be active in ACP and IPA (Indonesia Pastry Alliance). Actually, when I returned, I planned to take a break for a while to avoid culture shock, while planning to open my own small cake shop or teach. However, when I arrived here on April 15th, I had to start working 10 days after that.

Did you apply here?

A friend of mine told me that an art hotel which has operated for 4 years was looking for Executive Pastry Chef, but I didn’t know exactly the name of the hotel. I knew about the hotel (Raffles) since its pre-opening period. “I guess it’s the hotel that has Hendra Gunawan’s (painter) paintings? If it’s meant to be, I will work there,” that’s what I thought.

I was right, at that time, Matias Ayala (Raffles’ Executive Chef) called me. Actually, I knew him when I worked in Doha (Qatar). We worked on the same place, Jumeirah International, even though we didn’t have the chance to work at the same time, we knew each other, hospitality community isn’t that big after all. So, when Matias gave me a call, I was like, “hey, it’s you!”

Did you deliberately bring the trending local taste concept?

Perhaps, because Chef Matias really loves local elements, and it seems that all the chefs are doing the same approach. Personally, I’ve played with local elements  since I was in Dubai. Back then, it was quite difficult to find Indonesian sweets (jajan pasar), so I brought Asian influences such as mango, coconut, srikaya, Kue Sarang Semut, to other Asian elements from Vietnam, Thailand, to India. I’m used to such fusion concept.


We never imagine this fusion concept, let say, 20 years ago?

Because we were so western minded back then, right? We just knew KFC and McD, if you were to introduce local taste such as papaya, people wouldn’t care.


How do you descibe your pastry style?

Fusion, modern, but it needs to have classic elements. I love classic because people started to forget about it. Classic is the original, genuine taste, if you’re eating Black Forest, you’ll immediately know the elements in it, amarena cherry, chocolate, and it doesn’t have to be as a cake, you can apply the taste in, let say, mocktail.

What I mean by classic is more to the production method. We have some people that rely so much in gelatin, as a result, all of the products will be rubbery, meanwhile I love the combination of textures in pastry. In presentation, I prefer something that’s simple and clean cut, not too many ornaments as they can ruin the texture. That’s the integrity that’s engraved within me for a long time. However, it doesn’t mean that I can’t make something extravagant, it all depends on customers’ requests.


How did you see the development of chocolate products in Indonesia?

The people here are not used to exploring new stuffs, perhaps only limited to those who worked in hospitality industry, meanwhile, common people tend to eat only what they love. In addition, it’s a fact that chocolate products such as praline are quite pricey. People will think, “a small piece of praline costs Rp 15.000, meanwhile, with that amount, I can have a bowl of chicken noodle.”

We have some notable local chocolate brands, but they’re so expensive, even more than the brand from France, I don’t know why. Even Chef Matias always says, “how come? How come?” when he sees the price tag. I was very happy to know local chocolate brand that has single origin from Bali with high acidity. Of course, we want to introduce local chocolate to the world, but when our domestic market couldn’t afford it, what can we do?

Are the majority of customers in Indonesia able to tell the quality of chocolate that you use?

Perhaps not all. But honestly, as a Pastry Chef, I can’t lie to myself by using lesser quality chocolate. In addition, using quality chocolate is like the pride of a hotel.

Therefore, I always say, if you are to sell quality products, just make the best ones and sell it with premium price. The reason? Because the true rich people don’t bother with discount. They are willing to pay the price as long as they can chill, the place’s not too crowded, and the quality is good. Otherwise, you can aim for the middle low market, it’s whether you sell Rp 200.000 product, or Rp 15.000? Don’t go in between.

In this edition, PASSION digs deep into the brilliant mind of Giuseppe Verdacchi; an architect-turns-chocolatier who’s driven by utmost passion and concern to create quality chocolate from Bali local cacao plantations through Primo Chocolate Factory.

It was in a cloudy and humid afternoon when Mr. Verdacchi greets me on his café, which located just in front of Primo Chocolate Factory; a space where he explores his creativity to create bars after bars of quality chocolate from Balinese local-growth cacao beans. He looks more like a painter; with his glasses, oversized green shirt and beret hat, with genuine aura of an artist. “First of all, because I’m curious” he said when I asked why he choose to make chocolate for living. “Secondly, why in Bali, because here there are about 7000 hectares of cacao plantation, and I never heard anything such as ‘Balinese chocolate’” he added.

Then our conversation continues on as he praised the local government, which has this idea to introduce kakao as new crops two decades ago so they can sell it as new import products. “A hot commodities” he remark. “But after they (the government experts) come and set up those 7000 hectares in Bali, they left, and farmers were not told what to do  with it. Nobody new, until today, the farmers don’t know what to do with the ‘brown gold’”

The condition doesn’t sit right with Mr. Verdacchi, and his deep concerns for Balinese local farmer and wasted potential of the raw materials then drives the man to take the matter by himself. “Most of the traders only care about the quantity” he said. “This disregards for quality and the lack of training may contributed to left the cacao plantations in Bali in depleted and abandoned state in these last 15-20 years”

“When I learned all of these scenario, I thought ‘this could be a good social project” and I tried with a group of friends to start a community-based cacao program in order to introduce the knowledge of how to handle cacao to local farmers, and they can gather income from its value”

At first, Mr. Verdacchi approach the Balinese government to help him on this project, but when it didn’t actually worked out, he decided to do it all by himself, and the origin of Primo Chocolate Factory established.

Having no background in cacao business doesn’t hinder Mr. Verdacchi to pursue his passion. “I am passionate about many things” he said. “I am passionate about chocolate but I didn’t have the knowledge, so look it up, I meet with other people from this industry, I interact and tried to understand more about the main aspects of this business” First things first, he searched for the best raw cacao producers around the island; a process that took ‘few years’ until he find the right one and start producing.

In creating his products, Mr. Verdacchi clings unto a simple philosophy. “Chocolate is not a necessity, it is a pleasure” he gleefully said. “When we all agree about this, we will start making the finest chocolate possible, because it is pleasure!”

He also fully realizes the importance of all elements to run his business, and he never forget those who give the source to all of the raw ingredients “Without farmers we don’t exist. Cows don’t grow on market shelf; someone has to take care of them”

“My next concern would be production” Mr. Verdacchi continues pouring his thought. “99,99% chocolate in the market is machine-made with quantity in mind, but low in quality. I don’t know why they did this, market is bizarre”

Primo Chocolate Factory has actually gain global acknowledgement when they get featured in one of Netflix culinary series, Chef Table by Will Goldfarb. “When someone like Netflix come knocking at your door and said ‘can we come and shoot the way you produce chocolate’, then you start thinking that you’re not doing something wrong, but going to the right direction” said Mr. Verdacchi. “The highest quality, the most recognizable people, they have come looking for our chocolate”

During our session, he stopped for a brief moment and let us taste one of his finest product; a Single Origin 80% dark chocolate bar. “This has rich aftertaste” he said. And he was right. The  chocolate was mild-sweet with a hint of bitter, and there’s a pleasant soft aromatic, fragrant and nutty aftertaste that lingers for some times after the chocolate enters my digestive system.

Then Mr. Verdacchi go on to discuss the ‘enormous potential’ of Bali’s cacao plantation. He personally impressed with several Non-Government Organization which has relentless dedication to aid local farmers and turn their fortune, one of them is Kalima Jari. Lead by a Balinese lady called Agung Widi, Kalima Jari assists cocoa, coffee and seaweed farmers. The volunteers, with little salary but work really-really hard side by side with the farmers and they have succeeded to create a big cooperative in Negara region, and get them an international certificate organic where they supply for big company such as Valrhona. They make this happen in one of the poorest cocoa plantation region in Bali.

After our pleasant chatting session, Mr. Verdacchi took us through the chocolate factory, just a walking distance from the roadside café. Runs by his son, Gusde and his wife Komang along with several workers, he shows that his method of receiving, sorting, roasting, crushing, winnowing, are still mainly done by human touch, because he believe in honoring the earthly produce by gently processing them.

Being a talented architect, Mr. Verdacchi also creates his original ‘Cocoa Grinder’ device; a semi manual automaton consisting two slabs of huge round stone with jagged surface. “I originally create this with my partner, but then he left. I made the stones in Surabaya but they also has stopped producing it, so now I try to find Balinese carver who would do it for me” and refer it as one of the most important process in creating his chocolate. This process, according to him, gently release the cocoa butter so they create a fine brown cocoa liquor with smoother taste, right before the tempering process which was done in a low temperature room (and also by hand)

Pleasure and happiness are two of the main aspects for Mr. Verdacchi to create a quality chocolate. “We are a happy chocolate family!” is one of his parting words with us that rings very true. If we can take only 20% from his genuine zeal and passion, that would have been very awesome.

A lawyer and a dancer walks into a yoga trail..no, this is not a punch line for a joke, but what exactly happens when Amanda and Paul meet one another in Bali. Having been successful on their previous career path, the two then decide to ditch it all and follow their lifelong dream, and thus, Elevated Cacao was born. PASSION got the chance to sit down and have a pleasant chat with the dynamic duo to understand a little bit more about what they trying to do (and revolutionize) through their raw vegan chocolate + super foods combo.

1. So how did it all begun? What inspires you to start Elevated Cacao?

We met on the Yoga Trail in Bali. We are both in position in our work where we’re looking for something new, fresh and different. We don’t know what that was, but then we met at that Yoga Training. I guess that’s where Elevated Cacao was born. The seed was planted then, and Amanda never leaves Bali afterward, but Paul, still switching time between London and Bali. During that time we sort of put together our business plan. Our friends like Paul’s chocolate, they’ve been eating it, and we thought maybe that’s where the future lies for us.

In our bucket list we always want to live in an island and start a business. We just don’t know what it would be! But then Paul always took some chocolate that he makes to our Yoga Party, and allour friends always suggest that we turned it into business. Then we said, this is it, I think we should do it.


2. Can you explain more about ‘raw vegan’ chocolate and what distinguish it from the regular one?

‘Raw Vegan’ chocolate is basically our specialty. The ‘vegan’ is very-very simple to explain; we don’t use any animal products whatsoever. Of course, (in regular chocolate), milk powder is what gives the chocolate its milky-ness feels, melt-in-your-mouth sensation, but we don’t use that. Our chocolate is essentially dark. ‘Raw’ means that the beans that we use to make our chocolate have been fermented and sun-dried, but then we don’t do the roasting process at all. In the raw world, if you keep thetemperature below 45 degrees during the making process, which we do, we the nutritional value of the cacao stays in, and it’s much easier for your body to
digest.

So you don’t roast your beans? Then what method did you use? Isn’t that impossible?

Well, roasting is basically just one of the stages that the beans has to go through in chocolate manufacturing. We just skip that step. The beans are sufficiently dried in sun-drying process. We don’t need the roasting to dry them; it will change the flavor if we roast them. The roasting in traditional chocolate-making process is for the taste, but it was done in 90-260 degrees, so in the raw world we would say that all the nutrients of the chocolate are destroyed in that process. For us, we are
focusing so much in quality rather than quantity. We also successfully find the method to temper our chocolate so it would not melt when it sits on the (supermarket) shelf with other non-raw chocolate brand. As far as we know, we are the only raw vegan tempered chocolate in Indonesia.


3. What is the main type of your chocolate? Is it compound or coverture?

Coverture is basically just plain dark chocolate, and we would say because of the high percentage cacao in all of our chocolates, we tend to be more coverture than compound. Chocolate is composed with three main ingredients; cacao beans, cacao butter and sugar. We use no chemicals, stabilizers or emulsifiers whatsoever. So ours is a very dark, pure chocolate. We only use local-grown ingredients and make sure that we know all the sources by ourselves; how they were grown, treated and even the condition of the farmer itself. We really care about supporting Indonesian farmers, so we will do our best for that.


4. Any defining moment or notable achievement during your career as a chocolate maker so far?

Amanda: For me, we really just come around to celebrating our first year in this business and for me that is a massive achievement. When I look back, I am so proud of what we have accomplished. We have made beautiful product that everyone  in Bali and Jakarta can enjoy. We are about to open a new production space, a shop, we will start exporting, and we’re doing this amazing trainings led by Paul a few times a year, we’re the only people or company in Indonesia offering raw-vegan chocolatier certification training and we’ve done it in such a short periods of time. It was really amazing for me. The most defining moment for me is being able to build all this with a friend; to do something that I care about with people that I care about. It just has been the most rewarding experience.

Paul: My mentor in London once said to me that there is no way that I would be able to make raw vegan chocolate here in Indonesia that is well-tempered and shelf-stabled; there’s too much heat, humidity, and that gives me the challenge. It took many failed times, frustrating month or two where all the batches just wouldn’t come out, and we have to check each process one by one. But now it’s pretty much foolproof and we can say that we are the only raw-vegan chocolate that is tempered and concede on a shelf next to big brands. That, for me is a massive achievement because I can prove my mentor wrong. Now we have seven flavors that are beautifully varied and balanced for our consumers.

5. Looking at the fact that Indonesia is the 3rd biggest cacao bean producer in the world right now. Do you think that we can compete with countries like Belgium or Switzerland in term of producing quality chocolate products?

No question! I think that’s what we have been doing now! (Laugh) When we say some countries like French, Swiss or Belgium as the best chocolatiers in the world, they still have to get the beans from the Equators; including Indonesia. So yeah, absolutely, we can make great chocolate product in Indonesia. It is a hundred percent possible. We would put Indonesian cacao up against anyone else in the world. We think the flavor is just as good.


6. How do you want to be remembered in this endeavor?

We would like to grow to the point that we are the premium Indonesian raw-vegan cacao company that is exporting to other countries, and we think we were all about supporting Indonesian cacao beans, and we think that’s where we’re headed really. We want people who love milk and people who don’t eat milk alike to enjoy our product, to open their eyes about what food can be. Food is more than just what you put in your mouth, but can be something nutritious for body and spirit as well. That would be a great legacy for our company.

Cake lovers should already be familiar with Mandarin Oriental Hotel Jakarta’s legendary American Chocolate Cake. 80-90s era was one of the most interestin period for hospitality industry as every 5 star hotels were trying to make their own signature cakes. However, we’re curious on how The Mandarin Cake shop managed to keep the high standard for its signature cake, so the first generation of loyal customers, will proudly introduce it to their children, even grand children.

Since its inception, American Chocolate Cake might be a totally new thing. Most Indonesians have never been exposed to such fudgy, intense chocolate taste, very American. Call us exaggerating, with those who have tasted it, of course you’ll understand why American Chocolate Cake’s presence is still significant, even though now we have so many new independent cake shops offering the variants of chocolate cakes.

Through numerous changes of Pastry Chef, almost no customers complained about the change of quality for the product. It’s a proof of The Mandarin Cake Shop’s commitment to quality, and to the cake that has become part of the hotel’s identity.

However, it doesn’t mean that the team doesn’t make any updates. Around 2 years ago, The Mandarin Cake Shop changed its presentation. Even though it uses the same recipe, almond nougat topping, walnut, and chocolate decoration, they changed it into more modern presentation, and of course, Instagrammable, because according to the management, people who buy cakes always take pictures and post them on social media.

Single Origin Chocolate

The Mandarin Cake Shop has shaped customer’s taste and expectation into more sophisticated palate, not too sweet with higher chocolate intensity. Then, some questions pop up in our mind, “if the recipe is written in stone, what’s left for the next generation of chef? Do they just keep up the tradition? What sort of innovations can they do?” The Mandarin Cake Shop’s approach put a big, stupid grin on our face. Similar to specialty coffee shop’s approach, they use local, single origin chocolate.

2 cakes that become The Mandarin Cake Shop’s highlights are Black Forest and Caramel Chocolate Tart. Of course, Black Forest is a traditional recipe we all know and love, but what’s the point of fixing something that’s not broken, right? What The Mandarin Cake Shop did, was using 80% single origin from Aceh, and present it in modern way, with chocolate decoration as topping that reminds us of traditional Mexican hat, sombrero.

On the other hand, Chocolate Caramel Tart is using 72% Balinese chocolate. Of course, The Mandarin Cake Shop understands that Indonesians love something new, but not too alien for their palate. They deliberately avoid exposing natural acidity of the single origin chocolate by combining it with other elements, such as salty caramel, flourless sponge, and earl grey crème.

The Mandarin Cake Shop also offers variants of chocolate bar with toppings: 73% Pidie Aceh Jaya, Chili Lemongrass Lime, 65% Banyuwangi Lavender, 65% Flores Cashew Nut Cocoa Nibs and White Chocolate Rose Petal. These chocolate bars can be broken into pieces and you can choose how much you want them. If you come with a chocolate snob friend, you can hold a serious chocolate tasting session right away to appreciate these unique notes combinations.

The Mandarin Cake Shop also serves many other seasonal fruit cakes. However, for us, the chocolate cake lines would be the first thing we opt for here. Having managed to keep up with the legacy of American Chocolate Cake, The Mandarin Cake Shop is trying to create the new ones by using single origin chocolate. The Mandarin Cake Shop is not merely a complementary cake shop in a 5 star hotel, it’s a whole independent entity that belongs to the artisan cake shop category.

Dengan citarasa serta aroma sedap yang khas, Kayu Manis / Cinnamon sudah lama menjadi bahan dasar utama dalam pembuatan kue. Berikut Passion coba telaah lebih dalam kegunaan dari rempah asli nusantara ini. Yuk, kita simak sama-sama!

Seperti namanya, ‘Kayu Manis’ secara harafiah berasal dari ekstrak kulit luar pohon Cinnamomum. Hingga saat ini, bahan berwarna coklat tersebut masih menjadi salah satu komoditas ekspor terbesar Indonesia lho! Keren ya!

Karena baunya yang harum dan khasiatnya yang berlimpah bagi kesehatan tubuh, Kayu Manis sangat jamak digunakan sebagai bahan dasar dalam pembuatan beraneka ragam kue atau kudapan ringan, bahkan minuman sekalipun. Namun perlu diperhatikan juga takaran penggunaanya, karena aromanya yang kuat bisa jadi akan membuat masakan anda tertutup sepenuhnya! Misalnya untuk masakan berkuah, gunakan kayu manis batangan yang panjangnya tak lebih dari 5 cm ke dalam seliter bahan cair. Untuk roti, cake atau pun kue kering cukup tambahkan sekurang-kurangnya sesendok teh kayu manis bubuk atau sesuaikan dengan resep yang ada.

“I haven’t done this (contributing recipes for magazine) for more than 3 years now,” said Jose Pelo Jr. aka Joy. “In fact, my interview with Passion Magazine (our very first issue) was the last interview I had with the media,” he added. Since he moved to Bandung 2 years ago, Joy seems to stay away from the limelight while preparing for his new venture, retail Chocolates and Snack Food under D’Lanier brand. Now that he and his team got everything ready, we visited the factory in Bandung and we had the opportunity to peek around at their production facilities, and later we had the chance to catch-up and interview the revered Pastry Chef slash Chocolatier slash Teacher, while insatiably munching some of the highly addictive D’Lanier’s Chocolate Pearls.

 You were born in the Philippines, but I heard you’re an Australian citizen?

Yes correct, I finished my study (Bachelor of Science in Food Technology) and worked in 5 star hotel as a Pastry Chef for 2 years in Manila before moving to Melbourne, Australia at the age of 21. At the time I moved to Australia, I was already a qualified Pastry Chef and there I had a chance to worked and expand my skills in the Hotel Industry for 10 years and achieving my goal at the age of 27 to become the Executive Pastry Chef in a 5 Star Hotel Chain.

Then, I moved to Hospitality Training and Education industry, I taught in one of the largest culinary school in the country called William Angliss Institute of TAFE. I guess teaching is also one of my calling. I think, I’ve taught more than a thousand students for almost 7 years before I moved to Indonesia in 2008.


Why did you decided to move to Indonesia?

I started my own Chocolaterie & Patisserie Café at FX Sudirman, Jakarta called Creole. Me and my wife (an Indonesian) could have stayed in Melbourne for good, but she decided to come back here in Indonesia. Since, it’s actually very challenging to set up your own business in Melbourne, thus I decided to join her in moving back in Indonesia. Creole lasted for almost 2 years because the mall became very quiet after only 6 months, so we shut it down. I left Indonesia and worked for Beryl’s Chocolate in Malaysia for 2 years before I met the owner of PT. Wahana Interfood Nusantara and joined Schoko for 2,5 years.

I’ve always wanted to be an entrepreneur, doing my own thing, so I thought I’d be able to do a consulting business and at the same time teaching at my own school, then that was the time we opened JIPA (Jakarta International Pastry Academy). Yet the market for a proper Pastry School in Indo is still too raw. Realizing uncertain future, I decided to go back to the corporate world. That is the time I rejoined PT. Wahana Interfood Nusantara, my role is to develop the product for D’Lanier. Perhaps you can say that I’m the person behind D’Lanier product development. D’Lanier aimed to produce artisanal chocolate pearls, a wide range of sweet treats and snacks.

What is the story of D’Lanier?

The idea of chocolate when people talk about it, to have a good one it must be either from Switzerland, Belgium or France, yet they have never realized that a good chocolate can also be produce within Indonesia.

D’Lanier is an Indonesian company based in Bandung, West Java. We created D’Lanier to utilized and promote Indonesian produced especially cacao, and to put Bandung in the map of chocolate world as one of the city that produced a decent chocolate that you can compare to a premium or semi-premium product with a very decent and competitive price. It’s an artisanal end-product that you can buy online or in our shop, you can just open the jar and savour the unique flavour and taste.

We’re trying to really uplift our standard, you can see it in our product, we use real chocolate (Couverture). You’ve seen our production facilities, we basically produce our own chocolate from cacao beans, we even roast our own cacao beans to maintain the quality, and 90% of the ingredients we use are local. We aim to have few shops all over Indonesia. Currently, we have 2 stores in Bandung: at Paris Van Java and 23 Paskal Shopping Centre. Soon, we’ll have one in Sun Plaza Medan, in Beach Walk Bali, and hopefully in Surabaya, and few outlets in Jakarta.

I know you as a Pastry Chef with a very high-standard, why move away from boutique style product?

Actually, I’d say I’m not moving away from a boutique style or high-quality Patisserie stuffs. My background basically is what I call 5 Star hotel pastry and chocolate product. What I’m doing now is more on artisanal, but in manufacturing process, which means, I’m exploring on how to produce in bulk yet still achieve a very good and high-quality product.

The product you just had is actually an artisanal Chocolate Pearls. If you take a good look at it, you won’t really see that kind of product in the market. It’s either you go to Europe, or other places that do artisanal chocolate in a small scale, but here, we do it in big scale. I’m a Chef, a Chocolatier, my background is not from manufacturing, but now I’m blending them all in one, which is quite challenging.

In manufacturing, we’re talking about quantity and volume per hour, meanwhile as a Chef, it’s about the highest quality you can do, the presentation, how it looks, and you can only manage to make the products in a very small scale. To combine these two is very time consuming and challenging, because you need to make it looks good, taste good, but somehow doesn’t taste like mass produced. In fact, we’re still making chocolate pearl manually, or I would say semi-automatic. We’re still using our hands and feelings. It’s artisanal process yet the quantity is in bulk.


How do you market your product?

At the moment, you can find us online. Although, having these (offline) stores in different cities are the one that will help us a lot. People can reach us easily while walking around in the mall, and you can just buy the products. Indeed, online is a very good channel of sales, but the difficulty is in the stability of the product itself. Since we are using real chocolate, it becomes challenging for us through the shipment process, we really need to pack it with a cooler box and with therma-freeze, otherwise it’s going to melt. As for overseas market, we’ve already penetrated Singapore, and next we are eyeing Hong Kong, Philippines and Japan.


Tell us a bit about D’Lanier’s product lines.

We have 18 variants of Chocolate Pearls and Healthy-Sugar Free-Chocolate Cubes with 82% Cocoa Solid content. We also have 4 types of Dried and Texturized Fruits, 3 types of Granola and 3 types of Mixed Nuts. So, it’s not just about chocolates. Soon, we’ll have Italian style Nougat Bar, and a wide range of Sugar-coated Nuts. Later, we’ll tap into the bean to bar market, in which I am quite excited.

We’re aiming for retail market, but the Socioeconomic Status (SES) is A&B, because our products are based on medium to high market that understand and know how to appreciate real chocolate (couverture). Most of the lower end market doesn’t understand the difference between compound and couverture, they think all brown in block is chocolate.


From opening your own Chocolaterie-Patisserie cafe (Creole), what’s the best lesson you’ve learned so far?

I would say, what I learned most about the industry in opening my first shop, is to understand the market whether they’re ready or not. People should understand that before opening a shop, or any business, you really need to familiarize what the market needs and what you can offer to that needs. Is it going to work for certain a period of time, or is it going to be sustainable for the next 3 to 5 years? You always need to think about longevity.

I’m not saying we’re the same as Godiva, but with Godiva it has a longevity business, so does Silver Queen. It’s a snack, an indulgence, when people have the opportunity to buy it, they’ll go for it. As for our D’Lanier product, you can enjoy it for yourself, or they’re also ideal as a gift. Gift is an everlasting business.


So, there are 3 sides of you: a Pastry Chef/Chocolatier, a Teacher and a Businessman? Typically, people focus on only one…

This is what I call maturity. I learned a lot as a Pastry Chef/Chocolatier, and when I started my own business, I made mistakes and learned from those mistakes. Teaching is a very good tool when you’re managing or training people. It’s become much more efficient to train people when you know how to teach, rather than just being a Chef. Aside from those background and experiences, I got involved and learned about sales and marketing, and they’re all good ingredients for what I do now.


If you can live another life and you can only have one of  those jobs, what would it be?

That’s a good question… from all the experiences that I have… I think… most of my contentment in life is becoming a Chef, that covers pastry and chocolate. I guess, I would still be doing the same things, these things give me more pleasure and contentment in life. It’s not all about money, it’s about the satisfaction that you feel when you create something that people appreciate and enjoy, and especially when they know you’re the one making it.

I wouldn’t become a teacher, businessman, nor be able to meet many people, if I’m not a Pastry Chef. It connects me to this process in life. I have no regret, I enjoy every bit of it. I wouldn’t say that I have success in everything that I do, but I think success comes in every stage or journey of your life. When you finish your college studies, you are considered as successful. When you become a full-fledged Pastry Chef, it’s another success. You start a business and people buy your products, and you have people queuing in your store is another success. For me, success is the fulfillment in every stage of your life. I am contented in life, especially moving here in Indonesia… I’m happy, fulfilled so to speak.


Is there any chance I will see you as Pastry Chef again?

I will always be a Pastry Chef and Chocolatier, I can always make cakes, and chocolates, it will never go away. Who knows, maybe one day I will have my own production kitchen again…


I saw many chocolate shops and cafes open and shut down, even chocolates pralines are not too popular here. Is Indonesia still too early for hi-end chocolate products?

In my personal opinion, Indonesia’s boutique style chocolate (hand-made Pralines/Truffles) market is still very early. Yes, there are people who will buy it, but they won’t buy it religiously, I mean they won’t go there every day, or every week, or month. Unlike Japan, Singapore, Hong Kong, or Korea. Not to mention European countries and US, because they have to buy chocolate, they need to eat it. While in Indonesia…, I’m a bit awkward to say this, but the reality is, Indonesia is still too early for this kind of stuffs (Boutique style Chocolate Praline).

Please tell me a brand that’s been around for 10 years, still open and making money by selling artisanal chocolate products, such as praline and truffle. Even in hotel, they put it as display, but that’s all.

Of course, there will always be one or two brands coming up, but after a year or maximum 2 years they will close-down.


But, how about other industry such as the third wave coffee managed to grow rapidly over the past few years?

It’s back to the costing and selling price. For a decent cup of coffee, you can pay Rp 15.000-30.000 per cup. How about for a good or decent chocolate praline which cost around Rp 15.000-25.00 per piece!? This is the reason why I’m saying it’s too early, we’re not ready yet to pay for that kind of indulgence. Coffee is a necessity for me, I need to have coffee in a day, yet I can simply pass the chocolate.

It’s a bit ironic though, because the research says chocolate is Indonesian’s favorite flavor…

No, not in Indonesia. Chocolate is the number one favorite flavor in the world! Whether you’re producing cakes, ice cream, dessert, drink you need to have it in your menu, even in bread or croissant. People will keep on asking for it!

Everybody agrees that, following trend, or just knowing, is one of the crucial points in planning your business ahead. To understand the 2019’s chocolate trend, we met Tia Hariani, B2B Brand Manager PT. Gandum Mas Kencana, the holding company for brands such as Haan, Bendico, and as we all know, Colatta.

What is your future plan for Colatta in 2019?

Marketing-wise, we always plan to hold baking demo to increase our branding and we want to present it differently, in term of social media or (offline) events. Colatta has its own annual event called Trending Demo Chocotrenz.

Last year, we held it in 27 cities in Indonesia, this year, we has planned it for 25 cities. We’re always trying to bring new theme every year. In 2017, we chose “classy” theme, classic pastry application for classy and interesting presentation, meanwhile for 2018, the theme was “tropical delight”. For 2019, we can’t spoil it yet as the campaign will just start on March, but generally, the big theme is, it will be based on color.

We talked about big demos, but we also have smaller scale demos we called Colatta Creation Class that will be held in baking centers with more limited capacity, 50 people maximum. In 2018, we held them in 46 spots all over Indonesia, this year, it can be more as people are eagerly waiting for them.

Does the Chocotrenz only involve Colatta?

Actually, for this event, PT. Gandum Mas Kencana has 3 main brands: Colatta, Haan, and Bendico, also some other brands. However, Colatta is the biggest one so the other brands will follow.

Are you still the market leader for chocolate?

The data we have is different than the FMCG (Fast-Moving Consumer Goods) data. Colatta has 2 main markets: retail and B2B (Business to Business), at the moment, our B2B market is still the largest. For chocolate product, we can claim that we’re still the market leader, based on our internal survey, as we haven’t got data from third party that specifically research the FMCG, meanwhile, we’re mostly into B2B. However, to make things simple, if you go to any baking ingredients shop all over Indonesia, you can see that Colatta is the most sought after chocolate brand.


Have you ever conducted a research why people love Colatta?

Yes,we did the research to our customers, however we don’t have any third party data as no one published it yet. From our internal survey, people chose Colatta because of product quality and service.

Colatta is well-known for its versatility, it can be reheated numerous times and the application will still be as good. You can also use the product in various applications and the handling is quite easy. Taste-wise, as pioneer of chocolate in Indonesia, this is the first chocolate taste Indonesian people fell in love with, so we have many loyalists. In term of service, we’re always quick response to answer customers’ needs on product supply. We’re trying so hard to supply so customers won’t stop their production. Those were our customers’ testimonies, even though price-wise, we’re quite premium, compared to competitor’s products.

Lately, big bakeries complained the declining sales because of the presence of small, online industries. How does it affect Colatta?

For us, our B2C (Business to Consumer) is the one who use our 250 gram packaging, most of them are housewives who want to try making some products for families. When they start doing online business and use 1kg products or above, we see
them as B2B market, aside from where they got it from, be it baking ingredients shop or directly from distributors. We also heard complaints on the issue, but it’s a fact you have to take as the number of this home industries is keep on growing. Like it or not, everything will be online, right?

What’s your current trending product in the market?

Whenever you hear about Colatta, people immediately think about our chocolate block. Actually, we have 2 product categories: multi function and specific function. Our compound chocolate fell to the first category as it can be used for many
applications, from making ganache, coating, glazing, or decoration. But we also have specific products such as Colatta Glaze that’s booming for the past 2 years. It’s a glazing product with many variants, from dark chocolate to mango flavor.

In the beginning, customers use Colatta Glaze as topping for donut or banana nugget, but now they’re using it to make pudding, brownies, sponge cake, martabak filling, to beverage. Our specific product becomes multi function. We also have couverture lines that’s often used in hotel industries, especially in Bali and Jakarta.


What about your export market, any countries that you’re currently focusing on?

Countries in Middle East, China, South East Asia, to Africa. But at the moment, the biggest growth is in Middle East. Before, China was our back bone for our export market, but because of its trade war with US, we tend focus more on Middle East. The growth in South East Asian countries such as Malaysia, Philippines and Singapore is also pretty good.

Raffles Jakarta dan Frank & co bekerjasama untuk mengadakan pengalaman Valentine paling mewah di Jakarta. Hari dimulai dengan limosin Bentley yang menjemput Anda dan pasangan menuju Raffles Jakarta. Anda akan dipandu oleh private butler ke ruang Presidential Suite Raffles seluas 390 m2 dimana Anda akan diperlakukan layaknya bangsawan. Head Chef akan menyiapkan 7 course set menu di suite Anda, dengan sommelier pribadi yang menyajikan Dom Perignon Champagne. Anda juga akan ditemani oleh trio musical pianis, harpis, dan pemain biola yang memainkan musk klasik, dan fotografer yang mengabadikan momen ini.

Fakultas Pariwisata Universitas Pelita Harapan berkesempatan mendapat kunjungan dari 16 mahasiswa Korea sebanyak yang sedang melangsungkan kerja praktek di perusahaan PT Heonz Royal Jaya Korea pada tanggal 16 Januari 2019. UPH menjadi satu-satunya universitas yang mereka datangi saat kunjungan ke Indonesia yang bertujuan untuk melihat karakteristik produk dan target market yang berada di bawah distribusi PT Heonz Royal Jaya.

Dengan perwakilan perusahaan yang terletak di Cilandak Jakarta, Heonz merupakan perusahaan importir dan distributor dari 2 produk kenamaan Korea Selatan, yakni Samyang dan Dong-A. Sebagai awal relasi, Heonz membawa produk minuman dari Dong-A sebagai bahan dasar dalam kegiatan workshop Mocktail bersama mahasiswa Fakultas Perhotelan.

Wyndham Hotels & Resorts, pemilik waralaba hotel terbesar di dunia dan penyedia layanan manajemen hotel terkemuka, dengan bangga mengumumkan pembukaan resmi Wyndham Casablanca Jakarta pada 31 Desember 2018. Sebagai hotel bermerk Wyndham keenam di Indonesia, dan pertama di Jakarta, Wyndham Casablanca Jakarta sebelumnya dikenal sebagai The Park Lane Hotel Jakarta.

“Sebagai pusat Sekretariat ASEAN dan pusat bisnis dan administrasi regional yang penting, Jakarta menjadi salah satu kota terpenting di Asia. Kami berharap dapat menyambut wisatawan bisnis dan rekreasi untuk merasakan keramahan Wyndham yang terkenal di dunia di jantung ibukota Jakarta,” kata Joon Aun Ooi, Presiden dan Direktur Pelaksana, Asia Tenggara dan Lingkar Pasifik, Wyndham Hotels & Resorts.

Pada 14 Desember 2018, Gemi (Generasi Muda Inspiratif) mengadakan kelas Food Photography with Captain Ruby di Lavore Kitchen Pondok Indah Mall. Pembicara pada workshop ini adalah Fellexandro Ruby, food photographer yang memiliki blog bernama Wanderbites. Sosok Ruby dianggap mewakili generasi muda dan inspiratif yang memiliki influence, terutama bagi para pecinta food photography.

JW Marriott Hotel Jakarta kembali mempersembahkan berbagai tawaran kuliner dalam menyambut Tahun Baru Imlek kali ini. Mulai dari berbagai pilihan bersantap bersama keluarga di Pearl Chinese Restaurant dan Sailendra Restaurant, hingga bingkisan mewah untuk diberikan kepada keluarga dan kolega sebagai tanda keberuntungan untuk mengawali Tahun Babi Tanah.

Pada saat Malam Tahun Baru Cina (4 Februari 2019), para tamu diundang untuk berpartisipasi di upacara kemakmuran Yee Sang raksasa di lobi hotel. Selama menikmati hidangan dari Sailendra Restaurant ataupun Pearl Chinese Restaurant, para tamu akan dihibur dengan pertunjukan tradisional Tionghoa seperti barongsai kemudian diiringi permainan music guzheng khas Tionghoa.

Pada hari Sabtu (12/1), IPA (Asosiasi Pastry Indonesia) Regional Bali mengadakan perayaan hari jadi mereka yang pertama; menandai pencapaian mengesankan mereka di skena kuliner Bali yang semarak

Dihelat di Swiss-Belresort Watu Jimbar, Sanur acara meriah tersebut dihadiri oleh perwakilan dari para brand sponsor yang telah mendukung program IPA di sepanjang tahun 2018, dan juga pada chef berbakat dari hotel, cafe dan bakery besar di seputar Pulau Dewata; termasuk yang dari Maladewa dan China.

Dicetuskan secara resmi pada tanggal 8 Januari 2018, IPA Regional Bali bertujuan untuk menjadi 'jembatan' antara produsen, profesional dan juga instansi pendidikan. Dalam pidato sambutannya, Chairman IPA Bali, Chef Agus Susanta juga menjelaskan perihal beberapa kegiatan yang sukses dilakukan tahun lalu, terutama Kompetisi Pastry yang digelar di Sekolah Kuliner Pastry Bali (BCPS).

BCP dan YCCI Gathering Bali

Yang di adakan di Art Cafe Bumbu Bali Nusa Dua, Pada Tanggal 26 Januari 2019, di hadiri oleh kurang lebih 50 BCP member, mulai dari kalangan Executive Chefs, Young Chef, Suppliers hingga food enthusiast hadir di sini. Acaranya coktail, networking FnB industry, dan berdiskusi mengenai program ke depan.

There are so many reasons to celebrate togetherness with the significant one. Valentine’s Day that comes every 14th of February might be one of the reasons to spread the happiness all together. Celebrating the month of love, The Hermitage Jakarta has prepared and enchanting set menu dinner for all love birds to joy at our beautiful restaurant.

Consisting of four courses set menu, the Seafood Gratin and Handmade Veal Agnolotti will initiate the dinner time and continued with choices of main course; Butter Poached Salmon Fillet or Charcoal Grilled Wagyu Rib Eye. “The main courses are the best part; we use Spicy Shellfish Reduction and and authentic Black Garlic Sauce. We also believe everything will always ends beautifully, so does our dessert; Isphan Cake, made of Lychee, Raspberry, and Roses. We also will serve assorted macaroon and gift box for the ladies to conclude the dinner”

DoubleTree by Hilton Jakarta – Diponegoro memperkenalkan menu dan chef baru Sea Grain Restaurant & Bar, Alvaro Bonache Utiel pada 8 Januari 2019. Dengan pengalaman bekerja di Eropa dan Asia selama 7 tahun, di restoran dan hotel terkemuka di Barcelona hingga Shanghai, Alvaro memberikan pengaruh Meditaria di Sea Grain melalui berbagai menu barunya seperti Magic Olives, Spanish Salad, Nasi-Grain, Tortellini with Ricotta and Gorgonzola, Sea and Land, Tomahawk, dan ditutup dengan dessert Chocolate and Banana.

Situated on the inner part of Rennaisance Bali Uluwatu Resort & Spa, Double Ikat is a quaint all-day dining venue which serves arrays of authentic Indonesian cuisine with eloquent modern presentation.

There has been a lot of five-star Indonesian restaurant in Bali--each providing their own take of the country’s indigenous culinary creation; one of the latest additions to this vibrant scene is Double Ikat. Guided by the amazing Executive Chef Christopher Smith and amazing local talent Chef Wayan Bagi, the restaurant graciously highlights fresh and innovative approach to each dish, bringing out their original taste in state-of-the-art forms and shape.

The spacious venue of Double Ikat is can be described as ‘opulent’, but so unpretentiously casual and welcoming at the same time. The interior embrace elegant blackish tone with marble stone-based materials and legendary ‘Double Ikat’ hand woven textiles proudly displayed in-between each tables. Yes, the name itself actually taken from one of Bali’s most famous handicraft which has been globally renowned ever since the ancient colonial trading era. There is also a convenient private ‘Studio Kitchen’ for those who wish to have intimate dining experience exclusively with their family and loved ones.

During my visit, I was offered to taste some of their best-selling menus. For the starter, a portion of Sambal Be Tongkol arrived at my table. The name might sounds common for Indonesian, but the presentation is anything but. This appetizing starter is made resembling the famous Japanese ‘tataki’; fresh slabs of Tongkol (yellow fin tuna) wrapped in shallot and lemongrass, with slices of cucumbers and fried tempeh underneath, sprinkled with the legendary ‘Sambal Matah’ on top. The taste is tantalizingly good and manages to retain the authenticity regardless of its appealing modern look.

Then we immediately move to the main menu, and the restaurant certainly amused me with their take of Bebek Betutu; personally, one of the best ‘duck-based’ dishes I ever had, hands down. The meat is perfectly cooked; tender, juicy and fall right of the bones, complimented with succulent Balinese spices and best savored with a plate of steamed rice. Then I also try their Babi Guling, which is basically everything you can expect from the best suckling pig around the island; juicy, savory, tender white meat and crunchy brown skin; a tantalizing representation to honor one of Bali’s staple traditional cuisines. All the menus here come in sharing concept, so you can enjoy it together with your loved one.

My (pleasant) surprise didn’t just stop on their delicious main meals; as for the dessert, I was offered a masterpiece called Valrhona La Cuvee Sakanti Bali; banana-chocolate combination of goodness made of 68% pisang goreng (banana fritter) bon bon, homemade seasalt toffee ice cream, palm sugar meringue almond streusel and premium Valrhona made from local-grown chocolate. The mix of crunchy, sweet, salty and creamy serves as a perfect wrapper for a fantastic feast that pays delightful tribute to the finest elements of Indonesian cuisine.

BUMBU MARANGGI

Ingredients

Ketumbar 6 sdt
Bawang Merah 15 buah
Bawang Putih 15 buah
Jahe 5 cm
Kunyit 5 jari
Gula Merah 5 sdm

Peparation Method:

1. Semua ingredients dikupas, cuci dan diblender ( dihaluskan).
2. Setelah itu dioseng perlahan di panci yang telah berisi minyak yang panas (3 sdm).
3. Aduk sampai harum dan rasanya menyatu. Setelah itu diamkan sampai suhu mendingin seperti suhu ruangan

BUMBU BALI
Ingredients

Bawang Merah 8 buah
Bawang Putih 3 buah
Sereh, slice tipis 1 batang
Daun Salam 1 lembar
Kemiri 10 butir
Jahe 2 cm
Kunyit 2 cm
Kencur 2 cm
Cabe Merah Besar 10 buah
Ketumbar 1 sdt
Terasi, Bakar 5 gr
Lada Putih Secukupnya
Garam Secukupnya
Gula Secukupnya

Peparation Method:

1. Kupas, cuci dan bersihkan semua bahan-bahan.
2. Bakar terasi hingga kering.
3. Kemiri dan Ketumbar di sangrai hingga harum, lalu panaskan minyak di wok (Panci), goreng bawang dan cabe merah.
4. Setelah itu masukan ke blender beserta kemiri dan ketumbar yang telah diblender, begitu juga dengan jahe, kunyit dan kencur lalu blender semua bahan sambil mecoba rasanya.Tambahkan garam, gula dan lada secukupnya lalu blender sampai halus, diamkan hingga suhu ruangan.

Always on the move, the energetic Chef Fernando Sindu is forever seeking new ways to improve himself and expanding beyond borders. With several restaurants under his leadership now, the sky’s still the limit. Join us as he told a story about his struggles and a recipe for you to try at home.

How was it in the beginning for you?

I always have that one wish to become a chef since I was in high school. However, my dad declined my proposition as he was very conservative when it comes about education and career. It happened again when I was about to enter college, and that’s why I have a degree in computer science!

But, upon seeing that I was very persistent to pursue my career as a chef, he eventually agreed to let me try it. However, he wanted me to choose only the best school and the choices were between Le Cordon Bleu of Paris and Culinary Institute of America (CIA) in New York. I chose the latter for language reason and thus began my life as a New Yorker.

How was the New York story then?

I graduated after a year and eight months from CIA and started working at Michelin-starred restaurants. First at Oceana, it was one Michelin-starred and specializing in seafood. The second one was at Boqueria and it was among the best Spanish restaurants in the city.

I worked there for around three years and I really enjoyed it. Under the guidance of Chef Jason Hua – famous now as the head chef for The Dutch in New York, I was entrusted as a sous chef there. But quite unfortunately, I was only able to stay there until 2012.

What happened?

Found out that foreigners – especially in upper management positions, were having a hard time to extend their working visa around that time. It was the election year and the reasons were purely political.

Boqueria had plans to expand and I was promised for a head chef position. The restaurant sponsored my visa, and we even hired a lawyer to try to win this but to no avail. Disappointed, I returned home, but my dad encouraged me to start my own place here in Jakarta.

While waiting for the opportunity to open my own restaurant at Kemang Village – which eventually did not happen, I met with a fellow CIA alumnus - Ivan Wibowo. Seeing that the private dining business was not a thing yet in 2012, together we formed up Good For Eats (G48). I received ample advice from the pioneer himself - Chef Adhika Maxi, about the know-how in the business. He had been well-known in the business, years ahead from us.

Tell us your career journey here in Jakarta starting from there.

Our first gig was with a huge company’s executives and the private dinner was priced at 350,000 rupiahs per head. We barely made a profit, but it was the experience we had been looking for. From there the words start spreading and we did around two gigs per month.

Not wanting to be complacent, we actively sought other opportunities. We approached The Cook Shop and they agreed to let us run the place for a pop-up gig once a week. The audience liked it and after quite some time, they wanted us to do it every Saturday and Sunday instead!

Our next target was a restaurant back then at Panglima Polim, Mama Goose. They let us run the pop-up during the weekdays and we began picking up more attention. Offers coming in for collaborations, but it was with Union Group that we finally landed the deal. With them, together we built Benedict and it now opens at Grand Indonesia and Pacific Place. My latest project was Cork & Screw Country Club at Senayan Golf – a brand new addition to Union Group’s already long list of esteemed restaurants.

How do you define your cooking style?

I like to be inspired from many cuisines of the world. I also like my dishes to have stronger flavors. I feel very energetic every day and that’s why I like to bring up a wide spectrum of flavors in my dishes – from acidity, a bit of bitterness, salty, spicy, and umami. For the past two years however, I have been diligently playing with more Indonesian flavors.

That side was inspired by my Manadonese wife who love to take me around many Indonesian eateries, especially the cuisine of her people. Many of these are places that I won’t normally visit by myself. That, and the encouragement from a friend of mine who wanted me to do a cooking demo for Ubud Food Festival prompted me to learn more about Indonesian food.

How do you see the Indonesian food movement nowadays?

I’ve had my fair share of experience living abroad, becoming a chef at Michelin-starred restaurants, and working with great people. However, we will never be truly credited if we, as Indonesians, don’t promote our own cuisine to that level. I have a dream that someday my restaurant will get that one place among the ranks of San Pellegrino’s 50 Best Restaurants. But surely, we must all work harder for that.

So, for us to be appreciated by these institutions - like Michelin also for example, we also need to improve the palate of our diners. I’ve seen by myself that Indonesians still order the same menu every day. It’s mostly rice-related dishes for Asian cuisines, or pasta aglio olio for Western. Indonesians need to be more adventurous than this, so chefs and restaurants can come up with creative ideas to serve their diners from time to time.

Other than this, there are friends who have been collaborating with the government to promote the Indonesian cuisine. Albeit limited, we’re yet to see good progress in the future. As for me, I’m planning to travel more for the next two years and see how far Indonesian food can take me. There are more markets to visit and more traditional food stories that I need to discover.

Can you tell us about what you are serving today?

Satay is a highly versatile dish and you can easily cook, you can carry anywhere, and a lot of twists I can play with. Today I have prepared Sate Maranggi with pickles and crispy rice, Balinese Sate Udang with Base Genep seasonings and sambal matah, and lastly - we have the classic Sate Ayam.

I’m creating a platter here that everyone can try at home or alternatively, you can instead cut the meat into cubes and grilled it. I hope you can enjoy my recipe here.

Ingredients

100 gr Steam rice
50 gr Australian lamb leg boneless dice
50 gr Black angus beef slice
2 pcs Organic whole egg
20 gr Long bean
20 gr Bumbu Kesuna Cekuh (see attach)
1pcs Chicken leg
150 ml Salad oil
1pcs Lamb satay
1pcs Angus beef satay
10gr Oyster sauce
10gr Raja rasa
5gr Fried shallot
5gr Slice leek

Peparation Method:

1. Washed rice and cook, take out from the oven keep outside to get rice little bit cold
2. Sautéed the meat item’s till is cook
3. Sautéed garlic add organic egg scramble it and pouring the rice and vegetable mix well use spatula or Chinese work to cooking fried rice to get better taste.
4. Seasoning with oyster sauce, bumbu kesuna cekuh, raja rasa
5. Wok fried until the rice is crunch

Creativity (and love) is at the heart of I Wayan Eka Sunarya’s culinary creations. By combining his talent with the fondness of Balinese culture, the family lover local born-and-grown lad has develop a style of cooking which never strays far from his indigenous roots. Now bringing his skills as Mandapa, A Ritz-Carlton Reserve Ubud Chef de Cuisine, Eka spoke to PASSION about Indonesian cuisine and also his unique ‘Nasi Goreng’ menu.

How did your love for the food start? Can you tell us the story?

I get inspired by my mum and our (Balinese) culture. In Bali we have many kinds of food that we can cook with variety of spices. I love Balinese and Asian cuisine because I eat them daily. All the ingredients are also unique and contain lots of benefits. For me, food is not just about the taste, but the healthy elementsas well.

As the chef of Mandapa, what did you usually do to maintain the quality of your cooking?

First, we have to respect the people, and also the ingredients. It is important that what you cook and serve to the guests all comes from your heart. What you put on the plate have to be based from your passions. That’s how I maintain the quality of my creation.

For this edition, you have been challenged to make ‘Nasi Goreng’. Could you elaborate more a bit of your creation?

We called this creation ‘Sawah Nasi Goreng’; ‘sawah’ means ‘rice field’ and everybody in Bali eat rice, so the inspiration comes from the culture and social life aspects of Balinese people. What makes it different from other nasi goreng is we made it using ‘suna cekuh’ spices, unlike the common one which use lots ketchup, soya sauce, MSG or chili, ours is made using only organic traditional ingredients. For the rice, we made it in form of ‘nasi bira’, a Balinese yellow rice which names philosophy means that the thing that you eat have to be something beneficial for the body. Yellow in Bali also represents the goodness of gods, so when you eat something with yellow color, the goodness will come inside of your body as well.

So could you specify the basic ingredients of this ‘Sawah Nasi Goreng’, and is there any notable modifications that differentiate it from other dish of the same type?

Basically the main flavor is garlic, aromatic ginger, turmeric, chili and shrimp paste. The vegetables we used are coming from our own garden; such as long bean, leek and a bit of spring onion to enrich the flavor. We complement our nasi goreng with chicken leg, sate and also sambal sauce. One thing that differ our nasi goreng from the rest is the way we cook it with natural ingredients. We didn’t put ketchup, soy sauce or any preservatives other than ‘suna cekuh’ spices mentioned above.

According to you, what is the fundamental difference of Indonesian nasi goreng from other countries variety?

Actually ‘nasi goreng’ comes from China, but then Indonesia made several changes and adjustment to make it our own. Basically, Indonesian fried rice is richer in terms of flavor; because we use lots of our original spices to combine sweet and savory taste altogether. Chinese fried rice commonly taste lighter because they only use soy sauce, garlic, ginger and a lot of fat, especially pork’s. Thailand also develops their own nasi goreng, but they enhance it with a lot of sour flavor. Other countries such as Malaysia and Singapore also have their own fried rice, which developed from the Chinese one as well.

If you become the international food ambassador of Indonesia, what traditional food from this country that you wish to introduce globally, and why?

It’s a very difficult question for me! I love a lot of Indonesian food, but if I have to choose one, it would be ‘Sate’. Because sate is very famous in Indonesia, it’s like our own take of ‘meat skewer’ which exist in several countries around the world. But sate, especially in Bali, has some unique characteristic. We have two types of sate here; sate tusuk and sate lilit. Why this kind of dish is so famous in Bali, because here we celebrate some of Hindu’s religious day with sate. We also believe that sate is essential in the protection of the community. For example, if you hold a ceremony in Bali and you make a lot of food, including sate, and you invite the communities to come and eat together, sate is one of the most accessible dishes for all. Sate is also very nice because you can actually use many kinds of ingredients; from chicken, beef, lamb to seafood. It’s very flexible and simple to make, either for main dining meal or light snacks.

If you can cook for one person, who would it be and what would you make for them?

I believe my wife is the most important figure in my life, so I will make something very special for her, anytime! (Laugh) She always supports me to do my career up until now. I will not make something so complicated for her, but the food will definitely come from my heart.

Ingredients :

Bawang Merah 75 gr
Bawang Putih 50gr
Kunyit 5 gr ( dibakar terlebih dahulu )
Kemiri 10 gr ( di sangria terlebih dahulu )
Jahe 5 gr
Lengkuas 5 gr
Ketumbar 4 gr
Sereh 2 pcs
Daun Jeruk 4 lbr
Daun Salam 2 lbr
Minyak Sayur / Minyak Kelapa secukupnya
Kaldu Ayam 500 ml

Condiment :

Dada Ayam
Kol Putih
Perkedel Kentang
So’un
Sambal Rebus
Bubuk Koya
Jeruk Nipis
Kerupuk Udang
Daun Bawang
Daun Seledri
Bawang Goreng
Telor Rebus

As a child, Akwila Rizky Dilla Sibarani garnered a keen appreciation for good food and develops the interest to work in the kitchen from helping her mom’s catering business. After finishing her study in France, she returns to Indonesia and found a mentor in form of Indonesian renowned Chef Ragil Imam Wibowo. Now Chef Ragil’s second-in-command at Spicy Geg x Javara Culture, Chef Willa continues to do what she does best so far with joy, love and excitement. PASSION caught up with her to speak about her experience in the world of cuisine and also challenge her to make her own takes of Indonesian ‘soto’ creation.

So tell us why you love to cook, and how did you know you wanted to be a chef at the first time?

The reason why I love to cook, it actually comes from my heart. Since I was a kid I really love to watch cooking show from some of celebrity chef. I just felt that when they cook, they didn’t have any pressure; they do everything by passion, not stress. Also, when I was a kid, my mom owns a catering and I used to help her make wedding cakes and every kind of meals. In my senior high school, I really don’t know what to do after I graduate so I decided to just live my life happily without any pressure whatsoever by becoming a cook. You can also do this profession for as long as you wish for, there are so many possibilities with food by being a chef!

What is the experience that you wish to impart to your diners through your cooking in Spicy Geg x Javara Culture?

I just want to give them the experience of flavor. Maybe a lot of people get used to eat with plain salt-and-pepper ingredients, but in Indonesia we have plenty of spices that they don’t know about, most of it they can only taste by visiting this country, so I want to give them the authentic flavor of Indonesia. Our country is really rich in spices, and people from outside should know and get the real experience of its flavor.

Where do you usually draw inspiration to make dishes for Spicy Geg x Javara Culture?

My inspiration mainly comes from Indonesian chefs, who are so adept in using plenty kind of spices to create authentic dishes. For example Chef Ragil (Spicy Geg x Javara Culture Executive Chef / One of Indonesia’s finest national cook), he always make food which heavily inspired from Indonesia itself and takes ingredients from every region in Indonesia; from Aceh to Papua. For the plating, I got inspired from chef all around the world. Every chef has their own character; if we go to Australia, for example, they love to make the food looks minimalist and simple, but in France, they put condiment everywhere and make the plate looks full.

Your plating is amazing. Is it self-taught or you having someone else mentoring you in that area?

I learned from experience. I had some internship before I work here and I learn a lot there; from how they plate to the character of each dishes. I also look in social media like Youtube to try and make them myself. After I made some trial, I send them to chef Ragil and he will suggest me of how to make it better.

For this edition you got the challenge to make your own take of Indonesian ‘Soto’. Please elaborate a bit about your creation, and what kind of modification that you made from its original version?

First, I just want to give the authentic flavor, that’s why, in the making of this soto, we cooked it in both modern and traditional way. We made the chicken stock ourselves with ‘tungku’ (traditional stove) for two to three hours to bring out the flavor from the chicken bones. The main reason of doing this is to get the real and rich taste of all ingredients. Here in Spicy Geg x Javara Culture, we want to keep everything authentic, but when we present it to the guest, we want it to be something interesting. That’s why this soto is made in the form of ramen. The chicken is uniquely made in rolade shape, and we slow cooked it in a sous-vide oven to get the tender texture. It is an authentically-flavored Indonesian soto, but with modern and interesting presentation. It looks complicated but actually easy to make. It’s all about creativity.

What are the mandatory ingredients to make this soto creation, and where did you take the influence?

The main ingredients is of course turmeric, ginger, coriander, shallot and garlic, lemon grass, lime leaves and of course, chicken stock / broth; these are the main ingredients if you want to taste the real Indonesian soto. If you only use water, you would not get the delicate flavor of the chicken. For me, when you want to serve authentic flavor to someone, you have to use all the right ingredients because they have their own elements to create rich flavors. We take the influence from the Javanese one; soto ayam Lamongan, because they have their own distinctive yellow-ish color. In Indonesia, there are several types of soto; such as Bandung, Betawi or Makassar one, each with their own different characteristics.

How would you spend your free time outside the kitchen?

(Laugh) To be honest, I prefer to spend my money on food. So on my free time, I always go to various restaurants or buy food from online delivery, only to try and find out why this is so famous? What are their characters? What can I improve if I want to make them myself? I love to try every kind of food; from the simple ‘warung’ (street stalls) to high-class one. I love to compare one food to other, even for the same type, to understand their differences and how can I apply them to improve my own creation, gain more knowledge and sharpen my palate.

Any words of advice for other young and aspiring chef like you?

Being in culinary industry is not a mere job. If you want to be a chef, you need to know what kind of chef you really want to be; because a lot of people don’t know their passion. In kitchen you have to pour all your heart unto the food you create. You also should prepare your mental, physical and everything, because being in the kitchen is not easy.

Especially for a woman?

Yes! you have to work like a man; you have to spend more time in the kitchen rather than outside. You have to be ready if you can’t go hanging out with your friend because you have to work overtime. Working in the kitchen is all about sacrifice. It’s something different from other kinds of job; you can’t just graduate from any prestigious school and hope to be instantly good on it. It’s all the matter of process. You have to start from the very bottom and work very hard and put a little bit of extra effort. Everything is basically extra in the kitchen.

For Cooking:

2 Kg Bone-In Beef Shortribs
2 L Fresh Pressed Coconut Milk
4 pcs Kaffir Lime Leaf
2 cm Asam Kandis
2 pcs Turmeric Leaves
2 pcs Lemongrass Stalks

For the Paste:

6 pcs Garlic Cloves
15 pcs Shallot
100g Red Chili (Seeded)
100g Curly Red Chili
5 pcs Candlenut
2cm Ginger
2cm Turmeric
1/2 tsp Grated Nutmeg
2 tsp Cumin Seed (Toasted)
1/2 Tbsp Coriander Seed
2cm Galangal
2tsp Sea Salt
2L Intense Beef Stock

In his tender tender age, Aditya Muskita, Potato Head Jakarta’s Executive Chef has worked in many famous fine dining restaurants. Born to a family of restaurant owner, Aditya is familiar with culinary industry since he was 14. He also worked in Relae, a fine dining restaurant located in Copenhagen, Denmark, which was ranked 45th from The World’s 50 Best Restaurants. Now, he brought the knowledge he gained and applied it in Potato Head Jakarta. He also made his own version of rendang using modern technique that seemed simple, but has great deal of details behind it.

How did you start your career in the industry?

I began when I was 14. My parents had a 3x3 m stall in Pasar Modern BSD that sold Chinese food, such as porridge and dim sum under the name Oen Pao. We started to get bigger and had some outlets in Sarinah building and Radio Dalam, but now we’re focused in supplying to supermarkets. Before school, I had to help to make the sauces, became the cashier, and after school, I worked again. My parents were quite strict, we’re always taught to keep on working, even on weekends.

After high school, I went to At-Sunrise University, Singapore and I had an internship in a French bistro restaurant called Daniel Boulud. From there I went around.

Then you returned to Indonesia?

Yes, I worked for a while in Moovina (Plaza Indonesia) in the end of 2013. Thanks to my chef in Moovina, I was able to get a reference to work in Paris, I went there right away. Unfortunately, it was summer so many places were closed down. I worked in some restaurants for some few days because I was already there.

From there, I had a friend who referred me to work for Olives, New York, a W Hotel’s Mediterranean restaurant. I worked there for a year, and then returned to Indonesia, actually to get my visa, but my chef in Olives was fired for some reasons and I didn’t get any sponsorship from him.

I couldn’t get back to America, and I contacted Mozaic Bali to ask for vacancy. At the time, it was Blake Thornley who replied and he asked me to come to Bali for an interview. Finally I worked in Mozaic Ubud until I heard the news of Will Goldfarb came to town to open Room 4 Dessert. Ubud is actually very small, news spread so quickly. Finally I worked there for a year.

You seem to be very interested in Will Goldfarb?

Working with Will is probably the most important decision I’ve made in my career. He taught me not just about skill and attitude, it was the whole package. He always says to his staffs, “you work with me not just to become a chef, but to be the owner of a restaurant”. So, I had to understand ambience, service, plants, how to pay to Banjar (local village), to the legal stuffs. I can say that Will is my most important mentor. I could even tell if the music played in the restaurant wasn’t loud enough. Will is quite tough, at the same time, he was also very rewarding, he was easily approachable and a nice guy to talk to.

From Room 4 Dessert, where did you go?

Because of Will’s recommendation, I was able to land a job in Copenhagen, Denmark in Noma (only for 1-2weeks) and Relae, a Michelin Star restaurant which was ranked 45th from The World’s 50 Best Restaurants. Honestly, even though I worked in many places before, I never saw people working with such high standards, from technique, speed, performance, to the way they talk and see ingredients, very detailed. With modern Nordic fine dining concept, Relae’s kitchen only had around 8 staffs.

I was about to quit because of fatigue. We worked 16-18 hours every day, but luckily, we had 3 days off in a week. Relae is also called the most sustainable restaurant in the world. They plant the ingredients themselves, recycled their own waste, and worked with local farmers. One of the most important aspects I learned there, is that sustainability is not all about ingredients, it’s also about man power. They treated their staffs very well, we had meals 3 times a day, even on our days off. We never starve, it was a very eye-opening experience. Unfortunately, I could only worked there for 6 months. Again, I failed to extend my visa. This time, even though they wanted to give me sponsorship, they have limited sponsorship quota.

So, you’re forced to return to Indonesia, again?

Yes. At that time, I contacted Will again and he offered me a job in Attarine, Jakarta where I worked with Jacob (Burrell), again. Actually, it wasn’t the first time I worked with him, we worked together before in Room 4 Dessert. Attarine had the concept of unique, modern, progressive cuisine, farm to table.

I can tell that you are quite influenced by Jacob’s cooking approach?

Yes, Jacob’s style might looked simple, but behind it, there’s so much details. Let’s take our Tomato Soup for example, it seems that we only have tomatoes, right? But if you broke it down, it had 15 ingredients. If other chefs want potatoes to have certain flavor, Jacob wanted to have more intense tomato flavor from tomato. Even though the tomatoes in Indonesia aren’t really that good, it wasn’t an excuse for us. We even added some ingredients such as bell pepper and cumin to get more of that “tomato flavor”.

You brought the same approach to Potato Head?

Potato Head has this modern comfort food concept with foods such as burger, sandwich, and pasta. With my backgrounds in fine dining restaurants, I bring the simple concept with modern process and lots of details behind it.

Why did you choose rendang for this challenge?

I have this love hate relationship with the dish. I was born and raised in Indonesia, in the middle of spicy foods, but actually, I couldn’t eat spicy food so I was never able to fully appreciate Indonesian cuisines. But thanks to rendang, I started to enjoy spicy food in the past 3-4 years.

Back then, my (late) mother who came from Bandung loved to make rendang. She once said that rendang is the most difficult dish because it took a long time to make, you had to stir it for quite a while, and have tons of ingredients. The idea was engraved to my mind, the idea of making rendang scares me. Even though she showed me the process, my mother never really taught me how to make it in detail. So to me, it was quite challenging.

What sort of rendang did you make?

Basically, it’s a Minangkabau’s rendang inspired by my mother’s version. Actually, rendang is a cooking technique, not a name for a dish. Rendang is closely related to gulai and kalio. When you start to reduce the ingredients and stop when it’s still watery, we call it gulai, if it started to get dry and reached 4 hours, it became kalio, if you go further for 7 hours, then we have rendang.

There are lots of ingredients going on in rendang, but the thing is, there’s no one spice that’s overpowering. To me, actually the most dominant one is the caramelization. I serve it with white rice made of the dry Solok’s Anak Daro rice and singkong leaves.

Traditionally rendang uses shank, why did you use short ribs?

Actually, short ribs is similar to shank, they both have lots of collagen, but short ribs tends to have more fat and it resulted in more meaty flavor and more tender. We are used to eating tough and dry rendang beef, similar to dendeng but it’s thicker and chewy. I guess the use of short ribs would be more acceptable to wider range of audience.

The process is similar to making traditional rendang, it’s just that I didn’t put the meat along with other ingredients in the reduction process. I used the rendang spice to marinate the short ribs with sous vide technique in 75o C for 12 hours. I can’t say that it’s a sous vide, because normally in sous vide, people use the low temperature, so let’s just say it’s a braising method using sous vide.

The result is tender, juicy meat, you can even cut it with fork. Another notable difference is, the beef flavor isn’t dominated by the rendang spice like traditional rendang, I also put some lemongrass and orang leaves as contrast to keep the flavor balance. Other than that, for the rest of the process, I kept using the simple, traditional methods.

Most of F&B practioners complained about the slowing down of economy for the past few years. On the other hand, some optimists see this kind of pessimism happens all the time. Instead of choosing between optimism or pessimism, we choose to be a realist. We met Chef Rahmat Kusnedi to understand what’s actually happening in the market, from the cause, current situation, to how to deal with it.

The weakened purchasing power is merely pessimism of industry’s practioners, or is it the fact?

It’s a fact. Especially in the middle of fluctuating currency like we have nowadays. Imagine, 2 years ago, butter was priced around Rp 1.900.000 – Rp 2.300.00 per carton (25 kg), now it can reach up to Rp2.900.000. If bakeries could sell a piece of bread for Rp 8.000, now it’s Rp 11.000. If you have to eat 2 pieces of bread, I guess most people will opt for nasi Padang. People think foods are getting more expensive, if they eat out 3 times a week in restaurants, probably now they just do it once a week.

It all began from the scarcity of ingredients that was caused by government’s policy. I understand, government has good will, to protect local farmers, but the problem is, the policy was applied before the farmers were ready to produce. For example, we restrict imported pineapple, the local ones are given incentives, tax free, but actually, our local producers weren’t ready yet, as a result, the price escalated.

How does it affect F&B industry?

Decreasing buying power, but I guess it’s not because we don’t have money, I see it more as distribution. If people used to buy cakes in cake shops, now we have online home industries coming up, they disrupt the big companies. Many of these home industries specifically produce 1 type of product so they have higher cost efficiency, let say they only produce donut or cupcakes, then they work together with companies such as GoFood and GrabFood. It also happens in retail and electronic industries. If the big players used to monopolize the market, now the market is more distributed.

Of course, we have some parties that benefit from the current phenomenon. Most home industries wouldn’t order directly to distributors due to their small demand, therefore, they prefer to buy ingredients from the local baking stores. Of course, the owners of these baking stores would say, “who says the business is declining? We are continuously growing.”

So, the slowing down that was felt by practitioners isn’t caused buy the economy, because, if you look at our inflation rate, it’s stable. It’s just our currency is fluctuating, and it affects industries which rely heavily on imported ingredients, such as packaging and F&B.

So, how should we deal with it?

You have to keep customer’s trust, don’t disappoint them, and engage with them. Most of practitioners are faced with 2 options: looking for cheaper substitute ingredients, or downsize the product, both have their own risks.

If you go with substitution, it has to make sense. If you’re used to using grade 8 wagyu, don’t replace it with local beef, instead, use grade 4. If you do downsizing with the same price, customers will think you’re cheating. Downsizing hurts customers more, because humans tend to rely more visually, meanwhile if you substitute some ingredients, not everyone will notice.

There are some things you can do: launching new products and work together with banks to create sales promotion. If you don’t want to risk for the sake of consistency, launch new products with new theme. For example, if you’re selling chocolate donuts, make some hazelnut or mocha donuts, anything with lower cost. For second opetion, at the moment banks are loaded with cash, but no one wants to borrow from them due to economy’s slowing down. As a result, they often create credit card promotion. You can take advantage of this situation.

Last one, you need to maintain your relationship with customers to retain their loyalty. Don’t see them merely as your money maker, treat them like family, talk to them, give them understanding of the current situation. In the end, your engagement with customers will be a strong support in your business. At the time, the most important thing is to keep the customers in the right direction and keep their trust in us.

According to you, how long the slowing down will last?

No matter what, business is closely related to the current political situation. Don’t forget, 2019 is a political year. It might not be true, but some investors I knew said that President Jokowi tends to side to most commoners by giving many incentives, meanwhile the private sectors were suffering from the continuously rising minimum wage. Not to mention the trade war between America and China, when 2 giants collide, other countries will also suffer.

I guess the 2019’s presidential election is a defining moment. If it goes well, the economy will be fine, vice versa. However, don’t let these things stop you from starting. We have to keep the optimism, it’s just we have to be more extra careful and prepare for alternatives for anticipation because business is not determined by assumptions.

In the beginning of 3rd wave coffee shop, every coffee shop seemed to be fighting to be the most premium ones, from the product, interior, to price point. Most idealist coffee shop even refused to offer main course, they were content with only coffee and some pastry products. Lately, we have the opposite phenomenon. Coffee shops are fighting to offer main course with affordable price, some even hold their own barista classes, such as ICS that was just opened in October 2018. We agree with some coffee experts who said that Indonesia’s coffee industry has its own “wave”.

ICS stands for 2 things, Indonesia Culture Shop and Indonesia Coffee School. Located side by side, both business units are made to complement each other. “Indonesia Culture Shop’s concept is more to Indonesian’s culture we will sell local merchandise and foods, such as honey and coffee bean,” said Jo Febrian Faranes, CEO of Indonesia Coffee School.

Located in Baywalk Mall, ICS is deliberately targeting Green Bay apartment’s residents, also the employees who work around the mall that needs affordable daily food. In addition, during the day, ICS has its “warteg” concept where you can pick any food you want on the display. “Our food is pretty affordable, starting from Rp 20.000, and every side dish is only Rp 5.000,” Febrian added.

ICS offers various local food at friendly price, such as Soto Ayam, Nasi Uduk, Pisang Goreng, Mie Jawa, etc. They are Indonesian’s comfort that need no further introduction. ICS also serves quality coffee, also with very affordable price. “We focus on quantity because we have the assets, we are the distributor of San Remo (espresso machine) and Probat (roasting machine). As a result, we can push down the price but still deliver the same high quality like in any other coffee shops,” he said.

Indonesia Coffee School

The second face of ICS is Indonesia Coffee School. In addition to being barista school, ICS also acts as showroom for Probat and San Remo. Probat and San Remo’s customers can have the chance to learn deeper to use the machine they’ve just purchased as part of the deal. The phenomenon of coffee shop turn barista school is the answer of the increasing number of demand. With its continuous growth, we have more people who want to learn all about coffee.

With Probat’s fame, it’s easy for customers to buy the product without knowing the detailed features of the machine. Furthermore, Febrian even said that Probat can produce taste profile that can’t be achieved by any other roasting machines. “It’s a pity if you can’t optimize the machine that you have,” said Febrian.

“Actually, operating Probat is very easy. We give more lessons on the preferred roasting people, becaue each area has its own characteristic. For example, people in North and West Jakarta prefer coffee with thicker body and bold flavor, meanwhile people in South prefer fruity, floral, acidic, coffee,” he added.

With various choices of Indonesian menus and affordable coffee, ICS is definitely a coffee shop for wide range of audience. And if you’re interested to learn more on how to operate the roasting and espresso machine, ICS is one of the few quality coffee school in North Jakarta.

“Di Indonesia, siapa sih yang tidak makan nasi?”, kata Ridwan Kumala, Consultant Chef PT. Wahana Inti Makmur (WIM) yang telah lama dikenal melalui restonya Carnivor. Ini sebabnya Ridwan bergabung menjadi partner PT. Wahana Inti Makmur sebagai pemain lama di industri beras yang memproduksi dari hulu ke hilir. Berbeda dengan perusahaan beras lain, PT. Wahana Inti Makmur lebih suka untuk berperan sebagai konsultan untuk industri horeca karena pada banyak kasus, ternyata masih banyak pemilik resto yang tidak memahami jenis beras yang sesuai dengan jenis makanan yang mereka sajikan.

“Peran nasi sangat penting, oleh sebab itu kami juga ingin mengedukasi pelanggan. Sebagai contoh, jika Anda ke resto sushi dan mendapatkan sushi yang pecah, itu karena tidak menggunakan beras Jepang yang bentuknya bulat dan lengket. Di sisi lain, restoran Padang harus menggunakan nasi yang sedikit pera, tidak boleh terlalu pulen, karena nasi akan dicampur berbagai jenis saus berbahan santan. Jika terlalu nasi pulen, teksturnya akan menjadi lembek setelah tercampur saus,” jelas Ridwan.

Salah satu keluhan pelanggan yang kerap dijumpai Ridwan adalah mengenai warna beras. “Kami selalu mencoba mengedukasi pelanggan bahwa semakin putih beras, maka vitamin yang terkandung semakin sedikit, bisa dikatakan, Anda hanya makan gula saja. Toh, beras yang cenderung keruh setelah dimasak menjadi nasi warnanya akan menjadi putih dengan sendirinya”.

PT. WIM sendiri memproduksi berbagai macam beras sesuai dengan berbagai kategori, mulai dari beras Jepang, Korea, Thailand, pandan wangi, setra ramos, basmati, hingga beras merah dan hitam. Beras beras ini juga tersedia di banyak supermarket terkemuka dengan berbagai nama brand yang Anda kenal.

Hingga kini di Indonesia, kemangi selalu diasosiasikan sebagai teman sejati lalapan (atau minimal campuran air ‘kobokan’nya). Namun ternyata tanaman dengan bau dan rasa khas yang segar ini juga memiliki banyak ragam manfaat bagi tubuh hingga dijuluki ‘daun suci’ atau ‘holy herb’ di sejumlah negara. Berikut PASSION coba mengajak para pembaca untuk mengupas (memetik?) lebih dalam lagi tentang dedaunan hijau nan cantik ini. Yuk kita simak bersama!

Dikenal sebagai Omicum Basillum dalam bahasa Latin atau Lemon Basil dalam bahasa Inggris, kemangi sejatinya berasal dari negara Iran, namun bisa tumbuh dengan subur di sejumlah negara lain beriklim tropis seperti India dan Indonesia. Daun kemangi berukuran kecil dan tumbuh membentuk semak-semak yang bisa mencapai tinggi 1 meter di usia puncaknya. Berdasarkan warnanya, kemangi dapat dibedakan menjadi dua macam yakni Asian basil dan Mediteranian sweet basil; yang pertama memiliki bunga berwarna merah muda, sedangkan Mediteranian sweet basil memiliki daun berwarna hijau.

Creamy Peanut Sauce

Skippy Chunky Peanut Butter 100gr
Cashew Nuts (fried) 100gr
Garlic (roasted) 10gr
Palm Sugar 50gr
Shrimp Paste 4gr
Tamarind 20gr
Water 150ml
Bird eye chilli 2pcs
Lime Leaves (chopped) 3pcs
Sweet Soy Sauce 20ml
Leprous Lime or normal Lime 20ml

Method:
1. Combine and mix water with tamarind until the tamarind is dilute with the water.
2. Put the rest of the ingredients into a blender with thetamarind mixture until smooth.
3. Seasoned with salt by taste.
4. The blend should have a smooth texture with a combination of savoury, tangy, and sweet flavor with a hint of lime

Most of the times, in order to become a chef, you need to have proper culinary education, work in restaurants and hotels, and then you build your own restaurants. However, there are some chefs who have unusual career path like Oka Diputra. Starting his career in advertising before he realized that he didn’t like the industry, Oka planned to move to Australia for good, but fate brought him back to Indonesia to build his own business Mie Chino, become an F&B consultant, and now, as Corporate Chef of Food Freaks Group who handles Hause Rooftop and Arrack & Spice. We met him in Arrack & Spice for an interview, also asked him to make his own rendition of our national salad dish, Gado-Gado.

How did you start your career?

You can say that I’m a latecomer, I just started in 2008. I went to college in London School, majoring in Advertising. I love it so much that I began my internship right on the first semester, but after knowing the industry for quite a while, I didn’t think I fit in. I can’t lie to people by selling products that I don’t like. Let say, I have to sell milk with added chemicals, but we shouldn’t mention it. After graduated, I was clueless, then I turned to my second hobby, cooking.

But you finished your study, right?

Yes, in fact, I was almost a cum laude. When I was in college, I sold “kampong” spaghetti in a high school’s art performance and I thought, “I love the industry”. After being clueless for quite a while, finally I had the chance to go to Australia. However, my parents can only help me financially in the beginning, so I said, “okay, this is a new challenge!” I planned to live there for good because I didn’t think I fit in here.

After getting some info, I found that the best way to move to Australia was through education. To get a Permanent Resident (PR), I needed to take college in some fields that are needed by the government. At that moment, the choices were IT, accounting, nursing, and culinary. Finally, I took cooking course in Carrick Institute, Melbourne, and I live in Australia for 6 years.

Then, why return to Indonesia?

Life has its own way. The skill assessment was changed, therefore, I wasn’t eligible to apply as PR. I become temporary resident while hoping for sponsorship from my workplace, but in the end, I didn’t get one.

What did you do in Melbourne?

On my first 2 weeks there, I got a job in an Indonesian restaurant called Bamboe as, let say the lowest possible position in a kitchen. Everything they told me to, I’d do it. Like most Indonesians who live abroad, I was shy. But when my saving ran low, I got the Power of Kepepet just to survive. I printed my CV and I went through all restaurants in CBD to apply for a job. Finally, I had the chance to work in various places, from Italian restaurant, Morrocan, Greek, coffee shops such as Seven Seeds, to hotels.

What’s the most important thing you learned there?

About life and passion. One of the most interesting experience was when I worked in an Italian restaurant where I went through hell. From all employees who worked there, almost all of them quitted because they didn’t get paid. I was the only fool who stayed there and I only got my salary after 6 months. There are days when I had to work 18 hours per a day. When I got hungry, I’d prefer to smoke a cigarette than to have a proper meal as it was cheaper. I had to borrow money here and there, just to survive.

The Italian restaurant had an open kitchen, so, there was one day that I had to cook, wash the dishes, became the waiter, make coffee, do the billing, pouring the wine, and do the closing, all by myself. There was a guest who was impressed by what I did and the gave me the biggest tip from a table that I ever had, it was $400.

And then, how did you got back to Indonesia?

In Melbourne, I had 6 months to think about what would I do when I returned. I started to contact my old friends and I heard the news about Pasar Santa. My go to food is chicken noodle, when I was a child, I dreamed of having my own noodle stall. Jakarta’s chicken noodle is quite different than any regular noodle, so whenever I miss it, I made my own noodle, invited my friends to eat and to improve the recipe.

In June 2014, I finally returned to Jakarta and by the end of August, I opened Mie Chino in Pasar Santa. I picked the name because of my advertising background, I love making stupid copywriting ideas in my head to make people curious. At that time, chino pants was happening, so people started wondering, “do I have to wear chino to eat the noodle? Or is it, micin no?” However, most of the times I said that it was because the seller is a Cino, a familiar term for the world to refer to Chinese people.

What is the concept of Mie Chino?

It’s a regular rubber noodle (mie karet) that you usually find in Chinese populated areas in Jakarta. But, because I run the business in South Jakarta, I sell the halal version. I sold it for Rp 15.000/pc (now it’s Rp 18.000) with some optional condiments such as meatball or wonton for @ Rp 5.000. As predicted, my customers in South Jakarta was a bit surprised because they’re not used to eating chewy noodle (al dente). At that time, Pasar Santa was a tourist destination so my customers came from all over the world, and nobody said that they don’t like it, because they think, noodle is supposed to be al dente.

After running it myself for 2 years, I did some pretty powerful branding. I came as tattooed kokoh-kokoh in white “Swan” shirt, with “Good Morning” towel hanging around my neck because I wanted to bring Chinese experience to South Jakarta. Of course, people always ask, “is it halal?” Along the way, the idea backfired, people started to come to Mie Chino because of my figure, not the food. Slowly, I retreated and stayed away from operational, and today, I had my staffs run the business.

I heard that you also act as consultant?

After Mie Chino, my initial plan when I returned from Melbourne was to be an F&B consultant. I’m quite confident with my work experience in Australia. In Jakarta, I don’t have too many friends, most of them are coffee people, especially ABCD Coffee community which was located also in Pasar Santa.

Along the way, I heard of a consultant named Ronald (Prasanto). I had the chance to meet the man in Tanamera Coffee in 2015 to discuss about the profession. After that, I started handle some projects as consultant, from a restaurant in a resort in Uluwatu, Bali, to coffee shops in Jakarta. But, you know consultant, the projects are not always available, meanwhile I need steady income. I heard Ronald was looking for a Chef for Food Freaks Group, we met again with the owner and we’re just clicked because we share the common open mind. Finally, I became the Corporate Chef in this Food Freaks Group.

Would you explain a bit about Arrack & Spice’s concept?

Arrack & Spice has 2 different venues, restaurant and bar. For the bar, I’m not too involved, but it wants to be some sort of speakeasy bar, an underground bar that’s not begging for attention, I love the concept. For the restaurant, we want to expose the Silk Road concept as the trading route for spices, from Asia, Africa, to Europe. That’s why our food has wide range of variation, but we always emphasize on the spices.

You also have the modern warteg concept?

It’s a request from our owner, he wanted to have something that’s out of the box. The foods here are quite “fine”, but we also have some sort of upscale warteg to accommodate customers around here, let say, the management level who, for some reasons, didn’t want to go to regular warteg. Our owner see the opportunity for that market segment. We even design the counter to be similar to warteg where you can directly choose anything that you want, but we only offer the concept on 11.00 am to 3.00 pm.

Tell us a bit about the gado-gado you made.

There many types of gado-gado but I don’t think there’s any classifications, each region has its own version, but I love Gado-Gado Jakarta the most because to me, it has the right amount of composition, from the nut, palm sugar, garlic, some places even put sambal terasi in it to make it more aromatic.

What are the main ingredients for gado-gado?

Peanut sauce and vegetables, that’s the core of the dish. Gado-gado was made because Indonesians were so poor, their food were taken by the colonizers and they only had the harvest’s leftovers. To me, gado-gado only needs to have peanut butter, then vegetables such as string bean or morning glory, that’s it. Some other ingredients such as chayote, bean curd, tempeh, egg, or bean sprout are often used, but not crucial.

The key ingredient of delicious gado-gado is the peanut butter. It should be sweet, spicy, salty and it has the aroma of lime that gives a nice twist. In the middle of the super rich peanut butter sauce, the presence of lime tones down and manipulates your palate, as if saying, “no, the flavor’s not too rich”.

What sort of modifications you make in your gado-gado?

Because the brief was Indonesian’s national dish which has ingredients that can be had anywhere in the world, instead of peanut, I use the chunky Skippy Peanut Butter to get nutty texture and the more nutty flavor. On the other hand, the creamy one has too much additional oil. I also put some orange leaf slice and lime to add the aroma, and some cashews to give more umami for the peanut sauce.
If you have a hard time finding morning glory, cucumber, and other local vegetable, I deliberately add some salad mix that you can buy anywhere. In fact, you can eat peanut butter sauce with salad mix, it’s already good, so it’s like traditional with a twist.

Before knowing anything about Fortaleza Boulangerie & Patisserie, we’ve heard good things about Aston Adiwijaya’s skill in making croissant. The Managing Director of Fortaleza who worked in one of the leading artisan bakery in Bandung is running his café/bakery in uncommon place, Tangerang City. Aston showed us lot of “improvise, adapt, overcome” approach in Fortaleza.

If other trending cafes prefered to open in South Tangerang (Alam Sutera, BSD, or Summarecon Serpong) Fortaleza chose to stand out as one of the biggest café in Tangerang City, among fast food restaurants. Aston officially joined the management when the building progress reached 70%, and judging from the situatin, he made some adjustments.

“Actually I wanted to make small bakery & pastry shop, meanwhile we can use the rest of the site as parking lot. But as they had it on progress, we decided to make it into casual dining restaurant,” said Aston.

To suit the target market, the man who took short course in Lenotre, Paris, and then worked in Dubai for 6 years chose to serve locally inspired modern fusion food. “Let’s take our Indonesian Curry Dips that’s served with focaccia for example, actually it’s lontong sayur. The idea came from our architect who requested it as breakfast menu when we were brainstorming. To adapt with the rest of our breakfast menus such as Fort Breakfast and Mexican Chicken Dips, we decided to modify its presentation,” he said.

Fortaleza’s other menus share similar approach, from Gado-Gado Roll, Spaghetti Laksa, Bulgogi Beef Ciabatta, to other international menus such as Chicken Masala and Pad Thai. “The idea is to serve traditional European and international menus, but we totally alter the taste to suit the local taste.”

In addition, the adaptation is also implemented in their pricing strategy. If you’re used to hanging out in Jakarta’s cafes, perhaps Fortaleza’s price sounds like a joke, especially when you see the rather fancy place. “We’re quite affordable. We want volume, we want the local women to hangout here everyday, somehow. If you take a look around, they’re our regular customers who come here everyday,” Aston said.

Croissant for Everyone

We knew Aston as a croissant specialist, and that’s should be the reason why you visit the place. Like other menus, the croissant variants here are inspired by local food, like the green croissant that’s inspired from kue putu, or the Jasuke croissant, even though it sounds Japanese, actually the name stands for jagung (corn), susu (milk) and keju (cheese).

We started to be skeptical when we saw the price of Plain Croissant, it’s only Rp 10.000 and other variants with syringe fillings are sold for Rp 19.000. “Is it possible to have proper croissant for Rp 10.000? Meanwhile, we’ve tried the ones priced Rp 20.000 above, and most of them are not satisfying,” we assumed. Our doubt vanished immediately, actually, Fortaleza’s croissant is one of the best ones we’ve ever tried. With flaky outside, moist inside, and distinctive acidic aroma from European butter, it’s a proper croissant that belongs in 5 star hotels.

“What most people forgot is, to most Indonesians, croissant is not that different from bread, they see it as snacks, so why bother buying the expensive ones? It’s not an expensive main course like steak that they can appreciate. The more people sell expensive bakery products, actually we ruined our effort in introducing international products, it’s a product that’s unfamiliar to most people, give them a chance to afford it,” Aston explained.

Of course, Aston’s journey to the conclusion came a long way. “When I worked in my previous place, I had an argument with the owner for 3 months. As an idealist proud chef I was back then, I didn’t want my croissants to be sold for Rp 10.000, especially there’s a belief that the ideal food cost is around 30-35%. However, as I run the business, I realized that with affordable price, our net margin was actually bigger.”

As a Pastry Chef, Aston realized that you can’t be too idealist when you sell croissant in Indonesia. “Most Indonesians don’t consume the croissant rightaway. I’ve had a complaint from a customer who said that my croissant was chewy. Finally, I decided to replace the product even though she ate it halfway as long as she brought the bill. You know what? She bought it 2 weeks ago! She stored it in chiller, freezer, outside. And it happened not just to one customer, but many,” Aston recalled.

To anticipate it, Aston is making croissant with bigger layers from the traditional ones. “My approach contradicts other chefs who think that croissants should have small, tight layers. Perhaps to them, my method is wrong,” said Aston. He admitted that he got the knowledge from special trainings for frozen product development held by some ingredient companies.

He explained it further, “in Europe, croissants sold out in 10.00 am, but here, we serve it all day. With bigger layers, the number of dough laminated in butter is not that much, so butter is kept within the layers. You can tell from the color, my croissant is yellower. As a result, when you reheat it, the preserved butter will melt again and it will keep the inside moist,”

Aston also uses sour dough starter to his croissant to help making bigger layer, also to give more elasticity and strength to the dough. “The sour dough’s role is similar to stabilizer or bread improver. With this method, the production process takes 3 days. It’s quite tricky actually, some try to imitate it, but when you do it wrong, the croissant won’t rise, it will be flat. It might be a complicated process, but I’ve been doing it since I worked in Lenotre, Paris,” he added.

Fortaleza stopped refilling the croissants on 16.00, so if you want to visit the place, we recommend you to come in the morning so you can enjoy the full range of croissant lines. Similar to Italian restaurant’s Margherita Pizza and coffee shop’s espresso, we suggest you to try the Plain Croissant as a base before you move on to other fancy variants.

Berbeda dengan wine pairing yang mulai dikenal masyarakat umum, konsep whisky pairing masih asing bagi banyak orang. Justru hal ini malah membuat Macallan semakin semangat untuk memperkenalkan konsep ini pada The Macallan Whisky Pairing Dinner yang diadakan pada 6 Desember 2018 di Vin+ Arcadia, Senayan.

Melakukan pairing whisky merupakan hal yang cukup tricky. Jika wine memiliki berbagai jenis anggur, 60% rasa dan aroma whisky ditentukan oleh oak cask. Macallan telah populer melalui produk whisky 12 tahun dengan 3 varian: Fine Oak, Double Cask, Sherry Oak, dan untuk dinner kali ini, dengan konsep 4 course dinner, terdapat 1 tambahan varian lagi yaitu Rare Cask.

D’Lanier meluncurkan produk chocolate powder yang memiliki 2 varian: Intense dan Bittersweet di Arrack & Spice, Kuningan, Jakarta pada 10 Desember 2018. Dihadiri oleh banyak pemilik coffee shop, Jose Pelo Jr. atau biasa dikenal dengan nama Joy dari D’Lanier menyamakan proses produksi biji kakao yang mirip dengan kopi. Joy juga menjelaskan keunggulan chocolate powder D’Lanier, mulai dari sisi produksinya, dari fermentasi, roasting, winnowing, alkalisasi, hingga menjadi powder.

Sheraton Grand Jakarta Gandaria City Hotel berkolaborasi dengan runner-up MasterChef Australia, Ben Ungermann dalam kolaborasi berjudul “A Sensory Adventure Through The Australian Outback” yang terinspirasi dari cita rasa dan bahan lokal Australia.

Ben menyajikan 4 hidangan dengan presentasi sekelas MasterChef, mulai dari starter berupa Vegemite & Mushroom Consomme, lalu Garlic Butter Prawns dengan Sea Greens yang terinspirasi dari alam bawah laut Australia. Untuk main course, Ben membuat Campfire on  a Beach with Fire Theatrics yang terinspirasi kenangannya menikmati api unggun bersama anak-anaknya, kemudian untuk dessert, Ben menyajikan Lamington dengan raspberry puree dan es krimnya yang terkenal: toasted coconut ice cream.

Bali telah menarik minat para traveler sejak kabar mengenai keindahannya menyebar sejak awal tahun 1900an. Di Pulau Dewata ini, Aman meluncurkan property keduanya pada 1989 untuk melestarikan kemurnian budaya Bali di atas Sungai Ayung di sekitar komunitas seniman di Ubud. Untuk merayakan ulang tahunnya ke-30, Amandari akan mengadakan beberapa event, mulai dari pameran seni, moonlight treks, tari tradisional, kelas melukis, dan tentu saja, festival makanan.

MAXX Coffee mengumumkan hadirnya flagship store pertama yang berlokasi di Lippo Mal Kemang pada 6 Desember 2018 dengan memperkenalkan variasi menu baru, mulai dari artisanal sandwich, aneka pastry, salad, serta Manual Brew Bar. “Seperti yang kita ketahui, saat ini terdapat dua tipe coffee shop di Indonesia: coffee shop yang menyediakan cita rasa kopi tradisional Indonesia dan Western. Kami berharap konsumen dapat merasakan coffee shop yang menyajikan kopi lokal berstandar internasional dengan suasana tempat yang hangat,” jelas Mehdi Zaidi, CEO MAXX Coffee Indonesia.

Fairmont Jakarta bekerjasama dengan Yayasan Mitra Netra untuk mengadakan acara penggalangan dana bertajuk “Dining in the Dark” yang diadakan pada 3 Desember 2018. Pada acara ini, Fairmont Jakarta mengajak para tamu untuk berpetualang kuliner hanya dengan menggunakan 4 indera: perasa, penciuman, sentuhan, dan pendengaran untuk menikmati 12-course dinner. Dana yang terkumpul akan disalurkan ke Program CSR AccorHotels’ – A Tree for a Child (ATFAC) yang menyediakan rumah bagi anak-anak di bawah umur di Jakarta dan Bali, Achieving The Dream Foundation yang mendukung dan mengembangkan atlit muda berbakat di bidang olahraga, dan Yayasan Mitra Netra.

Konsep zero kilometer gastronomy atau gastronomi nol kilometer (KM 0) awalnya tercipta di Italia beberapa tahun lalu, dimana elemen terpenting dari konsep ini adalah persiapan dan bahan yang digunakan untuk membuat hidangan menjadi hidup. Makanan yang diproduksi akan dijual dan dikonsumsi secara lokal, di mana bahan-bahan yang digunakan tidak melalui rantai perdagangan global. Hal ini dapat mengurangi dampak polusi terhadap lingkungan dan membantu menopang pasar lokal, mempromosikan kuliner lokal dan meningkatkan kontribusi para petani, peternak, hingga ahli kuliner lokal.

Prinsip inilah yang dipegang erat oleh I Ketut Sumarta, Executive Chef Meliá Bali, Nusa Dua. “Memiliki pengalaman bekerja di berbagai tempat, saya bisa mengatakan bahwa Bali adalah salah satu tempat paling istimewa di dunia. Akan jadi sangat disayangkan apabila kita tidak memanfaatkan hasil bumi yang indah ini sebaik mungkin, apalagi hampir semua bisa didapatkan secara lokal. Salah satu menu yang kami adopsi dari konsep KM 0 adalah Coco Bowl, yang juga menjadi salah satu menu favorit tamutamu kami di sini. Para tamu dapat memulai hari mereka dengan kreasi buah yang indah dan sehat ini, kami juga menggunakan pemanis dan pewarna makanan alami. Selain itu Coco Bowl ini juga dilengkapi dengan regulator keasaman dan antioksidan alami,” jelas Ketut.

In some occasions, Chef Rahmat Kusnedi  (CRK), the President of Indonesia  Pastry Alliance (IPA), always stress the  limited working time of the professionals  in the kitchen. For most chefs, retiring  is a nightmare as the big incom they  always get each month vanish into thin  air, meanwhile the living cost is escalating.  Judging from his peers’ experience,  CRK recommends all chefs to prepare activities outside their working place that  can support them when they have retired.

How many years do the chefs actually have in the industry?

The retirement age for women is 50,  meanwhile it’s 55 for men. At most, the  contract can be extended for 5 years, but  it’s based on contract, not permanent, it’s  also for very specific position and people.  If we assume a vocational school graduate  who finished his training start his career in 20, actually we only have 30-35 years,  it’s relatively short. Actually, if I were still  working in hotel, I only have 5 years left. Evertything has its own times. Our  productivity is the highest i 20-30, it’s  time to get knowledge and income as  much as possible. Meanwhile, in 30-40,  we start to be in comfort zone, but we have to good in finding opportunities. I  can say that you may eat anything as you  wish in 20-30, but when you’re in 30-40,  you have to be more selective, perhaps  you have high uric acid, high cholesterol  level or high blood pressure.

Why do the kitchen professionals have to start planning activities outside the workplace?

Don’t assume that everyone in the kitchen will retire as Executive Chef. The same with military, some retire as general, some as corporal, sergeant, lieutenant, colonel. For the mid level position, mathematically speaking, they will have hard time when they retire.

I’ll give you the illustration, an Executive Chef in 5 star hotel, may get Rp 500 million pension money, at most. Meanwhile, for supervisors it can be Rp 160 – 300 million. Many people that’s quite large sum of money, however, if we assume the minimum monthly living cost is Rp 5 million, with Rp 300 million, he can merely lives for 5 years.

When should we start thinking about the issue?

I’ve been thinking about it since 35, I planned to retire in 40, if possible. Therefore, I started to look for other activities, I started to give lecture in 36, I built networking and my dream to make association. I already knew what will I do when I retire.

Of course, as an ex Executive Pastry Chef, you can spare times, how about those whose positions below you?

You can, absolutely. The point is, everything is manageable, in a sense that, any position can do it, if you have the willingness. I understand, one of the biggest challenge in the kitchen is the time management, but I’ve been a chef in various 5 star hotels, and I always managed to spare some vacant times.

Everyone has the same 2 days off in a week. The hardest challenge in moving on actually comes from ourselves. That’s why, I always encourage every chef I know to pursue highereducation, or having another activities outside workplace, not just to find more opportunities, it’s more to perfecting our personal character.

What are the opportunities for retired kitchen professionals?

In general, there are 3: starting your own business, becoming consultant, or teaching. For starting a business, don’t force it to be ideal, choose the one that’s make sense and within your capacity. Actually, there are many unthinkable opportunities, but they are very prospective, even if it’s beyond your scope of work. You have to bear it in your mind.

Once, I had a colleague in laundry division who built a soto ayam restaurant because his wife is very good in making the menu. After bringing some sample, it’s actually quite something, I recommend him to focus on selling soto ayam and some fried foods, that’s it. The sales grew from 50 portion a day, up to hundreds.

Your business doesn’t have to be about F&B. Another colleague of mine was a steward, a dish washer, but he’s quite smart. He collected the hotel’s service charge to buy some land near train station. Initially, he wanted to build a boarding house, but he realized an opportunity to build parking spot for motorcycle and car for commuters who work in Jakarta. Finally, his income from his business far exceeds his main job. He has no problem of working as dish washer in hotel with Rp 4 million salary/month, but from his parking business, he earned Rp 2 million/day.

For other professions such as consultant and lecturer, you need time. For consultant, you should at least start 10 years prior to retiring. Perhaps it’s just by helping a friend to build a restaurant, you might not get anything from it, but after keep doing it for years and making some success stories, he can start to set proper fee for his reputation.
 

The last one,teaching is a good one. In addition to giving knowledge that can be blessing for other, teaching actually trains your motoric nerve, that’s why, generally most lecturers and teachers live longer. For lecturer, the retirement age is 70, meanwhile, if you’re a professor, you may teach as long as you can.

What are your plans to overcome the chefs’ fear of retirement?

One day, I’d like to make a post retirement training, that’s my dream. I want to teach how to build a business from A to Z, because business requires management, system, and feasibility study, not just relying on your gut feeling. Most F&B business fails because of mismanagement, not because the food is bad. Also business doesn’t have to be too complicated, let say you want to start donut business. Simply focus on making the best possible donut, don’t mind other products, and then focus on conquering a region, let say Tangerang.

In this edition, PASSION meets Kertawidyawati; the President of Indonesian Sommelier Association Bali Chapter and Development Manager of Hatten Wines Bali, to discuss about her genuine vision, perspective and plan to enhance the nation’s wine scene through education and international standardization.

1. Let’s start with an important question: why does wine taste better when you’re travelling?

So the taste of wine will be different when you’re drinking it alone by yourself, or when you’re drinking it together with partner, friend; different atmosphere. It’s because of the environment. If you are travelling for holiday with your best friends, your mood level will be higher, thus everything will taste better. It’s on the psychological aspect as well. Wine is a liquid for celebration in togetherness. It would be so miserable to drink it alone in your room anyway. So bottom line, yes, the taste of wine could differ depending on the occasion, but it’s not coming from the quality itself, but with who and where you’re enjoying it.

2. As a mother and sommelier, how did you balance your career with time for your family?

Actually it’s not that balanced now to be honest! (Laugh). I was working in hotel before, and back then I thought this is where one would work long hours and lead to unbalanced life, but then when I move to winery, I do a lot of travelling for such long time, and my daughter really complaint about it. So to balance that, I always try to bring something home from the place that I visit to make her happy. But on the other side, we get more networks through travel, not only among Indonesian but also overseas. So it’s all worth it.

3. As the President of ISA (Indonesia Sommelier Association) Bali Chapter, what is your vision and goal for the island’s wine scene in near future?

Just a bit background about Indonesian Sommelier Association, our headquarters is in French, it’s called Associate de la Sommelier, and they have one association per country all over the world. In Indonesia, our central is at Jakarta, but because Indonesia is too big, we divided it into two chapters; Bali and Jakarta. Our main idea is to develop sommelier. Actually when you called yourself ‘sommelier’, you have to own a type of certification. We try to give a platform for those who want to learn about sommelier, who are working in the industry and very passionate to learn about wine. In ISA, we also held annual competition which will leads into world champion. To be able to send one guy from Bali to international competition is something big, and actually the current best Indonesian Sommeliers are from this island. These two guys will compete in South Korea for Asia’s Sopexa Wine Competition with other 9 countries. So basically from that kind of association we are giving them a platform to learn, build network and at the same time doing international activity.

4. What were your background / experience with wine? How did you become a sommelier in the first place?

My background is hospitality industry. As I mentioned before I worked in hotel, always in Food and Beverage division. My last position was actually as Executive Assistant Manager of Food and Beverage, so I’ve been in that industry for quite long. During that time, I became the President of ISA, and Hatten is actually gives the biggest contribution to this association. When Hatten build this facility (The Cellardoor); with private dining room, classroom, program, etc., they are looking for somebody who have F & B background and also passionate about wine and training. I stepped in and join Hatten. It’s been more than three years now, but that’s where it started. I choose to become sommelier because I love to drink wine and I started to become more passionate about wine.

5. According to you, how has the role of sommelier has changed in the past 20 years? Should there be better education and training for aspiring somms in Indonesia?

If you are talking about twenty years, I think that’s a big gap, because it’s only recently that the position of sommelier is being acknowledged in the industry; especially in Indonesia. What’s happening in Indonesia now is that big outlet, independent restaurant that owns wine cellar start to acknowledge the ‘sommelier’ role. But the thing is, particularly here in Indonesia, that position is just given by the owner to someone who is ‘quite good enough’ in the knowledge of wine, not because you are certified. This is different in overseas, where they only give that position to someone who officially certified. Unfortunately in Indonesia there is currently no certification body for wine knowledge or sommelier, but we’re happy to share that just around two weeks ago we, through Hatten Education Center, just received the approval to be the official agency for WSET (Wine and Spirit Education Trust), a UK-based association which certify wine knowledge-related program. So now, we are the one and only in Indonesia who eligible to do international certification for wine knowledge. This is a big thing because it means you don’t have to travel overseas to get your certification. I believe that the more we have possibilities to do this kind of classes, the more Indonesia people will have the opportunity to be successful in international wine industry.

6. Do we still have to follow the old rules; red with beef, white with fish?

I don’t think so. This is interesting. So, a lot of people asking about this, but actually in Hatten Education Center, we have one food pairing program called ‘Wine Appreciation’ which actually break that said rule. General perception still think that we have to pair red with red and white with white, but through that program we learned about the different characteristics of wine based on its complexities, not color; full-bodied, light-body, semi-sweet, dry, and then pairing them with four kind
of sauces, representing most flavors including rendang sauce. During that process, people need to break through their mindset, because they are no longer thinking about protein (beef or fish meat), but must taste the pairing through basic flavor. The most interesting thing is that people who did this eventually found that beef rendang is actually great when paired with semi-sweet white wine! My idea first to make this class for entry-level wine drinker and those who work in restaurant with second to none knowledge about wine, but it turns out that many tourist and foreigners who attended the class came to me and said that this is a ‘life-changing’ experience for them.

Key Lime Kalamansi Curd Ingredients:

50 gr  Egg yolks
40 ml  Fresh Lime, zest and juice
3 pcs  Kalamansi, zest and juice

60 gr  Sugar
1 gr Gelatin
85 gr  Butter, cut into cube

Method:

1.  Soak the gelatine in cold water until bloom.
2.  Put the lime and kalamansi zest and juice , sugar and  butter into a heatproof bowl.
3.  Sit the bowl over a pan of gently simmering water.
4.  Stir the mixture until all of the batter has melted.  Add the gelatin.
5.  Lightly whisk the egg yolk and stir into the lime  mixture. Whisk until all of the ingredients are well  combined, then leave to cook for 5 minutes, stirring  until the mixture is creamy and thick enough to coat  the back of a spoon.
6.  Remove the lime curd from the heat, add the butter  and stir until well combine and pour into the mold.  Put it into the refrigerator.
7.  When it cool, remove from the mold then coating  with gel. 

Green Tea Panna Cotta Ingredients

60 ml  Milk
120 ml Cream
45 gr Sugar
6 gr Gelatin
4 gr Green Tea Powder

Method:
1. Soak the gelatine in ice water until bloom then squeeze.
2. Heat the milk and sugar until sugar dissolve, then add cream and gelatin.
3. Pour into the square mold.
4.Keep in the chiller.

Working in a hotel’s kitchen is definitely tiresome, both physically and mentally. That’s why we see not too many women choose it as career. However, Aan Nurhasanah, one of the first Indonesian woman who was promoted as Executive Pastry Chef, has walked the talk of this time-consuming job, along with some sacrifices. To Passion Media, Chef Aan told us how she got into the industry, her mission, her perspective and the reason why today she chooses to focus on the education industry.

When you start your career, is it common for a woman to work in the hotel’s kitchen?

When I was still studying in IKIP (now UNJ) majoring in Culinary Art, my friends weren’t willing to work in hotels because they knew it was tough, tiresome, and you always got home late. Even though the salary is quite good, most people didn’t want to sacrifice lot of their time.

How did you start your career in hotel industry?

Back in early 90’s, when I was still studying, I took 2 semesters off to work in Sheraton Lagoon, Nusa Dua, Bali. Hotels had pretty good mapping for their employees skill development. Let say, for 3 months I was stationed in chocolate room, the next 3 months would be in production, then to restaurant, finally in banquet. That’s why I took the chance in the middle of my study, because hotels give you specific training. In addition, at the time, the number of 5 starred hotels were still very few, It was easy for me to land a job.

After that, did you manage to finish your study?

Yes. Back then, my chef was disappointed because after a year, he planned to send me to Germany, but I thought, it’s a shame for me not to be able to finish my study, as I could only took 2 semesters off. In Indonesia, educational background is still crucial. At the moment, I started to think far to 15-20 years in the future, I knew I wouldn’t be too long in the industry. With such long working hour, it’s very difficult even to take care of yourself.

How many hours did it take when you worked in hotel?

Unlimited (laugh)! But in general, I spent around 12 years. The concept of 5-2 (5 working days 2 days off) was just applied lately, back then, it was still 6-1. So, I used the only day off just to sleep all day. That’s why most hotels prefer to employ men, they need the stamina.

So, you see women working in the kitchen as a disadvantage?

Yes, but actually, with my experience as Pastry Chef in hotels, women tend to be more detail oriented in lot of ways, such as in making chocolate decoration and preparation for ala carte. It’s the reason why I always have both men and women in my team. It’s very rare to see a man who’s as detailed and neat as woman.

After you graduated, where did you work?

I worked for 6 years in Aryaduta Jakarta, Gambir, it was known as Hyatt back then. In my first 2 years, I worked as Lal De Silva’s (owner of The Harvest) assistant, the next 2 years under Gerald Maridet. I went to Dubai for a year before returned back to Aryaduta and handled the pastry.

As an Executive Pastry Chef? Were you the first Indonesian woman to get the position?

No, actually I don’t know because I never pay too much attention for such stuffs, I only know work work work, that’s it. When I returned from Dubai, the Executive Pastry Chef was still vacant, I was offered the position, but I turned down the offer.

Why? You didn’t want to be promoted?

Because the pressure will be immense, I didn’t want to take such risk. My official position back then was Assistant to Pastry Chef, but what I actually did was the job of an Executive Pastry Chef, some sort of Acting Pastry Chef, I guess.

After Aryaduta, I wanted to move to a bigger (production) scale hotel, to Shangri-la Hotel. When I moved there, the Pastry Chef, a Swiss Chef, only lasted for 3 months, and again, I became the Acting Pastry Chef, actually I did too much acting (laugh)! I was getting used to handling events with 5.000 - 8.000 pax. Our General Manager noticed it and they decided to promote me as Executive Pastry Chef. “Even though she’s local, she’s capable of handling the job,” perhaps that’s what they were thinking.

At the time, they planned me to be assigned to learn in 3 countries, but because the hotel was so busy, in the end they sent a chef to Indonesia to teach me, his name is Anthony Collar. I learned so much from him, from pastry, management, set up. From there, I moved to The Ritz-Carlton Pacific Place, and ended my career in Sheraton Bandara Hotel. So, my career was started in Sheraton Lagoon and ended in Sheraton Bandara.

Before I quitted, I had planned my juniors to replace me. I didn’t want some outsider to replace me, meanwhile my juniors were not promoted. Form my experience of working with expatriate chefs, I got very valuable lessons on leadership. From the beginning, they expected us to have the same level of knowledge with them. I was thankful that it went the way I wanted to be. The Executive Chefs admitted that my juniors are able to replace me, even though with some notes.

As a woman, did people treat you differently?

The same, when I made mistakes, they screamed at me, if I was late, I was scolded. As a woman, I never want to have special treatment, we have no difference in terms of position or salary, be it men or women, so we try to respect each other.

It’s just that, in Indonesia, people still think relationship is more important than leadership. I mean, the closer we are to colleagues, the more we hesitate when we try to warn them when they make mistakes. Indonesians are very hesitant, even though we can warn people with jokes.

For example, if I see commis chefs make a mistake, the one who’s responsible to tell them would be the Chef De Partie (CDP) or Sous Chef, not me (as an Executive Pastry Chef). When I worked with expatriate chefs, we always apply the system. But what happened is, some CDPs hesitate to warn them, as a result, I had to get my hands dirty, because actually, whenever we see a mistake and we let it happen, the fault is ours.

The fact is, most Indonesians are still very sensitive.

Yes, I have to admit it, but not only limited to hotel industry, it also happens in education. However, you can’t do that when I was working with expatriate chefs. When we cry, they would even got angrier, you can’t let get feelings get in the way, so it’s more like military system. Whenever scolded, you stand strong, your eyes should never drop any tear!

Why did you decide to turn into education? Any personal mission?

I want to transfer my knowledge to everyone, that’s what I’m doing now. No matter how small or detail, I never let anybody make any mistakes. In hotels, I never let anyone to have wrong piping techniques, my mouth was itching whenever it happens. Actually, if we don’t correct mistakes, it will be bad for them. When their career progressed and they kept doing the mistakes, they will teach the same mistakes to the next generation.

Some retired Pastry Chefs prefer to do business or act as consultants, why did you choose teaching?

Because of my background in education, there are so many doctrins about education that I hold strongly. There’s not to many ex-Pastry Chefs from industry who are interested in becoming a lecturer, one of the reasons is because the lack of educational background, because in order to teach in Universities, the education requirement is S1, meanwhile most chefs only have D2 or D3.

Teaching gives me different level of satisfaction. I’m not talking about money here, because if you want money, go to hotel, but how long should you focus on money? If we give our knowledge to other, psychologically, the satisfaction level is very different, at least, that’s what I feel.

Where did you give your lectures?

At the moment, I’m teaching in Pradita Institute, Matana University, and Universitas Pelita Harapan.

Compared to the past years, now we have more vocational schools. Does it affect how you give lectures?

No, teaching is always the same, it’s always from the basic and getting more advanced. Actually, teaching nowadays is easier because of access to technology. Let say, if we want to teach how to make a product, we can ask students to see how it was made beforehand through Youtube videos, so when the class is on, they can click immediately. In addition, they will be more active in asking, the questions will also be more developed.

On the other hand, as teacher, we have to equip ourselves with sufficient knowledge, as students often ask things beyond the subject that we teach, just to test us. For example, a student asked me about laugen (German bread, similar to pretzel), I
knew he asked that just to test my knowledge. Therefore, if we don’t have  enough knowledge, teaching nowadays kids is quite a challenge. To be able to teach, it’s not enough with just background from industry, because teaching is a discipline study itself. Perhaps you don’t need educational background like me, but read books about education, be it the psychology of educating, the target of lesson, which language should you use.

When you were still working in hotel with tight schedule, do you sacrifice your family?

It’s a bit neglected, but fortunately my husband is also working in hotel, in finance division, so he understands the hectic times in the kitchen, moreover when you have an event involving 2.000 – 3.000 set menu. Imagine this recipe that I give you, and you have to make thousands of them.

However, the biggest sacrifice is the quality time with my child. When he was little, my child became closer with his babysitter. When it was holiday, he preferred to be held by the babysitter than me. I leave home at 5.30 am and got home at 11.00 pm, we barely met each other. Perhaps this is why most women don’t want to work in hotels. But, I just took the leap; I planned to quit from the industry in the next few years anyway. Since I became a lecturer, I have more free time, as the job doesn’t require me to go home late.

When it was introduced in Europe in the 16th century, people thought coffee might cause women to be frigid, even infertile. In Constantinople, a law was passed giving husbands the right to prevent their wives to drink coffee. Maybe, that’s why, until today, most women aren’t good in making a good cup of coffee. Coffee is identical to man’s drink. Yessylia Violin, Common Grounds Coffee’s Operational Manager, also the Champion of Indonesia Cup Taster 2018, grew up as barista in the middle of the myth.

Honestly, as a man, I hate to admit it, but according Yale University’s research has found that women actually have more taste buds on their tongues. The fact is, around 35% of women (and merely 15% of men) can proudly call themselves as supertaster, someone with better ability in identifying taste than other. We can argue about it, but according to Yessylia, the most important thing for a cup taster is the state of mind. She told us the story of how she became a barista, joining competitions, became the national champion, and her story in 2018’s World Coffee Event in Brazil.

How did you get into coffee industry?

Back then, I was studying Travel Industry, as I got a scholarship, I needed to do internship for 6 months x 3. For the first semester, I did the internship in a tour company in Bali in ticketing division. Ticketing is very boring, I ask myself, “is this what I really want?”

My interest in coffee began to grow as I started to visit some coffee shops. Once I visited ABCD Coffee (back then) in Pasar Santa. Finally a friend suggested, “why don’t you do your internship in coffee shop?” By the beginning of 2015, finally I landed a job in Common Grounds Coffee, thanks to a senior of mine who worked here in the first place.

Did you become a barista straightaway?

No, at first I was in charge for the floor & service, after a month, I was allowed to get into the bar and get some basic barista training. However, at the time, I had to make some juices, smoothies, and other non-coffee drinks. In Common Grounds, coffee machine is the last thing you can touch before doing the other job.

After 6-7 months, we had a national coffee competition, 2015’s Indonesia Coffee Events. Yanto (Daryanto Witarsa, Commong Grounds’ Roaster / Co-owner) suggested me to join the Cup Taster competition just to get a feeling of what it’s like to compete. The rule is simple, you have 8 sets of coffee, each set has 3 cups of coffee, there are 2 same cup, and 1 different cup. Our task is just to find the different one from 8 sets of coffee within 8 minutes. When you have the same amount of right answers, the time you spend will be put into consideration. I started to get some trainings and do some palate diet.

Palate diet, what’s that?

I have to taste mineral water from various brands and tell the difference. I wasn’t allowed to eat spicy, deep fried, oily foods, anything that’s too sweet, salty, and anything excessive, so mostly I ate bland foods and I became so thin. Imagine, I’m already like this, and I used to be much thinner.

In the competition, from regional to national’s semi final, I always got the first place, but in final, I only managed to get the first runner up because the last one was pretty hard. After the competition, I was promoted as the Head Barista, and then for the next 4-5 months, there was the next regional Indonesia Coffee Events, this time I participated in the Barista Championship. I managed to get into the final, at the time, Yoshua Tanu (Common Grounds’ Co-owner) was the crowned champion.

For my third competing year, I decided to participate in 2 categories: Barista Championship and Cup Taster, merely just to have fun. Fortunately, this year, both categories were held at different time and place. Actually, you can enter all 4 categories, as long as you can do it. This time, Muhammad Aga (Shoot Me In The Head) was the winner, I only got the third place, but for the Cup Taster, I managed to become the National Champion and represent Indonesia for the 2018’s World Coffee Events in Brazil on November 7-9.

How did you win the Cup Taster competition?

To me, the most important thing is confidence; it’s not always about finding the right ones. We have to be confident and trust our first choice; it’s always been that way. Other might try all 8 sets of coffee, if they found something they’re not sure, they’d skip it and return to it after tasting other sets. On the other hand, I never go back to previous sets. That’s why I can finish so fast, most of them are under 3 minutes.

You have a unique approach, pleas elaborate!

For example, you’ll have a hard time recognizing the smell of your room, because you live in it every day, meanwhile, the one that can sense it are other people. It’s similar to all aspects in life, when you try something for the first time, it would be easier for you to absorb things.

Cup taster is interesting because it’s a sensory experience, most people can do it. You don’t have to be a Q grader in order to tell the taste of natural, honey, or full wash process, because in this competition, you just have to find 1 different up of coffee, that simple.

Tell us about your experience in World Coffee Events in Brazil last 7-9 November 2018.

Honestly, the first round was pretty easy, even our national final was much harder than this, I managed to be the fastest one. But when I got to the second round, it was so difficult. First round was to eliminate over 40 competitors from all over the world, on second round, they picked the top 16, I only managed to get the 14th position.

Not bad, since we’re talking about the world’s 14th Cup Taster. Will you try again next year?

At the moment, we only have 4 categories: Barista, Latte Art, Brewer, and Cup Taster. Latte Art is not my thing. One day, I might try Brewer, but I will certainly join the Barista Championship. For Cup Taster, I haven’t decided yet. The thing that made me win last time is because I didn’t take it too seriously. You have expectation, you will stress about it. Cup Taster is about someone’s state of mind, so, I’m still considering to join it again.

I really feel the urge to ask this to you: Common Grounds won so many competitions, and then we have rumor that it was because one of Common Grounds’ owners, happens to be PT. Sukanda Djaya’s owner, a company that become the sponsor of the event. As an insider, what do you have to say about it?

I can say nothing about it. Actually, for the last one’s Barista Championship, as far as I know, Sukanda was no longer a sponsor, perhaps they’re still a sponsor for Latte Art Competition, but it’s no longer the biggest one. There are many aspects in a competition, and in any competitions in the world, politic always finds a way into it. Perhaps, we can argue about 3 other competitions that involve judges’s subjectivity, but for Cup Taster? You can see the right or wrong in front of your own eyes.

To me, Common Grounds often win because we train very hard. We have our own internal competition. If you don’t win, don’t expect to represent us in any competitions. Many baristas apply to Common Grounds just for the competition, of course, we don’t randomly pick any people.

For Barista and Latte Art, if you know how we train, you’ll get the idea. If it’s 2 week before competition, after finished our job in outlet on 5.00 pm, we started training from 6.00 pm to 1.00-2.00 am. Our coach, Daryanto Witarsa is often referred as World Champion Coach. He’s the best coffee roaster I’ve ever met; he also roasted our bean for competitions. He doesn’t enjoy half-assed person, basically, if you give your 100%, he’d give you 200%. In training sessions, he’d stay in our training facility all day, even if it means leaving his family at home. That’s why many finalists from other coffee shops train together with us.

It seems like Common Grounds put special attention to competitions.

Competition is one of the things that build our today’s image, that’s why it’s important and very meaningful to us. Personally, competition is a good event for us to get better opportunities, meeting new people, learning more.

If you don’t take it seriously, we wouldn’t do it, because training costs so much time and money! People say that Common Grounds win because we have lot of money to afford expensive bean. Coffee is one thing, but in competition, there are more important aspects, such as discipline and how you present yourself in front of the judges.

Do you find any gender preference in coffee shops?

To me, man or woman is the same, but we try to balance things. Let say, if we need 10 baristas, we want 5 male baristas and 5 females.

If you’re looking for balance, there must be some special features required from a gender, right?

There are many physical tasks in the industry. If we recruit too many women, I wouldn’t say we’re not able, but physically speaking, our capacity is definitely incomparable with men. About the myth that says women are more organized, I
don’t think it’s relevant. Yanto is a very organized man; meanwhile I met some messy female baristas. Other than physical capacity, there are no differences between men and women in this job, because I’ve seen men who don’t want to do heavy lifting, and they don’t even care if they see women do it. Just look at St. Ali, the Head Chef is a woman, and they have many women working there.

Have you ever discriminated because of this gender issue in your workplace?

In all industries, you’ll have gender issues. Perhaps we had some sexist people who think that coffee is a man’s drink, so they see men more capable, meanwhile women know nothing. In coffee competitions, the female participants are only 10% at most, because traditionally, people think women can’t make proper cup of coffee. However, in 2018 World Barista Championship, a woman won it for the first time (Agnieszka Rojewska from Poland).

About the discrimination, I had one, we had a customer who didn’t take me seriously, simply because I’m a woman. However, customer is customer, I need to treat them in a nice way, but I also have to be able to prove them wrong.

Kalamansi Chocolate Mousse Ingredient:

80g Egg
200g Egg yolk
150g Sugar
100g Kalamansi puree
10g Gelatine
800g Milk Couverture
750g Whipped cream

Preparation:
• Soak the gelatine in cold water.
• Warm up the egg, egg yolks and sugar on a bain marie and beat them up in a kitchen maschine afterwards.
• Melt the couverture.
• Use the puree to melt the gelatine in it and stir this then into the beaten egg.
• Stir in a part of the egg foam into the molten couverture.
• Then fold in the rest of the egg foam and the whipped cream.

Kalamansi Manggo Jelly Ingredient:

25g Pectin
7 Gelatine Sheets
280g Sugar
300g Manggo puree
400g Kalamansi puree

Preparation:
• Soak gelatine in cold water.
• Mix sugar and pectin in a bowl.
• Boil up the two purees and stir in the sugar mixture.
• Let it boil for two minutes then add the gelatine.
• Fill the jelly in a flat container/moulds.

Hailing from Germany, The young, aspiring Lara Frenzel who currently leads the pastry division as Executive Chef at Padma Resort Legian certainly didn’t come into the scene unprepared. We get the chance to meet with the lady and compile some of her sweetest thoughts; from the career to wave-riding hobby. Check them out!

1. Share us a bit of your background. Why did you decided to become a chef, and why pastry?

Basically the decision was made when I was really young. All the women in my family were into baking, so I grew up sitting beside the kitchen counter watching my mom baking cake. Then I decided ‘yeah, why not make it into a profession’. I’m actually the first one in my family to take it as a profession.

2. What was the first thing that you learned about creating pastries that surprises you the most?

Good question (laugh). Probably the diversity of what you can do out of simple ingredients; such as sugar. It is such a regular thing no one really cares about it, but you can actually treat it like glass i.e mold it or make it into pretty pieces for your cake, or how it affects if you just add it to your pastry creations. It’s just so interesting for me how all the ingredients work together and just by using different amount you can create different end product, and that’s what really surprised me about pastry : things are not as simple as they seems.

3. What would you do to maintain your health and energy during your bustling daily activities as a professional chef?

It’s not easy! I mean especially as a pastry chef, you have to eat a lot of sweet, and at the same time I know what am I eating and its super unhealthy. So I always try to nibble; try everything in small portion, and also eat a lot of vegetables. I’d try to balance it with my meals. If I can, I also go surfing. Whenever I could, before work, I would just grab my board, go surfing (on Padma beach), come back and bake some pastries (laugh).

4. What’s the main difference of being a ‘pastry chef’ from ‘kitchen chef’ in general?

One of the main differences is that we, pastry chef, work with much more mixture than normal chef, who’d try to keep the ingredients plain; they don’t just blend or mix everything up. In cake, because you have to work with lots of mixtures; creams and whatsoever, you have to stick with your recipe.

You mean you can’t improvise a lot on making cakes…

I probably could, but then again the end results will be always different. You need to have a lot of experience. If you don’t know how to measure everything, your result will be completely out of your expectation. So you can’t just stir some things together and hope for the best. That’s not how pastry works.

5. Nowadays, where do you get ideas and inspiration for Padma Resort Legian’s extensive pastry creations?

Basically my inspiration comes from all the fruits and ingredients that we have in here. Most of them are not even available in Europe, so I find it interesting to work with stuff like original palm sugar, and also the local fruit like rambutan. Even the chocolates here are different. So I try to integrate them in my creation using my European technique and recipe with local-grown ingredients. And since it’s super-hot in here, I had to rethink every recipe that I had. I try to make light desserts that are easy to eat even while it’s hot outside.

6. What is the advantage & disadvantage of being a woman in a man-driven work field (professional chef)?

Probably the biggest advantage as woman is men would more likely try to help you, and usually not as rough to you as to their male counterparts. But I don’t really want to have that as an advantage; I just want to be treated as an equal. Of course I wouldn’t try to be a man in the kitchen, because it doesn’t make sense to me. But I don’t want any extra treatment just because I am a woman. As for the downside, many times men don’t really take you for real. I think that is one of the biggest issues that still happen.

Did you do something to respond the downside?

Usually I’d try to prove myself. When I see a challenge I would just go for it. Actually the first time I worked in hospitality is not in cake shop or bakery but in a restaurant where there are only guys around me. They treated me rough, but that was a good school for me, and also to show that I not only I can catch up with you guys, but I can actually do it better. So if men said they do it in 20 minutes, I would try to do it in 18 minutes.

7. What is your most favorite beach to surf? Is there any dream spot you would go?

It’s tricky! Because I just got my own bike so I just go to the front (Padma beach), or Kuta just in front of Pullman Hotel, that was my favorite spot. But my goal would be going to Padang-Padang. Been there a couple of times already, it’s so nice! But I haven’t got a chance to bring my surfboard along so I would just sit there and speak to myself ‘next time, I will surf here!’ (Laugh)

8. What is the most challenging pastry creation that you’ve made in your career so far? Elaborate the story with us!

Maybe one of the hardest is a cake called ‘croqembouche’, it consist small profiteroles cake dipped into caramel sauce, and then you  assemble it in giant pyramid-shape. My former chef used to be a French pastry chef, and one time we got a wedding request to make that cake in his absence and I was the sous chef. I think it was mainly about the pressure since I never done such a big thing; it was more than one meter-tall. I have to go to the city, buy some thick paper to make a base, and you have to glue all the profiteroles with caramel, that was tricky, but I get it done. I feel super excited afterward. Usually I didn’t take to many pictures about the cake I created, but that time I was just like snapping it with my phone. That’s an achievement for me.

9. Tell us about your most favorite kitchen tool…

A thermal mixer; it’s a blender with thermal function which is super handy. It blends thing for you, cook thing for you, and so on! It is actually a German brand and I was fighting for three months to get it here (laugh). At first all of my staff was just like ‘what was that thing?’ ‘Too many techniques’ but it just run all day long and make life easier. Now everyone here already use it as well!

Dressing:

1/4 cup of boiled gabanzo been
1 clove of roasted garlic
1/2 tsp of roasted cumin
1 tbs of tahini paste
1/2 lime squised the juiceSalt
1/2 cup water

All ingredients blend till smooth in a food processor

Idea about food as a healthy sustenance for our body is supposed to be the common practice, but people nowadays tend to forget about it and eat just to satisfy our palate. We sat down with chef Elisabeth of Livingwell; a strong-willed cancer survivor and talented food maker, to dig deep into her mind about hope to get rid of disease in society through clean-eating diet.

1. What drives you into the world of culinary making?

For me, culinary is related to health. Often time we eat something that has no benefit for our body. So, it’s not only about the good taste, but also health as well. I was diagnosed with womb cancer, and I have to travel to various countries just to find a cure for my sickness. Then when I stayed in Japan, I learned a lot by practicing ‘natural healing’. I refused to do chemotherapy. Then I gradually learned that everything we eat can affect our body in many ways, so I changed my diet accordingly. When I did, I found the amount of cancer in my body was reduced significantly, up to 50%. So I continue doing that for me and also to help others through my cooking.

2. As a cancer survivor, what message are you trying to convey to people through your cooking?

First; when you get diagnosed with cancer, calm your mind, think about what your body need. Cancer exists in your body because the lack of something, or we make mistake through our diet, lifestyle, food that enters our body. People who tend to eat unhealthily, they might feel okay for one or two years, but after, they will experience the negative effect. Nowadays kids, they get their menstrual at the tender age of 8, and that’s just not right. Normally it is at 12. So, again, if you have cancer, you can’t feed it with the food it may like; animal oil, preserved dishes, chemical coloring, sugar. It’s okay if you lost weight as long as you’re healthy. Don’t feed your sickness, but instead, we can still feed the body with healthy food made from organic ingredients; we can substitute it either through natural composition, or the way we cook.

3. What is ‘healthy food’ according to you?

Healthy food is something that won’t make us feel guilty when we eat. ‘Feeling guilty’ is not healthy for our mind as well, actually. Our body doesn’t need chemical, not even sugar! Healthy food supposed to be friend for our body, not its enemy.

4. How did you find inspiration to create a dish?

I really like this question. I see myself like a painter who wants to create a beautiful painting, pouring out my heart’s feeling through cooking. I want to create something that’s not only adored by the people, but also can make them healthier. For example, I avoid using too much oil in my dishes, but some of the food requires a lot of oil on its original shape. So I will play around, tinkering with the menu, like pasta, for example; aglio olio, how could I make it with less oil? I roast garlic in 40 degree, half-cooked and I soaked it in olive oil until the flavor comes out,then I pour the garlic unto the pasta, garnished it with other spices, and it will taste almost no different from the original one. If you boil every kind of oils for more than 50 degrees (Celsius), it will produce dangerous carbon dioxide, so it’s better if you use as little oil as possible in your food.

5. What is the most important aspect for anyone to be a professional chef?

Professional chef is not all about being able to cook, but being responsible as well. Every food that I make must have benefit to those who consume it. You can turn it into business, but make sure that it is a beneficial one for others. I have one customer who loves to come with his bicycle here to Livingwell. One day, he come to me, shake my hand and said ‘Ma’am, ever since I eat here, I feel more energized, my health gets better, why is that?’ And then I asked what did he had for breakfast, lunch, and try to suggest him of what to order so he can feel more benefit from my food. This is the essence of being professional chef. If you just want to make delicious food, anyone can learn to do it.

6. What is the main concept of Livingwell’s dishes menu?

I want everyone to be able to eat here at Livingwell, regardless of where they came from. That’s why I make various types of menus; Asian and Western, but with healthy concept. For example, our quesadilla, even the wrapping is made differently with more healthy ingredients, but everybody can enjoy it. Through Livingwell, I also want to invite the society to eat more healthily, spread awareness to fight disease through delicious healthy food.

7. How do you want to be remembered?

Maybe I couldn’t answer this question. Basically I don’t want people to appreciate me, but I wish that they could understand my cause; why I want people to eat healthy food. It’s not about Elisabeth, but about how people can make their family healthier, not only from my food, but I am willing to share tips as well, and from there, everyone can get the benefit. This is my goal.

Dengan tujuan untuk mempersiapkan generasi muda dan mendukung mereka untuk maju ke taraf nasional dan internasional, Indonesia Pastry Alliance (IPA) Bali Pastry Cup Challenge 2018 diadakan pada 27 Oktober 2018 di Bali Culinary Pastry School dan Politeknik Internasional Bali.

Partisipan dipilih dari 6 hotel di Bali untuk berkompetisi, dan pemenangnya akan mewakili Bali untuk mengikuti kompetisi nasional. Setiap hotel diwakili oleh 2 chef yang harus mengikuti kategori Chocolate Showpiece dan Mini French Pastries.

Tidak terasa, pada 2019, Picardie akan merayakan ulang  tahunnya ke-65 sebagai “the original French tumbler”.  Dengan bentuk yang unik, sensual yang pas dalam  genggaman, serta facet yang dapat menangkap cahaya secara  ideal, sepertinya tidak ada lagi yang perlu dijelaskan mengenai  produk timeless star yang tetap menjaga kesederhanaannya ini.

Mungkin Anda tidak menyadarinya, namun Anda pasti pernah  melihat produk ini berbagai restoran, coffee shop, bar, bahkan  di berbagai film Hollywood seperti Skyfall James Bond dan Blue  Jasmine. 

Sejak diluncurkan pada 1954, Picardie berhasil menjadi ikon yang tersedia di berbagai kafe, sekolah, dan rumah-rumah di Prancis dan di berbagai tempat di seluruh dunia. Picardie diproduksi oleh Duralex di La Chapelle-Saint-Mesmin di Loiret. Meski diproduksi dalam berbagai ukuran, salah satu identitas utama Picardie adalah tulisan “Made in France” di bagian dasar gelas yang mengelilingi desain sirkular nama Duralex.

Dalam rubric Spice edisi kali ini, PASSION ini mengajak para pembaca untuk mengenal lebih jauh tentang lentil; kacang mungil yang kerap diremehkan namun mengandung ratusan khasiat bagi tubuh serta bisa menjadi alternatif alami MSG sebagai pemberi rasa gurih.

Berasal dari India nan eksotis (dan juga popular di Timur Tengah), lentil tercatat sebagai salah satu bahan makanan tertua di dunia. Berupa kacang mungil yang hadir dalam tiga warna berbeda; kuning, hijau dan merah, biji-bijian bernama latin Lens Culinaris ini dikenal bukan hanya rasanya yang gurih alami, namun juga bermacam khasiatnya bagi tubuh.

Lentil, yang di Indonesia juga dikenal sebagai Miju-Miju, biasanya dijual dalam keadaan kering. Ia direndam terlebih dahulu dalam air dingin sebelum direbus hingga empuk, dan kemudian dikupas bersih. Rasa serta teksturnya mengingatkan pada kajang hijau kupas; lembut namun berserat. Lentil biasa digunakan dalam berbagai masakan ala Timur Tengah yang aromatik; seperti doner kebab, sup kari kental, perkedel hingga nasi. Ia merupakan salah satu pengganti terbaik untuk bahan MSG karena sama-sama mampumemberi rasa gurih pada makanan.Dalam rubric Spice edisi kali ini, PASSION ini mengajak para pembaca untuk mengenal lebih jauh tentang lentil; kacang mungil yang kerap diremehkan namun  mengandung ratusan khasiat bagi tubuh serta bisa menjadi alternatif alami MSG sebagai pemberi rasa gurih.

Since its inception in 2014, Nomz Kitchen & Pastry has set a new standard for restaurants in Jakarta. Some part of the buzz was the fact that it was owned by Chef Arnold Poernomo, a young handsome chef who also happens to be one of MasterChef Indonesia’s judge. However, we also believe that the pastry division contributed an important role to Nomz’s success. Back then, we were quite surprised to know that the pastry kitchen was headed by a young, talented woman, Kim Pangestu. Finally, we had the chance to interview Nomz’s Pastry Chef to know more about her background, her dreams, and her role as a woman in the kitchen of a restaurant.

How did you get introduced into the world of pastry?

I have a mother who really loves to cook. One night, she baked a cake and I was so excited to see the process. I saw her mixing the flour, sugar, egg, and other ingredients, then put it into oven, and suddenly when it was out, it gave a very nice, pleasant aroma. When I ate it, it was warm, soft, very delicious, I was ecstatic! It brought comfort to me. I decided that I want to bake and make desserts for other people so they will feel the same happiness feeling I felt like that night.

As a Le Cordon Bleu Sydney graduate, what’s the most important lesson you got there?

In Le Cordon Bleu, I learned a lot about European pastry. I learned how to make cakes form various countries, and it really broadened my horizon. The teachers in Le Cordon Bleu came from various countries, I learned many techniques from them. To me, formal education is crucial as it will be a guide when we start out career as a chef. Perhaps not all of the techniques will be applied, but at least you understand the basics of pastry making.

What’s your dream as a Pastry Chef?

I want to expand my dessert catering business, and in the future I want to have my own pastry school. I want to share my knowledge to future pastry chefs in Indonesia.

How do you describe your pastry style?

My background is mostly resolved around very fine plated desserts, but I also really love chocolate and cakes. My style is about innovation, always try to make something unique and new.

I heard you opened you own business Kimmy Patisserie, would you share a bit about that?

When I returned to Jakarta, I have no idea how start my career in Indonesia. I turned my room into small kitchen. In the beginning, I sold eclairs online while learning about the Indonesian style and market. I worked alone and start everything from zero.

Then, how did you join Nomz?

Because Kimmy Patisserie, my name was started to be recognized and I got the offer to open Nomz along with Chef Arnold Poernomo and some other owners. The concept is about making comfort desserts. I was given the freedom to create anything I’d like, something innovative and creative.

I heard you were an assistant to chocolatier Kirsten Tibballs, how do you compare the chocolate business here with Australia?

In Australia, we mostly use couverture chocolate. In Indonesia, I see that mostly people use compound. For pastry products such as mousse, most of the times I use couverture, but for decoration I use compound. The use of couverture will give a more pronounced chocolate flavor, but I deliberately chose compound for decoration because of our rather hot and humid climate, compound is more resilient in that situation.

How did you see the role of woman in F&B kitchen? What’s the biggest advantage and disadvantage of being a woman in the industry?

To me, being a female chef is very interesting. I know that the  job is quite tiresome and we have to do some heavy lifting. However, if becoming a chef is our passion, I guess they’re all worth it. We just need to be smart in managing time.

I really love to be in a team with men. I never see it as competition, nor a problem, because both male and female chefs have their own strengths and weaknesses. As long as we can communicate properly, we can complement each other in the kitchen and become a very strong team.

As women, one of our advantages is that we can grow strong both mentally and physically, and we’re more organized. However, the disadvantage is that sometimes we need to work long hours and we have to sacrifice our time with family and loved ones. Sometimes the job is also very physically demanding because of the heavy workload.

Among numerous tasks in the kitchen, which one is your most favorites? And what’s the one you don’t enjoy?

I love creating new recipes the most, that’s what I’m always looking forward to whenever I’m in the kitchen. I like to express the ideas in my head. I don’t really enjoy making promotion, perhaps because I’m not a marketing person, I’m more to the creative person. I prefer if I have a team that works on the promotion.

If tomorrow is the apocalypse, and you have a chance to dine in any restuarants in the world, where would it be?

I’ll take (Jimbocho) Den, Tokyo.

There are so many ingredients one can combine at Fedwell. From the base, the proteins, the toppings, the dressing, and up until that one crunch to make all the textures and flavors more enticing.

The best-selling dish would be The Don. It’s a mixture of quinoa brown rice, rib eye steak, edamame, horenso, charred corn, onsen egg, with peanut sesame sauce and furikake. Want something lighter? Then choose The Trophy Wife. It’s got the greens, salmon gravlax, roasted pumpkins and tomatoes, kale, mushrooms, lemon sauce, and seeds.

Contributing the success of Berrywell and Fedwell through hardships and teamwork, Kareyca Moeloek is now seeing Jakarta in a new light – smarter and healthier. She told Passion about her life, her gigs with the Leafwell Group, and how she’s shaping the future with her talented chef-sister Renatta Moeloek.

How was it all in the beginning for you?

Believe it or not, I wanted to become a professional dancer initially! Growing up in Jakarta, I was trained in ballet since early. And it was during high school that I decided to move out to Perth. My plan was to continue my study at a dance academy there. Turns out, I didn’t make it and I was utterly devastated!

Everyone was already in college around that time, so instead, I joined short courses and collect a lot of diplomas – from marketing to event organizing. In the meantime, I had to do part-time jobs as well to make it there - since my parents wanted me to return home.

What happens next?

The easiest job I can get? The hospitality industry. Working at a bar, I was quite enjoying it. I started out as just a glass polisher, and then I was gradually entrusted with the floor and then the café. From there, I realized that a degree in hospitality would certainly accommodate me working in this industry. Moreover, I could make myself eligible for applying as a permanent resident - which my parents eventually supported as well.

Meanwhile, it was finally time for Renna (Renatta Moeloek) for college and she had always known exactly that she’s destined to cook. She wanted to learn at the best place and that would be Le Cordon Bleu in Paris. So, we kept ourselves in touch across different continents through Skype – hoping that one day we can do cool collaborations.

Sounds like you guys were all set to live abroad, but why did you return here?

Renna was promised for a gig in New Zealand after her internship finished at a Michelin-starred restaurant in France. As for me, after my internship at Sheraton, I wanted to explore my opportunities also there.

Turns out, we had visa problems and got stranded in Indonesia. Many years living abroad made me unsure about what I can do in Jakarta, until we decided to embrace any opportunity we can get. We did pop-ups, food trucks, and private dinners. Renna handles the kitchen and me in the service.

But one day, I met an old friend of mine Dio. He started this healthy catering company - Leafwell Group with his friends and wanted me to collaborate for the opening of Berrywell.

So, this is the part where you decided to stay in Jakarta?

Initially I was torn in-between working at a big company, or to help this promising startup company. I decided to choose the latter and began as a store manager at Berrywell’s first outlet in SCBD. Turns out it was a huge success for the company! We have been riding the momentum where people are getting aware with healthy lifestyle.

Long story short, Berrywell then opened new outlets at Plaza Senayan and Menteng Shophaus. Finally, the next best opportunity for me and Renna to work together again came when the group decided to open a new concept of healthy dining called Fedwell. There, I will be entrusted again with the operations and Renna with the menu! We did a lot of research, food tasting, and prepared everything. However, the team was still very busy with Berrywell and couldn’t find the right time to launch Fedwell.

Can you tell us about Fedwell?

Fedwell finally opened on April 2018 and started out again with just normal expectations. Again, much to our surprise, people have been flocking here like crazy, so we had to assign the kitchen crews as well to help with service! Steadily, we’re hiring more people and now we’re enjoying the dynamics here.

So, the concept is similar with salad bars where people can choose the ingredients and the crews will assemble it for you. However here, we serve wholesome, healthy food instead. We don’t do frying here, but we do roast, torch, and steam most of our ingredients. Fedwell is basically a DIY diner where customers can use the order form to create their own dish or to choose from what we have assembled. There are many choices for carbs, proteins, vegetables, and the dressings.

The challenge is to introduce the DIY culture to our customers and creating this mindset that healthy food can also be flavorful. We want to help creating a new, smarter Jakarta where people gradually know how to live healthily and get themselves in touch with good quality ingredients.

What are your plans after this?

The Leafwell Group is still growing, and we are planning for more surprises in the future. As for Renna, we’re currently transforming this place owned by our mom with a new kitchen and a nice place to eat. It’s a small, but we’ll invite people for private dinners. In the meantime, we help each other whenever we have the opportunity, but I do look forward for our new gigs in the future.

In 17th century, Dutch’s Verenigde Oostindische Compagnieatau (VOC) came to Indonesia and stayed here for 350 years to colonize the land. Their objective was simple, to monopolize the right for spice trade and sell them as commodities. Now that we’ve reminded you a bit of history lesson, you might be wondering now, “if our spice attracted a country from half the world away, shouldn’t we be doing something more about our local produces?”

Finally in 2009, Helianti Hilman, the founder and CEO of Javara, marketed our local, forgotten products, not as commodities nor ingredients for industry, but as artisanal products. She’s also on a mission to help the farmers to preserve Indonesia’s vast biodiversity. Sounds like a suicide mission? Even her father tsaid she would be bankrupt within 2 years because the business lacked market validation. 

However, there’s something extremely sexy and interesting about doing a mission impossible. With strong belief and dedication, in less than a decade, Helianti has managed to get the attention of world, whether it’s French chocolate factory, Michelin star restaurants to the local millennials, by offering not just the the products, but also the story and people behind them, the culture, and the values.

Before you found Javara, I heard you were a lawyer?

I was a lawyer for IPR (Intellectual Property Rights), but I also acted as consultant for rural economic development, mostly abroad, in countries such as India, Nepal, Bangladesh, and Sri Lanka.

How did you build Javara?

In the beginning, I was invited by my farmer friends who were still maintaining Indonesia’s food biodiversity in 2006. They knew I love cooking and travelling, then they invited me for roadshow for 3,5 months where we lived in with farmers in Java, Bali, to East Indonesia. From there, I realized that Indonesia is incredibly rich. Let’s take rice for example, we have more than 7.000 rice varieties with various color, such as purple and pink. These rice can also grow anywhere, from beach, swamp, river, we never knew such things exist.

Every year, Indonesia lost 1 million farmers; as a result, our biodiversity heritage will be extinct soon. The farmers are still growing these unique varieties just for private consumption, finally we decided that the only way to preserve the biodiversity is get market participation to consume the products. When we have many people consume the products, farmers will be motivated to keep producing. Finally, in 2009, Javara was officially launched.

We came from products that are based on Indonesia’s local wisdom, of course they’re organic. However, we’re not happy just for being organic by default, we always try to get organic certification. At the moment, we have 900 products, and 200 are already certified organic with European, American and Japanese standards. Adding the certified organic products is one of our main focus.

What were the response of your friends and families about your business idea?

My father is a agribusiness lecturer. When I presented the idea to him, he said, “you will go bankrupt within 2 years, because there’s no market validation for forgotten food products.” At the time, in the world, there was no dedicated company who was serious on bringing back forgotten food as its main business.

Then, why did you keep on doing it?

I saw my farmer friends, especially the older ones, they’re so dedicated not merely because of the business. They just don’t want us to be unthankful beings; we have been given vast heritage but we don’t take care of them, their motivation is just to be grateful. I was thinking, “If they never give up, why should I?”

I met my mother, who’s more pragmatic, for an opinion. She supported me and said, “just follow your heart, you don’t have to listen to your father. If you believe it, just do it, you’ll find a way.” And she was right; we became the pioneer for this “crazy” business.

What were the first products you sell in the beginning?

A set of ancient rice that consists of 8 type of rice. In 2009, we distributed the products to Ranch Market’s 15 outlets. We sold a set of 8 rice because the rice ge got was very little, only 25 kg for each type, it was impossible for us to sell them with 5 kg packaging.

What we actually sell is not the food, we sell food culture: the story behind it, the people, the philosophy and values. If you look closely, we’re very serious when it comes to packaging, because we believe the farmer’s effort has to be presented seriously. They gave so much love, effort, passion into the products.

How come there was no company before you that realize the prospect of the business?

For a long time, we’re trapped between 2 choices: as commodity or industrial. When we export the products, it will be considered as commodities, other companies did the packaging and branding. It’s similar to the “telur mata sapi” (sunny side up egg) case, the chicken own the egg, but it’s the cow (sapi) that gets the naming.

After commodity, they were treated as industrial ingredients. Industry doesn’t care about your story, traceability, or the unique production, as long as it tastes good, affordable, and accessible. I started Javara with only 10 farmers and 8 products, it was impossible for me to get into any commodity or industrial market, that’s why we positioned ourselves as artisanal food producer.

How was your marketing strategy in the beginning?

We have some advantages as supermarkets like Ranch Market and Kem Chicks love to distribute unique products. The more unique, they’ll be more interested. Because we had products that were like no others, they gave us some amenities, such as no listing fee, no service level penalty, basically, no barrier to entry. When Ranch Market that was considered as standard had our products, other companies started to be interested in distributing our products, of course with the same trading terms.

In the first 2 years, we focused on domestic market. We had been present in almost all premium supermarkets, but the growth was too slow. We found 2 reasons: first, most Indonesians weren’t ready for local organic brand, they have more
trust on imported products. Second, people weren’t familiar with the term  “artisan”.

In 2011, we took the risk of exporting our products to Europe, as we saw European countries as the most ethical ones. We came at the right moment, back then, anything artisanal that involves traceability, preserving biodiversity was very trending, and we were seen as organic ++ products. If in 2011 our portfolio for export was just 20%, in 2014, it became 90%.

We felt there was something wrong if we were too focused on export, therefore, after 2014, we started to get serious in working on the domestic market. Fortunately, in the last 2-3 years the appreciation for local food started to take off. Finally, this year, the ratio of export to domestic product is 50:50. In 2009, our clients were mostly either expatriates, or older people, over 50, with some special needs, whether they had cancer or diabetes. Thanks to social media and the rising of many food channels, our target audience age is changing into average 25-34. We even have 18-19 years old customers, it’s quite surprising for us.

What do you think has happened in the past few years?

I guess the whole market has started to get more educated. Let’s take Australian MasterChef for example; they’re very into local produce and very explorative. In addition, travel channels reached more audience. Indonesian youngsters who are travelling a lot became very explorative when it comes to food. When they returned, they start digging into local foo. With such enthusiasm, now we’re working together with Chef Ragil (Nusa Gastronomy) to open our own restaurant to educate the market about our products’ applications. Along with our outlet in Kemang, we also have another restaurant in Nusa Dua, Bali under the name of Spicy Geg.

Who’s the main target audience for Javara?

We had some customer profiles. The first one is the supermarket chain, the second is the industries. Some of chocolate companies in Europe have been using our coconut sugar. The last one, we also get into the food service, we have a dedicated importer that supplies our products to the horeca. Some of our specialty spices are used in some of Michelin starred restaurants in France.

What’s your biggest challenge in running the business?

Until today, we’re still bootstrapping, especially in financing and infrastructure. In Indonesia, there’s no supply chain financing for farmers. They depend on us when it comes to financing, not just for the capital, also to buy machines, certification fee and test labs. Imagine, in addition of giving some capital upfront, even though we haven’t got the products, we have paid them, meanwhile in supermarkets we just got the payment in the next 1,5 month. The gap can be 3 months, it’s quite a challenge for our cashflow.

It’s also a burden for us, every time we want to have more farmers, we have to be ready for the next financing. On the other hand, we’re not bankable as we don’t have fixed asset collateral. For personal loan, the interest may reach 39%, meanwhile it’s only 6% in Thailand. This is why Indonesian products are not competitive enough in international market, especially for community-based products, we don’t have the same level access to financing.

Second one, is about the infrastructure. Don’t think the access to infrastructure, telecommunication and internet is like the one we have in Java. It’s funny, but we had some farmers who have to put their cellphone into a bucket, pull them on top of a tree just to get any signal and get order from us. This is the reality, especially in remote areas.

Then we talk about the logistic. Sending goods from Flores to Jakarta through air may cost you Rp 27.000/kg, even though the product merely costs Rp 10.000/kg. If we use cargo, we can press the cost into Rp 5.000-8.000/kg, but it may take 3 months, and they can’t guarantee the condition of the products. Ideally, we have our own containers, so the cost can be minimized into Rp 900/kg and the shipment will only take 1 week. Imagine the price difference from Rp 27.000 to Rp 900. The problem is, when the climate and the wave get rough, usually no ship dares to sail. We had crashed shipments in Labuan Bajo, there’s virtually nothing left. Managing the logistic is quite a big challenge for us.

“Success is not final, failure is not fatal, it is the courage to continue that counts,” you’ve read the line somewhere, but if you’re looking for someone that live by the words, meet Luc Debove. As a self-admitted competition addict, The MOF (Meilleurs Ouvriers de France) failed his first and second time to get the prestigious title, but it didn’t stop him to give another shot.

Luc has worked as Pastry Chef in Grand Hotel Du Cap Ferrat, Hotel Royal Riviera in St. Jean Cap Ferrat, and as Trainer in Pastry at the Ecole Gastronomique Bellouet Conseil Paris, and won awards in artistic sugar, ice sculptures, and achieved victory with the French Team in Gelato World Cup 2010. Finally, in 2011, Luc finally acquired the title MOF. Now, Luc is travelling around the world as brand ambassador and teaching classes. We caught up with him in the middle of his class at Heavenly Sweet Academy, Jakarta.

Where did you come from? How did you start working in the kitchen?

I was born Nice, France to a family of bakers and pastry makers. I start very young at pastry. I started 30 years ago, when I was just 18. I always know I wanted to do this job. I trained at Ecole Escoffier in Cagnes-sur-Mer, then did an apprenticeship at Patisserie Cappa in Nice. I worked at Casino Ruhl for 10 years as Sous Chef. I also made my second exam to be a Master in pastry, it’s a very important (job) in France. At the same time, I was also teaching in a school after finishing my job in the hotel.

How did you get an MOF?

I applied for one. It’s a competition that was held every 4 years, but the first time I entered in 2004, I went to the final but I didn’t win. I made my second attempt in 2007, also didn’t win.

What was the test like?

We made lot of things for 3 days, such as ice carving, sugar piece, chocolate showpiece, entremets, etc. We didn’t even get proper sleep for those 3 days. Finally I got the MOF at my third attempt.

Iadmire your persistence, I believe most people would quit on their second, or even their first attempt.

There was a moment that you’d think about it (quitting). Once you got into the competition, sometimes you forgot your recipe and tried to make a new one. I didn’t win just because of 1 point difference. Then I started to think, about the best quality product that I can make, why should I use certain process for certain flavor, that sort of things. Now, actually I’m very happy not to win for the first time.

There are some subjects in the competition, which one is your favorite?

For artistic reason, I love ice carving. After that, I also love nougatine carving. It’s very difficult because you work when it’s hot, and it breaks very easy.

You seem to enjoy competition very much, why?

You don’t start at your table and said, “Ok guys, now we make this or that product” to your team. If it’s competition, it’s only you, you don’t have any helping hands. If you’re in the kitchen, you can always ask the chef, “Chef, is this product okay? Chef, I want this or that.” You’re thinking only about your recipe and your showpiece.

How does the title MOF affect you?

When you have this title, people don’t look the same way to you. They see you as an MOF, not just as a person.

PT. Pantja Artha Niaga mengadakan launching party untuk brand terbarunya Tito Handmade Vodka yang berasal dari Austin, Texas di Arrack & Spice pada 31 Oktober 2018. Pada kesempatan kali ini, Imammudin Azzai, Bartender/Owner Arrack & Spice membuat 3 kreasi cocktail menggunakan Tito dengan tema Silence, Freedom dan Peace. Malam tersebut juga dimeriahkan oleh DJ Performance oleh Jidho dari De La House.

Pada awalnya, vodka diproduksi di Rusia menggunakan kentang sebagai bahan dasar, namun saat ini, gandum lebih umum digunakan. “Tito Vodka dibuat menggunakan jagung, sehingga produk ini gluten free. Berbeda dengan vodka lain yang diproduksi massal, Tito dibuat dalam small batch sehingga rasanya lebih intens, smooth, dan ada sweet notes yang membedakannya dengan vodka lain,” jelas Imammudin.

Dengan pengalaman lebih dari 50 tahun di industri minuman Indonesia, PT. Hatten Bali mempersembahkan Hatten Education Center (HEC). HEC ditunjuk oleh Wine & Spirit  Education Trust (WSET) sebagai institusi pertama di Indonesia yang bergabung  dengan WSET dan menjadi negara ke-74 yang menyelenggarakan progam ini.

Berdiri pada 1969 untuk perdagangan wine di UK, WSET telah tumbuh menjadi pemimpin industri global sebagai badan penyelenggara pendidikan, pengembangan, dan pemberian kualifikasi kursus di bidang wine dan spirit. “Merupakan kebanggaan bagi kami untuk menerima penunjukkan WSET Approved Programme Provider, sebagai yang pertama di Indonesia yang diakui badan sertifikasi internasional. Saya percaya, dengan penunjukkan ini, kami tidak hanya mampu memberikan produk dan pelayanan berkualitas terbaik, namun juga memberikan platform internasional untuk pengetahuan wine dan sertifikasi internasional di Indonesia,” kata Ida Bagus Rai Budarsa, pendiri dan CEO PT. Hatten Bali.

Gempa yang disertai tsunami terjadi di Palu pada 28 September 2018 telah menimbulkan kerusakan dan kerugian yang masif. Banyak kalangan masyarakat yang berempati dan memberikan bantuan dalam berbagai cara, salah satunya seperti acara charity yang dilakukan oleh William Wongso dan kawan-kawan dari komunitas F&B pada 29 Oktober 2018 di Hause Rooftop, Jakarta. Acara charity berupa tasting dan demo masak yang digagas oleh Ronald Prasanto ini diikuti oleh beberapa tokoh  kuliner seperti William Wongso, Ernest Christoga, Santhi  Serad, Astrid Enricka Dita, Budi Lee, Muhammad Aga, dan Oka Diputra.

Plaga Frizzante adalah produk terbaru dari portfolio Plaga. Segala yang terkandung di dalam wine ini terinspirasi dari Italia. Dibuat dari anggur klasik Italia, yang tumbuh dan dipanen di Pulau Sisilia yang terkenal, Diseleksi oleh winemaker Plaga untuk menciptakan kreasi wine yang unik. Plaga Frizzante adalah teman terbaik untuk merayakan segala momen, baik pesta maupun sekedar bersantai. Berkat rasanya yang ringan dan easy to drink, Plaga Frizzante dapat dinikmati oleh parawanita, dan bisa dipairingkan dengan segala jenis makanan. Plaga Frizzante kini hadir di Indonesia, Untuk informasi lebih lanjut, Untuk informasi lebih lanjut, hubungi sales@plagawine.com.

Pada 22 November 2018, Koepoe-Koepoe Professional resmi diperkenalkan kepada para profesional kuliner Indonesia oleh Harry Widjaja selaku President Director PT Anggana Catur Prima di booth Koepoe-Koepoe, SIAL Interfood 2018. Koepoe-Koepoe Professional hadir dengan lebih dari 40 varian rempah yang cocok untuk digunakan di resep lokal maupun internasional. Koepoe-Koepoe Professional diharapkan mampu menjadi solusi terbaik dan empowering para chef serta profesional kuliner dalam mengeksplor rasa setiap masakan. Selain itu kami juga berharap produk ini bisa diterima oleh seluruh profesional kuliner dan memenangkan persaingan pasar industri rempah-rempah kemasan di tanah air,” jelas Harry.

Dairy Council for Northern Ireland (DCNI) ara merupakan organisasi yang bertugas untuk mempromosikan konsumsi produk dairy United Kingdom dan manfaat kesehatannya. Produk dairy dari UK diproduksi berdasarkan standar tinggi dari Uni Eropa sehingga menjanjikan produk berkualitas terbaik. Semua peternakan produk dairy telah terdaftar dan pabrik pengolahan susu telah disetujui oleh otoritas yang relevan seperti Department of Agriculture, Environment and Rural Affairs (DAERA) berdasarkan Food Standards Agency (FSA) dan otoritas lokal.

SIAL Interfood 2018 dimeriahkan dengan kehadiran pemain keju baru Emina yang diproduksi oleh PT. Emina Cheese Indonesia. Perusahaan ini merupakan joint venture dengan Mitsubishi Corporation yang berfokus untuk memproduksi produk olahan keju. “Jika dibandingkan dengan negara lain seperti Jepang, Amerika, dan negara-negara Eropa, tingkat konsumsi keju di Indonesia terbilang masih rendah, namun Indonesia memiliki jumlah populasi yang sangat besar. Bagi kami, Indonesia merupakan pasar yang sangat menarik karena setiap tahun, pertumbuhannya bisa mencapai 15%, selain itu, banyak sekali orang Indonesia yang menyukai keju, jadi saya melihat peluang yang besar sekali di sini. Misi kami adalah untuk membuat semua orang tersenyum melalui keju,” kata Hiroyuki Okada, President Director PT Emina Cheese Indonesia yang juga merupakan seorang Cheese Professional (CPA Certified).

Dima International Wines sebagai salah satu produsen wine terbesar di Indonesia meluncurkan sparkling wine dengan nama Bellissimo Sparkling pada 30 Oktober 2018 di Olivier, Grand Indonesia. Dengan 2 varian produk, Sparkling Moscato dan Sparkling Dolce Rosso, ini dibuat dengan anggur Australia premium beku yang menghasilkan aroma fruity seperti black cherry manis dan white floral dengan kandungan alkohol relatif rendah 8.0% ABV. Sesuai namanya, Bellissimo yang berasal dari kata dalam bahasa Italia yang artinya “cantik”, sparkling wine ini diinspirasi oleh kecantikan Italia, sebagaimana diakui Mitch Hayhow, Winemaker Bellissimo.

SIAL Interfood 2018 kembali diselenggarakan untuk ke-18 kalinya di JIEXPO Kemayoran pada 21-24 November. Event kali ini menghadirkan lebih dari 1.000 peserta pameran dari seluruh dunia yang mewakili berbagai kategori produk, mulai dari produk dairy, telur, daging, seafood, buah, sayur, bakery, cokelat, kopi, teh, gelato, produk makanan sehat hingga kalengan, berbagai peralatan dan perlengkapan masak, semuanya siap untuk menyambut 75.000 pengunjung SIAL Interfood 2018.

Tentu saja, SIAL Interfood 2018 berkolaborasi dengan berbagai organisasi dan asosiasi, mulai dari kalangan ahli, chef, praktisi baik nasional maupun internasional yang akan mengisi berbagai event, mulai dari SIAL Innovations, La Cuisine Competition, IPA Championship, hingga berbagai demo masak dan seminar. Berikut ini adalah highlight dari event SIAL Interfood 2018 dan beberapa perusahaan peserta.

Jakarta, 28 November 2018– As the year -end

celebration comes to a close, JW Marriott Hotel Jakarta  prepares a series of festive events, goodies and special holiday feast at its choices of restaurants.

Brilliant Blue New Year with Regina Special New Year’s Eve Gala Dinner – 31 December 2018

Welcome the new year with a variety of scrumptious food at Jakarta’s longest buffet spread whilst being  serenaded by the one and only, Regina, as the main performer amongst other entertainment, starting  from 7 PM onwards at Dua Mutiar Ballroom, priced at IDR 2,500,000 net per person for VVIP seating,  IDR 2,300,000 net per person for VIP seating and IDR 2,000,000 net per person for regular seating. Guests can also enjoy dinner at Sailendra Restaurant, Pearl Chines Restaurant or Asuka Japanese Dining and see the  performance right after with only IDR 1,500,000 net  – all inclusive. 

New Year’s Eve Dinners – 31 December 2018 (not inclusive of Regina’s New Year show)
Grand New Year Buffet at Sailendra Restaurant: IDR 900,000 net per person
Chinese Buffet Style at Pearl Chinese Restaurant: IDR 900,000 net per person
Signature Omakase at Asuka Japanese Dining: IDR 1,500,000 net per person

New Year Brunch – 1 January 2019
New Year Brunch Buffet at Sailendra Restaurant: IDR 600,000 net per person

Room Package

Stay and ring in the new year with a luxury package that includes New Year's Eve Gala Dinner for two (2)  persons, New Year Brunch and daily breakfast for two (2) persons, late check out until 4pm and 20% off  any Spa Package treatment
s. Room packages start from  IDR 4,888,000++ for a 2- night stay.

Passion Media Desember Giveaway!

Menangkan (untuk 2 orang pemenang), masing-masing mendapatkan :1 Night stay at Hotel Santika Premiere Slipi Jakarta inc Breakfast for 2 person

Caranya Mudah!!

1. Follow instagram @passionmediaid , @santikapremiereslipijakarta & @yanpalace_chineserestaurant

2. Uplod Foto bersama Ibu atau Buah Hati dan berikan Caption Terbaikmu. Jangan lupa tag ke @passionmediaid , @santikapremiereslipijakarta & @yanpalace_chineserestaurant

3. Gunakan hashtag #PassionMediaGiveaway

4. Periode Giveaway: 13 Desember 2018 - 22 Desember 2018

5. Pengumuman Pemenang via Instagram Tanggal  22 Desember 2018 pukul 12.00 WIB

Musim liburan telah di depan mata dan itu berarti waktu Anda semakin sedikit untuk melakukan booking holiday party. Ruth’s Christ Steak House merupakan tempat sempurna untuk merayakan lunch atau dinner akhir tahun, berkumpul bersama teman dan keluarga, maupun merayakan perayaan besar.

Fairmont Jakarta bekerjasama dengan Yayasan Mitra Netra untuk mengadakan acara penggalangan dana bertajuk “Dining in the Dark” yang diadakan pada 3 Desember 2018. Pada acara ini, Fairmont Jakarta mengajak para tamu untuk berpetualang kuliner hanya dengan menggunakan 4 indera: perasa, penciuman, sentuhan, dan pendengaran untuk menikmati 12-course dinner. Dana yang terkumpul akan disalurkan ke Program CSR AccorHotels’ – A Tree for a Child (ATFAC) yang menyediakan rumah bagi anak-anak di bawah umur di Jakarta dan Bali, Achieving The Dream Foundation yang mendukung dan mengembangkan atlit muda berbakat di bidang olahraga, dan Yayasan Mitra Netra.

MAXX Coffee mengumumkan hadirnya flagship store pertama yang berlokasi di Lippo Mal Kemang pada 6 Desember 2018 dengan memperkenalkan variasi menu baru, mulai dari artisanal sandwich, aneka pastry, salad, serta Manual Brew Bar. “Seperti yang kita ketahui, saat ini terdapat dua tipe coffee shop di Indonesia: coffee shop yang menyediakan cita rasa kopi tradisional Indonesia dan Western. Kami berharap konsumen dapat merasakan coffee shop yang menyajikan kopi lokal berstandar internasional dengan suasana tempat yang hangat,” jelas Mehdi Zaidi, CEO MAXX Coffee Indonesia.

Jakarta, 3 Desember 2018 – Tidak bisa dipungkiri kuliner bukan saja mengenai pemenuhan kebutuhan pangan sehari-hari, tetapi di era modern saat ini kuliner juga merupakan representasi dari gaya hidup. Plaza Indonesia selaku pusat retail dan perbelanjaan premium memiliki lebih dari 70 destinasi kuliner terbaik dengan ragam varian makanan dari olahan masakan Indonesia dan mancanegara. Konsumen Plaza Indonesia bisa memilih tempat makan sesuai dengan keperluan, mulai dari restoran casual, fine dining, kafe, atau sekedar membeli snack. Untuk memperkenalkan F&B outlets yang ada di Plaza Indonesia, dihadirkan sebuah festival kuliner selama 3 hari yaitu Good Food Festival 2018, berlangsung dari tanggal 3-5 Desember 2018, bertempat di Function Hall, Plaza Indonesia level 2A. 

Sebagai bagian dari industri kreatif, kuliner saat ini merupakan subsektor ekonomi kreatif yang unggul. Tidak hanya soal rasa, kuliner masa kini juga menutut kreatifitas, kualitas produk, estetika, eksperimen, dan sesuai dengan tren gaya hidup. Pada Good Food Festival 2018, Plaza Indonesia bertujuan untuk memperkenalkan keunikan dan kelezatan hasil kreasi dari 25 F&B outlet yang berpartisipasi. Mulai dari menu cita rasa tradisional yang memperkenalkan kuliner sebagai bagian dari budaya hingga menu-menu modern.

Zamri Mamat, General Manager Marketing PT Plaza Indonesia Realty Tbk menyampaikan “Plaza Indonesia berkomitmen untuk mejadi destinasi kuliner terbaik bagi kaum urban dan pecinta kuliner dunia. Melalui Good Food Festival 2018 kami ingin memberikan dukungan kepada F&B outlet dengan menyediakan wadah dan memfasilitasi mereka untuk kegiatan branding, promosi dan publikasi sehingga dapat meningkatkan nilai produk kuliner itu sendiri. Tidak hanya itu, juga untuk semakin memudahkan konsumen Plaza Indonesia kami kumpulkan mereka di satu tempat”.

Sebagai pusat ritel yang mengedepankan kualitas, pelayanan, dan tren terkini, program Good Food Festival juga merupakan langkah strategi Plaza Indonesia untuk mengajak F&B outlet dalam menciptakan inovasi kuliner. Hal ini bertujuan agar pelaku industri kuliner dapat meningkatkan bisnis di era yang semakin kompetitif dengan memberikan pengalaman berkuliner yang berbeda kepada para foodies.

RECIPE: Roasted pumpkin, palm sugar Ingredient

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

To serve:

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

NAME OF SUB RECIPE: Roasted pumpkin, palm sugar

Ingredient

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

Preparation:

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

Ingredients

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

Ingredients

For the tiramisu

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

For the sponge finger biscuit

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

For the pistachio ice cream

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Does selling your product online will alter the costing structure?

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

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

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

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

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

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

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

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

What was the first big break in your career?

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

What is the main inspiration for your cooking creation?

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

How would you describe your personal cooking style now?

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

What is the biggest challenge in running an Asian restaurant?

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

So, your biggest challenges come from Westerners?

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

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

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

What are your favorite local ingredients to work with?

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

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

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

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

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

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

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

Highlight Menus

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

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

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

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

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

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

How old were you when you started?

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

Who inspired you the most?

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

How do you describe your style?

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

How do you measure “the wow effect”?

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

How does social media help you in your job?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

What’s your current activities?

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

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

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

Mandarin Oriental might not be the biggest hotel group, however with 15 restaurants across its portfolio, they have already acquired 23 Michelin stars. In other words, they take food seriously! Whenever people discuss about high end Chinese restaurant, there’s a good chance you’ll hear the name Li Feng, Mandarin Oriental’s contemporary Chinese restaurant.

Before turning into Li Feng, which literally means beauty in abundance, in 2015, the Chinese restaurant was known with its previous name Xin Hwa. Chinese restaurants are notorious for being traditional, and only appear to the older audience. However, you’ll have different impression when you step in to Li Feng. While trying to retain its distinctive classic Chinese touch, Li Feng also felt modern, ethereal, and contemporary.

Hong Kong-based LRF Designers Limited is the one who responsible for such atmosphere. When you look closer, you’ll notice that the interior is inspired by the voyage history and spices trade between China and Batavia, the old Jakarta.
While dining, guests will enjoy viewing “A Voyage to the South” artwork, a large-gilded glass piece by artist Helen Poon from Hong Kong that features an ancient etched and gilded map of Asia drawn up in 1602 by an Italian missionary named Matteo Ricci illustrating the ancient connection between China and Jakarta.

The kitchen was led by Chang See Loy, Li Feng’s Singaporean Executive Chinese Chef. Chef Loy is working closely with Chef Fei from Mandarin Oriental, Guangzhou to design the whole menu. Chef Fei is an award winning young chef from China, in fact, he has won numerous awards, including The Best Chef in China 2016. In June 2018, his signature restaurant Jiang, was awarded first Michelin Star in the inaugural Michelin Guide for Guangzhou 2018.

Chef Loy defines Li Feng’s cuisine as traditional Cantonese menu with modern presentation. “Of course, there’s a little bit of Szechuan influence, I know Indonesians love spicy food,” he said. “Chinese food is all about the sauce, we have 3 signature sauces here: dim sum sauce, chili sauce, and XO sauce.”

Heavenly Menus

It’s quite easy to get lost in the staggering number of mouth-watering menu in Li Feng. However, it’s nice to know that Li Feng also features the photo of the food in the menu. Some fast food restaurants may disappoint when you find the foods presented are far from their photos. Not here in Li Feng, what you see in the menu is what you’ll have, almost spot on!

If it’s your first time in Li Feng, Chef Loy gives some recommendations about which menus to order. “Try our Deep-Fried Swan Dumpling with Black Pepper Duck Meat and Crispy Fish Skin with Salted Egg Yolk,” he said. You’ve seen the Swan Dumpling in the Internet, in fact, that’s what you get when you type the word “Li Feng” in Google. At first, we thought the iconic menu is just about the look and smoky dry ice. However, a bite of the Swan convinces us the otherwise. This is how a signature menu supposed tobe done! Hands down the best fried dim sum in town!

Crispy Fish Skin with Salted Egg Yolk is the gourmet version of the current famous Singaporean snack. Of course there’s no competition, it’s like comparing artisan pizza with frozen pizza that’s available in supermarket’s freezer. The crispiness of the fish skin and the  distinctive taste of salted egg yolk make it one of the best appetizers in Li Feng.

It’s difficult to resist any seafood menus in Chinese restaurant, but we find it hard to look for bad things about Wok-Fried Angus Beef with Bell Pepper and Special Sauce as the main course. The tenderness of the beef is extraordinary; you can even use the spoon to cut it, effortlessly. If halal is not an issue, we highly recommend the Cantonese BBQ Platter. Faith in humanity, restored! Almond and Black Sesame Dumpling with Peanuts is a wonderful dessert to end the dining experience in Li Feng. Think of it as the fine dining version of Japanese mocchi.

As food connoisseurs, we always believe dining experience is more than just about filling your tummy, or the taste. It’s about the impression you get from the place. You might think we exaggerate it, but we’ll say our impression anyway: if you know a suicidal person, take him to dine in Li Feng, at least, he’ll have another reason to live, it’s that good!