Tag Archives: Passion Magazine

Chef Eric Gouteyron: The One Who Fell in Love With Indonesia (Passion, 2017)

The seasoned French chef Mr Eric Gouteyron welcomed Passion at his boutique pastry shop L’Amandine in Kelapa Gading, Jakarta. There he told us about his colorful soon-to-be four decade career as a professional pastry chef and how he fell in love deeply with Indonesia.

How did you become a pastry chef?

You can say my passion in this industry went through two important stages in the beginning. First, there was my mother who taught me pastry since I was 12 back in my hometown Le Puy, nearby Lyon.

Then, I decided to pursue my passion and applied for apprenticeship, worked at several pastry shops, and finally met Mr Gerard Sciennat – the second person who inspired me immensely. He’s a gifted pastry chef who always created masterpiece for his clients. He motivated me to join competitions. When I got first place, he gave me an opportunity to train in Paris.

You had a fantastic spell back in New York we heard. Care to tell us about it?

I was recommended by an American friend during my training in Paris to work at The River Cafe in New York, a famous restaurant by the river overlooking the Manhattan district. It’s a very beautiful restaurant and my first time working abroad. Moreover, celebrities frequented the restaurant from time to time. I met Rod Stewart, Luther Vandross, and many more during my time there.

Next I was appointed as the Executive Pastry Chef at The Plaza Hotel, my first time working for five-star establishment. I stayed there for fourteen years and we did also many celebrity weddings there like for Eddy Murphy, Michael Douglas, and for Mr Trump as well – the proprietor at that time.

What’s after New York and why did you decide to stay in Asia afterwards?

Next I joined Fairmont Hotels group and was assigned to their property in Dubai. One time I was also part of the pre-opening team for Fairmont Bab Al Bahr, Abu Dhabi.

As for why I stay in Asia until now. It all started during my tenure back in Dubai. I was working perhaps with the best team I ever had in my entire career. It was a team comprised of people from different nationalities, and I found out that Indonesians in particular are very passionate people. That’s why I wanted to find out more about Asia. From there I went to Hong Kong and eventually, Indonesia.

How did you start it here in Indonesia?

After a brief spell with Intercontinental Hong Kong, I joined The Harvest here as their F&B Director. At the end of my contract, I met my old friend Chef Chandra Yudasswara, whom I had the pleasure to work with during my time back in Dubai. We work together now. He’s expanding Portable Kitchen & Bar, and I’m running L’Amandine as the pastry counterpart.

So, how would you suggest people to enjoy L’Amandine products and can you highlight some of the best?

Well, imagine yourself back at home and feeling hungry. Imagine how nice it would be to please yourself with a slice of our bread, added with smoked salmon, cold cuts, or put some sour cream on our homemade rye bread. Perhaps you can also make yourself a quick sandwich, with BLT (Bacon, Lettuce, Tomato) and melted cheese on top. You can do a lot of alternatives and very healthy as well.

The signature product for L’Amandine is the Black Diamond – an entremet of almond & chocolate dacquoise, with mild acidity came from passion fruit and the sweet, light bitterness of the chocolate. We have also the Black & White Truffle and Chocolate Double Fudge. We’re also known for our croissants.

Now that you have been living here for quite some time, are you planning to stay in Indonesia for good?

As a chef, it’s difficult to imagine myself dropping the suitcase and settle somewhere permanently. But for Indonesia, I really enjoy myself living here and I am seriously considering to stay for good.
There’s something that I admire from the people. Here people act naturally and they are always smiling. Even though life treats them bad, they are still genuinely happy. This is a situation unlike anywhere else I ever found out during my travels.

Lastly, tell us about your favorite Indonesian food?

Oxtail soup is nice. I also like gado-gado, rendang, and other Padang food! I don’t eat much rice but nasi goreng is a good treat once in a while.


Original link:
http://www.passionmedia.co.id/b/the-one-who-fell-in-love-with-indonesia

Images by: Edwin Pangestu

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Chef Jacob Burrell: Surprises Await You at Attarine (Passion, 2017)

Attarine is undoubtedly among Jakarta’s most creative dining scenes to date. At its helm is Executive Chef Jacob Burrell, a man of many talents who skillfully incorporates different cuisines, techniques, and ingredients that uniquely defines the restaurant’s genre. He shares Passion about himself, the restaurant, and a recipe for you to try.

Jacob Burrell has always been a curious person, but becoming a professional chef was never his real intention at the beginning. He wanted to become a teacher since his secondary school days – and that’s a noble aspiration that he still holds dearly until now. You can tell from certain angles that he does look like a teacher and he will thank you for the praise – with a big smile.

He has solid know-how in chemistry and mathematics – the very subjects he wishes to be a teacher of initially. When he received extra credits during his university days, he even took musical theory class. His imposed height came from his fondness of basketball, and he used to coach as well. Not just basketball, but also soccer.

One day he came to a realization that becoming a chef would be the ultimate test of his skills. Not just because he has some basics in cooking back then, but it could be the answer to his endless curiosity. “Cooking is not just physical. There’s history, science, art, business, creativity, people, and psychology involved. It encompasses everything and I fell in love more and more about it”, according to the chef.

So why venture too far at the beginning, one might ask. Mr Burrell will simply answer that he likes to learn about everything. But certainly it would be hard to focus on all that, I then ask. “Yes, but by becoming a chef – it keeps me locked in, excited, and ready to come to work the next day. It’s not boring, I’m still learning, and yet I know absolutely nothing”, replies the chef modestly.

With his man bun and a casual outfit behind the apron, his relaxed manner and inventive creations have won the hearts of many at Attarine. He drew his experience mostly from the stints back with Big Sur Bakery and Restaurant in California, where he also learned a lot about pastry and mastering the wood-fired oven, and working for the three-Michelin starred restaurant Manresa under Chef David Kinch himself.

Our visit to Attarine coincides with the unveiling of the latest menu lineup. The opener started with Market Ceviche that features fresh catch of the day and the use of turmeric for the lime juice. Very refreshing and certainly appetizing. There’s also a stroke of genius found on jackfruit on sourdough toast. Sweet and pleasantly familiar, this one easily dominates the appetizer section.

For the main course, there’s the BBQ whole squid which was done immaculately and it sits over a bed of what one would call as “sambal ijo” and paired curiously with crispy baby pototoes. The clincher came from six hours long braised short ribs with oyster sauce and shiitake mushrooms. Suddenly it’s Chinese now and how wonderful could that be!

So come and converse with the chef, ask for his recommendations, and have the starters and the mains together for everyone. You’ll find that an adventure across the world awaits you here. Back home, don’t forget to try the recipe for Market Ceviche, courtesy of the chef himself.


BAHASA:

Attarine menjadi satu restoran yang paling kreatif di Jakarta saat ini. Dipimpin oleh Chef Jacob Burrell yang penuh talenta; dengan lihai ia menggabungkan berbagai jenis masakan, teknik, serta bahan-bahan yang menjadikan Attarine unik. Kali ini sang chef berbagi cerita tentang dirinya dan satu resep untuk Anda coba.

Sejatinya seorang Jacob Burrell adalah orang yang penuh rasa penasaran, namun berkarir menjadi seorang chef profesional belum terpikirkan di saat ia masih muda. Jacob muda ingin menjadi seorang guru, dan cita-cita yang mulia itu masih ia simpan hingga hari ini.

Dengan latar belakang mumpuni di bidang kimia dan matematika, Jacob sebagai mahasiswa juga belajar mengenai musik. Selain itu ia juga hobi bermain bola basket dan memiliki pengalaman menjadi seorang pelatih. Tidak hanya basket, namun juga sepak bola.

Satu hari Jacob menyadari bahwa menjadi seorang chef adalah sebuah aspirasi yang akan menguji segala kemampuannya yang dimilikinya. Berbekal hanya pengalaman memasak di masa kuliahnya, ia merasa menjadi seorang chef adalah jawaban dari segala rasa penasarannya.

“Memasak bukan sekadar membutuhkan kekuatan fisik. Ada sisi sejarah, sains, seni, bisnis, kreativitas, ilmu SDM, dan psikologi di dalamnya. Profesi chef menuntut kita mengetahui semuanya dan ini menjadikan saya semakin jatuh cinta berkarir di sini”, ujar sang chef.

Namun mengapa mencoba segala hal terlalu jauh? Chef Jacob menjawab bahwa ia ingin mempelajari segala hal. Tentunya sulit untuk bisa belajar segala hal, tapi baginya memasak menjadikannya tetap bersemangat dan siap meniti hari esok. “Saya tidak pernah merasa bosan dan saya terus belajar menjadi chef yang baik. Namun semakin saya belajar, justru semakin saya tidak tahu”, sahutnya rendah hati sembari berkelakar.

Penampilan Chef Jacob terlihat santai tapi ia begitu mumpuni untuk menelurkan berbagai hidangan kreatif ternyata membuat pengunjung Attarine kepincut. Sang chef dahulunya pernah bekerja untuk Big Sur Bakery and Restaurant di California, serta untuk Manresa – sebuah restoran berbintang tiga Michelin dan dibimbing langsung oleh Chef David Kinch sendiri.

Kunjungan Passion ke Attarine ternyata bertepatan dengan diperkenalkannya menu-menu baru. Sebagai pembuka ada Market Ceviche yang menggunakan ikan segar hari itu serta penggunaan kunyit pada jus limaunya. Selain itu ada kreasi jenius berupa nangka dengan roti sourdough yang begitu manis dan rasa yang sangat bersahabat untuk orang Indonesia.

Pada menu utama, cumi panggang dengan sambal ijo serta baby potato krispi menjadi sebuah hidangan yang sangat menarik. Makan malam ditutup dengan hidangan memukau berupa iga yang dimasak perlahan selama enam jam dan dibumbui dengan saus tiram serta jamur shiitake. Seketika anda seperti makan Chinese food!

Mari berkunjung ke Attarine dan jangan lupa menyapa sang chef. Tanyakanlah rekomendasi Chef Jacob untuk hari itu dan bersantaplah bersama dengan teman maupun keluarga. Menikmati hidangan sang chef menjadi sebuah petualangan tersendiri yang tak terlupakan. Terakhir, jangan lupa juga untuk mencoba resep Market Ceviche, yang dipersembahkan khusus oleh sang chef sendiri.


Attarine Jakarta
Jl. Gunawarman No.11 A,
RT.6/RW.3, Selong, Kby. Baru,
Kota Jakarta Selatan, DKI Jakarta 12110
https://www.attarine.com/
0812-8602-6142


Original link:
http://www.passionmedia.co.id/b/surprises-that-awaits-you-at-attarine-

Images by: Dwi N. Hadi

Recipe: Es Pisang Ijo – by Chef Woro Prabandari (Passion, 2017)

When challenged to create a modern Indonesian take on dessert, Chef Woro showed no signs of hesitation when she chose Southern Sulawesi’s pride and joy – es pisang hijau.

Her contemporary take for this dessert is to create the klepon-based sphere that contains the banana itself. Rather than the usual banana-shaped klepon, she chose the sphere shape as a more elegant approach for the street dessert.

Chef Woro also shaped the bubur sumsum into noodles, creating a nest to put the sphere in place. Additionally, she added dots of sweet frambozen syrup as an important representation of the much-loved syrup from the traditional version. To give the extra crunchiness, there are banana biscuits – crushed and spread all over the plate.


INGREDIENTS

Pisang hijau sphere
150 gram Pisang tanduk, steamed
100 gram Rice flour
50 gram Glutinous rice flour
50 gram Sagoo flour
50 gram Granulated sugar
50 ml Suji leaf extract
50 ml Pandan leaf extract
150 ml Coconut milk

Coconut milk porridge / bubur sum sum
25 gram Rice flour
60 gram Granulated sugar
5 gram Salt
500 ml Coconut milk

Frambozen syrup
100 gram Granulated sugar
50 ml Water
To taste Frambozen essence

METHOD

Pisang hijau sphere:
1. Steam pisang tanduk for 15 to 20 minutes until it becomes smooth. Make into round shapes.
2. Mix well other ingredients and cook until sticky and spherical. Fill it with the round-shaped steamed banana.
3. Steam for additional 15 to 20 minutes. Cool it down and ready to serve.

Bubur sum sum:
1. Mix all ingredients together.
2. Cook until bubbly and cool it down for 5 minutes.
3. Chill first before served.

Frambozen syrup:
1. Bring sugar and water to boil for 10 minutes.
2. Add frambozen essence into it and cool it down.

How to style the dish:
1. On the plate, make the bubur sum sum into pasta shape.
2. With the bubur sum sum as the foundation, put the banana sphere on the top.bi
3. Decorate the dish with frambozen syrup drops. You can decorate it with biscuits to make it crunchy or other garnish if you like.
4. Enjoy!


Original link:
http://www.passionmedia.co.id/b/es-pisang-hijau

Images by: Dwi N. Hadi

Chef Woro Prabandari: Aspiring Beyond Loyalty (Passion, 2017)

There’s more to it than just loyalty from the prolific chef Woro Prabandari. For more than two decades now and a title of Executive Pastry Chef at Grand Hyatt Jakarta, the motherly chef shared PASSION the recipe for excellence in career and balancing it with family and pastime.

How did you find out about your passion with pastry?

I think it’s because at one point during my childhood, I started giving a hand to my mother when she’s in the kitchen. For some reason, I had always been keen with baking and we started by making the classic stuff. My mother used to cook for events at my father’s office, so that’s how I became accustomed with the know-hows in the kitchen and became serious at it.

How was the beginning of your love story with Hyatt?

After some time seeing myself really into cooking, my parents decided to enroll me to hospitality school and ever since day one I already focused myself with pastry. Before my graduation, I applied for internship at Hyatt and got accepted. As you can see, the rest is history.

Care to tell us a bit about your career here until you reach this height?

Initially I was assigned as part of the pre-opening team for Grand Hyatt Jakarta and received training at Hyatt Aryaduta. In the early nineties perhaps only a handful of five-star hotels can be found in Jakarta and expatriates were so many back then. However, seeing that only a few women were in professional pastry industry at that time, I decided to prove my mettle and spend the extra hours refining my skills.

I took the opportunity to train also whenever I can with fellow pastry chefs after hour, and the veterans. For example since the beginning of my career there’s Mr Gottfried Schützenberger, Hyatt international pastry legend, and one time I was also tutored by Pierre Hermé himself.

Chef Passion Media

What was the turning point of your career?

Professional competitions. Singapore was hosting 1992 Salon Culinaire and I volunteered to participate in the tournament with a small team. Working in the kitchen requires me at least 12 hours a day and we had to focus only with work. Only then after working hours, the team gathered to spend the extra time for planning and practicing. I usually got home late around midnight and had to be back at work again at 7am the next day!

Our sacrifice was not without reward. We won the gold medal for dessert platter category and I got promoted not long. Apparently the company appreciated the effort!

The following Salon Culinaire competitions were held in Jakarta and I participated again, until finally I was appointed as Pastry Chef back in 1998. Now I’m giving the rein to younger chefs and enjoy tutoring them for competitions.

What are your plans after you retire in the future?

There are so many offers asking me to teach. I’d really like do that in the future!

We heard that you like traveling. Tell us a bit about that.

Traveling is something that I do from time to time with the family. I take pleasure by dedicating myself for the company and rarely take a leave. That’s why I have so many days to spend for holiday!

Recently we went to Bali with the whole family – me, my husband, and our three sons. We prefer visiting beaches and of course, eating. Having a privilege as part of Hyatt family enables me to visit their properties everywhere in the world. Certainly going with the whole family is important to maintain the work-life balance.


Original link:
http://www.passionmedia.co.id/b/woro-prabandari-aspiring-beyond-loyalty

Images by: Dwi N. Hadi

La Maison, The Mansion of Macarons (Passion, 2017)

As a newcomer in Jakarta’s fierce pastry shop competition, La Maison quickly announced itself as a pastry shop with an interesting specialty – macarons!

Established in 2011, the company actually started as an online shop. The drive to move forward came from the simple, pure love of baking of its owner Stella Lowis including the pursuit of building her own pastry shop one day.

For Ms. Lowis, her version of pastry shop should be a refined one, based also by her serious education background at Le Cordon Bleu, Australia. “I gained a lot of experience by working part time as a pastry chef at several restaurants and catering company that supplies pastry for five-star luxury hotels”, said Stella. When she returned to Indonesia, Stella worked together with his brother, Harryck Lowis, to experiment over many recipes until finally they’re ready to share it with everyone.

Persevering for several months initially, orders since then had been coming non-stop. After some time realizing, it’s time for her to build her first shop in Medan. Her unique take on pastry was warmly welcomed there. Years passing by and La Maison have started to take shape and grow into something more significant. Finally, it’s high time for her to spread out the wings of La Maison to Jakarta – the one city where appreciation of pastry is at its zenith in Indonesia.

Speaking about the characteristics of this pastry shop, La Maison is almost exclusively promoting a vast array of macarons – a complicated confection that has gained prominence over Indonesian pastry world for the past few years.

“This small tidbit requires delicate hands and a very complex balance between texture and flavor. Its smooth top, ruffled circumference, a flat base, has mild moistness, and it should easily melt in your mouth. Now that’s what we’re aiming for and the challenge proved to be exciting”, said Stella smiling vigorously.

Taking it to the next level, La Maison’s mind-blowing innovations are macaron flavors which are inspired by Indonesian cuisine – such as Nasi Uduk, Lemper Ayam, Martabak Bangka, or even Sate Padang. “One of our best-selling however, is the Salted Popcorn Macaron. Although people tend to perceive macaron as something sweet, the savory version is actually a success”, shared Ms. Lowis.

From the cakes department, Stella personally admits that each and every of them has to be made with passion by using the finest ingredients and decorated with utmost care. “Two things taken into consideration are taste and also the aesthetic elements”, she said. One of La Maison’s signature cake (and apparently everyone’s favorite) is the Mademoiselle – a refreshing take of almond cake with layers of fresh watermelon, strawberries, red dragon fruit, and decorated with red rose petals.

To fully proceed professionally, Stella observes the trend as well. “Locally speaking, pastry has come a long way in our country. People used to buy cakes only for special occasions but now they have found the simple pleasure of enjoying it any time”, she said. Her remark here pointed out how strategic this move to cater Jakartans who are increasingly fond of dining out and nibbling with pastry.

The pastry industry in Indonesia has grown exponentially for quite some time now and shops can be found in many corners of Indonesian cities. The global trends, more or less, influence the demands especially now in the digital era where customers can simply access interesting pastry innovations by browsing through the social media.

So the next question would be, what’s after this for La Maison? Stella is certainly aiming to expand to other cities and in-between, she hopes to engage in interesting collaborations with legends in pastry industry. What’s even bigger in mind for her though is to keep on improving and serving the best for her beloved customers. (RF)


LA MAISON | www.lamaison.com
Jalan Biduk no. 66, Medan
T: +62 821 6602 6668 / +62 61 4573 745
Opening hours: Mon-Sun, 11am – 5.30pm

Grand Indonesia, East Mall – Jakarta
T: +62 811 987 6668 / +62 21 2358 1331
Opening hours: Mon-Sun, 10am – 10pm


Original link:
http://www.passionmedia.co.id/b/la-maison-the-mansion-of-macarons

Images by: Passion