Once upon a time...

Indonesian cooking with my friend, Pauline Alberts.
She organize everything and one of Indonesian chef, Firdaus Rachman helping us...


Photo after finish cooking class, with my executive chef Emmanuel Thomas & Indonesian chef Firdaus Rachman



We have some easy Indonesian food like nasi goreng, sate ayam with peanut sauce...gado-gado and more

Something new...

From caterer to caterer...airport to airport

I spend time to go to caterer to caterer, from airport to airport.
Working with catering chefs to finish the menu.

Check all the facilites of caterer...

Smoked duck breast with glazed orange & green asparagus...

The appetizer for Bussines class...

Grilled snapper with ginger soya sauce for one from choices main dish...

Yoghurt mousse cake with raspberry sauce for dessert.
Different style when I was in the hotel, now I must consider for everythings...not only the food.
I must thinking of the capability of the caterer itself, if I make the menu too difficult or they can't find the right materials...we must sit together & find the solution.
I must thinking of the equipments & loading scale...this is never happen in the hotel industries...for me airline catering industries more complicated than the hotel.
Some times is unbelieveble...

From Hotel to Airline...

Big different from before, in airline I can't make & produce food what I want like in the hotel...evertything must be prepared in advance.
I design the menu & the caterers will prepare & cook it for me...

Indonesian prawns in curry sauce...
We prepare the ingredients in aluminium showcase and the flight attendant will plating in the air.
Different way...but the food is looks nice.

Grilled snapper fillet with sambal matah...
This the one of my favourite dish...very simple dish, just grilled snapper fillet & pour the sambal matah on top of fish.
Ussually just served with steamed rice & stir fried vegetables.
I choose carrots, bean sprouts & baby corn.