Chefs’ Guilty Pleasures: Adhitia Pratama Julisiandi

Adhitia Pratama Julisiandi, sous chef at Raffles Jakarta, describes his relationship with junk food as too much love. We weigh in on how much he has sinned through junk food.

“Man, of course I love junk food. I’m guilty of that, look at my body,” exclaimed the chef, known affectionately as Adhit, who aspired to be a chef since he was a kid.

Adhit has a long story with junk food. It all started when he was still in junior high school. Junk food was cheap, accessible and, most importantly, fast. Time passed but his love never depleted.

He still can’t walk into McDonalds without ordering a cheeseburger. Adhit admitted that he could eat two or three burgers in a go but he only eats them after work. Thanks to this, he once gained 13 kilogram in just six months.

He has no regrets.

“The only thing I can complain about them is that the burger is far from what is presented in the picture. They don’t look as big as in the picture. You are looking at the picture and expecting the same but nope, it is smaller and messier.”

In a world where “burger” most often means a thin piece of meat whose flavor is overwhelmed by ketchup, mustard, pickles or onion, he became determined he would make a better one. In fact, he determined to make a burger that looked exactly as it does and was healthier — to some extent.

For his photoshoot with FoodieS, Adhit created a massive burger with a half-kilogram ground beef patty with cheese on a homemade bun.

“I use three types of cheese. You get the melted experience from the mozzarella, the Italian taste from the parmigiano, and the cheddar to boost the experience,” explained Adhit.

For the side dish, Adhit served a homemade gherkin side salad to make it less heavy and the inevitable french fries.

Half a kilogram of prime beef patty, mozzarella, parmigiano, cheddar, onion marmalade, homemade gherkins, beef bacon strips and sunny side-ups.

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Written by Divya Pridhnani and Tatu Hutami Photographs by Dennie Ramon April 23, 2017.