6X6 is a food trip series where FoodieS takes you to six recommended food places you can visit in a area within six hours. Our host is Ade Putri who might not look like she can eat a lot, but she can totally fool you. […]
Month: September 2017
Hailing from all over the world, 10 of the finest pastry chefs gathered in Singapore at Forlino on June 15 to showcase some of the finest use of European cream with their dessert and pastry creations.
La Crème de la Crème event was organized by CNIEL, the French Dairy Interbranch Organization, and the European Union, and in association with Sopexa. This is part of a partnership to promote French and European dairy products in Asia and the Middle East.
Indonesia’s very own Talita Setyadi joined other in the event where they took two days to perfect and craft their pastries at cooking institution At-Sunrice GlobalChef Academy. Each was tasked with creating a unique pastry to present to an audience of leading F&B media during an evening event.
Aside from Talita, the other chefs were Mayada Badr from Saudi Arabia, Nicolas Lambert from Hong Kong, Nicolas Bacheyre from France, Julien Perrinet from Taiwan, Sarah Ni from China, Waddah Bou Saad from UAE, Cheryl Koh (from Singapore, Jewook Ko from South Korea, and Paul Gardin from Malaysia.
Their recipes will be published in a beautifully illustrated recipe book to be used as a training tool for students at annual workshops.
“French cream is an essential ingredient in authentic French pastry and no other product can replicate its rich and aromatic flavors,” said Centre National Interprofessionel de l’Economie Laitière (CNIEL) communication director Laurent Damiens.
“Creating new pastries by combining these traditional flavors and techniques with new international and modern influences demonstrates the versatility of this key ingredient,” Laurent added.
European cream is instantly recognizable by its texture and highly developed aromas, characterized by its roundness, smoothness and a bright, fresh taste. Due to its high standards, authenticity and quality, European cream carries strong values that reflect the professionalism of the top pastry chefs, who are assured of the best quality. Through the workshop, participants and guests saw the difference the choice of ingredient made especially in delicate culinary art.
The chefs had to work on the theme ‘Blanc de Blanc’, or ‘White of Whites’, with the only requisite being to use their creativity to make a dessert with one shade of white and one texture of cream.
The white theme offered its own culinary range and proposes new gastronomic sensations – an invitation to the chefs to use their pure imagination. They were given complete free reign to create absolute masterpieces using a combination of new and classic recipes, and traditional and contemporary baking techniques. The cream, which was the hero ingredient, remains as the integral element in each cake.
CREAM OF EUROPE
FoodieS got a chance to enjoy a luncheon by Chef Akira Watanabe at AWkitchen by Akira Watanabe at their newly opened branch at PIK Avenue. On Sept. 15, Chef Akira Watanabe introduced his menu at Awkitchen offering authentic Italian cuisine with Japanese twist. Originated in Nakameguro, Tokyo, […]
Couple month back, Anomali Coffee reached coffee addicts in northern Jakarta with a new shop, and now they open their most southern branch in the city. Located on Plaza Pondok Indah 6, in the same area of Ranch Market and also the newly opened Flip Burger, Anomali […]
The Westin Jakarta invites guests to explore cuisines from the Middle East at Seasonal Tastes restaurant located at level 51. Presenting dishes creations by Chef Rabih el Yantany and Chef Muhammed Shareef from Al-Bustan, The Ritz-Carlton, Muscat’s offering crowd favourites chicken shawarma, beef kebab, eggplant moussaka, umm ali, and many more.
Chef Muhammed Shareef received a Diploma in Food Production from Food Craft Institute under the Government of India, and went on to become one of the pre-opening employees in Rosewood Hotel Corniche, Jeddah, Saudi Arabia as a Commis Chef in 2006. By 2009, he was promoted to become Demi Chef de Partie until the end of 2011. In 2012, he was the Demi Chef de Partie in The Ritz-Carlton Doha, Qatar, until 2016. He then joined The Ritz-Carlton Muscat, Oman as Chef de Partie.
Guests will be entertained every night with live Middle Eastern tunes whilst enjoying the culinary creations along with a stunning bird’s-eye view of Jakarta City.
Seasonal Tastes restaurant sits 200 pax, and a private room for 15 pax. This special food promotion is available for lunch, dinner, and Sunday brunch.
The promotion will run from 11 – 23 Sept with special buffet price Rp 408.000++ per person for lunch and Rp 438,000++ per peson for dinner and Sunday brunch.
For more information please contact: Desiree Merlina, Director of Marketing Communication The Westin Jakarta, email@example.com.
THE WESTIN JAKARTA
Jl. HR Rasuna Said Kav C-22, Jakarta
T: (021) 2788 7700
Facebook: The Westin Jakarta
Photographs by: The Westin Jakarta
Guest Chef Petty Elliott and Vindex Tengker in collaboration with our Executive Chef, Felix Budisetiawan invite the food enthusiasts to discover the exciting flavors and celebrate the richness of Indonesia’s culinary in “The Return of Indonesian Culinary Stars” at the Jakarta Restaurant & Courtyard. For a whole month […]
Ever wonder what happens when you fuse Japanese and French style together? Momozen offer us the answer. Located on The Plaza 46th floor, 200 meters above the ground, Momozen is not only offering a stunning bird-eye view of Thamrin area in Central Jakarta but their concept is […]
Sofia at The Gunawarman offered a Merdeka High Tea specially created by renowned chef Petty Elliot.
Currently it’s easy to find afternoon tea spots here in Jakarta. It’s becoming a thing where people come to take a break from the busy schedule by savoring bite-sized desserts, finger sandwich, and soft scones with fresh jam; while sipping a cup of fragrant tea.
Sofia at The Gunawarman as one of known spots for afternoon tea created Merdeka High Tea, a set of culinary delights created by chef Petty Elliot to celebrate Indonesian Independence Day. It was offered to the guest throughout August.
The Merdeka High Tea set has a selection of teas from Earl Grey, Chamomile and English Breakfast, or people can have black coffee if they need a dose of caffeine. It was all served together with the selection of food: nasi kuning with spicy and tuna arancini, mini burgers with pulled spicy chicken, ayam pop and bubur sumsum with palm sugar and cashew.
Along with it, for each portion, Sofia at The Gunawarman also contributed to Yayasan Taman Bacaan Pelangi owned by Nila Tanzil to help the organization’s effort to establish libraries in Sumba Island. A great culinary experience for a good cause; can’t get better than that.
Sofia at The Gunawarman
Jalan Gunawarman no.3
T: (021) 22770007