Every year on March 8th, we celebrate International Women’s Day. This global holiday is celebrated to commemorate women’s cultural, political, and socioeconomic achievements. Thus to celebrate the day, FoodieS gathered four inspiring, well-known and multi-talented Chefs.
Petty Elliott
As we celebrated International Women’s day, what has been your biggest challenge as a chef?
My biggest challenge as a chef has been to build awareness and appreciation of modern Indonesian cuisine in the UK since moving to the UK four years ago. Many South East Asian cuisines are well recognised in the UK but not Indonesian cuisine. Breaking into this market with very few Indonesian eateries and a small selection of recipe books takes time, but I believe UK represents a great opportunity as we emerge from COVID-19 which of course had closed down the normal channels of restaurant dining, cookery courses and high profile demonstration events – my last being a series of evening talks at Kew Gardens in 2020. When people are given the chance to sample my Indonesian dishes, they are always excited and want to know more. I hope for more normal times ahead for all of us chefs so that we can again bring food pleasure to our customers.
Do you have any message of encouragement for other women who want to enter the F&B industry?
The most important thing you need is a genuine passion for food, an inquiring mind and a desire to be creative. It is a tough industry with long hours but success will come if you stay focused on your craft. Your passion will also help build a strong sense of teamwork. You must equip yourself with good time management and organisational skills if your kitchen is to be a success. Leadership is built by showing respect to others, good communication skills and a strong sense of humour.
Any exciting projects that you have for 2022?
I am in the middle of writing a new book for a world leading publisher based in London and New York. The book will be published in spring 2023.
Kim Pangestu
As we celebrated International Women’s day, what has been your biggest challenge as a chef?
As a chef, I have to keep being innovative for my pastry creations.
While as a woman, wife and mom I try to have a good balance between work and managing the household.
Any exciting projects that you have for 2022?
I am currently the pastry chef consultation for the Intercontinental Jakarta Pondok Indah Hotel. I’m doing a lot of creation and training for the team. I am expecting there will be a lot of changes in 2022. While also managing my pastry brand for Kimmy Bake and co, an online cake and supply that I started in October 2021.
Do you have any message of encouragement for other women who want to enter the F&B industry?
As women, we are not just a chef but also a wife, moms, daughters, daughter in law, etc. Find your good balance, and make sure you are happy in everything you do. As a woman, we are strong individuals and trust me, you can do anything in this world if you want to.
Lalita Setiandi
As we celebrated International Women’s day, what has been your biggest challenge as a chef?
My biggest challenge as a chef-owner is to multitask between kitchen operation, innovating and creating new products, paperwork, and having a work-life balance.
Any exciting projects that you have for 2022?
We are expecting to open our first humble offline store this year.
Do you have any message of encouragement for other women who want to enter the F&B industry?
A chef is a chef; it doesn’t matter if you’re a woman or men. Some people think that the chef title belongs to men, but I’ve seen so many strong & successful female chefs in the industry, so we should not even think about gender as women. To all female chefs or soon-to-be, stay consistent with your passion, work hard, do your best, and dare to think and create outside of the box; stand up and be brave enough to speak up if you feel like you’re not being treated equal.
Nabila Yoestino
As we celebrated International Women’s day, what has been your biggest challenge as a chef?
My biggest challenge as a chef is to evolve because, just like human beings, the culinary world will constantly become now and then. I have to learn and understand what is on the market, what customers are looking for at the moment and what trends are happening nowadays, yet I always incorporate my way of making desserts. I have my characteristics in every dessert that I’ve made, I could say it’s not an easy job, but it makes me want to create new things and survive in this industry.
Do you have any message of encouragement for other women who want to enter the F&B industry?
We have to do what we want and believe in our abilities, and of course, do our best! Let’s throw away the stigma on gender inequality in the F&B industry; we have to be proud of our role so let’s take part in it!
Any exciting projects that you have for 2022?
Yes, Biko Group will expand and open new outlets very soon! And as for my home-bakery, Aloonabs is in progress for rebranding.
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