Every year on April 21, we commemorate the life of Kartini and celebrate the strides she made toward the emancipation of women in the country. Raden Ayu Kartini was a prominent Indonesian activist who advocated for women’s rights and female education.
Kartini Day is primarily a celebration and recognition of women’s rights and empowerment. Because Kartini Day signifies different things to different people, Indonesians celebrate it in various ways.
Foodies celebrate Kartini Day by highlighting empowered women in the F&B industry. These women have proven that there are no boundaries in success and career from culinary experts, chefs, food scientists, and entrepreneurs.
Sisca Soewitomo & Novia Soewitomo
Chef & Culinary Expert
Sisca Soewitomo is a chef and culinary expert dubbed the “Queen of Indonesian Cuisine.” Her soft-spoken voice and bright personality have charmed many Indonesian through her cooking show since the 90s.
As a pioneer of Indonesian television cooking shows and the author of nearly 150 recipe books, Sisca Soewitomo has dedicated her 50-year career to enriching the Indonesian culinary scene and has been in the world of cooking since 1979. Loved across the country, she has worked in the food service field for Indonesia’s most prominent food brands and received numerous awards.
Following her mother’s footsteps, Novia R. Soewitomo strives to raise the degree of Indonesian cuisine and to promote Indonesian food globally. She aims to make Indonesian cuisine a star in its own country. Starting from working as her mother’s manager, Novia slowly became more intrigued and fell in love with the world of cooking. Her build-up passion led her to pursue a Master’s Degree in culinary school in Trisakti, just like her mom.
Now, she has become a fully pledged chef and continues to work with her mother, whether for a cooking show or a cooking workshop. She aims to introduce Indonesian cuisine globally, and she believes that encouraging more Indonesian people to love their traditional food can start with the children. She is planning to write her cooking book specifically for children to tell that there is a little story behind every food they eat.
Ayu Utami Linggih
Founder, Food Scientist & Creative director of Rosalie Cheese
Fermented food has been Ayu Linggih’s passion. She was inspired to make cheese in Rosalie, a suburb of Brisbane, where local gourmet food thrives. Her background as a food scientist led her to Rosalie Cheese, a food technology company that produces artisanal products through market-based innovation.
Ayu wanted to present a cheese with a unique touch of local flavor made using traditional cheese-making techniques but using Indonesian milk, which has a unique taste based on variations in climate, soil, and local plant life.
Tell us about yourself and what you do.
“I want to be a scientist!” was asked when I was nine. I knew I loved science and experiments. On top of that, I was drowning in food & beverage. This led me to a beautiful path as the Founder, Food Scientist & Creative director of Rosalie Cheese, my background in Food Science and Technology.
What among your accomplishments are you most proud of?
“Appreciation from our customers, especially the locals who appreciate our cheeses. Cheese is not something we grew up eating, especially Natural Artisanal Cheeses. As a creator, hearing their feedback and comments is something we can’t replace with any awards.”
What would you tell young women who are just starting to work? What advice would you give them?
“Following your passion is good, but always be realistic. Passion can be learned and become something you’ll love to do. Creative, Curious, and Passionate in everything you do – these are the key to all great things.”
Have you faced any barriers in your career due to being a woman? If so, how did you overcome them?
“I think we should be proud of our country Indonesia! A lot of people are supporting us! Being a woman is giving us a lot of benefits in terms of business opportunities and all the exciting funding programs. I can confidently say this after conversing with other women founders across Asia. Of course, being a woman entrepreneur and a mother simultaneously will tell you a different story, but I think this applies to any other working mother out there. So yes, cheering up for all of you – you are no less a mother just because you can’t be there all the time!”
How can we empower and encourage women who work in the F&B industry?
“First thing first, your product needs to be good, so your customer will keep coming back. People always need the energy from warm service and sincerity – therefore no excuse for bad customer service, and last but not least is innovate or die! You can achieve anything by working towards it, stick to the track, don’t compare, focus on your progress.”
Annisa Pratiwi
Co-Founder Ladang Lima
Annisa, along with her husband, Raka Bagus, first established Ladang Lima in 2012. Her goal was to maintain food security by making cassava-based flour. Their business journey began with the discovery of research results regarding the excellent potential of cassava to be processed as a flour substitute for wheat flour.
The fermentation process is used to change the character of cassava flour to be similar to wheat flour which can be used as a substitute for wheat to reduce dependence on imported raw materials. Now, Ladang Lima offers gluten-free products, including all-purpose flour, pastries, noodles, pasta, and premix flour.
Tell us about yourself and what you do.
“Hello, my name is Annisa Pratiwi; I am one of the co-founders of Ladang Lima. Ladang Lima is one of the pioneers of gluten-free food in Indonesia, with the basic ingredient being cassava flour.”
What among your accomplishments are you most proud of?
“Building this business that has now been running for nine years. I started Ladang lima with my partner from ground zero. Now, you can easily find Ladang Lima’s products in several big cities in Indonesia. We also have a network of Mitra sehat, our resellers that are spread throughout Indonesia.”
Have you faced any barriers in your career due to being a woman? If so, how did you overcome them?
“As part of being a leader in several fields, there are times when I have to supervise senior levels; in this case, there are men who are older than me. I can see if some of them might feel skeptical not only because I am younger, but there is this prejudice of being a woman who makes decisions based on feelings rather than logic.
But again, I prove to them that those prejudices are false. I showed them that when I make a decision is through data and research, not only based on an assumption.”
What would you tell young women who are just starting to work? What advice would you give them?
“For all young women, doing business right now is much easier than in the past ten years. There are many opportunities and chances through different channels such as social media. Therefore, my advice, when you have an exciting idea, try to develop courage, don’t overthink, and be mentally strong because business is about your mentality and strong mindset. If you want to achieve something, don’t be afraid to fail.”
How can we empower and encourage women who work in the F&B industry?
“I believe men and women have the same opportunity to develop a business. But I also believe we women have the strength thorough and diligence, we have the ability to think critically, work with our heart, our passion, and I know some women are familiar with multi-tasking. For me, it is a strength and opportunity for women to strive even better. So to develop our potential as women in business, you have to see where your passion is.
In Ladang Lima, around 75% of our employees are women because we make a product consumed by women, created and done wholeheartedly by these women.”
Johanna Hehakaja
Director of Food and Beverage at The Dharmawangsa Jakarta
Johanna Hehakaja is not a new face in the hospitality industry. Her career dates back to 1994, with her working experience in several five-star hotels across Indonesia, USA, and Singapore. Now, as the Director of Food and Beverage at The Dharmawangsa Jakarta, she is responsible for directing and overseeing all aspects of the Hotel’s food and beverage planning and service, with duties including menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards.
Tell us about yourself and what you do.
“I am a proud Indonesian woman passionate about nature, adventures, and travels. I enjoyed exploring new islands destination like the island of Belitung, Sumba, and Raja Ampat.
My current role is the Director of Food and Beverage at The Dharmawangsa Jakarta, managing the iconic Jakarta and The Courtyard, Majapahit Lounge, and day-to-day F&B operations. I embrace local talents and encourage the use of high-quality local produce and ingredients.”
What among your accomplishments are you most proud of?
“I aim to create and develop my team members to be future leaders in the hospitality industry. It is a privilege to witness career growth from your own team members. In leadership, It’s not about your ego, but caring about others is crucial.”
Have you faced any barriers in your career due to being a woman? If so, how did you overcome them?
“I am lucky to work with a company that respects equality in the workplace. Everyone will have the opportunity to shine and grow their career based on their talents.”
What would you tell young women who are just starting to work? What advice would you give them?
“Working hard, being fully committed to what you do, and having a can-do attitude is key. You just need to make it happen and complete the given tasks before the due dates. This will be a long-term benefit for your future career. Earn the credits from your hard work, and as a female, you have to be tough and strong as the F&B business requires long hours and different shifts.”
How can we empower and encourage women who work in the F&B industry?
“Be authentic and dare to be different. Women in the F&B industry need to lead and inspire others to drive F&B business to the next level.”
Lidya Angelina Rinaldi
Founder of La Dame in Vanilla
La Dame in Vanilla is a local brand that produces and pioneers halal vanilla in Indonesia. Born from Lidya’s passion for baking, she founds that Indonesia is one of the largest vanilla producers in the world. She felt it would be a shame if this potential were not explored.
Starting from one community, La Dame in Vanilla now has partnered with several farmers from various regions, from Bali, East Java, Central Java, West Java, Lampung, Medan, Manado, and Papua. Through La Dame in Vanilla, Lidya wanted Indonesians to know the value of locally grown vanilla.
Tell us about yourself and what you do.
“I am a mother who also happened to be the owner and founder of La Dame in Vanilla. This brand focuses on processing vanilla products and their derivatives from Indonesia for Indonesia and the world. We cooperate with Kulina Berkah Sehati to export La Dame Vanilla products to several countries abroad.
Indonesia is one of the largest vanilla producers in the world, however, back when before I started this business, finding local vanilla in the market was quite tricky. This was because most of the vanilla we produce is exported abroad, processed there, and then sold back to Indonesia. I feel that it is quite a shame; such a process reduces the potential of Indonesian people to be able to enjoy their own produce. What’s more, in general, vanilla that is processed outside contains alcohol; therefore, we wanted to point out that La Dame in Vanilla is local halal vanilla that has been certified by MUI.
I started this business from my love of baking, which I still do now. I have a project called “Bread for All,” where I offer personalized sourdough in which I will donate 100% of the profit to those in need. This is my way of giving back to my community, enjoying that from a bread that everyone can be happy.
So basically, La Dame in Vanilla is for my passion and love, and the Bread For All project is really for my happiness.”
What among your accomplishments are you most proud of?
“Being a mother! I think being a mother is a gift, a blessing. We can teach our children as they grow, but we can also learn from them.
But in terms of being an entrepreneur, I can proudly say that La Dame in Vanilla has successfully contributed to reviving Indonesian vanilla in the local market and abroad. Before I started this business, Indonesian vanilla is at its lowest point. No more farmers want to grow vanilla. Even if it’s on the market, it’s only leftovers from the previous year. It was so hard to find a supply of vanilla that I decided to call the agriculture department, and then I found myself going up and down the mountains to find vanilla farmers.
Finding them is one thing, but convincing them is another challenge I have faced. At that time, Indonesian vanilla doesn’t have a good stature in terms of quality. But I work hard to convince them that we can be better and that we could get so much potential by developing good quality vanilla.
And what makes me more proud is that right now, the quality of Indonesian vanilla has strived over the year. We are now highly regarded for the high quality of vanilla produced there and are the second-largest vanilla bean producer in the world, next to Madagascar.”
Have you faced any barriers in your career due to being a woman? If so, how did you overcome them?
“Honestly, I don’t feel burdened or feel that there are certain limitations as a woman. Even when I was an employee with a baby at that time, I didn’t feel burdened or hindered in my career. Likewise, when I ran La Dame in Vanilla. Our farmers are primarily men, and I don’t feel any gaps or boundaries when working with them. There are no barriers if we are determined and confident in our future and confident in what we are doing.”
What would you tell young women who are just starting to work? What advice would you give them?
“Well, just be yourself, and you have to be proud that you are a woman because I believe we can do anything. The only difference between men and women is their physical capacity. I’m sure we can do anything o for other things in capability, especially in terms of business or career.”
How can we empower and encourage women who work in the F&B industry?
“I think it’s a bit weird that sometimes we have to point out that we are women. I never said I’m a womenpreneur or a mompreneur, but I am an entrepreneur – because I never heard the terms of menpreneur.
I think there’s some bias and prejudice that we ought to sort out. Like the advice I previously said, the way to empower women and encourage them is to have the courage to be themselves and be confident that they can achieve their goals. In terms of skills, I don’t see that much difference between men and women; the ability to absorb knowledge and make decisions is the same.”
Theodora Hurustiati Poeradisastra
Head Chef Padma Ubud, Bali
Chef Theodora is a chef and food writer who honed her name in Italy. After graduating from one of the Universities in Trieste, Theodora continues to study cooking school at Civiform, one of the well-known hospitality schools in Italy. She has felt an interest in the world of cooking since she was nine years old; according to her, food can be a harmonious way of communication.
She has worked in famous restaurants in Italy and received numerous awards, one of which she has won second place at the prestigious “La Scuola – Cucina di Classe” event.
Tell us about yourself and what you do.
“My name is Theodora Hurustiati Poeradisastra. I’m the Head Chef of Padma Resort Ubud, Bali. I was born and raised in Jakarta, but I moved to Italy after university and lived there for 18 years. My education and past career were more in public relations, but then I decided to change the path and follow my passion. In Italy, I took a Master’s Degree in Communications and also a culinary diploma. For many years I juggled work as a chef, culinary consultant, and food writer at the same time. Right now, I’m focusing all my energy on the resort.”
What among your accomplishments are you most proud of?
“My current position as Head Chef in Padma Resort Ubud is my proudest accomplishment to date, as I suppose I am among the few women to be running the kitchen of a 5-star resort in Bali.”
Have you faced any barriers in your career due to being a woman? If so, how did you overcome them?
“I wouldn’t say I have ever faced barriers. I might be lucky, but at work, whether in Italy or here in Indonesia, the fact that I am a female chef is never an issue. Sometimes I do face people who don’t think women can work as hard or can be as tough as a man, and I overcome it by showing positive results with positive results. I would say, though, that a career as a chef isn’t an easy path, and it comes with lots of sacrifices, mainly long working hours and being on duty when everyone else is on holiday.”
What would you tell young women who are just starting to work? What advice would you give them?
“You’ve most likely heard a famous Confucius quote, “Choose a job you love, and you will never have to work a day in your life” I believe it is so. Before choosing a career path, meditate on your talent, the subject you are most passionate about, and what you seem never to get tired of. Pursue that. If you follow your passion, no matter how hard things get, no matter how many obstacles you face, they won’t matter as you’d always strive to improve and do the best you can because you’d care.”
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