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Jazz Desserts: Culture and Creativity

BY TALITA SETYADI
@ VOL 18 ON JUN 24, 2014

Talita Setyadi graduated as Bachelor of Music from the University of Auckland, but then she realized that she was more interested in the culinary world. Talita took a drastic step to learn the world of cuisine and patisserie at Le Cordon Bleu, Paris where she managed to be one of the best graduates. Her blog, talitaskitchen.com, has been praised and also featured in Spanish's haute pattiserie magazine 'So Good' among other best pastry chefs in the world. 
Through her presentation, she's combining the creative process on both of her passion; music and desserts, and how she gets the best of both worlds.

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Edukasi Gizi

BY SEPTIAN SUHANDONO
@ VOL 18 ON JUN 24, 2014

Septian Suhandono is a student of Nutritional Sciences, Bogor Agricultural Institute (IPB). His daily activities including served as researcher at the Forum for Scientific Studies and an active member of IPB Scientist and Technology Society. Septian has always had concern on the nutrition issue and led him to establish a movement of 'Edukasi Gizi', a non-governmental organization working in the field of food and nutrition literacy. In his presentation, Septian shared several unknown facts and myth about nutrition and what we can do to improve them.

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Let's Fall In Love With Tea

BY RATNA SOMANTRI
@ VOL 18 ON JUN 24, 2014

Ratna Somantri's first encounter with tea was from her mother, who always serve tea to the family. During her time at Le Cordon Bleu, Sydney, she continues to learn about tea from all over the world. She established Tea Lovers Community with some other fellow tea lovers in Indonesia. Currently, she is also the Chairman of the Tea Board of Promotion of Indonesia for 2014-2017. Ratna often invited as a speaker in various tea-related events and enjoyed teaching classes through tea at Tea Institute. In her presentations, Ratna shared her knowledge about tea history in the world and in Indonesia in particular. Indonesia is one of the largest tea producing country, but the awareness for the tea culture itself is still low. Through her community, Ratna believes that Indonesian teas should be more appreciated in our own country. Her dream is that our best teas should be available and enjoyed in every Indonesian home and that their growing popularity will prosper local tea producers. 

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Food Blogging 101

BY SOYA YANAGAWA
@ VOL 18 ON JUN 24, 2014

Soya Yanagawa joined Indonesian Food Blogger (IFB) community in 2013. For his Pecha Kucha presentation, he shared the do's and don'ts, as well as the inspirations for food blogging. As a community, IFB has been invited to support various culinary events and featured in several media. At the moment there's 11,702 members of Indonesian Food Blogger all over the world. 

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Tabularasa - Food in Film

BY SHEILA TIMOTHY
@ VOL 18 ON JUN 24, 2014

Sheila Timothy is known as the producer of an award-winning film 'Pintu Terlarang (Forbidden Door)' in 2009. At the moment, Sheila and her film company Lifelike Pictures, is busy working on their third work, Tabula Rasa, which will be released in September 2014. The film itself is a 'food film' genre, it tells the story about the anthropology of food and how food can connect people from different backgrounds. In her Pecha Kucha's presentation, Sheila also share a brief history of food film genre from various countries. (in Indonesian)

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Indonesian Food Channel

BY HARYO PRAMOE
@ VOL 18 ON JUN 24, 2014

Haryo Pramoe has over thirteen years of experience in the world of culinary and kitchen management industry. Unsatisfied with the visual quality of cooking programs on television, he decided to create Indonesian Food Channel (IFC), using YouTube as platform. IFC delivers the best food visual supported by professionals (cameramen, chefs, food stylists, directors) with similar passion on cuisine and culinary art. Chef Haryo believes that through IFC he can promote Indonesian cuisine and tourism more effectively as well educating the young generation to be proud of their cultural heritage. (in Indonesian)

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Agritektur

BY RENDY EGA
@ VOL 18 ON JUN 24, 2014

Rendy Ega had a dream about a prosperous and vibrant agricultural in Indonesia. He joined Agritektur, a creative community whose purposes are supporting local farmers, urban farming, and giving a new perspective to agriculture. Their activities including discussions, secret dining using local and organic ingredients, farmers market, fresh groceries delivery 'Fresh Box' and more. Agritektur encourage people to understand the process and/or journey behind the food served on the table. Their tagline is 'Think Globally, Eat Locally'.

 

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Suwe Ora Jamu

BY NOVA DEWI
@ VOL 18 ON JUN 24, 2014

Nova Dewi was once familiar with traditional herbal drinks from her hometown, Surabaya. When she is graduated from Marketing studies - University of New South Wales, Sydney, her love to Jamu (Indonesia's traditional herbal drinks) continues to grow until she decided to open Suwe Ora Jamu, herbal drinks cafe and coffee shop with a touch of artistic and modern ambience. Jamu is usually associated with old generations and its bitter taste, despite its health benefits. Suwe Ora Jamu's mission is to reintroduce Jamu as part of modern lifestyle, particulary to health-conscious young generations. With innovative menu such as Jamu mocktails, Suwe Ora Jamu has succesfully brings back the charm of Jamu. (in Indonesian)

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Club Sandwich Food Creative

BY MULYA SARI AND POPY FITRIA
@ VOL 18 ON JUN 24, 2014

Mulya Sari and Popy Fitria founded Club Sandwich to cater all the artistic works behind what makes food a whole new art. To raise the food's selling value, a meal must now speak for its own, be alluring and attractive, seducing, as to arouse the appetite’s curiosity. Food stylist professional is still considered rare and there are no formal education at the moment for this particular subject. Which is why passion, creativity, hard work, and meticulousity are important if this is something you would like to pursue. (in Indonesian)

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Kuliner Tanah Airku

BY ARIE PARIKESIT
@ VOL 18 ON JUN 24, 2014

Arie Parikesit is one of the well-known culinary guide/promoter. Beside enjoys cooking and traveling, he is also actively involved as moderator in Jalansutra, a culinary community, since 2004. Arie is also known by his capacity as a culinary writer and photographer. He turned his passion into a career with Kelanarasa Culinary Solutions which he founded. At PechaKucha, he shares his recent 100 days journey through 34 provinces in Indonesia on exploring this country's traditional culinary. 

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MasakTV

BY ROBY BAGINDO
@ VOL 18 ON JUN 24, 2014

Roby Bagindo began developing BAGindo KPS Productions, a production house that focuses on video to support social activism in 2002 and penetrated video production tutorials and podcasts, one of which www.masak.tv. 
Indonesia has more than 300 ethnic groups with distinctive characteristics and unique cuisine. Masak.TV try to share this rich diversity through cooking tutorial video. Hosted by young chefs: Tirta Pane, Faisal Lanin dan Alvin Maulana, Masak.TV serves fun, easy, simple cooking for culinary enthusiasts in general and young people overseas who might be missing simple home-cooked meals in particular.

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Edible Science

BY ANDRIAN ISHAK
@ VOL 18 ON JUN 24, 2014

Andrian Ishak began to pursue his vocation in the field of cooking since several years ago, soon after he decided to get out of the music industry. Andrian educational background in Bandung Institute of Tourism played a role in his newfound molecular gastronomy skill.

Now, Andrian's 'Bjork' cooking style has found its home in Namaaz Dining, a fun dining restaurant concept which he founded himself. Andrian using various techniques of modern science to produce unique variations of traditional Indonesian cuisine and a variety of unique new combination of dishes. Through the kitchen is considered as a laboratory experiment, Andrian aspire to lift Indonesian cuisine "to the moon".

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