E: What made you decide to focus on the pastry side of the kitchen?
Hari: People say there’s always room for dessert, and for me that statement means diners are always looking forward to the last part of their meal, something delicious and memorable to end their gastronomic journey. So I decided to focus on the pastry kitchen so I can deliver happiness to the table and be the sweetest part of their culinary experience. Pastry also offers a lot of room for creativity, from simple breads to tier cakes and fine-dining plated desserts. This means I have no limit to exploring, improvising and experiencing different ingredients to create something new.
E: Who or what have been your biggest influences and inspiration?
H: My biggest influence in my pastry journey comes from the basic classic recipes. These are the foundation of all the amazing pastries that we find out there. They spark creativity and imagination.
E: What is the most memorable/rewarding experience you’ve had in your career?
H: I remember vividly that on one occasion, one of our guests requested a classic European dessert – apple tart – that was not on the menu. So I made it from a classic recipe that I knew and presented it with a touch of contemporary plating. It turned out the guest loved the tart and said it resembled the one that his mom used to make for him as a child and that it brought back childhood memories.
E: What’s your ultimate goal as a chef?
H: It’s simple, to never stop baking and never stop being a pastry chef.
Mandapa, a Ritz-Carlton Reserve
Jalan Kedewatan, Ubud
Bali 80571, Indonesia
T: (+62) 3614792777
Exquisite Taste December 2019 – February 2020