Having been passionate about the pastry arts for a long time, hardworking and talented Kim Pangestu pursued her dream to become a pastry chef and has never looked back. With numerous projects and collaborations in the works, she sat down with Exquisite Taste to share what she’s been up to.
The name Kim Pangestu is very closely associated with sweetness in Indonesia’s culinary scene. The talented pastry chef garnered public attention when she established Nomz Kitchen & Pastry with celebrity chef Arnold Poernomo. Her journey in the culinary industry keeps progressing with successful projects and creative collaborations.
Kim’s road to success was not always smooth sailing. When she first wanted to pursue a career as a pastry chef, her family was not so sure. However, with her unrivalled penchant for the craft, she has proven that passion and perseverance can go a long way. Kim got her degree from the famous Le Cordon Bleu in Sydney, Australia, and has worked for exceptional venues in Australia, including Tetsuya and Zumbo Patisserie. At the latter, she worked closely with Australian household name in the pastry scene, Adriano Zumbo.
Her path has now taken her to a new role of pastry consultant for the luxurious InterContinental Jakarta Pondok Indah, where she works alongside Executive Chef Attila Körmöczi and crafts exceptionally imaginative creations that are not just sweet on the palate but also a feast for the eyes.
Kim also runs Kimmy’s Bake and Co., where diners can find her lush creations. The brand has now evolved into supplying cakes in collaboration with patisseries
and cafés, on top of selling various kinds of cakes.
E: Can you elaborate on your role with InterContinental Jakarta Pondok Indah?
A: I have been working part-time as InterContinental Jakarta Pondok Indah’s pastry consultant for over a year. I am in charge of creativity and innovation for the pastry menu.
E: We’ve seen and experienced the fashion-themed afternoon tea at InterContinental Jakarta Pondok Indah crafted by you and it was amazing! What other creations have you made for the hotel?
A: We have different high teas for every occasion, special events and celebrations. We also collaborate with some famous designers and we design menus especially for them.
E: Can you tell us more about Kimmy’s Bake and Co.?
A: Kimmy’s Bake and Co. was actually an online cake shop that I initiated and created during the height of the pandemic, when people tended to order their food online and have it delivered. Our menu offers a variety of cakes, since I am more focused with my work at InterContinental Jakarta Pondok Indah, Kimmy’s has evolved into a supply and collaboration kind of business. We supply cakes to cafés and restaurants, and I also do collaborations with different brands, like Good Durian, where I make a special cake with the Musang King Durian – a premium variety of durian. We are the first to do this in Indonesia.
E: For those who have not tasted your creations, what should they order first from Kimmy’s Bake and Co.?
A: My collaboration menu with different brands.
E: What’s your favourite part of baking a cake?
A: I love the whole process of baking. To make a product from scratch to finish is a satisfying journey.
E: What is your favourite sweet dish?
A: A good classic dessert.
E: What’s the most exciting project you’ve ever worked on?
A: I created a set of desserts for a fashion designer, so it was based on their personality, the colour of their current collection and flavours that represent them.
E: Are there any upcoming projects from you to look forward to?
A: I am definitely looking forward to Ramadan in a couple of months. We have big projects for both the hotel and Kimmy’s.
E: What advice would you give someone who wants to be
a pastry chef?
A: Never give up. It’s not easy at first but once you have mastered it, you will be amazed at the things that you can do.
GRAPE AND VANILLA CAKE
INGREDIENTS
Vanilla sponge cake
7 eggs
7 egg yolks
184g sugar
12g vanilla
138g flour
50g milk powder
220g melted butter
Vanilla chantilly
200g fresh cream
20g icing sugar
METHOD
For the vanilla sponge cake, mix egg, egg yolk and sugar in a bowl until double the size and pale. Add vanilla, flour and milk powder, gently fold in until mixed well. Lastly, gently stir in the melted butter. Pour into a 40x60cm tray and bake at 175C for 15 minutes.
For the vanilla chantilly, beat cream and icing sugar in the mixer until hard peak. Put the mixture in a piping bag.
To assemble, cut the sponge into triangle shapes. Cut grapes thinly and place on top of the cake.
Pipe on chantilly cream, add a layer of vanilla sponge cake, pipe another thin layer of cream. Garnish with grapes.
Kim Pangestu
