E: Who or what have been your biggest influences and inspirations?
Bayu: Back when I was working at an Italian restaurant in Bvlgari Bali I got to know an Italian chef, Andrea Ferrero. He taught me a lot of new and interesting cooking techniques focused on using fresh and high-quality local ingredients and products. Also during that time, I discovered and became inspired by some of the most renowned chefs, including Alain Ducasse, Rene Redzepi, Tomas Keller and Grant Acatz. They inspired me tremendously with their innovative dishes that upheld the basic cooking techniques.
E: What are the most important philosophies that you apply in your career and in the kitchen?
B: Teamwork, respect for others and to always learn new things. I always want to know something new in the kitchen, especially new items or techniques that are unfamiliar to me. Sharing information with the team is one way to inspire people around me, and sometimes I also learn a lot from them about my own work.
E: Do you see yourself more as a team leader or team player?
B: I am both. Sometimes I am a team player, but more often I am a leader in the kitchen. My responsibilities prior to this position saw me focus more on the operations of Kubu restaurant, from preparation to cooking and serving the dishes. Now I am more of a team leader controlling operations for all outlets, checking the quality of the products received, checking food preparation and the food that is delivered to the table, assisted by my outlet chefs.
E: What is the most memorable/rewarding experience you’ve had in your career?
B: The most memorable experience for me was when I was chosen to represent Indonesia to compete at the 2018 Final Bocuse D’or Asia in Guangzhou, China. I learned many lessons there, got to know many chefs with different backgrounds and from different countries. This was a very rare opportunity because this cooking contest is held every two years. I’m proud to have been chosen as the Indonesian representative.
E: What do you think of Indonesia’s F&B scene in general and what do you think is the biggest challenge?
B: Indonesia’s F&B is known by many people around the world and, with the passage of time, guests have started to enjoy a variety of Indonesian dishes, along with drinks that are made using local ingredients. I always see challenges as an opportunity. Our duty as F&B professionals is to continue to explore Indonesian cuisine across the archipelago, to serve it in our restaurants, make promotions in other countries and re-create food and drinks using basic recipes that now may rarely be encountered.
E: What’s your ultimate goal as a chef?
B: My goal is to inspire the younger generation, share my knowledge with them and keep on creating and innovating in the culinary world to showcase the best dishes, especially Indonesian ones.
E: Do you have any advice or lessons that you’d like to pass on to your team?
B: Never stop learning, be passionate with what you are doing, and always look out for new things to learn.
PAN ROASTED LAMB RACK
Ingredients
- 1 lamb rack, slow cooked
- 50g lamb loin, slow cooked
- 10g yogurt gel
- 10g red capsicum coulis
- 10g eggplant purée
- 30g seasonal vegetables, roasted
- 10g vegetables, pickled
- 10ml Moroccan spice jus
Moroccan Spice
- 1tbs ground coriander
- 2tsp garlic, minced
- 1tsp sweet paprika powder
- 1tsp ground cumin
- 1tsp ground black pepper
- ¼tsp cayenne pepper
- salt
- 1 lemon, juiced
- 8tbs olive oil
- 5g mint
Spiced Lamb Jus
- 750g lamb jus
- 1tsp cumin seeds
- 1tsp coriander seeds
- 1tsp paprika powder
- sugar
Method
Moroccan spiced lamb rack
- In a small bowl mix together mint, coriander, paprika, garlic, cumin, black pepper, cayenne pepper, salt, lemon juice and olive oil.
- Marinate the lamb rack in the spice mix in a circulator at 60 degrees Celsius for 1.5 hour.
- Removed the lamb and sear until golden brown, dust with butter, garlic and thyme. Rest for five minutes before serving.
Spiced Lamb Jus
- In a small pan reduce 1l lamb jus to ½l.
- Heat small sauté pan, toast cumin seeds until fragrant, remove and repeat with crushed coriander.
- In small pan, heat lamb fat, remove from the heat and add cumin, coriander, paprika and reduced lamb juice. Steep for 20 minutes, strain and season with salt and sugar.
To serve
Serve the lamb rack with eggplant purée, red capsicum coulis, yogurt gel and pickled vegetables. Place the spiced lamb jus on the side.
Mandapa, a Ritz-Carlton Reserve
Jalan Kedewatan, Ubud
Bali 80571, Indonesia
T: (+62) 3614792777
E: reservations.mandapa@ritzcarlton.com
Exquisite Taste December 2019 – February 2020
