In Jakarta’s bustling food scene, Sous Chef Fajar Isfuadillah always looks for new ways to learn and improve. The city’s vibrant energy pushes him to try different cooking styles and determine what people want. He’s constantly experimenting, blending what he finds in cookbooks, online and the latest food trends to create dishes that look amazing and taste even better.
– by Hesikios Kevin –
E: Can you share your journey to becoming Sous Chef at Mövenpick Hotel Jakarta City Centre? What inspired you to pursue a career in culinary arts?
A: My journey to becoming the Sous Chef at Mövenpick Hotel Jakarta City Centre began in 2015, when I started my culinary career in Bali. During this time, I was introduced to Mediterranean cuisine, which profoundly influenced my cooking style and preferences. Upon returning to Jakarta, I continued to refine my skills and gain valuable experience by working in various esteemed restaurants and hotels.
E: How would you describe your cooking style and philosophy? Are there any particular culinary influences or traditions that inspire your dishes?
A: My cooking style is rooted in a deep passion for food and a commitment to crafting exceptional dining experiences. Leading the kitchen at Mövenpick Hotel Jakarta City Centre allows me to blend my knowledge of Mediterranean and Indonesian cuisines while continually innovating with each dish. I draw inspiration from these culinary traditions, striving to create a unique fusion that delights our guests.
E: What do you find most fulfilling about being a chef, particularly in a vibrant city like Jakarta?
A: The ever-evolving culinary landscape in Jakarta provides countless opportunities to learn and grow. This dynamic environment allows me to gain valuable experiences and explore unique aspects of cuisine, from understanding consumer preferences to discovering diverse culinary trends. It’s incredibly fulfilling to adapt and innovate in such a vibrant city.
E: Can you describe the creative process for developing new dishes for Mövenpick Hotel Jakarta City Centre’s menu?
A: My creative process involves drawing inspiration from various sources, including cookbooks, online resources and the latest trends in renowned restaurants. I explore different methods, plating techniques, concepts and ingredients to craft visually appealing dishes that offer a unique dining experience. This blend of research and creativity helps me develop a menu reflecting our commitment to excellence.
E: Could you highlight a memorable moment or achievement in your culinary career that has shaped your approach to cooking today?
A: One pivotal moment in my career occurred when I realised that many in Jakarta underestimated the capabilities of young chefs. This experience provided me with valuable insights and ignited my curiosity. It motivated me to continuously seek knowledge and stay updated with culinary trends, ultimately shaping me into the chef I am today. This drive to prove myself fuels my passion for innovation in the kitchen.
E: How do you unwind after a busy day in the kitchen?
A: I usually spend my free time with my children, family and friends. I also enjoy going to the workshop to maintain my car, as it provides a nice break and a different creative outlet.
Lobster Bisque
Ingredients:
- 1kg lobster shell for lobster bisque
- 250g onion
- 100g celery
- 150g carrot
- 80g leek
- 80g shallot
- 150g tomato paste
- 2 liters of water
- 100g fennel
- 50ml VSOP
- 40g lobster butter pouch lobster
- 140g lobster bisque
- 20ml cream
- 20ml chicken stock
- 20g butter
- 2g salt1g pepper
- 1 bouquet garni
Method:
Lobster Bisque
- Prepare the ingredients according to the specified measurements.
- Roast the lobster for 15 minutes at 180C.
- Sauté all the vegetables until caramelised.
- Add the tomato paste.
- Add the lobster shell, crushed.
- Pour in the white wine and reduce.
- Add water and a bouquet garni.
- Once it reaches a boil, simmer for two hours.
- Blend and reduce again until the liquid flavour diminishes.
Butter Pouch Lobster
- Prepare the ingredients according to the specified measurements.
- Prepare a saucepan.
- Add butter and aromatics.
- Season the lobster.
- Add the lobster and simmer for four minutes.
Exquisite Taste Volume 45
Mövenpick Hotel Jakarta City Centre
Jalan Pecenongan
Jakarta 10120, Indonesia
T: (+62) 2139524888
E: hc0q3@accor.com
W: movenpick.accor.com
IG: @movenpickjktcitycentre
