The Dharmawangsa, Jakarta & a prized Pistachio Cheesecake
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It’s brilliant to see so many up-and-coming young female chefs making a mark and adding their flair and talents to both the local and international fine-dining arena in Indonesia. But there are a number who have been quietly doing it for years, and most often, without the acclaim they perhaps deserve. One such lady is the delightful Yuri Komalasari, assistant pastry chef at The Dharmawangsa hotel in Jakarta, who has been casting her sweet magic at the renowned venue for over 16 years.
E : It’s a tough career, so when did you decide it was the right path for you?
A: I was always interested in cooking and creativity and decided hospitality was the path for me quite early in my life. When I went to the tourism academy, I knew I had made the right choice to major in pastry.
E : What or who were your early influences?
A: My mother played a major role, she was my biggest influence – I’d join her in the kitchen as a child, helping prepare family meals and such. She is naturally very proud of what I have accomplished here at The Dharmawangsa.
E : Where did you study?
A: Like many of Indonesia’s current crop of chefs, such as my alumnus Mandif Warokka, I studied at STP Bandung. Later I also studied under Eric Perez at his famous Macaron Pastry School in Bangkok. Learning for chefs is an ongoing process!
E : How did you end up working at
The Dhamawangsa in Jakarta?
A: I came to The Dharmawangsa straight from STP Bandung and have been here ever since. In fact, The Dharmawangsa was my student placement, after which the GM offered me a job. I confess, I cried with tears of joy!
E : What would you say is your current biggest challenge?
A: Maintaining the high standards of creativity is always the most challenging aspect. This might be new fusion-style pastries, improving the classics or even making the presentation more enticing.
E : In a few words – define your style.
A: Simple yet elegant, but with focus on the real detail.
E : Do you have a signature dessert or specialty?
A: My pistachio cheesecake, it’s a unique take on a very classic dessert.
E : What makes it special to you?
A: I created it to ensure that eating our cheesecake was a memorable experience, and to differentiate our delicious dessert from the rest. It is a huge triumph and has been very popular with guests for years.
E : I know you are very modest but I understand you are something of a competitor. Any recent victories?
A: Ah, yes I am, but competition is important in pastry. It’s not just about winning competitions but also about being exposed to what others in the field are currently doing, so you can see trends or be inspired with new ideas. The last competition for me would have been the Dilmah Real High Tea Challenge 2015, where we had to create a dessert using Dilmah tea as a main ingredient. I won gold for my effort.
E : The life of a chef is always full-on, so how do you relax?
A: It is, but I always strive to spend quality time with my family at every opportunity. It is a balance, but a life balance that is vital to long-term success.
E : With that in mind do you have any advice for young women considering this as a career?
A: The hours are long and hard, but it is very rewarding work. Stay focused and always be open to new ideas.
Pistachio Cheese Cake
For the Chocolate Crumble
- 200g Butter
- 100g Icing Sugar
- 250g Soft Flour
- 30g Cocoa Powder
Method:
- Beat the butter and icing sugar until soft and fluffy.
- Sieve soft flour and cocoa powder and add to the butter and icing mixture.
- Place on a baking tray and bake in a pre-heated oven at 180C for 30 minutes.
For the Cheese Filling
- 500g Cream Cheese
- 250g Icing Sugar
- 4 Whole Eggs
- 2 Egg Yolks
- 750ml Fresh Cream
- 50g Pistachio Paste
Method:
- Beat the cream cheese and icing sugar until soft.
- Add the eggs into the cream cheese mixture slowly and beat until the mixture thickens.
- Combine the cheese mixture with pistachio paste.
- Put the chocolate crumble into the cake ring and press firmly down.
- Pour the cheese mixture into the cake ring
- Bake in a pre-heated oven at 130C for 45 minutes.
- Place in the freezer overnight
For the Garnish
Fresh Mixed Berries
- 3 Physalis
- 1 Kiwi
- 10 Mandarin Orange (segments)
- 1 Fresh Plum
- Selection of Edible Flowers
- 50g Toasted Almonds
- 30g Icing Sugar
Method:
- Slice the cheesecake and lightly press the toasted almonds to the side.
- Arrange fruit and flowers on the cheesecake slice.
- Dust fruit with icing sugar and serve.
