Food for Thought: Can Cook, Will Travel

Start: 14 Apr 2018 | 14:00 - 15:00
Category: / Venue: Joglo. Festival Hub @Taman Kuliner (Google Maps)
Cost: Free

One of the best parts of being a chef is you can do it almost anywhere. With cheffing qualifications recognized in almost every professional kitchen, the sky’s the limit for those hungry for international experience. Our panel of well traveled chefs will share advice for how to thrive in restaurants far from home.

Salah satu bagian terbaik dari menjadi chef adalah Anda bisa melakukannya di mana saja. Dengan kualifikasi menjadi chef kini dikenal di banyak dapur profesional, batasnya adalah langit bagi mereka yang lapar akan pengalaman internasional. Deretan panelis yang terdiri dari chef yang berkelana ini akan membagikan saran mengenai bagaimana mereka bisa sukses di banyak restauran jauh dari rumah.


Gloria Susindra – Eat, Sleep, Repeat

Born into a family that cooked and ate three meals a day together, much of Gloria Susindra’s youth revolved around the kitchen. After training at Le Cordon Bleu in San …

Rishi Naleendra – Cheek by Jowl

Rishi Naleendra, Executive Chef of Cheek by Jowl, is the first Sri Lankan to receive Michelin status. He started his career at Melbourne’s Taxi Dining Room before becoming Chef de …

Kim Pangestu – Chef Kimmy

A graduate of Le Cordon Bleu Sydney, Kim Pangestu excels in pastry, cakes and desserts. She has worked alongside renowned Australian chefs such as Adriano Zumbo, Kristen Tibbals, Tetsuya Wakuda …

Emerson Manibo – Starter Lab

Emerson Manibo started honing his bread baking skills in respected food havens in New York and Brooklyn. After graduating from the International Culinary Center in Classical Pastry Arts, he worked …