Food for Thought: More Stories from Behind the Pass

Start: 14 Apr 2018 | 17:00 - 18:00
Category: / Venue: Joglo. Festival Hub @Taman Kuliner (Google Maps)
Cost: Free

Once again we’ll step behind the pass with acclaimed chefs as they lift the lid on the glorious and grueling parts of the profession. Late nights, little sleep, performing at breakneck speed under blazing lights. We’ll hear what it takes to survive and thrive in this highly volatile environment.

Sekali lagi kita akan memasuki dapur para chef ternama saat mereka membeberkan cerita paling seru dan melelahkan dari profesi mereka. Larut malam, kurang tidur, bekerja di bawah tekanan. Kita akan mendengarkan apa yang dibutuhkan untuk bertahan dan sukses di lingkungan kerja yang ‘berbahaya’ ini.


Petrina Loh – Morsels, Singapore

Award-winning Singaporean Chef-Owner Petrina Loh of Morsels is renowned for her open-mindedness toward fusion. Diving into the history of ingredients and marrying Asian food cultures in novel ways, Petrina excels …

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 …

Rydo Anton – Gaggan

From a young age, independence was key to Chef Rydo Anton’s passion for cooking. After studying in Malaysia and Switzerland, and working in top restaurants in France and Qatar, he …

Jed Doble – Food Writer and Publisher

Jed Doble is a respected food writer and publishing professional. His brands FoodieS and FoodieS Bali publish a monthly print magazine with digital channels, featuring culinary stories from across Indonesia, …