Food for Thought: The Michelin Effect

Start: 13 Apr 2018 | 17:00 - 18:00
Category: / Venue: Joglo. Festival Hub @Taman Kuliner (Google Maps)
Cost: Free

From Michelin stars to Chef Hats to the World’s 50 Best Restaurants, what is the actual impact of these rarefied rating systems? What effect do they have on chefs, venues, and diners themselves? We’ll get a behind-the-pass perspective from five chefs who’ll plate up the reality of restaurant awards.

Dari penghargaan Michelin hingga Chef Hats hingga World’s 50 Best Restaurants, apa sebenarnya pengaruh dari sistem penilaian ini? Apa efek yang didapatkan oleh chef, restauran, dan pengunjungnya? Kami akan melihat perspektif dari lima chef yang akan menyajikan kenyataan dari penghargaan restauran.

Featuring

Ragil Imam Wibowo – NUSA Indonesian Gastronomy

Chef Ragil Imam Wibowo and food go a long way back – at five he dreamed of becoming a chef while mixing spices in his mother’s kitchen. Now, with 20 …


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 …


Jun Lee – Soigné

Chef Jun Lee graduated from the Culinary Institute of America in 2010. He was the first Korean chef to operate solely pop-up restaurants, and during these projects developed his culinary …


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 …


Sun Kim – Meta and Kimme

At Meta, Chef Sun Kim’s heritage is synonymous with his food. While he trained and built his French and Italian foundation in Seoul, he sharpened his skills by working in …


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, …