Eric Limadjaja embarked on his culinary career at Locavore and Localab, where he gained expertise in the art of fermentation. He then ventured into a diverse array of dining establishments, encompassing fine-dining restaurants such as Boragó Chile, as well as more casual eateries like St. Ali and Common Grounds. In 2021, alongside Dani Pringgo, he co-founded Crafted With Time, a company dedicated to harnessing the enchantment of fermentation to enhance the flavors of local ingredients. The company supplies a wide range of fermented products to clients spanning from fine-dining establishments to casual eateries.
Eric Limadjaja merintis karir kulinernya di Locavore dan Localab, tempatnya mengembangkan kepakarannya di bidang seni fermentasi. Ia lalu mulai mengembangkan wawasannya dengan bekerja untuk beberapa tempat bersantap yang berbeda, mulai dari restoran fine-dining semacam Boragó Chile, juga kedai makanan yang suasananya lebih santai seperti St. Ali and Common Grounds. Pada 2021, bersama dengan Dani Pringgo, ia membentuk perusahaan bernama Crafted With Time, yang mengkhususkan diri pada penggunaan fermentasi untuk meningkatkan citarasa bahan-bahan lokal. Perusahaan ini memasok berbagai macam produk fermentasi kepada klien yang tidak kalah beragam, mulai dari tempat fine-dining hingga kedai makan yang suasananya lebih santai.
Dr. Amadeus Driando Ahnan-Winarno, known as the Tempe warrior, Simon Jongenotter, renowned for his plant-based creations at Zest, and Ramadani Yudha Prasetya, a horticulturist from Island Organics Bali, will be …
Glide into the amber grounds of Titik Dua for a London-style pop-up in the festival’s coolest collaboration. Rahel Stephanie, from Spoons, will prepare jazzed-up Indonesian savory and sweet bites with …
