Originally from North Sumatra, Lisa began her cooking career eight years ago, when Mustika Rasa inspired her to explore and document Indonesian cuisine. Lisa thrives under the pressure of working in kitchens, which led her to join Locavore in 2016. She is now a researcher at Locavore’s R&D department LocaLAB and head of their fermentation program.
Berasal dari Sumatera Utara, Lisa memulai karir memasaknya delapan tahun lalu, ketika Mustika Rasa menginspirasinya untuk mengeksplorasi dan mendokumentasikan masakan Indonesia. Lisa berkembang pesat ketika bekerja di dapur yang penuh takanan, yang membawanya bergabung dengan Locavore pada tahun 2016. Dia sekarang menjadi peneliti di departemen Litbang Locavore LocaLAB dan kepala program fermentasi mereka.
Fermented foods are rich in beneficial probiotics and antioxidants and play a significant role in improving digestion and building a stronger immunity. Indonesia’s beloved tempe is a nutritious fermented soy …
Lisa Sibagariang, Locavore’s fermentation expert, will whip up some innovative ways to use brem tape from marinades to ice-cream. Be prepared to have fun with these fresh, exciting flavours. Lisa …
