Food for Thought: Stories from Behind the Pass 3.0

Start: 26 Apr 2019 | 15:30 - 16:30
Category: / Venue: Joglo. Festival Hub @Taman Kuliner (Google Maps)
Cost: Free

Stories from Behind the Pass is back for the third year running! It’s the Food for Thought session for chefs to share the highs and lows of kitchen life, their hard-earned wisdom and invaluable advice. If you’re a chef or an aspiring one, take your seat in the front row.

Stories from Behind the Pass kembali lagi untuk ketiga kalinya! Ini adalah sesi Food for Thought bagi para chef untuk berbagi suka duka kehidupan di balik dapur, pengetahuan yang mereka peroleh dengan susah payah, dan saran yang tak ternilai harganya. Jika kamu seorang chef atau yang sedang berusaha menjadi salah satunya, amankan kursimu di barisan paling depan.


Darren Teoh – Dewakan

At Dewakan, Darren Teoh creates modern Malaysian cuisine. His dishes are a reverential deep dive into the nuances of Malaysian cuisine and cultures, producing moments of reckoning that are as …

Jordy Navarra – Toyo Eatery

After culinary school Jordy Navarra worked in kitchens in London and Hong Kong, but soon realized he had no foundational relationship with the food he worked with. He returned to …

Jimmy Lim Tyan Yaw – JL Studio

For Singaporean Jimmy Lim, the astonishing agricultures, produce and people of Taiwan offered new perspectives on his cooking and imagination. After years of working in the fine dining industry, JL …

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, …

Petty Elliott – Pioneering Modern Indonesian Food

Author of Papaya Flower and Jakarta Bites cookbooks, culinary teacher and self-taught chef, Petty Elliott has pioneered a modern approach to Indonesian culinary traditions through her prolific writing, and in …