Sharing and Learning about Sustainable Food and Cooking with the Chefs
A combination of concept and practical learning makes the training more dynamic, interactive, and fun. Led by our Master Trainer, Chef Henry Alexie Bloem and Chef Ricky Sulaiman.
Recipes
- Tuna Sambel Matah by Chef Henry Bloem
- Sweet-Pea Canape by Bambang Sapto Utomo
- Steamed Tahu Terinne Chayote & Spinach with Tomato Lime Chili Salsa by Chef Chandra Yudasswara
- Sampeu Kuah Cipati by Chef Ricky Sulaiman
- Red Snapper & Boiled Egg Canape by Chef Sukarno Wibowo
- Receuh Kulit Sampe by Chef Ricky Sulaiman
- Pan Fried Snapper with Kecombrang Dressing by Chef Syafrudin Banjer
- Menul Cheesecakenya Jogja by Herning Widyastuti
- Kencono Ungu Canape with Mayonaise Sukun by Chef Nur Wahyuni (Yuyun)
- Karedok by Chef Ricky Sulaiman
- Daging Ayam Maranggi Canape by Chef Susanto
- Comro by Chef Nyonya Swan
- Chicken & Mushroom Canape by Chef Rusna Purnama
- Cepotatoes Rosted Chicken by Muhammad Tsaqib
- Cassava Cutlet with Tempe Balado & Pickles Vegetables by Chef Handry W. Sumanto
- Broccoli Tofu with Salt & Spicy Baby Potato by Chef Fahrur Rosidi
- Beetroot Carpaccio By Chef Henry Alexie Bloem
- Ball of Cassava Tape with Sesame Sprinkles by Chef Erwan Sakti
- Bacem Tahu by Chef Yanto Budidarma
- Ayam Kampung Ungkep Blondo by Fera Indrayani