Women with this horse hair tasseled casual conversation with the media crew. I was young, but he was wearing a white uniform can not hide quality. Embroidered on left chest there is a blue ribbon that read ‘Le Cordon Bleu Paris in 1895’.
Ayu Anjani Rahardjo was aged 22 years. However, it is now believed to be a consultant and supervisor pastry World Gourmet restaurant in Kemang, South Jakarta. And he manages home-based pastry business. Not to mention his experience working as a pastry chef in Australia.
Women who familiarly called Ann’s extended family claimed there was nothing to be chef. Most of the work as a musician, including his brother, Rayi RAN. Then, from where she got her cooking skills? Detikfood met on the show ‘Life is Short, Eat Dessert First’ on Wednesday (09.01.13), Ann tells his journey in the culinary world.
Ann admitted she was stubborn as a child. Although her mother forbade playing with fire, Ann anyway. “Eventually my mother upset, my hands actually touched to fire so I knew it was on fire. Hard I cried. Since that time, I learned my lesson,” he said.
However, it seems that remorse did not last long. Ann because both parents busy working, he inevitably required to cook for his own use. “I do not like hungry, so I cook,” he said.
The fire incident also did not make the trauma. After graduating from high school, Ann migrated to Australia in pursuit of education in the culinary field, a field that is familiar with fire. However, since that time she was just 17 years old, he had to wait a year until I can enroll at Le Cordon Bleu Sydney.
To pass the time, Annpun internship at a local restaurant. Although the internship as he handles cuisine (savory dishes), when enrolling in Le Cordon Bleu he chose the field of pastry. “I think it’s more pastry requires skill rather than cooking. Usual cooking if we just need a feeling,” says Ann.
After nine months of study at the prestigious culinary school, Ann managed to get a diploma in the field of pastry. And he had worked at Firefly Tapas & Wine Bar in Sydney before returning to his homeland.
In Jakarta, Ann manage home-based business called ‘Ann’s Bakehouse and Creamery’. His specialty is homemade ice cream. Annpun brand aspires to enter the retail market.
“We are still stuck with the leading ice cream brand from overseas. So if it can, I want to enter into retail as a local brand of ice cream,” he said. Of home-based business is exactly, Ann received an offer to join as a pastry consultant at Gourmet World.
Ann hallmark of home-made dessert is simple, unadorned exaggeration, but neat. The reason, he is more concerned with taste than appearance. “People prefer the zoom scene. Fact, in the end, which can be edible and it really is just the inside,” said presenter cooking shows on private television.
Ann deplore less famous Indonesian food in the international arena. “Because of our lack of promotion. Why Thailand can advance really? Vietnam alone, such a small country, can advance the food,” he said.
He took the example of Australia, where he studied first. According to him, 80% of food in there dominated Thailand and Vietnam. Bulepun people know rice dish because of the popularity of the two countries.
However, according to Ann, Indonesia also had a pastry that can be proud of. “Lapis legit, because of the way bikinnya difficult, expensive, and is a mainstay of Indonesian cake,” he said
Actually, Ann continued, pastries wrapped in banana leaves is also unique. However, for this one, similar to the cuisine has Malaysia. “Moreover, Malaysia terrific promotion. Lapis legit I think that is bad Malaysia do not have,” he concluded.