biography of chef suwandi
DESCRIPTION
From Hobby to Passion is his first biography. Chef Suwandi was born in Medan, and now live in Jakarta.TRANSCRIPT
“ Infinite passion in cooking ”
From Hobby to Passion
My Journey in culinary art started from early 2010. I started to love cooking from
watching Australian Masterchef competition show years ago. That was at mid 2009 as i
remembered. After that i started to search for cooking school and i take diploma class at
SHATEC (Singapore Hotel and Tourism Education Centre) in Singapore. It took me
1.5 years of theory and training at school and 6 months training at Grand Copthorne Hotel
Singapore. I was convinced as Executive Chef on my final exam with my classmate and
managed to get an A result for it.
Then in training time, i was rotated from butcher, hot kitchen, cold kitchen, buffet
kitchen, and fine dining Italy kitchen. In Pontini, Italy fine dining kitchen i work under
Chef Domenico Piras. I learn a lot from garde manger to griller, potager and saucier, pasta
and entremetier. Between my training i did some part time work at Cookyn Inc, i assist
the chef in cooking class and sometimes i do conduct some class as well. For me, there is
no limitation in cooking no matter how old a person is.
Suwandi Subandim. +6289613272673 / e. [email protected]
ProfessionalExperiences
Suwandi Subandim. +6289613272673 / e. [email protected]
- Operational Manager Opal Coffee Indonesia Medan
- Assistant Chef in Cookyn Inc
- On Job Training at Grand Copthorne Waterfront Singapore
- Executive Chef at Charcoal Restaurant Singapore
- Chef Trainee at Charcoal Restaurant Singapore
- Catering Class at SHATEC Singapore
Preparing mise-en-place ; Assiting chef in cooking class ; Conducting class in few section of cooking class
Executive Chef, menu planning, costing, assigning job. Selling 250 pax in 3 days. 3 courses menu : Salad, Soup and Main Course
In charge : Executive Chef, Aboyeur, Entremetier, Griller, Garde Manger, Potager and Saucier
Executive Chef, menu planning, costing, assigning job and responsibilities
Preparing mise-en-place for Buffet restaurant. Attached on egg section for breakfast, carving meat, pasta, noodle, seafood and BBQ
section ; At western kitchen, doing mise-en-place and Griller section. In charge of FIFO food inventory. Take part for events and caterings
; At cold kitchen, cut fruits for daily buffet operation. Preparing sandwiches for daily event. Preparing canapes, salad and dressing for
buffet and event. ; At butcher, daily buffet preparation for oyster, tuna and salmon for sushi section, meat and seafood for buffet ; At Pon-
tini - Italy fine dining restaurant, do garde manger, antipasto and salads. In potager and saucier section do preparation and daily opera-
tion. In pasta section do preparation for pasta and sauces. Do preparation for pizza corner. Do some light grilling in griller section
Pan Seared Chicken With Mushroom Risotto
and Golden Egg
S i g n a t u r e D i s h
I N G R E D I E N T S
Pan Seared Chicken
- 4 nos Chicken Thigh (deboned)
- Cajun spice (optional)
Golden Egg
- 4 nos Egg
- Eggwash
- Flour
- Breadcrumb
Mushroom Risotto
- 400g Risotto Rice
- 30g Carrot (brunoisse cut)
- 30g Leek (brunoisse cut)
- 30g Celery (brunoisse cut)
- 100g Shitake Mushroom (Chopped)
- Chicken Stocks
Salt and pepper for seasoning
Truffle Oil / Basil Oil
Chervil / Coriander Leaves for Garnish
This dish was created when i design new menufor some event on April 2012
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