Another successful edition of Jakarta Culinary Feastival (JCF) has concluded last Sunday, bringing together more than 80.000 culinary enthusiasts who were onboard the festival’s signature taste, sip, learn, and fun experiences throughout 3-6 October at Senayan City.
More than 80 tenants comprising of leading F&B brands from Jakarta and beyond took part in the festival’s sixth edition spread across 7 culinary areas located under 2 gigantic tents within the Senayan City compound, the Spoon Tent and the Fork Tent.
Boundaries between foodies and some of the region’s most respected culinary stars diminished as they interacted in various activities during the festival including a series of cooking demos, pastry demos, talkshows, coffee workshops, as well as ticketed ones such as Masterclass, Chef’s Table experience, and wine tasting sessions.
A talkshow entitled from Passion to Champion brought together 3 Michelin-starred chefs; Julien Royer (Odette, Singapore which received its 3rd star just before JCF 2019), Richie Lin (Mume, Taiwan), and Manjunath Mural (Gunpowder Kitchen & Bar), as well as John Rivera (Lûmé, Melbourne).
“There’s no such thing as being too late to start in the culinary world. I started my journey when I was 26 years old. When you start a bit later, you become more mature and confident thanks to your past experiences at your previous job,” said Richie Lin when answering a question asked by an audience member.
MasterChef Singapore judge Bjorn Shen who runs middle eastern cuisine establishment Artichoke in Singapore shared his experiences and know-how on running a culinary business, among other activities that featured him at the festival. Michelin-starred chef Ivan Brehm of Nouri (#39 on Asia’s 50 Best Restaurants) also weighed in on sustainability-related topics during one of the festival’s diverse set of talkshows.
Throughout 4 days, foodies took part in numerous hands-on Masterclasses mentored by some of the most notable culinary stars in the business which included a pastry class by Kim Pangestu, a class on how to make simple snacks with no recipes by Petty Elliott, a contemporary dessert masterclass with Ragil Imam Wibowo, and even a kids cooking class with Rizky Darmawan of Pizza e Birra.
Over at the Chef’s Table experience, delicious cuisines from around the world were served in an exclusive dining experience hosted by superstar chefs who shape our culinary world. Notable ones included French Flairs, Indonesian Flavors by Iron Chef judge Chris Salans (Mozaic & Spice by Chris Salans), A Taste of Mediterranean by Benjamin Cross (Fishbone Local & Mason, Bali), and Asian Spanish Tale by Issam Kouhkouh (Basque Bar de Tapas).
JCF 2019 also hosted several special Chef’s Table collaborations including This Is Nusantara by Fernando Sindu & Charins Chang (Benedict and Cork & Screw), and Wild Things by The A Team that comprises of Aditya Muskita (Parachute), Aga Alvian (Desa Potato Head), Ardika Dwitama (Oui Dessert), and Andreas Alnico (Inhype Group).
The festival’s The Chef Hunt competition reached its climax on the third day of JCF 2019 as judges Norman Ismail (MODENA Indonesia), Gunawan Wu (Le Cordon Bleu), and Tommaso Gonfiantini (GIA & Osteria GIA) crowned Savira Rizki Pradiati as the winner, taking home the grand prize of an all-expenses-paid short course at Le Cordon Bleu Malaysia campus.
As the sixth edition of JCF concluded, organizer Ismaya Live hopes to preserve the positive spirit that was born out of JCF 2019 in order to support the progress of our nation’s culinary industry. “We would like to thank everyone who dined with us at JCF throughout its 4-day inception,” said Sarah Deshita, Brand Manager of Ismaya Live. “We hope that the culinary experience we served together with GoFood at JCF 2019 could inspire everyone to participate in the growth of the culinary world,” she continued.
“We would like to also thank our sponsors, media partners, volunteers, crew members, partners, and everyone who was involved in the success of JCF 2019,” Sarah mentioned.
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