catering in Jakarta: day3

The day of the event

Japanese DJ Yabe Tadashi

7 course dinner by chefs Emmanuel Stroobant, Jimmy Chok and 2am.

Dessert platting
It was challenging working around the space we had as after 200 plates of desserts we had 10 different types of petit fours for 400 people. we really went all out in this event with the petit fours. Am glad it paid off with customers leaving happy.

in the kitchen platting up the dessert

Dessert: Tobacco cheesecake, maple film.
Espresso brulee. chicory glaze

Chef Astoria platting away

One of the biggest challenges in the kitchen was communication. The unavoidable language barrier.
We had a kitchen strength of 10 indonesians and it was challenging! You have to know their strengths and weaknesses and start delegating appropriately.
one of the best assistants i have worked with to date!
Joko Wiyono