Marshmallows have been quite popular in all our caterings and almost every catering we do, we make different flavored marshmallows.

Before and After:

lavender, kyoho grape marshmallows

It always amazes me how many weddings there are in a month!
We have been very privileged to cater for a few really wonderful weddings last year and beginning of this year.

Production!

Caneles. Honey, vanilla. Love the smell of Bees wax!

We made an egg for the event and brought it with us on the plane to Jakarta.
Transporting the egg on board was quite a challenge! At a certain point i had to hold the egg on my lap before the take off as it was too fragile to be in the cabins.

Interior of the egg

The final product

DESSERT PETIT FOURS

This has been our signature for 2 years. Diamond truffles dusted with bronze, gold edible dust.

tobacco cheesecake. poppyseed streusel. Dill flower
This is the end result of what we posted earlier.
SINFUL..

Popcorn Magnums

alcohol shots

Overall It was a successful and fun event with chefs Emmanuel Stroobant and Jimmy Chok.

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

we arrived at noon, settled down and had our first meeting with the team.

After getting acquainted with the kitchen and staff we started our first mis en plus.

Infusion of tobacco in cream for the tobacco cheesecake.
it achieves a tart harsh palette at the end yet it is so harmonious with cream.

after almost 12 hours of mis en plus we had one last thing to do for day1 and that was to construct the isomalt wall.
I had food artist Jazreel who joined us in Jakarta to assist us with all the decorations for the desserts.
We hijacked the bath and laid 3 pots of isomalt to construct this wall.
As the cost of isomalt aint the cheapest, we had to cut the original plan of 170cmx100cm to 90cmx60cm

This was the “plate” for 200 marshmallows

the final look with the marshmallows
Flavor: charcoal and bergamot

together with vitamin c and bubblegum gummies

Client: Dunhill
Venue: Loewy

Just last week our team made a trip up to Jakarta for 4 days to cater for 400 guests on a one night only event at Loewy.

Launch of Dunhill’s new packaging

platters of dunhill passed around

The inspiration behind mine was to capture darky, more earthy colours. We began with homemade bars made from aged balsamico and 70% Valrhona. We painted them yellow to get the striking, woody texture. Rounding off the course was Burnt Caramel Bavarois topped with salty caramel, sassafras and chamomile ice cream.

Since this was the last course, I wanted to create a lasting impression. I made it a little bit heavier by adding more depth to it in the form of dill flowers, a wonderfully aromatic and delicate ancient herb that is popular in Central Asian cuisine. I have always been fascinated by edible flowers and have tried to include them in many of my creations.

Loretta’s inspiration for this dessert was passionfruit, meringue and yogurt.

Like all her creations, this one also resounded balance and was again, very delicate. This dessert has been featured in her book, which has become a great inspiration to many pastry chefs, myself included.

The standard for Red was very high, but eating this dessert made me feel more acquainted with Loretta’s work. She likes putting yogurt into her desserts for the ‘fresh’ feel on the palate.
A perfect ending.