“ 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 Subandi m. +6289613272673 / e. xwie@yahoo.com
Professional Experiences
- Operational Manager Opal Coffee Indonesia Medan - Assistant Chef in Cookyn Inc Preparing mise-en-place ; Assiting chef in cooking class ; Conducting class in few section of cooking class
- On Job Training at Grand Copthorne Waterfront Singapore 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 o yster, tuna and salmon for sushi section, meat and seafood for buffet ; At Pontini - Italy fine dining restaurant, do garde manger, antipasto and salads. In potager and saucier section do preparation and daily operation. In pasta section do preparation for pasta and sauces. Do preparation for pizza corner. Do some light grilling in griller section
- Executive Chef at Charcoal Restaurant Singapore Executive Chef, menu planning, costing, assigning job. Selling 250 pax in 3 days. 3 courses menu : Salad, Soup and Main Course
- Chef Trainee at Charcoal Restaurant Singapore In charge : Executive Chef, Aboyeur, Entremetier, Griller, Garde Manger, Potager and Saucier
- Catering Class at SHATEC Singapore Executive Chef, menu planning, costing, assigning job and responsibilities
Suwandi Subandi m. +6289613272673 / e. xwie@yahoo.com
Signature Di sh
Pan Seared Chicken With Mushroom Risotto and Golden Egg
INGREDIENTS 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 Gar nish
This dish was created when i design new menu for some event on Apr il 2012
Lobster Bisque With Seared Hokkaido Scallop And Prawn
Scallop Carpaccio
Stuffed Chicken Roulade Serve With Sauteed Potato, Carrot And Teriyaki Sauce
Avocado Salad With Prawn
Contact.
Suwandi
mobile.
+6289613272673 +6281933230911 email.
xwie@yahoo.com