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inner of the 2019 F&B Masters Pastry Completion, Dwiyanti grew up in Bandung, Indonesia. As a child, she always had a passion for baking. She helped her mother prepare special homemade cookies during the Holy Month of Ramadan, as it was a tradition visiting other families and gifting them these cookies. This was the starting point for her to understand how flour, butter, an egg can turn into something delicious. Once she graduated from senior high school, she wanted to enhance her pastry skills and decide to continue her studies in catering management at the Indonesia University of Education. She then went on to work with some of the best five-star hotels - St. Regis Saadiyat Island Abu Dhabi, The Address Boulevard, Dubai, Fairmount The Palm Dubai and Sheraton Dubai Creek; and currently the pastry sous chef at the Waldorf Astoria DIFC, Dubai. Her influence and inspiration comes from people. People who she works with, their passion and knowledge motivate her to experiment with flavours, to try different techniques. Dwiyanti is grateful to have worked with some talented chefs and pastry chefs. “All these chefs have their styles and techniques. Learning basic recipes, learning how to develop seasonal fruits in the menu, composing different elements on a plate, using fine chocolate garnish techniques and learnt that delicious dessert can be delivered by something simple by just focusing on the taste.” Today, she loves the feeling of making something beautiful that puts a smile on people’s faces after tasting her desserts. The science and creativity of creating dessert keep her motivated; the value of her mentors who she worked with in the past plays a major role in her career.
DWIYANTI CINTANINGRUM DUBAI, U.A.E
Her greatest influence comes from the French chefs she has worked with, learning several French classic styles which inspired her to create her desserts with brilliant products and the finest chocolate – Valrhona. One of her favourite flavour combinations is acai, yoghurt and white chocolate ivory. This combination creates a deliciously balanced flavour between sourness which comes from the red grape flavour of the acai, the acidity from the yoghurt and sweetness from Valrhona Ivoire White Chocolate. Valrhona has always been a favourite ingredient, so versatile with unlimited creations.
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