SD St. Melania, SMPN 1 Bandung, Belmont Senior High School (1997-1999), SMIP Dharma Bakti, STPB aka Enhai Qchennnn '02 (Dah LULUUS!)

Sekolah Tinggi Pariwisata Bandung, Attended 2002 - 2005, Class of 2006, Bachelor's Degree, Food Production Management
Australian School Of Tourism And Hotel Management, Attended 1999 - 2000, Class of 2000, Other, Commercial Cookery 3

Chef Wannabe

Wisma Ajudi Jl. Samiaji 26, Al Shaya Company, InterContinental Hotel DFC

Wayang kulit, baca novel, cooking, spiritual journey: Feel Allah's amazingly vibrant wave of energy.

Silence of the Lambs and Hannibal (I've been reading Hannibal 6-7 times and never got tired of it), The History of Western Philosophy (Bertrand Russell), Larousse Gastronomique (especially classic cookbooks), Two Fat Ladies' Books (They're just too funny), The Last Don, Grisham's Last Juror Dan Brown's Da Vinci Code n Angels and Demons (damn, that stuff rocks), Mathew Pearl's Dante's Club

Matrix Reloaded, Spiderman 2, Schindler's List, Mission Impossible 1, Sleepy Hollow, Hitler: The Rise of Evil, Tora Tora Tora, The Godfather 1 (THE BEST!!), SHREK (1 n 2) n so on, n so on ad infinitum

Bob Dylan, Audioslave, REM, Santana, Iwan Fals, Moby, right now my favourites are Live and Baz Luhrman's Something for Everybody, Snow Patrol

Wild Discovery, Sharivan, Spongebob Squarepants, Fairly Oddparents, Nicks Cartoon, CSIs, House, Cooking Shows: Naked Chef, Rick Stein's, Kitchen Nightmare, Hell's Kitchen, The F Word.

Taurus

Who am I? Read below.

They say a chef is many things, but this is what I'm really thinking:

Think about someone between the innocence of the newly recruited pot washer and the red-faced, backstabbing owner of a restaurant seated in one of the restaurant tables. Well, you can find one of its kind almost anywhere: checking the sauces in the fridge, hidden between shelves trying to put stuffs together, shouting orders from the front kitchen counter, arguing with the suppliers in the receiving area, tucked in the cramped office calculating todays food cost or even exercising by bending down in the refrigerator trying to clean up the mess everyone made.

Everyone is complaining about overworking and underpaid; chefs dont complain but they bang pan and pots to express it. Chefs have lots great responsibilities: create menus, order goods, inspecting the foodstuffs, tasting foods and everything else people usually avoid. Let the chefs do the dirty work like they say.

But chefs are happy when the banquet ballroom and the restaurant seats are full, guests complementing the foods, costs kept under the eyelids, every staff shows up and no some academic-taught wimp expert poke their fingers at them. The reason for all that is the passion of the best food, where a hundred percent expectation is to be met at all time. Nevertheless ninety-nine percent is not good enough.

A chef is not superman. A good chef is as good as the White Army behind them as well as great suppliers who shares the same enthusiasm, vision and rigidness owned by few of chefs.

There are a lot of chefs, but a chef is one of its kinds.

'Chesa's Own'

I am ME!
I am A CHEF wannabe!

I will always be uniquely ME, MYSELF and I!

I am always HAPPY!
I am always POSITIVE!
I am always full of LAUGHTER!
I NEVER listen to my heart because voices can LIE!
I NEVER think because it hurts TOO MUCH!
I NEVER sleep too much because it pains me when WAKING UP!

I am a JUMPER! I jump around like a bullfrog.

I am a SNAKE! I slither when the night comes.

I am an sage OWL! I am still trying to understand what I am.

Anyone who wants to be my friend, just a click away

zous_che54@yahoo.com

Ta ta.