Kitchenesia.com - Dade Akbar seems to be contemplating how to put clover sprouts in the best position. On a plain plate, the finished dish looked colorful, with combination of golden brown from fired chicken, clear white from steamed rice, even pink from garnishes. The result is superb, but it is still weird to see someone being so serious in dressing warteg dish.
An experienced figure in advertising field, Dade uses his skills in design and photography to make over basic tempeh into micheline-starred-worthy fermented soybean chips. Of course, people often question whether or not his makeover foods are still considered "warteg dishes". To dispel all doubts, he makes a clear stance: as long as they still have warteg flavors, then they are warteg dishes no matter how fancy the presentations are.
He started @WartegGourmet on Instagram as a hobby. But today, attentions from online media has made his creation hugely popular. Dade began to profit his hobby by catering facilities for small events that want to enjoy and praise warteg foods.
Where did you learn food plating?
Mainly self-taught. Since childhood, I've been an avid fan of warteg to the point I learned the recipes by myself. One day, an idea to combine my fondness in warteg food and my skillset as a digital artist popped up in mind. It was the day when @WartegGourmet born.
I apply many skills as digital artist in food plating, such as composition and colors. I didn't expect everyone got really hyped over my creations, really.
What are your steps in warteg food plating? Is there anything reduced/erased in order to make artful warteg dishes?
I don't have an exact way, but most of the time I associate a food with things visually similar to it. For example, tempe looks similar to bricks, so I combine it with natural-ish colors like green or orange on a plate. This is just the usual circumstances. Sometimes, the ideas are also sparked by unusual objects.