Kitchenesia interviewed with Chef Ajor Benjamin, the Executive Chef of Mercure Hotel Jakarta Kota
Kitchenesia.com – Now manning as the Executive Chef of Mercure Hotel Jakarta Kota, Chef Ajor Benjamin entered culinary field by accident. Just like common high-school graduates, the teenager Ajor aspired to enter university major that accelerate his way to get a high-salary job, like accountant or engineer.
“Even until today, I still disbelieve to the fact that I work as a chef,” said the executive chef in an exclusive interview.
Despite being the only family member that works in culinary industry, Chef Ajor doesn’t necessarily become a nouveau in cooking. His childhood was full of feast and noise for he was born in a family with 8 children. The little Ajor loved to help his mother cook, doing simple things like chopping veggies.
Chef Ajor also shared about his kitchen team at Mercure Hotel Jakarta Kota. As the youngest member as well as the kitchen leader, Chef Ajor needs to treat his team differently. The 25-year-experienced chef told us how to earn respect and lead effectively.
In an exclusive interview with Kitchenesia, Chef Ajor Benjamin shared his quirky story about his life as son of big family and as an executive chef of a four-star hotel.
1. Why did you decide to become a chef?
Never in my life did I think that I would work as a chef. Never. After completing high school, I took Sipenmaru (Indonesia’s SAT) twice, and I failed in both tests. Then I found an announcement about an admission in a culinary school in Medan. I was like “why don’t I try it?”
It turned out my failure on tests was my milestone in life. At first, I wanted to study something that was preferable in the job market because I have seven siblings. It would be problematic if I were being jobless too long.
But my parents supported me to enter culinary school. And my career as a chef was possible because of them.
2. What is your favorite traditional food?
I love babi panggang Karo (Karo roasted pork, especially when it is poured with andaliman (torch ginger) sambal. Just imagining it makes me drool (laugh).
3. Why do restaurants in Mercure Hotel Jakarta Kota highlight Chinese food? Is there any story behind it?
Well, it’s a long story. There was a hotel named Wisata Djaja occupying this building before Mercure. Chiao Tung restaurant was established under this hotel. Chiao Tung was the first Dim sum restaurant in Jakarta, and it is legendary for that reason.
Mercure Jakarta tries to reminisce the glory of Chiao Tung in the past by reviving it in the hotel. Our Dim sum recipe is based on Chiao Tung’s recipe in the past.
4. You have been in the industry for a long time. What are the challenges you have experienced as a chef?
Occupying the highest position in the kitchen, I definitely have some difficulties. But the one I concern the most is somehow unrelated to kitchen operational.
Actually I am the youngest person in my kitchen team. Thus I need to be respectful while at the same time lead them effectively. As a young leader, I embrace differences in the team and I become their student and leader at the same time.
The respectfulness has brought us together for decades.
5. What are the best seller foods in Mercure Jakarta Kota?
The best sellers are Beef Steak with Black Pepper and Dim sum, definitely. We also have an ongoing promotion for our new menu named Salmon Lodeh. It is a salmon soup with lodeh (vegetables stewed in coconut cream) stock. Definitely a recommendation for tourists!
