Father of two, Chef Chandra Yudasswara enjoys life between business and family.
The Diversity of Indonesian Cuisine
“My speciality is continental food, and my experiences as a chef in hotels is sharpening my skills,” said the father of two.
More than 10 years in the western food scene, Chef Chandra always tries to reminisce Indonesian food as it sparked his goal to become a chef.
“Every region in Indonesia has contrasting food traits to one another, in terms of taste and aroma.”
He gives a prime example to explain his opinion further.
“For example, Javanese cuisine tends be dark-coloured and sweet, while majority foods from Sumatra island have assertive tastes,” said Chef Chandra Yudasswara closing the interview.
Full interview video:
Sera B
David Togatorop
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