BACKGROUND
During my internship, the writer got a chance to work in one of the best restaurants in Asia and the best restaurant in Indonesia based on The World's 50 Best Restaurant Asia Region sponsored by S. They give the writer a chance to only one working section, but in three sections which are Hot Section, Cold Section or Appetizer and Pastry. All sections thought the writer is responsible, discipline, punctual, agile and sacrificial person.
O BJECTIVE
The internship program has become the bridge for those who want to enter the job market from student life. Through an internship, the writer got to know the real working environment, which was completely different from her studies. He just feels very happy and satisfied when he can serve the best food he can make and all the guests feel the same way he does about the food they serve. Hopefully this valuable experience at Restaurant Locavore can be useful and learn a lot to face the real cuisine after the writer graduates from Ottimmo International Master Gourmet Academy Surabaya.
B ENEFIT OF I NTERNSHIP
Nusantara is Indonesian for "archipelago" - the thousands of different islands that make up the country of Indonesia. When there is a reservation at LocaLab, some of the kitchen staff will be selected to do private dining at LocaLab. As we know, most of Locavore's guests need to make a reservation before coming to the restaurant.
H ISTORY OF R ESTAURANT L OCAVORE
Locavore is a small and cozy restaurant managed by a team of very dedicated foodies, whose main goal is to ensure that their guests enjoy their experience at Locavore while dining on artistically prepared, fresh and highly enjoyable dishes. There he met fellow chef Ray Adriansyah, who was born in Jakarta to Sumatran parents, and the pair soon moved to Bali, where they ran Alila Ubud's kitchen. Ray and Eelke's HR philosophy is not to hire people based on experience, but on the basis of attitude, social skills and willingness to learn.
O VERVIEW
- Logo
- About
The chef likes to be challenged to reach new heights, some may call those preferences a dietary restriction, but Locavore's chef simply views the preferences as part of their obligation to ensure that every guest enjoys the experience at Restaurant Locavore. On the other hand, Locavore also awarded as the best restaurant in Indonesia based on Asia's 50 Best Restaurant four times in a row, especially in Individual Country Winner category.
F EATURES OF R ESTAURANT L OCAVORE
- Nusantara
- Night Rooster
- Locavore To Go
- Local Parts
- Loca Lab
Busy from the day it opened its doors in mid-2017, Nusantara is poised to become one of the most exciting Indonesian fine dining restaurants in the country. Located between the restaurant and Locavore To Go/Local Parts, Locavore's bar Night Rooster offers charming views of Jalan Dewi Sita from its second-floor location. The airy yet intimate atmosphere is enhanced with reclaimed wood, including a magnificent ironwood floor in the friendly 40-seat bar.
His unique cocktails are works of art, both visually and in their subtle, delicious flavors. Less than a year after opening Locavore's recycled wood door, Eelke and Ray realized they needed a larger kitchen and an outlet for their delicious charcuterie. Locavore to Go has become the little sister of the main restaurant and functions as a free-standing establishment with seating for up to 100 people.
Ray and Eelke love to work with fine meat and ensure that all the meat in their new butcher shop is cruelty free. In the bright kitchen behind the store, chefs prepare fresh and cured sausages, pâtés, professional cuts of meat and other delicacies for catering purposes and public sale. In keeping with Locavore's nose-to-tail philosophy, customers can expect unusual items such as blood sausage and lamb carpaccio.
Local ingredients of all kinds meet the latest techniques and the creative minds of Felix and Fido on an adventure of exploration.
M ANAGEMENT B IOGRAPHY
- Executive Chef
- Restaurant Manager
The other executive chef at Locavore is RAY ADRIANSYAH, who was born in Jakarta to parents from Sumatra. After finishing cooking school in Christchurch, he returned to Jakarta and got the position of Sous Chef under Eelke. I take great pride in using non-imported ingredients; I wish more Indonesian chefs would do this.
After graduating from tourism school in Denpasar, he joined Alila Ubud for job training and was offered a position in 2004. As a Balinese, I am proud to use local food because it supports our farmers and raises the standards of what they produce.
O RGANIZATIONAL S TRUCTURE
H YGIENE AND S ANITATION S TANDARD IN R ESTAURANT
- Personal
- Kitchen
- Ingredient
Do a deep clean once a week, like cleaning the fridge, freezer, and oven, or sharpening your knives (okay, not cleaning, but it needs to be done). Do general cleaning once a month, such as washing behind the hot line (oven, stove, fryers) to reduce grease build-up, which is a major fire hazard, or wash walls and ceilings. Clean before and after use, and when they wear or develop hard-to-clean grooves, replace them.
Labeling of the food product because food products need to be rotated properly, which can be done efficiently by properly labeling and giving day points to all covered food products.
Kitchen Map
The author was placed in Cold Section for 4 months from 7 October 2019 to 1 February, in Pastry for 2 months approximately from 3 February to 20 March. From the first, the author has no knowledge of fermentation at all, but the staff at locavore are very enthusiastic about teaching new apprentices about fermentation. The author was in charge of picking 8-10 types of leaves for the garnish, along with 8-10 types of flowers.
After two weeks, the author got a chance to learn how to make the different kinds of emulsion of each dish, and how to ferment and make pickles. Like its name, Localab is a laboratory or place where most of the menus in Locavore have been created. So Monday the author served traditional Indonesian food, Tuesday Western food, Wednesday Asian food, Thursday Vegetarian, Friday modern Indonesian food and last but not least Saturday Fiesta Western food.
At that time, there is a dish called "Edi Broccoli" that used walnuts as one of the spices. Knowing that the service kitchen at Locavore is very limited, the entire kitchen staff tried to make sure that every dish was a beautiful dish before it was sent to the guest as usual, while the plumber was fixing the water pipes. And last but not least, the truly grateful writer for this practice not only knows what the guest needs and wants in the culinary business, but also something that makes the guest attractive to return.
This internship offers benefits for all parties, not only for the writer, but also for Restaurant Locavore and Ottimmo International Master Gourmet.
P LACE OF A SSIGNMENT
A CTIVITIES P ERFORMED AND J OB D ESCRIPTION
On the first day of the internship I was responsible for checking stocks and opening the stores, from ordering raw materials and preparation. All leaves and flowers should be washed clean and shaken in an ice bath before picking. All leaves and flowers cannot have bruises anyway, only the most perfect leaves and flowers are eligible to be served.
Pickling is a food preservation method that works by immersing food in an acidic solution, such as vinegar, that changes both the texture and flavor of the food. Unlike other restaurants and resorts that have large, cold, dedicated space for pastry teams, the pastry kitchen at Locavore is co-located with the Locavore To Go kitchen. We pastry team have to go back and forth to store the Paco ice cream/sorbet, since the service kitchen in Locavore is very small, they put the freezers on top.
Also, working inside a kitchen with other chefs from Locavore To Go means we share space, stove, oven, trays and other equipment, incl. Nevertheless, our pastry team still managed to find a way to ensure that our cakes and ice creams are still consistent.
A DDITIONAL A CTIVITIES
One time when I was in cold section there is a boarding guest who is allergic to nuts. Just a few hours before service time, the water leaked from the kitchen drain, leading to improper kitchen service workflow. One day (and this has happened a lot) the Vitamix in Locavore broke after being used too hard by one of the trainees.
However, overcrowding not only causes food waste, but can also slow down the cooling of the refrigerator. The best way to deal with this problem is to keep each ingredient in a container making coordination easier.
P RODUCT OF I NTERNSHIP
Where blini known as Russian pancakes usually made from buckwheat, but this time Locavore's substitute with black rice flour, then on top there is smoked egg emulsion, black puffed rice and local leaves called Pegagan. One of Locavore's signature dishes, the amuse bouche as a palette cleanser before the first course. There are slices of tomato cherry on the bottom flavored with celery salt, topped with tomato sambal sorbet which is a bit spicy and finished with warm tomato consommé or clear tomato soup.
Shrimp cured in sugar served with green gazpacho and green tomato pickles &. Served with smoked yogurt, fried aromatics, boiled egg yolk, smoked eggplant powder and green chili oil. Broccoli stalks marinated in peanut miso served with broccoli ham, vichy sauce, chive oil, broccoli powder, broccoli crackers.
A dish that represents the taste of the sea, aromatic Jatiluwih rice served with pickled seaweed, spirulina miso vinaigrette and finished with sea urchin foam. Grilled lobster served with Sambal Tempoyak, charred fermented chili sauce and pickled passion fruit heart. Boni or Blood berry, inspired by seasonal local berries from Bali, has an attractive bright red color and a sweet and sour taste.
Make it 3 ways, the first is blood berry tart itself with a cocoa crust on the bottom, second blood berry sorbet on top, third blood berry syrup in the center and coconut cream with egg whites as balance because the syrup is quite acidic.
C ONCLUSION
For the writer, internship is a huge opportunity to get an experience of working in the real kitchen before entering the real work environment which was completely different from course study in collage.
S UGGESTION
