Inspirational Chefs

william wongso
indonesia's food critic,senior chef,celebrity chef &restoranteur
William Wirjaatmadja Wongso atau lebih dikenal dengan nama William Wongso (lahir di Malang, Jawa Timur, 12 April 1947; umur 64 tahun) adalah seorang pakar kuliner terkenal Indonesia. Ia dikenal luas sebagai ahli kuliner yang menguasai seni masakan Eropa dan Asia. 

William pada awalnya bercita-cita menapaki karier di bidang film dan fotografi seperti ayahnya, Soewadi Wongso (Wong See Hwa), namun keahlian sang ayah dalam memasak menumbuhkan minatnya untuk mencintai dunia kuliner. Keahliannya dalam memasak tidak diperoleh melalui pendidikan formal melainkan dari berguru langsung dengan pemilik warung di pinggir jalan hingga penyaji makanan berkelas di restoran atau hotel berbintang. Ia sering melakukan kunjungan ke tempat asal masakan dan langsung berinteraksi dengan ahlinya.

Mungkin sebagian kita belum megetahui usaha apa atau restoran apa yang dimiliki oleh William Wongso,tapi kalian pasti tahu Hanamasa;yaitu restoran yang menyajikan makanan shabu-shabu dan yakiniku. Itu adalah salah satu dari sekian banyak restoran miliknya.
  • Pemilik "Vineth Bakery"
  • Pemilik "William Kafe Artistik"
  • Pemilik "William Gourmet Catering"
  • Pemilik Restoran "Hanamasa"[1]
  • Pemilik Restoran "Munik" dan PT. Sarimunik Mandiri yang memproduksi bumbu tradisional Indonesia[2]
  • Presiden Chaine des Rotisseurs Indonesia Chapter (1986-1993)
  • Presiden International Wine & Food Society Cabang Jakarta (1991-1994)
  • Penasehat kuliner maskapai Garuda Indonesia
  • Tergabung dalam Industry Advisory Council di Universitas Bina Nusantara, jurusan Manajemen Perhotelan, sebagai penasehat kuliner
  • Pemandu acara “Cooking Adventure with William Wongso” di Metro TV




THOMAS KELLER
Executive CHEF of Thomas Keller restaurant group/Three Star michelin
Thomas Keller is renowned for his culinary skills and his exceptionally high personal standards. He has established a collection of restaurants that set the standard within the hospitality industry. He began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved westward to California to work as the Executive Chef at the Checkers Hotel in Los Angeles.

In 1994, Keller took ownership of The French Laundry in Yountville, quickly garnering nationwide acclaim. His French bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in the United States, including his home-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills and introduced his newest concept Bar Bouchon in an adjacent space. In Spring 2011 Keller will open a Bouchon Bakery in New York City's iconic Rockefeller Center.

Keller values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling him to concentrate on his many varied interests. He is the author of the award-winning "The French Laundry" and "Bouchon" cookbooks, as well as "Under Pressure," on sous vide cooking. His most recent release is a book of family-style recipes titled "Ad Hoc at Home." The book has received awards from both the IACP and the James Beard Foundation and has appeared on the New York Times Best Sellers list for 6 weeks.

Keller has collaborated with Raynaud and the design firm Level on a collection of sophisticated white porcelain dinnerware called "Hommage." He has launched Modicum, a Napa Valley Cabernet and consulted on the films Spanglish and Ratatouille, the latter winning the 2007 "Best Animated Feature Film" category at both the Golden Globes and the Academy Awards.
In 2001, Keller was named "America's Best Chef" by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. His accolades include consecutive "Best Chef" awards from the James Beard Foundation and "Chef of the Year" by the Culinary Institute of America(CIA). In 2010 he was elected to the CIA's Board of Trustees, contributing his unique perspective and leadership to furthering the school's educational mission. Keller is the only American-born chef to hold multiple three star ratings by the Michelin Guide, having received a total of seven stars in the 2011 editions.The kids and other people know Thomas Keller from the movie,Ratatouille from Disney and Pixar. On that movie,Thomas become the food consultant and the kitchen that was pictured on Ratatouille is the kitchen from Thomas Keller restaurant,The French Laundry.















Jamie Oliver
Executive CHEF of fifteen,barbecoa/award winning chef

Childhood:

Jamie Trevor Oliver was born May 27, 1975 in Clavering, Essex, England. Jamie grew up in Cambridge where his parents, Trevor and Sally, own a pub and restaurant called The Cricketers (still in business). When he was 8 years old, Jamie began working in his parent's restaurant. At age 11 Jamie could cut vegetables as well as any of the kitchen staff. In 1989, at the age of 14, Jamie formed the band Scarlet Division with composer/musician Leigh Haggerwood.

Culinary Career:

Jamie began attending the Westminster Catering College at the age of 16. Later, he worked in France learning as much as he could before returning to London. His first job back was working for Antonio Carluccio as Head Pastry Chef at The Neal Street Restaurant (one of the best Italian restaurants in England).
Here Jamie worked alongside Gennaro Contaldo, who Jamie considers one of his mentors. After The Neal Street Restaurant, Jamie worked 3 1/2 years at the famous River Cafe in London. It was here, Jamie says, where he learned "all about the time and effort that goes into creating the freshest, most honest, totally delicious food."

The Television Star:

The River Cafe was also his big break into television. The day after appearing in a documentary about the restaurant called Christmas at the River Cafe, five television production companies contacted Jamie about starring in his own show. He accepted an offer from Optomen Television to produce his first show The Naked Chef. The title is a reference to the simplicity of his recipes. Two seasons of the show, which also aired in the U.S., were filmed in 1998 and 1999.
Jamie's Kitchen was Oliver's second television series. The show, produced by Channel 4, is a documentary that follows Jamie as he mentors 15 unemployed youths (1000 applied for the position). Jamie trains the youngsters to be professional chefs and help staff his first restaurant, Fifteen, a not-for-profit endeavor. The restaurant is still open for business and on its third class of students.
Later, Jamie would film another charitable project, Jamie's School Dinners. This four part series documents Jamie as he takes responsibility of running the kitchen at Kidbrooke School, Greenwich. It also showcases the Feed Me Better campaign, his crusade to change the poor eating habits of children and improve school meal systems. The campaign was directly responsible for the British government's pledge of 280 million pounds (over 3 years) to improve school dinners.
Jamie's latest series (2002-present), Oliver's Twist, appears on the Food Network. The show follows Jamie as he shops for the best food in London and takes it home to cook for his friends. In 2005, Jamie's Great Escape premiered. The show is a travelogue of Jamie's trek across Italy (in a camper van) as he tries to rediscover his joy of cooking.

The Prolific Writer:

Aside from his many cookbooks, Jamie has a regular column in the Saturday Times Magazine, is a monthly editor of Marie Claire (UK), and is the food editor for Britain's GQ magazine.

The Good British Citizen:

In 1999, Jamie and his staff of 15 students were invited to 10 Downing Street to prepare lunch for the British Prime Minister, Tony Blair, who was entertaining the Italian Prime Minister. In June 2003, Jaimie was awarded an MBE (Member of the Order of the British Empire) in the Queen's Birthday Honours List for services to the Hospitality Industry.
On June 24, 2000 Jamie married his childhood sweetheart, Juliette (Jools) Norton. They have two daughters, Poppy Honey (born March 2002) and Daisy Boo (born April 2003).








heston blumenthal
Executive CHEF of the fat duck/Three Star michelin
 
A Sensory Wonderland
In 1982, when Heston was sixteen, he and his family went to a three-star restaurant situated beneath towering cliffs in Provence.  None of them had experienced anything like it before-not just the extraordinary food but the beauty of the surroundings, the delightful smell of lavender in the air, the sounds of chirruping cicadas and splashing fountains, and the sheer theatre of waiters carving lamb at the table or pouring lobster sauce unto soufflés.
At that moment, Heston fell in love with cooking and the idea of being a chef.

An Experimental Education
It took more than a decade to realise this dream. By day he worked in a variety of jobs – photocopier salesman, debt collector, credit controller – while at night he worked his way through the classical repertoire of French cuisine, cooking the same dishes over and over, perfecting the techniques and seeking out the best ways to harness flavour. Every summer he spent two weeks crisscrossing France, visiting restaurants, suppliers and wine estates, learning about every aspect of gastronomy and banking flavour memories for the future. This formed Heston’s culinary apprenticeship. Apart from three weeks in a couple of professional kitchens, he is entirely self-taught.

After four years of reading, cooking and researching, however, he bought a book that made him look at cooking in a completely different way. During a discussion of meat’s physical properties, it declared:

We do know for a fact that searing does not seal…

The book was On Food and Cooking by Harold McGee. It encouraged Heston's natural curiosity, showing him the benefits of taking nothing for granted and using a scientific approach to cooking.  For if the notion that searing = sealing was untrue, despite being presented as fact in countless cookbooks and TV shows, then how many other ‘rules’ of the kitchen could be bent, broken or ignored? From then on, the precise questioning and testing of culinary ideas became a key part of his approach, alongside the more traditional kitchen skills.

The Fat Duck Takes Its First Steps
In 1995, after more than two years of searching, Heston bought a 450-year-old pub in Bray. Small, with an impossibly cramped kitchen, only one door, no view, an outside toilet and a reputation as the hotspot for every drinker banned from other pubs in the area, it was hardly the ideal choice for a restaurant, but it was all he could afford.

At this stage, there was no thought of Michelin stars. With its beams sandblasted and a U-shaped copper bar installed, The Fat Duck opened as a simple bistro serving French classics such as petit salé of duck, steak and chips, sauce à la moelle and tarte tatin.  On the second day the oven exploded and Heston spent the rest of service with a bag of frozen peas strapped to his head. Inexperience and limited funds meant he was spending twenty hours a day in the kitchen, occasionally snatching fifteen minutes’ sleep curled up on a pile of dirty tea towels.

The Appliance of Science
Despite the chaos, the restaurant started to get good reviews. And even the kitchen’s drawbacks were turned to advantage. The gas pipes were domestic rather than commercial and provided insufficient heat to bring a large pot of water to the boil. Green beans had to be blanched in batches of eight! Trying to find ways round the problem brought Heston into contact with a physicist at Bristol University, Dr Peter Barham, who introduced him to Professor Tony Blake, and these two became the first of a loose network of scientists and academics that have played a part in the restaurant’s development, including several from the flavour and fragrance company Firmenich, which, with its shelves full of stoppered bottles containing every aroma imaginable, has proved an invaluable source of inspiration ever since.

A Taste of Things to Come
At about the same time, The Fat Duck received its first Michelin star. Heston’s cooking had long since moved on from bistro classics, and it became essential for the restaurant to be redesigned to cope with the increasing demands put on it. In 2000 the place was refurbished and re-opened with its first multi-course tasting menu.

The tasting menu offered the opportunity to present all kinds of dishes that didn’t fit easily into a more conventional format. All sorts of ideas that Heston was exploring, and all manner of techniques he had developed, could be presented in the right gastronomic setting.  Water baths were used to cook with exceptional precision and consistency.  In two years, the newfound freedom to explore and create resulted in Heston's second Michelin star.  And, two years after that, he received a third.

A Matter of Perception
Among other things, that third star gave Heston even greater freedom to explore the interests that have become a central part of his approach to cooking: multisensory perception and how the brain influences our appreciation of food.  Increasingly this meant seeking out new ways to harmoniously stimulate all of the senses during the eating experience -orchestrating a succession of bursts of flavour in a dish or using smell to generate emotion or headphones to intoduce the dimension of sound.

Since the late 1990s', when he discovered that diners actually tasted crab ice cream differently depending on what it was called, Heston has been fascinated by how we perceive flavour, and by how subjective it is.  This has led to an exploration of how nostalgia triggers, learned preferences and reward mechanisms can enhance the enjoyment of a dish.  Some of the fruits of that research have already found their way into unique dishes on the menu, such as Sound of the Sea and Flaming Sorbet.

The Fat Duck menu is, however, one of balance and contrasts - of old and new, of modern and historic.  Heston has become deeply interested in the history of British gastronomy, and the menu is beginning to feature the results of his exploration and reinterpretation of traditional British dishes, such as Powdered Anjou Pigeon, Mock Turtle Soup and  the Beef Royal served at King James II's coronation in 1685.













Daniel boulud
EXECUTIVE CHEF OF daniel/THREE STAR MICHELIN
Raised on his family’s farm near Lyon, France, Daniel Boulud grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother’s inspiring home cooking. Boulud spent his formative years training with several renowned chefs, including Roger Vergé, Georges Blanc, and Michel Guérard. Following two years in Copenhagen, where he worked as a chef in some of the city’s finest kitchens, Boulud took a position in the US as chef to The European Commission in Washington, DC. Boulud then opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Boulud served as executive chef at New York’s Le Cirque.

Now, Boulud is chef-owner of ten award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, it is in New York where he has truly mastered the culinary scene, so much so that Boulud is today considered one of America’s leading culinary authorities.
Over the last two decades, Boulud has evolved from a chef to a chef-restaurateur, bringing his artistry to his New York City restaurants DanielCafé BouludDB Bistro ModerneBar Bouludand now, DBGB Kitchen and Bar. In addition, he has created Café Boulud in Palm Beach andDaniel Boulud Brasserie at the Wynn Las Vegas Resort. In May 2008, the chef extended his culinary reach internationally, opening Maison Boulud in the Legation Quarter in Beijing, China. Boulud and his restaurant management company, The Dinex Group, have also recently formed a partnership in Vancouver where they manage the renowned Relais & Châteaux restaurant,Lumière. Adjacent to Lumière they have created a new DB Bistro Moderne, a sister restaurant to the one in Manhattan’s Midtown. Two new Manhattan destinations, Boulud Sud and Épicerie Boulud are scheduled to open on the Upper West Side in May 2011.
Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurateur,” “Best Chef of New York City” and “Outstanding Chef of the Year”. Daniel has been named “one of the ten best restaurants in the world” by the International Herald Tribune, received Gourmet Magazine’s “Top Table” award and a coveted four star rating from The New York Times, as well as Wine Spectator’s “Grand Award”.
Boulud is one of the American culinary industry’s greatest mentors and in 2007 he was the recipient of the StarChefs.com New York Rising Stars Mentor Award as well as the 2008 StarChefs.com Mentor Innovator Award, honoring his profound effect on and dedication to New York City’s culinary community. He also serves on the StarChefs.com Advisory Board. Additionally, the Chef has authored six books and has created three seasons of his “After Hours with Daniel” television series.