Celebrating Indonesian culinary trends and movements
Last month, Ismaya brought its annual culinary festival, Jakarta Culinary Feastival (JCF), back to town. Held from Oct. 3 to 6 at Senayan City, JCF aimed to celebrate food ingredients that are currently in season with “In Bloom” the festival’s theme. JCF also highlighted culinary trends and movements that make the most influential amongst the Indonesian culinary market.
More than 80.000 culinary enthusiasts came to the festival and had a flavorful culinary experience from more than 80 F&B brand tenants which was located in Spoon Tents and Fork Tents. Spoon Tent consisted of the finest selection of restaurants and 20 most favorite GoFood partners in town. Meanwhile, Fork Tent provided Dessert Garden and Coffee Room as well as a marketplace that showcased businesses related to the culinary world.
The festival also presented local and international culinary stars. Some of them gave exclusive dining experience with various themes, namely French Flairs, Indonesian Flavors by Chris Salans, A Taste of Mediterranean by Benjamin Cross, and Asian Spanish Tale by Issam Kouhkouh. Chef’s Table collaborations were also available such as This Is Nusantara by Fernando Sindu and Charins Chang, and Wild Things by The A Team that comprised of Parachute’s Aditya Muskita, Desa Potato Head’s Aga Alvian, Oui Dessert’s Ardika Dwitama, and Inhype Group’s Andreas Alnico.
Moreover, the culinary stars gave tips and tricks through some Masterclasses which included a pastry class by Kim Pangestu, a class on how to make simple snacks with no recipes by Petty Elliott a contemporary dessert masterclass with Ragil Imam Wibowo, and kids cooking class with Rizky Darmawan of Pizza e Birra. Michelin starred-chefs: Julien Royer, Richie Lin, Majunath Mural, and John Rivera shared their inspiring stories in From Passion to Champion talk show.
Speaking of culinary stars, this year, The Peak not only witnessed the festivity of JCF but also had a chance to get to know eight Indonesian chefs with remarkable skills and a bright career in the culinary industry at their young age.