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first edition april-may 2011 hotelier indonesia free for community indonesian hotelier magazine member new hotels 2011-2012 amatoa resort top cruise line recruiters profile deden putra pastry chef jumeirah new york ut $4.50 et $5.00 00000 hicrp35000 0000 00 chef deden with special spring dessert recipe www.hotelier-indonesia.com

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contents volume 1 /april-may 2011 jumeirah essex house executive pastry chef deden putra great hotel design new hotels 2011-2012 hotel design 2011 whotels anantara projects restaurant manager job desk hilton hotel and resort in seychelles top cruise line agent

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executive pastry chef hot zone white asparagus fresh morels riva french restaurant the white asparagus morels are brought in from french to create authentic flavors and these are the perfect celebration in spring in april chef renaud will prepare white asparagus fresh morels in a variety of ways including tout simplement steamed with 3 different sauces yuzu-espelette hollandaise black truffle aioli classic gribiche in a light cream soup with pan seared fresh morels and a touch of extra virgin olive oil pan seared foie gras roasted white asparagus morels veal jus spring risotto morels green peas asparagus manchego cheese lobster foie gras ravioli with morels and asparagus ragout morels cappuccino we will also feature milk fed veal chop flown directly from france and cook in our wood oven served with spring vegetable casserole and veal jus asian spiced peking duck leg confit wagyu beef sirloin kemangi-tomato confit asparagus bordelaise sauce dessert all about chocolate milk chocolate parfait moist chocolate biscuit with chocolate sorbet http www.rivafrenchrestaurant.com the park lane jakarta http www.rivafrenchrestaurant.com/

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executive pastry chef hot zone the park lane jakarta stix s weekly promo ·mondays tuesdays thursday and friday gleaming stars are back in town arnesia band will entertain you with their spectacular performance ever get 50 off on steak on thursday · wednesdays classic rock nite feel the different kind of classic rock for 3 hours non-stop every week presented to you by le-montea get the privilege of 50 off on draught beer and snacks ·saturdays rookie s night let the young to rejoice with new talents get privilege 50 off on selected bottles · sundays seize the day stop the clock and make your dinner unforgettable in unstoppable moments with acoustic performance get 50 off on steak stix s party night day/date friday/april 29th 2011 time 20.00 onwards theme grease lightning blasting your speaker with some 70 s classic disco music entertainment band performance by arnesia beverage promo special prices on smirnoff vodka all night smirnoff by shot at only rp.70.000 net smirnoff by bottle at only rp.900.000,net special cocktails by smirnoff at only rp.70.000 net not in conjunction with other promotions the park lane jakarta jl casablanca kav 18 kuningan jakarta 12870 t +62 21 8282000 ext 2008 april events 2011 café one april 1st 17th at dinner time chinese sensation promotion roasted peking duck hainan chicken steamed and fried dim sum dumpling soup chinese cold cut and many more will be presented from the buffet as part of our daily rotation priced at rp.185.000 pax from monday to saturday april 18th ­ 30th at dinner time exotic balinese promotion bebek betutu ayam taliwang selection of balinese appetizer including ayam matah be tongkol urap pelecing kangkung and many more will be presented from the buffet as part of our daily rotation.priced at rp.185.000 pax from monday to saturday except public holiday every lunch monday to friday except public holidays enjoy international lunch buffet for only rp.175.000 pax.

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executive pastry chef hilton hotels resorts second property in the seychelles silhouette island po box 69 mahe seychelles 00000.tel 248-29-3949 fax 248-29-3939 hot destination hilton hotels resorts has recently announced the opening of hilton seychelles labriz resort spa operated under a management agreement with silhouette island resort limited the resort becomes the second hilton resort in the seychelles.located on silhouette island the third largest in the seychelles the 111-villa hilton seychelles labriz resort spa is the only resort on the private island which is a 40-minute ferry ride from the main island of mahé complete with its own private beach amidst lush vegetation the resort offers guests luxury accommodation with spectacular views of the mountains or beaches the rooms comprise of 30 garden villas with private terraces 63 beachfront villas which open onto white sandy beaches 17 deluxe villas with private pools and one presidential suite with a private lounge and swimming pool with five restaurants guests are able to choose from an array of dining options from italian cuisine under the stars to international wines and cocktails at the pool side all images c 2011 hilton hotels resort all images c 2011 hilton hotels resort aquum spa the resort s aquum spa allows guests to unwind in treatment rooms built on stilts amidst the rocks which emerge from the island jungle resort facilities include a water sports centre featuring scuba diving snorkeling and fishing a swimming pool tennis court library lounge island bou tiques a medical centre wi-fi internet and a dvd library.silhouette island once home to seychellois fisherman and plantations is now a nature reserve which offers exceptional attractions to its visitors including the grand tortoise sanctuary and mount dauban 740m hotelier indonesia 6

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warm olive oil cake tomato basil sorbet and wild strawberry compote yield 10 portions semi cured tomatoes 10 g 2g 300 g 500 g vine tomatoes vanilla pods sugar water hot plate prepare the syrup with water and sugar add the split and scraped vanilla pods wash and cut the top of tomatoes and hollowing them out slightly keep the lids plunge them into the simmering syrup to braise gently for about 30 minutes leave them to cool in the syrup warm olive cake 150 g 3 ea g 100 g 100 g 200 g 3g sugar egg olive oil sauterne wine ap flour baking powder salt whip egg and sugar in mixing bowl until ribbon stage add oil and wine into the mixture fold in flour baking powder and salt pipe the batter into prepared mod bake at 360 f for about 12 minutes tomato basil sorbet 11 g 250 g 300 g 240 g 490 g 10 g 1450 g 50 g 16 g milk powder sugar glucose powder inverted sugar water basil leaves tomato juice lemon juice stabilizer wild strawberry compote 100 g 30 g 15 g 70 g 340 g sugar water blood orange strawberry pure wild strawberries white chocolate sauce 120 g 1 ea 170 g 240 g creamm vanilla pod olive oil white chocolate combine all ingredients in a sauce pan and simmer until the juice is reduced tomato jelly 500 g tomato juice 100 g sugar 60 g lemon juice 10 g gelatine soak gelatin in lemon juice and set a side combine tomato juice and sugar in sauce pan and bring it to a boil stir in gelatin pour on square mold and chill for 3-5 hour in refrigerator combine cream scrapped vanilla pod and olive oil bring it to a boil stir in chopped white chocolate until well blend decorations fresh basil dried tomato olive almond croquant chef dadan putra executive pastry chef jumeirah essex house new york 160 central park south new york new york 10019 combine all ingredients in a medium sauce pan except glucose powder ½ of the sugar stabilizer and basil leave bring it to a boil infuse it with basil for 10 to 15 minutes bring back to a boil and add sugar stabilizer and glucose powder mixture let it cool over night process the sorbet using ice cream machine hotelier indonesia 7

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executive pastry chef deden putra who s hot executive pastry chef jumeirah essex house new york 160 central park south new york new york 10019 dear hotelier indonesia as we all know that many indonesian professional are also well known in industry around the world and here at this time we have an opportunity to present one executives chef from new york to inspire our youngs and junior to work their best to get the best result and achieved our dream.and what he said about his passion is to pursue excellence and raise awareness in regard to pastry artistry chef deden is a result-oriented gentlement,he hands on professional with a successful record at such noted properties as beverly wilshire beverly hills a four seasons hotel and bacara resort and spa mr.deden putra has more than 12 years of expertise in all facets of pastry for five star hotels and worldclass private parties and functions these are proven with alot of awards he can achieved lets take alook more of his profile at work he responsible for artisan bread dessert design chocolate sugar works wedding cakes staff supervision inventory cost control and purchasing work effectively with executives department heads management employees suppliers media and the public to assure successful results professional experience sept 2010 ­ present executive pastry chef jumeirah essex house new york 160 central park south new york new york 10019 http www.jumeirah.com/hotels-andresorts/destinations/new-york/jumeirah essex-house manage and coordinate all aspect of the pastry and baking operation supervise and coordinate the production of desserts and breads managing coaching a staff of twelve conceptual design recipes and consistent unit production leadership in staffing training quality and motivation pride in culinary excellence guest service and consistency in the practice of sound profitable management techniques june 2008 sept 2010 executive pastry chef beverly wilshire beverly hills a four seasons hotel 9500 wilshire boulevard beverly hills ca 90212.www.fourseasons.com/beverlywilshire june 2007 2008 assistant executive pastry chef bacara resort and spa 8301 hollister avenue santa barbara ca 93117 www.bacararesort.com awards and press rachel ray s show for holiday seasons 2010 ny1 tv network 2010 culinary trends spring 2009 favorite recipes chef deden profile the intense combination of knowledge and skill reflects my full complement of talent as a pastry chef desserts and how they are presented and executed as the final accents to any meal is a passion inspired by striving for the perfect combination of flavor and presentation from traditional french seasonal benefits of locally grown to american comfort desserts says chef dadan pastry baking north america volume 2 issue 5 -2008 regional showcase sante december 20008 dessert after dessert winner chocolate de vine 2007 competition most decadent dessert santa barbara featured on angeleno magazine la times la weekly and los angeles magazine finalist california date competitions 2005 finalist quadry winery competitions 2002 knbc featured on now you are cooking check his profile online press.fourseasons com/beverlywilshire/hotel-team/deden-putra html hotelier indonesia we are choosing what we are we are what we want to be.hopefully this will inspire us to be more productives to be an artist of our works ,who willing to put the soul in to our job.and so the result will be great send yours to us with pictures of yourself and the arts of your works hotelier indonesia 8

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executive pastry chef executive pastry chef jumeirah essex house new york who s hot how did you get into cooking and why did you become a chef my love for pastry arts began while i was a student at the culinary college national hotel institute in bandung where upon baking my first croissant i knew i wanted to pursue a career in the field i developed a love of pastry while studying i excelled in the kitchen winning several awards and graduating at top of my class.i recalled my first experience baking at the edge of 10 on school outing to a local bakery in my home town of bandung since then my devotion to the profession has taken me around the world and the united state describe a day in the life of a executives pastry chef everyday is a new day for me as an executive pastry chef even though we already have agenda in daily basis we must aware of last minutes request or unexpected event will happen through out the day either comes from the guests co worker or my pastry cooks mistakes happen we just need to be smart in finding different ways to handling the situation that has gone wrong some chef tend to get hot tempered but ultimately you can t change anything by blaming other or shouting be positive and set highest standard everyday how would you describe your style and what influences your cooking i excel in re vitalizing classic desserts by experimenting with con trasting textures temperatures and unexpected ingredients in a quest for a new flavor sensations when i was younger i was always interested in science and art contemporary dessert are a blend of both and in my mind they also have an architectural appeal what do you love most about being a executives pastry chef bread making and pastry creation are passions once you start to enjoy them you will never stop thinking about how to create new product my mentor inspired this passion in me and now it is my turn to share it with others sharing my expertise with my pastry cooks in daily basis motivate them and seeing them growing in the field is the most amazing feeling no words can explain it what have been your greatest challenges as a executives pastry chef working with different chefs who has a different background and visions about culinary but at the same time we also gain our knowledge about other people characters backgrounds if you have a favorite thing to cook what would that be i really enjoy eating a classic combination of fruit and chocolate sometime the simplest desserts can be most comforting i do enjoy more complex desserts every now and then but usually i tend to go for simpler one beside that i like to cook nasi goreng ikan asin ala sendiri lengkap dengan sambal dan lalapan do you have any words of wisdom for someone thinking of getting into the culinary field -never stop learning be well organized -be in inquisitive and always experiment -get all the basic so you can be valued in the kitchen -learn how to work well with other people so you can be a good manager who is your favorites chef and who gives you inspirations felix scmid my first executive pastry chef in shangra-la hotel jakarta he was my mentor and my hero he is very very talented and hard worker his passion in pastry arts is amazing i wish i know where he is now what is your hobby dine out listen to musics yoga movies and meeting new people any comments for hotelier indonesia magazine it s a great media where people in the industries share their expertises and experiences with others very informative and inspire new comer in the fields /hs hotelier indonesia 9

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executive pastry chef cruiseline agents hot jobs meranti magsaysay jl tanjung karang no 5 jakarta 10230 indonesia institute 62-21 3908812 3100289 recruitment manning 62-21 3908893 3908894 meranti magsaysay bali branch office istana kuta galeria jl patih jelantik promenade 2 no 6 kuta bali phone 62-361 769332 fax 62-361 769035 pt ratu oceania raya mto jl beringin no 56 banjar pegending dalug kuta utara badung 80361 bali indonesia tel 0361-439843 bintaro trade center b2 no.5 sektor 7 bintaro jaya tangerang 15224 phone 021 745 3381 email herfiandi@cbn.net.id code culinary program pt aweidhia jakarta aba building 2nd floors jl kebun bawang iii no 36 jakarta utara indonesia 14320 telp +62 21 43936669 43936646 98292726 fax +62 21 4306389 e-mail info@aweidhiajakarta.com cti group jakarta lina building #403 jln hr reasuna said kav b-7 kuningan south jakarta 12910 indonesia tel +62 215-204-287 fax +62 215-204-289 cti bali jl tukad jinah 2x renon denpasar bali indonesia tel 62 361 256 346 fax 62 361 256 341 cti yogyakarta jalan babadan 497 yogyakarta indonesia tel/fax 011 62 274 517 375 hotelier agency indonesia elkarim makmur sentosa office address perkantoran stadion lebak bulus bd 16 jl.jagorawi no.1 jakarta 12440 indonesia ph +62.21.766.8705 fax +62.21.766.8706 direct +62.21.766.6147 cell +62.855.88.555.70 cig employment service dwi lubis denpasar bali indonesia 80225 email info@cig-employment.com pt duta putra mandiri recruitment agency indonesia jakarta office jl casablanca no 01 kuningan jakarta 12870 bali office jl tukad balian no 333a denpasar bali 80224 info@dutaputramandiri.com url www.dutaputramandiri.com pt bali duta mandiri jln kecak no 12 gatot subroto timur kampus spb bali denpasar bali indonesia tlp +62 361 426835 +62 361 426700 email info@balidutamandiri.com www.balidutamandiri.com discipline onboard a cruise ship besides the safety training the other first thing you will hold in your hands when you join a ship is a booklet of rules and code of conduct rules and code of conduct some cruise lines send them to those already with the contract others get them from the crew purser when they sign on in both cases you must read the information and confirm with your signature that you have read and understood the rules discipline onboard a ship is strict and those booklets inform you about the code of conduct onboard this includes what conduct is expected of you when dealing with guests and when dealing with fellow crew members it tells you about the dress code where you find what on board the ship and to which areas you have access some of those booklets include also information on how things work on board such as the laundering of your uniform of your private clothes crew cabin cleaning and inspections hotelier indonesia 10

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executive pastry chef hot jobs meet so many different people travel to so many more visit offer special bargains on clothes jewelry and electronics as you cruise from port to port you will gradually acquire things and by the time your contract ends you will have much more to take home than you initially brought on board start with only what you would take on an extended vacation and leave some shopping to look forward to in port is sailing also you may decide to travel in a foreign country before returning home travel to the ship this mayor may not be provided by the cruise line depending on the cruise line your position your planned length of employment and the distance from your home to the ship ask about it as soon as you are told what date you are to report to the ship receiving mail you will be given a mailing address or addresses depending on your ship s itinerary receiving letters and care packages from home becomes the most highly anticipated part of each cruise be certain you get this address from the person hiring you and give it all your family and friends before you leave what to know before you go last minute details and preparations obtaining a passport if you operate regularly from foreign ports and may be disembarking there to return home then you almost certainly will need a passport if it looks as though you may be offered a job apply for your passport now waiting until you are hired may be too late since the passport application process and waiting period may be several weeks a passport is always a good thing to have anyway since it allows you to travel whenever you like and regardless of where your ship hotelier indonesia 11 © 2011 h.i.r investments what to take if you ve ever been on a cruise ship you know that tv does not give an accurate portrayal of what the rooms are really like the cabins are small depending on your position you may have to share a cabin and if you are starting entry-level you almost certainly will therefore take only the essentials many of the ports you will physical examination and uniform fittin you most likely will be required to travel to the cruise ship s home port one day before you actually start your job on board this is to allow for the physical exam discussed earlier in the health section and to be fitted for your uniforms the costs of the hotel exam and uniforms is usually picked up by the cruise line happy cruising resources © 2011 h.i.r investments

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coffee and cultural heritage luwak in the corner of kota tua jakarta who does not recognize fame luwak coffee the aroma to lull the world since the early 18th century and its majesty known for a long time however it only became widely known in the gourmet coffee enthusiasts after its publication in the 1980s and it all starts from our country indonesia during the cultuurstelsel era 1830-1870 the dutch prohibited the indigenous coffee plantation workers from picking coffee plan for personal consumption however later workers found that there is one particular weasel that consumes coffee fruit luwak or civet paradoxurus hermaphroditus only choose the best quality fruits and ripe including coffee fruit as its consumption civet consumed only the flesh of the fruit while the epidermis and the coffee beans are still intact and undigested the undigested coffee beans then latter processed and sterilized so that it can be consumed as luwak coffee since then the news about these aromatic coffee was finally wafted to the netherlands plantation landlords and became favorite coffee of the rich dutch its rarity and the uncommon process kopi luwak is considered as the expensive since the colonial era these particular arabica coffee beans were collected by coffee farmers since then as it believed to be the best coffee beans and has been through a natural fermentation process in the stomach of the luwak its divinity and aroma is always been very special among the fans and coffee connoisseurs taking its step from indonesia s cultural heritage with its famous retro-colonial ambiance housing in the 18th century building café batavia brings up this world known kopi luwak to coffee lovers and fans located just opposite of the jakarta historical museum museum fatahillah at jalan taman fatahillah jakarta with only idr.120.000 per cup coffee lovers can enjoy every sip of this best coffee from the corner of kota tua jakarta for further information and reservation please contact +62021 6915531/34 or cafebatavia@yahoo.com [i/a hotelier indonesia 12

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lets get together join us and discuss more hotelier indonesia communities website the story began when author was working in dubai united arab emirates back in 2005 it was great to have new experiences working abroad especially in middle east we meet new friends new partners and new working area many of us was also working in other countries before but in united arab emirates it was unique the weather was extremely hot in summer and cold in winter but then its also extreme rain in desert was also another kind of experiences for some of us it is okay to work hard far away from family and adapt to a new ambience and new guest or new peoples with unique characteristics but to be stranger is another story so then we try to find a great people to make a gathering of indonesian hotelier abroad in the apartment kitchen 1202 this first draft was made with a pencil and paper we want to be together with other indonesian who work abroad we want to make them special as a great assets for family and company and of course to our communities this been a while and many times we asked when we going to make our online magazine to be print in real paper and so they can find it in their convenience time so here we are this far from perfect or the magazine standard so we will learn and hoping this answer your need join us and keep grow with us hotelier indonesia communities jakarta as facebook was starting to popular in middle east beginning of 2005 we start to make facebook to gather our friends and its work but then again it is kind of hard to make them online most of us that time dont like to spend our money for buying a laptop it was because we dont event have time to open it and or read something from it also because the price of it is still high it starts from 2500 dirhams to 4500 dirhams so we try to buy one and make it as a new hobby to learn more new things and to keep in touch with other hotelier in another place then we found out that they have one place to hang out and its called singapore deli and latter on we have more places to meet and greet we are getting bigger from then and we initiated to make a big gathering for us to see each other in the same time and in the same place pretty basic but its so worthed we plays our songs we performed our traditional dance and we having fun many things are up and because of our own works we have to be spread to other place so lets get together again add our facebook hotelier indonesia jakarta and hotelier chapter dubai follow us on twitter @hotelierindo hotelier indonesia community www.hotelier-indonesia.com hotelier indonesia 13

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looking for a new job looking for hotel designer villa architecs flooring or finishing properties/kondotel find a new place to spend your quality time vacations plan to start your own restaurant or to find best deal to make a house or find a new tourism school for your brothers and sisters want to share your jobs vacancy at your establishment want to share your events maybe you want to promote your own business look only here we collect everything for you and from you from hotelier to hotelier we always have space for you contact us at admin@hotelier-indonesia.com www.hotelier-indonesia.com

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