Plus tri

Yes, simply Chef, because the difference between him and a cook is that he understands flavours and cooking techniques, makes recipes from scratch with fresh ingredients from the Jimbaran market, and has high organizational and human skills. Hence, he works with two other excellent Chefs and animates his eldest brother, uncle, and the rest of the family to help him run the Warung (family restaurant). To become a Chef, he first learned, like everyone, from making béchameland basic sauces, and then, through working with great Chefs, he got the chance to be the main Chef in Australia, Singapore, and Hokkaido in Japan. Although I thought Indonesian cuisine did not belong to the basic world cuisines, I was wrong. Obviously, the variety of cuisines found on so many scattered islands are authentic and represent their universe, so there are specialties from Java, Sumatra, Bali, etc. I am happy that I had the opportunity to change my mind at the cooking classes in the beautiful environment where Chef Mudana lives. Although I have been to many countries for cooking classes, they were more relaxed here, probably because we had as many as three chefs discussing various things that were not all related to cooking. The idea of creating a cooking school, his own Warung, is important because, as a great Chef, he found the strength to take a break from working in big world restaurants, and instead of burning out, he found himself again.

♥

Da, jednostavno Chef, jer razlika između njega i kuvara je u tome što  razume ukuse, tehnike kuvanja, pravi recepte od nule sa svežim sastojcima sa Džimbaran pijace  i ima visok nivo organizacionih i ljudskih sposobnosti, pa tako radi sa još dva vrsna Chef-a, animira najstarijeg brata, ujaka i ostatak porodice da mu pomognu u radu Warunga (porodičnog restorana). A da bi postao Chef prvo je učio kao svi od pravljenja bešamela, pa nadalje, preko rada sa velikim Chef-ovima, da bi dobio šansu da gostuje u Australiji, Singapuru i Hokaidu na Japanu. Iako sam mislio da indonežanska kuhinja ne spada u bazične svetske kuhinje, prevario sam se. Očigledno da raznovrsnost kuhinja koje se prostoru na toliko rasutih ostrva ne samo da su autentične nego predstavljaju sopstveni univerzum, pa tako postoje specijaliteti sa Jave, Sumatre, Balija itd. Baš mi je drago što sam imao prilike da promenim mišljenje na časovima kuvanja u lepom ambijentu gde živi Chef Mudana. Iako sam bio u mnogim zemljama na časovima kuvanja, ovde su bili opušteniji, verovatno jer smo ulili čak od tri Chef-a, a pritom prodiskutovali razne stvari koje nisu sve bile vezane za kuvanje. I sama ideja da naparavi školu kuvanja, svoj Warung, je važna, jer je kao veliki Chef smogao snage da napravi pauzu u radu u velikim svetskim restoranima i da umesto izgori ponovo nađe sebe.