Memories came flooding back when we entered Hyde, a new eatery in Kemang, South Jakarta, for the Sunday’s Cooks Affair last month.  It was a dessert-feast offered by young and talented cooks with different specialties and backgrounds, from culinary arts to pastry arts, with their passionate love for food.

Two years ago we posted Sunday’s Cooks Affair – Tweet …. and we shall follow ,  an account of how 10 Indonesian young chefs decided to join forces in an event called Sunday’s Cooks Affair at Coquelicot le Bistro, a French restaurant in South Jakarta. The 10 chefs believed that a bake sale is a good opportunity to introduce their creation of sweets and savories.

Then ravioli of shrimp, steamed fish, welsh cake and mini savory pies were among the food offered, plus desserts such as red velvet cupcakes, cheesecakes, wasabi ice cream, chocolate mud cake, apricot lemon cake, choux crème, tartlets, and macarons.

Two years later, with the same event name, 5 of the original 10 chefs came plus 6 more to showcase the results of French technique and style of cooking in a Pastry Galore.

The pop-up style event presented, among others: tongue-tingling Ice Cream and Baileys Tart, wonderful Sticky Date Pudding with Toffee Sauce, mouth-watering Sirloin Pie, Salted Caramel Cronuts and Chocolate Baileys Choux Sable, the Signature Cheesecake, Comforting Pear Tart and Caramel Apple Cake, assorted Eclairs, hearty Manjari Chocolate Cake and Canele de Bordeaux and wonderful Elle&Vire Butter Croissant and Cookies.

The desserts were as delightful as one can imagine, but we noticed livelier set up compared to the first Sunday’s Cooks Affair and later learned that The Catering Assistance was behind the table decoration with Hyde and Modena supporting the colorful event.

We enjoyed the camaraderie of these young professionals who organized The Sunday’s Cooks Affair to be together, to chat with visitors and to share their passion of creating scrumptious French desserts.

ANANDITA MAKES – Passionnee Jakarta (@ananditamakes)

Anandita Makes is a 23-year-old self-trained cook who loves to create homemade hearty food, from light tasty appetizers, succulent meat dishes, to delicious desserts and pastries.  She currently owns Passionnée Bread & Pastry, a French bakery in the Brawijaya residential area. While pursuing her undergraduate degree in Boston, USA, Anandita traveled coast to coast to train her palette.

AYU ANJANI RAHARDJO – Ann’s Bakehouse & Creamery (@anjanirahardjo)

Anjani studied at Sydney Le Cordon Bleu culinary arts institute with a diploma in French pastry. With her experience as a chef in Australia, by the age of 23, Ann had been trusted as a pastry consultant and supervisor in some restaurants in Jakarta. Through her abundant experiences in pastry, she has managed her own homemade pastry shop called Ann's Bakehouse and Creamery.

GUILLAUME LANSOY – Hero Group (@guiguitaiwan)

Gui's parents are bakers in France, as such he started his career from the very early age. Gui worked for Maison Kayser in France as Bakery Chef then moved to Tokyo, Japan and then Taiwan. He founded his own bakery in Taiwan, then decided to quit everything and looking for new challenges in Indonesia as a National Trainer Manager for Giant, Hero, Jason, and Star Mart under Hero Management.

ISAURA THEONARDY – Iscaketory (@iscaketory)

Started her carrier on an internship at the Hotel Le ‘Maurice Paris, after graduated from Le’ Cordon Bleu university in Paris, Isaura decided to return home to Jakarta-Indonesia. She joined a group of passionate chefs, called Chef-Nation, that later on brought her to occasions such as the Brightspot Market.  She founded the brand ISCAKETORY, with Olivia Jensen as co partner, supplying several café and hotels.

MITHA TIARA – Thatiara Cakes (@mithahaha)

After 5 years in IT industry Mitha found her calling in her passion of food and enrolled herself to Chezlely Culinary School Jakarta. Subsequent to working for Gourmet Garage in both pastry and cuisine side, Mitha founded her own patisserie line Thatiara Patisserie in 2011 focusing on the wide variations of everyone's favorite cheesecake. She also loves to make a classic dessert, and give a little twist to make it as her own creation.

ODIE DJAMIL – BYOD (@odiedjamil)

Odie started his career with his own pastry business BYOD in 2006. He worked as a Pastry Chef at Coquelicot le Bistro. In the beginning of 2010, he made his mark as the top Macaron Guy in Jakarta. Odie is currently hosting his own TV Programs called Cake Story (Kompas TV), Dapur Warna (Trans7), and Bittersweet (Kompas TV). He is also active in giving modern desserts demo and classes.

PUTRI MIRANTI – Tree Food Concept (@putrimirantiindra)

Putri graduated from several international cooking academies. She currently works as the F&B Director at Kabita Catering Service, Co Founder and Chef at TREE Food Concept Private Dining. She teaches cooking at Lifestyle Studio, Cooking Plus, Miele Kitchen and many more in Jakarta. Putri is also the Chef for Sahabat Nestle, ABC Dapur Ibu and a host to her own cooking show Bittersweet for Kompas TV.

RAY JANSON – Verjus (@rayjanson @verjusdining)

Graduated with a Grand Diplome of Culinary and Pastry in Le Cordon Bleu Paris College of Culinary arts, he then went to study under the guidance of world’s award winning chefs such as Joel Robuchon (L’atellier de Joel Robuchon St.Germain) in Paris, and Peter Gilmore of Quay Restaurant in Sydney. Now Ray spends his days cooking for various foodies and aristrocats through ‘Verjus’ Private Dining, which he founded a few years ago.

REVO – Junior Master Chef Indonesia Contestant (@Revo_JuniorMCI)

Revo was selected as one of the contestants who enter the Junior Master Chef Indonesia. Revo loves cooking because he likes to eat and is motivated to explore the culinary world by people who like his cooking. Revo, the eldest of two siblings, is a collector of cooking knives. His dreams are to become a Junior Master Chef, to win the first Michelin Chef in Indonesia and to own a "food truck" at the age of 13 years are his dreams.

SETIAWATI PANGESTU “KIMMY” – Verjus (@kimpangestu @verjusdining)

After graduating from Le Cordon Bleu Sydney in 2009, Kimmy worked under various famous Pastry Shops and Restaurants in Australia. She worked closely with Adriano Zumbo as Chef de Partie and went to Savour Chocolate School in Melbourne.  Kimmy won awards in Hunter Valley Entremet Competition in Australia. She moved back to Jakarta, joined Verjus Private Dining and started Kimmy Patisserie.

YUDA BUSTARA – Tree Food Concept (@yudabustara)

A graduate of Taylor’s College School of Hospitality Tourism in Malaysia, Yuda has worked at the Crown Casino Hotel in Melbourne and few others fine dining and bistro in Malaysia. He helps his father's vegan restaurant and is currently a food stylist and host of Kompas TV’s Urban Cook cooking show as well as a cooking instructor at Lifestyle Studio Ranch Market.

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