Creative and Dynamic Recipe Developer/Food Writer/Cookbook Writer

Without indulging too much on clichés, my whole life revolves around food. I spend most of my time thinking about the next recipe I'll be creating, photographing and of course, devouring. I work in the bakery industry, and live my working life surrounded by Viennese pastries and bread.

My love for food originally stems from my father. With his Indonesian heritage, he would regale my sister and I with delicious Indonesian dishes when we were younger. However, when I think back to what truly cemented my desire to work in food, it has to be my year living in Seoul. In my early twenties, I spent 365 days eating and drinking my way around the South Korean capital. Korean bbq's, bibimbap and fried chicken became my religion. I became as well versed in their food culture as I did their language.

My passion for food extends to food publications, whether that is cookbooks, zines or recipe columns. Over the past few years this has meant my interest in food photography, as well as more general photography, has also taken shape.

Having said all this, the greatest pleasure I have ever known, is to simply sit down with friends over a big home-cooked meal, accompanied by glasses that remain topped up throughout. The inspiration for my finished recipes nearly always stems from such times with loved ones, and so it is these experiences that frame the way I cook and write about food.

Two of the most enjoyable and challenging parts of writing recipes, or a cookbook in general, are the creating/refinement of the recipes itself, and the writing of the introductory paragraphs.

My style of writing leans towards a more light-hearted and personal feel to these sections. For each dish, I aim to put across this feeling in the introductions and to weave it into the recipes’ instructions. This way, I hope to make each recipe more accessible, regardless of its relative difficulty.

Work Terms

To be negotiated.

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