Renaldo Gabriel is one of the co-founders of Third World Culinary Company. He is currently working as a program manager, which often collaborates with restaurants and bars across Indonesia.
What defines real Indonesian food? Is it only the traditional / classics recipes that are handed down from generation to generation that can bear the name? How about Sate Taichan, Seblak, or Ayam Geprek Mozarella can they be called 'Indonesian Food', just because they are created here? Or how about the chefs who used modern techniques they have learned to create a new style of Indonesian Food? We often complained that our food are not truly appreciated abroad as much as Japanese food or Thai food, yet we bashed every Indonesian dish that is 'adapted' to please foreigners palate because it's 'not the real thing'.
Us Indonesian are very proud of our heritage (and we should be!), but sometimes holding on to your heritage and nationalism too tight can disturb the progress. If we want to progress we need to embrace changes and learn to appreciate it more. Tomatoes and Basil do not originally come from Italy, but can you imagine Italian cuisine without the two? Japanese food in Japan are different from what we have here and Tom Yum Goong tasted 5x more sour in Thailand. Adapt, embrace change and support it, then maybe we can start something great here.
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Third World Culinary Company:
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Chefs:
Sisca Soewitomo: https://www.instagram.com/sisca.soewitomo/
William Wongso: https://www.instagram.com/williamwongso/
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