#41 SHAKING AND STIRRING METHOD with Mr. Umay Syarief

#50 GIVE AWAY TIME

#48 Five Key Points to keep Sustainbility of a Succesful Restaurant

#49 Wine and Food Pairing with Mr. Tonni Raharjo (AMUZ Sommelier)

#47 My Opinion About Copycat and Staff Poaching

#46 Plating Turbot Fish

#45 How to Grill Turbot Fish [FULL VIDEO]

#45.2 How to Grill Turbot Fish Part 2

#45.1 How to Grill Turbot Fish Part 1

#44 How to Fillet Turbot Fish

Chef Gilles Marx with @homemade.indonesia

Chef Gilles Marx with @homemade.indonesia

#43 Tips and Trick for Participant Young Talent Escoffier

#42 Young Talent Escoffier at FHI 25-28 July 2023

#41 SHAKING AND STIRRING METHOD with Mr. Umay Syarief

#40 Bitter Cocktail and Bar Food Pairing with Mr. Umay Syarief

#39 Sour Cocktail and Bar Food Pairing with Mr. Umay Syarief

#37.2 How to Make Duck Jus and Pan-fried Pear

#38 How to Plating Duck Breast

#37.1 How to Perfectly Cook a Duck Breast

#36.4 French Chef and Indonesian Food

#36.3 Fusion Food

#36.2 Future of French Food in Indonesia

#36.1 French Food in Indonesia

#36 QnA with Chef Antoine Audran [FULL VIDEO]