In 1971, an American woman sought out traditional Indonesian recipes while living in New York City. She printed out the instructions with photos included, packed them into boxes with corresponding ingredients, and mailed the packages to intrepid American households willing to recreate them.
“Impossible!” I thought.
Who was this woman?
Continue reading “Special Feature and Recipe | Paula Wolfert on Indonesian Cuisine”
It was a toss-up for my next destination — Maluku or Nusa Tenggara Timur.
“Ooooo, Maluku, for sure!”
Nusa Tenggara Timur (NTT).
Continue reading “Feature | First Pick”
All roads lead to Palangkaraya.
Or out of.
Those were my only options. Continue reading “Feature | 0°42’18.2″S, 113°35’39.1″E”
Regret is not a sentiment I typically feel after a trip comes to an end.
It is more a sensation of gratitude and satisfaction, as I am sure others feel as well.
But there is one place where regret has sunk in.
Kalimantan*. Specifically, Central Kalimantan.
Continue reading “Feature | Central Kalimantan, Version 2.0”
How do I get invited into kitchens as a stranger?
This is a familiar challenge in the food industry, especially for cooks in search of broadening their experience with stages.
There are cooks who use every connection to close in on degrees of separation. There are cooks who send emails to the world’s Michelin-starred or Pellegrino-listed restaurants and hope for a response. There are cooks who camp outside doors of restaurants they wish to work in, even though they have already been rejected.
I went through this ritual three years ago when I left my job in New York City to travel across the Asia-Pacific and stage at restaurants in the region — all without having contacts, but trusting in the journey to open doors along the way.
Could I apply the same strategy as I traveled throughout rural Sulawesi?
Continue reading “Feature | Three Kitchens”