Ray Janson Radio Podcast

Joscelyn Tan is the executive chef of GIOI which has outlets in Senopati, Menteng, and Surabaya.  She shares her culinary journey from the start and how it shapes her career until now.   Every person have their own journey and the decisions we make to face our challenges will determine our future may it be for better or for worst. In these uncertain times for the FnB industry, the most i...

Ade Putri Paramadita is A culinary Story teller and one of the local guide for GORDON RAMSAY UNCHARTED episode in INDONESIA. She tells behind the scene stories of how the episode unfolded, and her journey as a food writer learning local cultures all over Indonesia.   For those of you who haven't watch the episode, I encourage you to visit National Geographic website to learn more about the sh...

Charins Chang is the Head Pastry Chef of Benedict and Cork & Screw Country Club by UNION GROUP. She tells her story of her journey to become what she is today. Leaving her promising career in the biochemistry in Singapore, to chase her pastry dream. She also have a new YOUTUBE channel !   UNION group seems to be the gold standard of the cakes and desserts scene in Jakarta. From the Red Ve...

Lalita Setiandi is the owner of Lit Bake House. Selling delicious pastries, and doughnuts via her online store.    Selling food online is the way to go nowadays, the new social distancing rules for dine-ins will be imposed and it will be an interesting and tough time for all restaurants and bar throughout the world.    Hope you enjoy the Podcast !! Don't forget to LIKE AND SUBS...

Ryan Thejaksukmana lives on the island of Lombok, which is filled with amazing local seafood mostly unknown to chefs in the big cities. Through his project 'Empak Locale'  he continued learning and explores the local seafood, by exploring the fish markets and talking to the local fishermen around the island.    Hope you enjoy the Podcast !!  Don't forget to LIKE AND SUBSCRIBE !...

Kesia Putri was the Head Pastry Chef of Bennelong Restaurant in Sydney, which has one of the best patisserie and desserts program in the world. She tells her story working with one of the best chefs in the world, and valuable learning lessons from her adventure.   FYI: This episode is recorded just a week before the quarantine, oh how times have changed.   Hope you enjoy the Podcast !! D...

Chef Hans is the executive chef of the soon to be opened restaurant August.  It's good to see each other again after the quarantine. We are all eager to be back at work, but first, let us answer some of your questions!   Thank you for all the people who have submitted the questions.   Hope you enjoy the Podcast !!  Don't forget to LIKE AND SUBSCRIBE !!   #RAYJANSONRADIO&nb...

Special thanks to Maximus Willy for the awesome music !  Check him out:  https://www.instagram.com/maximuswilly11/   The quarantine period a lot of chefs is using their free time to explore and learn new things, and all of a sudden baking artisanal bread and having your own sourdough starter as a 'pet' is trending.   In Indoneisa, Artisanal Bread is usually expensive to buy, an...

Light discussion about our experiences while busting our ass in the kitchen. Working in the kitchen is never boring. There are no 2 same days, every day brings new challenges and experiences for us to learn, and all the mistakes will be turned into funny stories later on in life.   Hope you enjoy the podcast !  DON'T FORGET TO LIKE AND SUBSCRIBE !   #RAYJANSONRADIO   ---  ...

Ignatius Gorby is the souschef of restaurant Bidlabu in Frankfurt Amain Germany. We discussed the difference fo working as a cook in Indonesia vs abroad. The cultural difference, labor law, and the 'accepted' working hours of restaurant workers are different from country to country. The quicker you adapt, and the faster you will thrive and hopefully conquer all the challenges you face, and become...

Jethro Vincent is the Culinary Director of 8 Degree Projects, which owns and operate various restaurants in Bali including Sisterfields, Bossman Burger, Bikini Bali, Fika, and Sibling.   During these tough times, restaurants have to invent new ways to survive. While focusing delivery services might have worked in Jakarta and other Big Cities, it is not the case for a lot of businesses in Bali...

Chef AB and Jodie is one of our first guest, and my best friends in the industry. We discussed further updates on the whole FnB situation in Jakarta and London.  It is very interesting to see how fellow chefs are using their free time to keep honing their skills.  It is very important to keep your mind sharp and busy, even in this time of crisis.  The world is on hold, it doesn't me...

Kade Chandra is the owner of Maple and Oak, Yabai Izakaya and Barong Indonesia. Dick Derian is the owner of Locahands, Djajan Kopi, and When You Find Us Private Dining all based in Surabaya. They are the co-founder of Nasi Telor Ambyar in both Surabaya, and Jakarta.  Everyone is still at home, still confused and all restaurant is facing an uncertain future if they are able to open again.&nbsp...

Ignatius Gorby is the souschef of Bidlabu restaruant in Frankfurt. He now have his own youtube channel 'Badplating' that teaches people to cook amazing homemade meal using simple recipes and technique.   Having the right mindset, and keeping yourself busy is very important during these uncertain times. Chef and restauranteurs is used to thrive under pressure, we need the hustle and bustle, we...

Fernando Sindu is the Executive Chef of Cork and Screw Country Club and Benedict Jakarta. We discussed the important role of Corporate chef, the day to day responsibilities and the skills needed to thrive on the job.   The corporate chef mainly focused on developing and managing all aspects of the kitchen operation in two or more restaurants. The chef will directly report to the Board of the...

Fernando Sindu is the executive chef of Cork n Screw Country Club and Benedict restaurant.  He shares his journey from New Zealand, New York to Jakarta, the challenged he faced and the people that have helped him throughout his career.    Now he's running one of the best restaurants in Jakarta, and learning to incorporate modern Indonesian dishes to the lifestyle restaurants.  ...

Wiro and Respati is the chef-owner of Byurger and Wo ai mie, and like many other chefs, they are also working as a restaurant consultant in various establishments. We share our experience of working as a consultant in the industry, as well as some funny stories regarding our job.   If you have limited experience in the industry, opening a restaurant could be daunting and tricky. Having an exp...

Alvin Kapau is the co-founder of Masak.tv one of the oldest and most successful cooking channel in Indonesia. He shares his journey from starting an internet cooking show, before Youtube is 'big' in Indonesia until Masak.tv become the official partner of Tastemade, which has skyrocketed their popularity.   Hope you enjoy the Podcast !!   DON'T FORGET TO LIKE AND SUBSCRIBE !   #RAYJA...

Ade Putri Paramadita is a culinary storyteller. Her involvement with ACMI (Aku Cinta Masakan Indonesia) has documented and shared previously 'unknown' Indonesian food and cultures through her travels. She has helped sparks our nation's interest to learn more about Indonesian food.   She is also the co-founder of Beergembira, which focused on educating and highlighting people about Indonesia's...

Gilang Wicaksono is Director of the Indonesian Gastronomy Association (IGA) and the owner of Catering Proklamasi which has been serving Indonesian Parliament, and Presidents for generations.    With his connections, he plans to popularize Indonesian food to younger generations, by showcasing modern Indonesian food through food events, lectures, and other ventures.   Hope you enjoy t...

Irvan Thomas a.k.a Uken is the owner of the newly opened Ipponzuri in Gunawarman, which has a mission to serve the highest quality of local fish to the Indonesian market. He also owns a couple of fishing boats and Fish farms.   Indonesia is the largest archipelago in the world, we are surrounded by oceans, and we really have the best fish and seafood in the world. The problem is the vast majo...

Irvan Thomas a.k.a Uken is a Fishermen, Aquaculturist (Fish Farm), and the Owner / Operator of the newly opened Japanese restaurant Ipponzuri in Gunawarman. He has a mission to showcase Indonesia's local wild-caught to the Jakarta Market.   For Chefs, Indonesia's fishing industry is always shrouded in mystery, It's controlled by big corporations who concentrate their products for exports. It...

Chef Iwan Gunawan is one of the most respected Japanese Food Chef in Jakarta. He is the head chef of the newly opened Ipponzuri Gunawarman, serving both authentic and modern Japanese dishes, from the classic Otoro to Aburi Salmon Melted. He shared his adventure in Japan cooking traditional Kaiseki cuisine to modern Izakaya in various cities including Tokyo, Kamakura, Kurihama, and Yokohama.  ...

Mega Paitung, has worked with the best restaurant from all over the world, from Yono's and Cosme in New York, Locavore in Bali, and Noma in Copenhagen. She got offered a Job as a CDP in Noma, and now she's waiting for the visa. We look back to how she got here.   Working in the best restaurants in the world might be awesome to put on your cv, but it demands passion, dedication, mental & p...

Happy Valentine's everyone.    Ivan and Yoan are the owners of Namelaka patisserie in Menteng.  We discussed the challenges of building a pastry shop from scratch in Indonesia.   Hope you enjoy the podcast !  DON'T FORGET TO LIKE AND SUBSCRIBE !   #RAYJANSONRADIO   ---   Check them out at:   https://www.instagram.com/yoantj/   https://www.instagram...