Exclusive Interview | Chef Wizdan Purnama | Executive Pastry Chef

Editor: How did it all start? Share your culinary journey with us

Thank you for your question, well it will be a long story, however, I will summarize it as short as I can My culinary journey basically since I was a kid, I was loving cooking at an early stage as a teen, I always catch my own food and cooks my own lunch back home from school, how ever it starts from the feeling I went to engineering college at first after several attempts I just realize I am not too good with one of those and my brotherThank you for your question, well it will be a long story, however, I will summarize it as short as I can My culinary journey basically since I was a kid, I was loving cooking at an early stage as a teen, I always catch my own food and cooks my own lunch back home from school, how ever it starts from the feeling I went to engineering college at first after several attempts I just realize I am not too good with one of those and my brother advised me to take the culinary school in 2002 , and however I tried it & start to love it and graduate at 2003 thanks to my brother who adviced me.

I start apprentice in Hyatt group hotel at 2002 -2003, after graduated school, I apply for a job thru competition of cooking and one of the chefs look at my talent and directly hiring me as senior commis (not helper or second commis and after working a year I get promoted to chef de partie 

I worked for around 12 years in my country throughout the archipelago of the countries In 2011 I was working at Jakarta in an international chain hotel which just starts to get a huge grip in the hospitality industry, i worked there for 3 years with 2 times promotion I held my second executive pastry chef position there, including I did the competition with an awarded silver medal at showpieces, bronze medals for plated dessert and runner up in Asian pastry cup 

In 2015 I joined the Westin hotel in Bali and in 2016 I joined The Biltmore luxury hotel as a pre-opening executive chef which is the most luxurious hotel in Georgia.

In 2018 I left Georgia to work in regency corp, Intercontinental  Hotel I was learning my art sugar and chocolate directly with chef Ewald Notter (world champion 2001) and Chef Stephane Treand MOF 

Editor: What are your earliest memories of the kitchens you worked in

Well at that time I working at pastry and bakery all in, one person in a single shift produce everything Alone including A La Carte, well the best things is I learn a lot and spend times more than 15 hours a day in the kitchen, and at the earliest time  education in the real-life kitchen not like recently a bit violence and hard  not for fainted heart, you will get sue if you practicing recently haha

Editor: A dish your patrons/guest love

Well overall guest always love my product, however, I always customize the dish for special guest, the pastry philosophy is you need to update your creation with knowledge and technology so  you are forbidden to leave behind  One of my favorite dishes is the classic one with personal and modern touch like modified millefeuille, etc 

Editor: A dish that you love but do not have on your menu

Currently, I did nikkei dessert however I need to put it out due to the demand for more guest like classic 

Editor: What according to you does it take to become a successful chef?

Plain and simple “you are a successful chef if your team member as good as you did and  operation still smooth whether you around or not “ so they keep hunger and need to be developing 

Editor: What advice would you give to a young culinary student?

You need to be All in, being chef the sweetest fruit will come to you at the end-stage not the first or middle stage, so always do perfect regarding the odds and accelerate maximum in your careers at an early stage  with knowledge and hard work 

Editor: What instruments/ equipment/devices you cannot imagine working without?

Well, a good chef needs to accomplish the job at the end, that’s why it needs creativity and improvisation, I was in charge with kitchen almost zero equipment at an early stage on my careers, so it will sharp your senses and improvisation But If you insist I will mention a thermometer.

Editor: Your favorite ingredient is…

My favorite ingredient is vanilla beans

Editor: Name chefs, you find amazing or chefs work you admire

Well I work with Chef Darren Lauder award-winning chef and he is a judge in WACS so my works been judged every single day just like a competition, that’s what makes you.

Editor: What books should every chef read?

I recommended the french laundry book Thomas Keller and the specific pastry is Matter Chocolat by Stephane Leroux.