“It’s not how you start, it’s how you finish” - Chef Deden

6/14/2016 08:00:00 AM RED Production 0 Comments



Putra Bangsa yang berprestasi dan membanggakan nama Indonesia di luar negri tentu sudah banyak. Namun, tahukah Anda bahwa ada seorang chef handal tanah air yang kini hijrah di New York dan menduduki  posisi penting sebagai executive pastry chef? Deden Putra. Lulusan Sekolah Tinggi Pariwisata Bandung yang pernah memenangkan kompetisi bergengsi tingkat dunia ini juga sibuk menghiasi layar kaca di beberapa stasiun TV di New York. Simak wawancara RED Magz bersama penggemar dessert Warm chocolate chip cookies with vanilla ice cream ini.


What made you choose the profession as a chef?



My love for pastry arts began while I was a student at the Culinary school, where upon baking my first croissant I knew I wanted to pursue a career in field. In retro spent, when I was a kid, I loved cooking with my mom in the kitchen, so growing up I had a talent for it, but I didn’t know at that time it will become my passion.

When did you get serious with this profession ?

My love for pastry arts began while I was a student at the Culinary school, where upon baking my first croissant I knew I wanted to pursue a career in field. In retro spent, when I was a kid, I loved cooking with my mom in the kitchen, so growing up I had a talent for it, but I didn’t know at that time it will become my passion. 



Moving to the executive pastry chef in a foreign country , what's the story ?

I always have a dream to work and live in US since I was in very young age, i love the lifestyle, the opportunities to success, equality of human rights,  rule of law and pursuit of freedom. So I started to study and learn English since junior school, and enrolled the Hotel Institute after High school, because at that time, Hotel and tourism was the only way to get me there.I was very lucky got an offer to work in Los Angeles, as soon as I finished my internship in Singapore.

What distinguishes become chef in Indonesia and abroad ? Are there any challenges or barriers even when you are working abroad ?

The only different is as being an immigrant, we have to compete with american chefs, we have to show them that we are able to do the job as they do, possibly better.  I had to work twice as hard as the local and try to be best ever single day. Putting my self out there in the hotel/culinary world. I took a lot of professional courses, networking with people in the business.


What is the thing that makes you proud to with this profession ?

Execution of the idea is the greatest. 

What constraints often do you encounter in the kitchen?

I always plan my day a head, so i never had any problem so far in the kitchen.

Being Pastry Chef you often create unique works , where did the ideas come from?

Most of the time, i get the ideas from just thinking about it, and execute it in the kitchen. Other's from what you see, what you read, what you talk about it or memories form my childhood. I like to visit art galleries,i love architectural and science, These days, i get the ideas from medias. 

Who is most instrumental in your career journey? 

My family of course, for all their supports in ups and downs for all these years. All my teachers in culinary school that had given me all the basics skills. My friends who always there for me and all the chefs who I worked with who taught me how to be a good chef in the field. 



What is the most you miss in Indonesia?

I miss family and friends of course. Specially my mom's cooking.

Is there a desire to work back in Indonesia ?

When the time is right, I would definitely return to Indonesia, but I do come every year to my family. Also when visiting I give guest lecturers, demo, interview and i am looking for investor and partnership at the moment.

Are there any tips to the young chefs who are eager to plunge into a chef like you are in a foreign country ?

You can not be a great chef over night. Everyone has talent but not everyone has skill. Skill is something that you have to learn and train in days, hours sometimes years. Set the goal with the time line and stick with it. Believe in your self. Work hard and don’t stop learning. If one thing doesn’t work, try other way and never give up. Must have a great positive attitude. Have a patient and passion Get all the basic, so you can survive and can be valued in the kitchen.

Be good, Do good and Try hard




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