“Maitre Cuisinier De France” Patrick Farjas, a French chef in Indonesia, started an apprenticeship in a one star Michelin at 15 yrs old.

Read his exciting story here.

Before you became a chef, you had a technical degree/ career. What was the reason to change your job to become a chef?

I started an apprenticeship in a one star Michelin at 15 yrs old!!! It was a passion….

You visited the Paris ministry of education, Culinary Art. Was this a purely/ classic French cooking school/ chef education? After several international chef stations, you worked for 8 years as Executive Chef at a Gourmet Catering in San Carlos, CA. As a chef, what was your creates learning out of this job?

During the apprenticeship (because I was so young) I had to do correspondence schooling with the ministry of education in Paris. “Day Break Gourmet restaurant and Catering” was my own business in California, my customers were mostly the rich and famous, all the big bosses of silicone valley we’re my customers and friends, (Steve job, Steve wosniack from Apple; the owners of Yahoo, Google, Telsa ect ect). My food was unique, because my menu was different every day! I cooked for Ronald Reagan when he was governor, I cooked few times for the Two president Bush as well as for Bill Clinton and Hillary. Everything I was using was fresh from the day…

In 2014 you moved as Corporate Executive Chef to Indonesia. Do you remember your first impression at the Indonesian kitchen? At this time you restructured the Century Park Hotel in Jakarta as well developed an exciting concept for the new Atanaya Hotel in Bali. Which culinary concepts did you enrol?

I moved in Indonesia in 2012. My first impression was so many staff in kitchen. For century hotel I made an international menu, our guests were coming from every parts of the world so we needed to accommodate every needs. As for Atanaya in Bali, the foods of every islands if indonesia was my goal. Since arriving in Indonesia I cooked 4 times for past President SBY, 3 times for president Jokowi as well as Mr Probowo.

Today you are working as corporate operation Executive advisor for the Baio Hotel Group. What is this job about?

I actually just stopped working for them as they’re running out of funds, they’re taking too many projects! But I was Corporate Operation Executive for all their Hotel, Resorts and Villas.

With your classic French cuisine education and your long experiences as chef in Asia; how would you describe your own culinary line today?

My culinary Technics and style always been a fusion between origins and flavors.

Lots of discussion goes around the restaurants/ chef/ food… scene about fusion kitchen. What is your opinion about?

As a chef you want to make sure not to “over do it” there are limits to what you can change or fuse.

Since 2000 you are “Maitre Cuisinier De France” (Master Chef of France). What does this tile mean/ how can it be achieved?

This is the ultimate degree for a Chef, there is no higher! You need to have worked in 3 star Michelin restaurants, you need to have formed at least 40 Chefs that are in Executive Chef position in respected establishments. And you need to keep teaching the French Culinary Technics all around the Globe.

Lots of young chefs want to gain experiences in the booming and beautiful Indonesia. What is your recommendation for these chefs; shall they start in smaller local restaurants or the bigger hotel restaurants?

They must be nice with all staff and respect everyone… Then life will be easy for them.

Based your international way as chef: if you would open your own small restaurant, where would it be and with which specialisation?

Jakarta is a great place to show different type of foods to the guests, as many have been traveling either around the world or around Asia. What I will do will be totally pushed on Freshness, quality and affordable prices, for everyone to enjoy!

Indonesian kitchen is fresh and traditional. What are the latest trends at the Indonesian chef and kitchen scene?

More and more Indonesian chefs are coming up, what I can suggest to them is to keep the original recipes of their ancestors, otherwise a big part if Indonesian culture will be gone.

Patrick Farjas thank you for your time.