Opening Soon in Indonesia, Chef Audrey Tampi Presents Indonesian Dishes in French Pastry Style

Kapanlagi.com - The love of a young chef named Audrey Tampi for the culinary world since childhood has led the 25-year-old woman to pursue education in various countries.

After graduating from high school, Audrey chased her dreams by continuing her education at Le Cordon Bleu Australia. Not stopping there, she also developed her passion in the pastry world by studying at the best pastry school in France, Ecole Nationale Supérieure de Pâtisserie (ENSP), earning a Bachelor in French Pastry Arts.

"Since I was little, I have been playing in the kitchen because my grandmother has a cake shop. As I grew older, it turned out my passion was also in the pastry world. So I started pursuing a career after graduating from high school and began my career as a professional pastry chef in 2021," said Audrey in an interview with Fimela on (16/8) at Cokro Kitchen, Jakarta during a Food Testing event.

Audrey stated that besides her passion, she also wants to develop Indonesian food, especially in the pastry field. Now, Audrey has been working at The Clove Club, a two-Michelin-star restaurant in London.

"I want to develop Indonesian food, one of which is by becoming a Pastry Chef because there aren't many in Indonesia. After studying in France and working, I decided to apply for a job at one of the restaurants in London because I really want to keep learning more." "Finally accepted and has been running for two years," he said.

1. Local Flavors

Credit: Fimela/Adrian Putra

Pastry Chef Audrey has just returned to Indonesia for a vacation. Not just an ordinary vacation, she is also taking the opportunity to introduce her pastries that have the style of French patisseries but with local flavors. The visuals are quite appealing with French pastry techniques yet inspired by traditional Indonesian foods.

For example, there is nasi padang made in a sandwich style complete with focaccia, jackfruit vegetables, spicy eggs, rendang, and curry. There is also nasi kuning turned into a burger complete with shredded chicken.
Then for sweet dishes, there’s the complete martabak presented as pain Suisse. And es podeng served attractively like a mini cake complete with avocado ice cream and Chinese pancakes.

"Since I finished college, I have never experimented with my pastry ideas in Indonesia. This time, family and friends can taste nine types of pastries that I made. And I want to know how the feedback is," she said.

2. Unique Concept

Credit: Fimela/Adrian Putra

After about two years, Audrey wishes to return to Jakarta next year or in 2025. Not just to return, she also intends to open a pastry shop with an Indonesian Fusion concept, leveraging the experience she has gained over the years.

Moreover, she sees that pastries in Indonesia have advanced rapidly with many pastry shops that can compete with foreign brands.

"Next year I want to go back and open a pastry shop according to the experience I have. It will reflect my signature style of aesthetic food that is still delicious to eat," she explained.

Audrey herself says that her inspiration for pastries with Indonesian flavors came when she visited Indonesian restaurants and tasted traditional snacks.

"So every time I come home, I definitely eat at Padang or Manado restaurants, basically Indonesian cuisine. I also like to go to the market to taste the local snacks," she said.

(kpl/glk)