Muhammad Farhan Fadila

X MIPA 3

ABSEN 19

REMEDIAL BAHASA INGGRIS

Chef Juna
Even as he admittedly hates the term, Chef Juna Rorimpandey is one of the first
Indonesian chefs that was crowned the ‘celebrity chef’ title after being well-known as
the blunt judge chef in MasterChef Indonesia, which fans of the show compares with the
international version of the show’s Gordon Ramsay.
Earlier last year, Chef Juna Rorimpandey has recently decided to embark on his own
culinary journey with Correlate. We sat down with Juna to talk about his restaurant and
to see what he’s like beyond what the tube shows.
Why did you decide to start correlate?
I think it’s a cliche thing for any chefs, that in the end of the day you want to be your
own bos and not answer to anyone. The opportunity came to me, and I went right on it.
I’ve always wanted to open my own restaurant, serving what I want to serve.
Why Japan & French?
Quite simply, because those two are my expertise. I started my career as a Japanese chef,
and later had the experience in one of the best French restaurant in Houston, Texas. But I
see it both as two of the highest cooking style, and together, it forms an eclectic cuisine.
Correlate is about ‘well structured and balanced’ (not to say fusion) cuisine based on
modern French and Japanese culinary. We tries to give ‘correlation’ to the French’s rigorous
and disciplined cooking technique, and Japanese for its freshness and simplicity.
You spent most of your life and your career in the US. What brought you back to Indonesia?
Back in 2009, I had my first vacation to my own country after more than 12 years never going
back. At that time, I had the chance to check out the restaurant scene in Indonesia, Jakarta
specially. And almost randomly, I met some people in the F&B industry, which contacted me
as soon as I was back in the states to see if I was interested in this bar restaurant concept
they were opening. It was Jackrabbit, which caught my attention. So i jumped in.
What are your opinion of Jakarta’s restaurant scene now? do you think it’s changed a lot?
It’s gone up and down. There’s more players, and people’s palates are more discerning,
which means there’s smaller room for error. Especially with social media, anyone can do a
food review, and anyone can be a food ‘critic’, and their opinion, can be literally be posted
everywhere.
Are you social media savvy?
I’m so not the social media guy. So far from that, especially for myself. But I keep telling
people, even if you have great food, great service, great palace, that won’t guarantee a full
house. You need to control the social media aspect. And that kind of sucks!
Are you interested more in highlighting Indonesian food?
When I’m with the Indonesian Chef Association, where I’m involved in, I’m always on the
‘Indonesian side. When they have culinary or travel exhibition, I’ll be the one that represents
Indonesia. And in this events, I will always bring Indonesia. but for me, I will always play both
part, highlighting Indonesian culinary, and also to empower Indonesian chefs.
What do you mean by empowering Indonesian chefs?
I always tell the young chefs two things: 1st, to know your English well, and second to leave
the Indonesian habit of taking seconds. This is what you need to break. It’s simple, but it’s
not easy. I support the government’s initiative to require chefs to take a aptitude
certification, even for myself, that will enable them to work outside Indonesia, especially in
ASEAN countries, without being looked down on.
How would you describe your personal style of cooking?
I don’t think I have a style of cooking. I’ll cook whatever I am asked, the best I can. But I do
have raw Japanese kitchen skills (sushi, sashimi) background, and also French, so that’s my
strong suit. Back in the states, if you’re good at both, you’re a double trouble!
Tell us some facts about you that people might know about you!
I’m an outdoorsy and adventorous guy; Bungee jumping, jump off a cliff, I never say no to
anything. I hate when they use the word celebrity to describe myself. I don’t have anything
branded items in my wardrobe, except my harley, which has been a hobby since 1992 and
which I ride everywhere in Indonesia.
Where is your favorite spots in Indonesia?
NTT is by far still the best for me. Last year we rode from the east, Larantuka, all the way to
Lombok, NTB. It was amazing.
How many bikes do you have?
I only have one because I’m a rider, not a collector (laughs). The Harley that I have right now
is a 2011 Ape-hanger handle which I have taken to all the major islands in Indonesia, except
Borneo. I actually just got back from Aceh 2 weeks ago.
Which is the longest trip you’ve had on a bike?
That would be my himalaya trip, although it is not on my bike, but I spent 18 days for the trip
that I started from India, and 14 of that I spent on the bike. This trip was in my bucket list,
and I’m coming back this July.
As a person who loves the outdoor, how do you cope being in Jakarta?
To be honest, I’m still adapting even after 7+ years. Because before I moved here, I never
really lived in Jakarta except for the 3 years I spent in college, which was also a different
time. I have more recollection of growing up in Bali and America. Even the lifestyle, habits of
the people here. For example, I always find it strange why Jakarta people don’t go out on
Thursdays? I never got that.
We’d like to thank Chef Juna and Correlate restaurant for the very fun interview. If you want
to see Juna in action and have a taste of his culinary creations, head down to Correlate at
Menara Rajawali, Mega Kuningan.