Like a lucky Dream
by
Jochen Kern

Indonesia / Jakarta 1983 - 1985

JAKARTA CHAPTER

 

The Hyatt Aryaduta in Jakarta was an old hotel, calling for renovation. But I had the best kitchen team that you can ever find - loyal, friendly and unspoiled (by the Union).

I had top working conditions, the best so far in my life. Felix Nypels, Jurgen Jurgenson, Dubaije, Ibu Arsil, Pak Pudjo, Fred an the other management staff were equally dynamic, outstanding and fully committed to team work.

the Aryaduta Jungle Promotion with a life Orang Utan Baby, fascinating Indonesia this bellboy was older then me but a little shorter
the Parisienne restaurant chefs at that Hyatt in Jakarta

The first year we made twenty-four food promotions, without incurring any extra expenses or imports. It was simply fantastic! We had a book full of newspaper write-ups about our activities, especially about the "jungle" theme we created. The promotion had the spread of over thirty dishes of wild animals, including four kinds of snakes, leguans and so on. The guests wee welcomed by a live orang utan and lots of birds. Everybody was happy. It was fantastic.

We were running full house, but at a low cost. What innovation and creativity can do for us without incurring a special budget! This coupled with a great team, we had lots of fun. Ibu Dia, the owner of this hotel property really liked us and we too liked her. We asked her to come with a few prominent dignitaries which she arranged promptly. She was impressed with our creative explosions.

Our Banquet Manager, Pak Pudjo was not the greatest in his job but he had a lot of political ties. He knew Pak Jup Ave, the General of Tourism, the president of Indonesia and Pak Mokhtar, the Foreign Minister who hosted a lot of dinner parties at our hotel. I had the opportunity to cook and meet people like Mr. Kissinger from the USA, the Prime Minister of Australia and other top and prominent people from the Eastern Bloc.


Iguana is something special, so was Supaman in Tokyo or Carl La Porte's Birthday Burger ..a dream !

It was two marvelous years with my friend, Achmad Dien. We had shared a lot of good times especially...the market surveys in Pasar Ayam and Jalan Manga Bisar. Jakarta is getting more exciting than Singapore or Hong Kong. It is more Asia, and much more exotic. The corruption provided more possibilities for people with normal earnings (like a cook) to get anything they dreamt of.

Since I had a pilot licence from Germany, I was able to fly in Jakarta. It was superb! On Sunday mornings, awakened from my sleep, I would asked my wife, "Honey, What shall we do today? Shall I give Peter Jacop of Hotel Indonesia a tinkle? What else? Shell we have lunch at Pulau Serib? OK".

This was a typical Sunday morning or off duty discussion. We then chartered a 172 Cessna and 25 minutes later we touched down on pulau Panggang, one of the thousand islands in the Bay of Jakarta. There was beautiful crystal clear waters, grilled lobster, cool Bintang beer and lovely sunshine on a relaxing and lazy Sunday afternoon. Just before twilight, we returned home, but not without a little sunburn. What a good time we had. The city’s people were friendly, and I mean they were really very friendly. Never mind about the second thoughts, or what you heard before.


Mulana, myself and AchmaDin , Juergen Joergensen explain Ibu Arsil how to cut a Python Snake

Once a month, we have Chef’s Table which normally commences at lunch time on Saturday and went on till late at night. Each month it was held in a different hotel and all the Executive Chefs were invited. There were 10 Chefs altogether.

I made the "Green House Chef’s Table " in my kitchen. The whole place was painted white, and sealed with a green plastic roof, with onions, salads and herbs planted in boxes by the Housekeeping staff. My colleagues and I got slowly but surely stoned from the sponsored beer and hard liquor.

Kemuko, a Japanese who was also an Executive Chef of the President Hotel in Jakarta, wanted to eat the pear from the bottle of Williams. We told him that it will taste lousy but he insisted on savoring it. So we broke the bottle and sliced the beautiful but horrible testing pear and said: "If a Japanese says he will eat, he will."


Saturday Chef,s Table at Aryaduta
Chefs von links: Jacob , Winkler , Scrobanek , Thiery , Fuehrer , Oversea Guest , myself , Man for Kuwait , Kemoko ,
front seat : Hoose , Falk , Blanchard

Shortly after two thin slices of pear, he collapsed, and laid on the floor completely knocked-out. I have never seen anything like this before, for the alcohol had taken effect so quickly. Right away, I asked for a guestroom, a few collegues helped me to transport him to the room. About six hours later, everybody was ready to leave and go home. I asked Peter Jacob to assist me in removing Kemuko from the room. We opened the door and saw a shocking scene.

Kemuko was lying on the floor with his pants down, and in funny position too. We undressed him and gave him a cold shower, but he was still unconscious. We then struck on a bright idea - "Let’s call a masseuse." Five minutes later, the lady arrived. We explained the situation to her and she went on with her job.



If no body paint we do it our self , Christmas in close circle Joergensen, Dolly, Trainee, Ruttmann and the big bottle

While waiting, we switched on the television, and watched football. Suddenly, Peter nudged me and we saw the poor woman sucking Kemuko’s tail. There was still no sign of him stirring. Half an hour passed, she gave up and we decided to let him sleep. Peter had his massage, and left for home. Finally, I had mine. For an hour it was refreshing as every part of my body stiffened, and then gradually loosens up again. Kemudo was fast asleep.

One hour later at 10.00pm, Kemuko woke up to my slaps and jerks. I put him under the cold and hot showers, and finally took him down in the elevator. We then headed for the taxi stand. At 11.00pm, the Chef’s Table was over...


a Hyatt , Romano Venuti, Chocolate Presentation in Bangkok

Surprise! A security guard called me in my room at 2.00am, to report that my friend was found dead in the toilet. I quickly went down, arrived and climbed over the locked toilet door, found Kemuko with his pants down; sitting on the toilet bowl, smiling at me and still pissed out of his mind. This time, I hailed a taxi and personally put him in one. Three days passed before I received any news about him. He called me through the phone, was finally awake and missed only two days to work.

Jack La Porte was the hotel’s second General Manager. He replaces Felix Nypels at this Batavian property, Jack was ill for over six months and continued to experiment with medicine. Ibu Arsil, the housekeeper found and created recipes for local medicine "Jamur" which I cooked and forced my General Manager to drink but this did not help at all.

Likewise, the hospitals in Singapore and Jakarta did no better than we. Luckily, the American doctors discovered that the poor man was deficient in vitamin supplements.

The doctors never thought about that as he swallowed huge amounts of antibiotics.


Sam Ruttmann and from Saudi Arabia Maitre Piepenburg joined at the sunday brunch Sari Pacific Hotel
Dolly & myself at Puncak Pass , Indonesia's Vegetable Chambere


Holiday 1994 -Taipei, Manila, Tokyo



 ..and Jakarta inspired Personal Flights but in Indonesia my German License dont work, I made a Indonesian Private Pilot Licence to enjoy
the Indonesian Sky with that small one engine Cessna or Piper Archer at endless space so it feels , Krakatoa at the west and the thousand islands North without minmum hight levels rules out side the cities making good looks possible and flights more fun.


The local Recipe


" IkanMas = Common Carp"


HOW TO COOK A GOLDFISH / IKAN MAS

"MAS" MEANS GOLD AND "KAN" MEANS FISH, WHICH IS A KIND OF CARP FROM THE BOGOR AREA; PUNCAK PASS - THE FAMOUS TEA AREA AND VEGETABLE CENTRE OF INDONESIA. CLEAN THE FISH AND GUT IT. SEASON WITH SWEET SOYA, GARLIC, SALT AND LIME JUICE. TURN IN CORN FLOUR AND DEEP-FRY TILL VERY CRISPY. THE CRAP SHOULD BE GOLDEN BROWN. TOP WITH SOUCE MADE FROM STIR-FRIED GINGER, GARLIC, ONION, CHILLIES AND SWEET SOYA SOUCE. SERVE WITH ACAR (PINEAPPLE PICKLES)AND RICE.

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