Ichsan K.
Executive Pastry Chef @Food Trends Catering & Events
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WORK HISTORY
Executive Pastry Chef @Food Trends Catering & Events
New York, NY, US
Developed and launched a full pastry program from the ground up, leading R&D, core and seasonal menu strategy, large-volume recipe development, team training, and end-to-end production logistics across NYC and New Jersey operations.
EDUCATION
Sekolah Tinggi Pariwisata Bandung (NHI)
Bachelor's degree, Food Preparation/Professional Cooking/Kitchen Assistant
ABOUT ICHSAN K.
Specialize in Traditional Artisan French Bread and ViennoiserieMake real bread and Viennoiserie with traditional hand-made levain (sourdough (hard and liquid), polish and pate fermente (old dough).Using high quality ingredients, and retard fermentation to create a crisp crust, soft crumb and a unique sour taste according to the types of flour that I used.Passionate with the work that I do, want to implement the real way of producing the real Traditional French Bread in a larger scale, after successfully implement traditional French bread in the hotel levels (3 wonderful years with Ritz Carlton Grand Canal Abu Dhabi) My goal now is to bring back people to what we call real bread. Something that so simple, honest and nutritious at the same time. My goal now is to recreate this high quality bread and Viennoiserie with the brand that will always be remembered everyday in people\'s mind. In the stage where they will feel missing something if they haven\'t eaten the bread or the Viennoiserie. Along with creating efficiency at work, coaching more bakers to love and able to produce this humble, honest and nutritious products
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