A gentle rain fell on the city streets that morning, dampening the asphalt in front of the small café where Rizwan worked. The scent of wet earth mingled with the aroma of freshly brewed coffee, creating a peaceful atmosphere amid the hustle and bustle of the morning. However, Rizwan's heart was trembling, because today was the first step in a new chapter of his life—he was going to attend a culinary seminar held by the Indonesian Young Chefs Association in Surabaya, an event attended by hundreds of talented chefs from all over the country.
Mr. Joko gave him special permission to take three days off. "Make the most of this opportunity, Wan. There, you will not only gain knowledge, but also connections that can open doors to your future," said the café owner, patting him on the shoulder. Those words stuck in Rizwan's mind. He carried an old suitcase containing simple clothes, a cookbook, and his favorite spices, as if he didn't want to stray far from the flavors that had become half of his soul.
The night train to Surabaya departed at eight o'clock. Rizwan stared out the window, watching the city lights fade into the distance. Images from his childhood flashed through his mind: the aroma of his family's kitchen, his mother's smile as she stirred the vegetable soup, his father's gentle voice as he gave advice, and the laughter of his younger siblings that made their small house feel spacious. All these feelings fueled his enthusiasm. "I must bring this family name to greater heights," he whispered softly.
The next day, the culinary seminar took place in the large hall of a five-star hotel. From the moment he stepped inside, Rizwan felt like a drop of water in a vast ocean. There were burly chefs in crisp white uniforms, professional baristas carrying special equipment, and experienced chefs confidently showing off their plating creations. But Rizwan was not daunted. He felt challenged to show that passion, perseverance, and understanding of taste could rival any expensive technique.
The topic of the first day's seminar was the development of local flavors into modern dishes. When the French chef demonstrated how to combine sous-vide techniques with Asian spices, Rizwan was fascinated and challenged at the same time. He noted every detail: the water temperature was set at 65°C for 2 hours, the use of poultry meat that had been marinated in soft sea salt, then mixed with a fine spice puree made from fried garlic, ginger, and a little coconut oil.
He wrote detailed notes on the spice ratios that could be adapted to Indonesian flavors. A new idea popped into his head: "What if rendang was cooked using the sous-vide technique? The texture would definitely be softer, and the spices would infuse perfectly." The idea excited him.
In the afternoon, the seminar continued with an open practice session. Participants were given the opportunity to showcase their creativity in 45 minutes. Rizwan chose the ingredients closest to his heart—fresh grouper, coconut milk, and spices. He prepared a dish he named *Kerapu Santan Panggang Bumbu Kelapa Asap* (Smoked Coconut Spiced Grilled Grouper). He measured the spices with precision:
- 3 cloves of garlic, 5 shallots, 1 piece of turmeric, 2 candlenuts, and 1 lime leaf, all blended.
- The grouper meat was cleaned and marinated in lime juice for 10 minutes to remove the fishy smell.
- The blended spices are sautéed until fragrant, then 150 ml of thick coconut milk, salt, and a little sugar are added.
- The fish is coated thoroughly with the spices, then slowly grilled over a coconut shell grill to produce a distinctive, delicate smoky aroma.
When it was time to plate, Rizwan placed his creation on a flat black plate. He added a little crispy coconut serundeng on top of the fish, as well as a few drops of chili oil to add a contrasting color.
The judges who approached him looked surprised when they smelled the aroma. One of them, Chef Rinaldi—a national culinary figure—tasted a small piece, then said, "I've never tasted such a balanced flavor from a beginner. You have a very refined sense of taste, son."
Those words became a turning point in Rizwan's life. He realized that his talent was not a matter of luck, but the result of his sincere love for cooking, his relentless hard work, and his family's unceasing prayers.
That night, as he gazed at the Surabaya sky from his hotel window, his father's voice echoed in his mind: "Knowledge without sincerity is bland, like food without salt." Rizwan smiled, writing a new motto in his journal: *Flavor comes not only from the tongue, but from the sincerity of the soul.*
And that night, as the rain slowly subsided, Rizwan officially began a new chapter in his journey to conquer the world through taste.
***
The second day of the culinary seminar in Surabaya began with a more intense atmosphere. Participants were faced with the challenge of collaborating across culinary cultures, testing their creativity and ability to adapt to new techniques. Rizwan knew this was the perfect opportunity to gauge how far his skills and ideas had matured.
The morning session opened with a plating technique workshop led by Chef Aiko, a Japanese chef renowned for the simplicity and aesthetic beauty of her dishes. She demonstrated how to arrange food elements in balanced proportions, using the natural colors of fresh ingredients—such as sliced shiso leaves, edelweiss flowers, and thinly sliced purple radish.
Rizwan took serious notes. He imagined how he would later combine this minimalist plating concept with his traditional dishes, such as applying the layering technique when serving rendang or nasi uduk to make them look elegant but still authentic.
Next was the biggest challenge: a speed cooking competition with limited ingredients. Participants had to create a signature dish that combined traditional Asian flavors with a modern touch in 90 minutes. The main ingredients: fresh mackerel, aromatic jasmine rice, green kailan, and sweet mangoes.
Rizwan took a deep breath. In his mind, he had already come up with a concept: to cook the mackerel using a gentle "poaching" technique with a spiced broth, and to prepare jasmine rice cooked with coconut milk and pandan leaves for a fragrant aroma. As a complement, he made a fresh mango salsa with a mixture of chopped cayenne pepper, lime, and a little palm sugar to give it a refreshing sweet and spicy taste.
Getting to work, Rizwan carefully peeled the fish skin, making sure the meat remained intact. He made the broth seasoning with slices of ginger, lime leaves, lemongrass, and garlic, lightly sautéed. Once the broth came to a boil, he lowered the heat, then placed the mackerel in to cook slowly for 10 minutes so that the meat remained tender and infused with the aroma of the spices.
Meanwhile, the rice is cooked using the following proportions: 200 grams of jasmine rice, 250 ml of thin coconut milk, 1 pandan leaf, and a pinch of salt. Rizwan makes sure that the rice is fluffy but the grains are still separate, not too sticky.
He makes the mango salsa by mixing 100 grams of sweet mango pieces, 2 finely chopped red chilies, 1 lime, 1 teaspoon of liquid palm sugar, and a pinch of salt. The sweet and sour taste contrasts with the balance of the fish broth and the softness of the rice.
When the time was almost up, Rizwan carefully arranged his dish on a white plate: pieces of mackerel were placed in the center, interspersed with fluffy jasmine rice, and mango salsa surrounded it as a garnish and counterbalance. He added slices of boiled kailan as a fresh green element.
The judges, including Chef Lina and Chef Rinaldi, tasted it carefully. Chef Lina nodded in satisfaction. "Traditional flavors but presented in a modern and fresh way, this is a good step, Rizwan."
However, criticism also came. Chef Rinaldi reminded him of the importance of cooking timing to maintain the perfect texture and flavor, as well as more precise plating. "Attention to small details makes a dish grow into a great work," he said.
Rizwan accepted the feedback graciously, noting each suggestion to put into practice. He realized that in the international culinary world, talent is not the only key, but consistency, hard work, and the courage to accept constructive criticism.
That afternoon, Rizwan attended an open discussion session, interacting with international chefs who shared their journeys. From a young Korean chef who talked about adapting kimchi in fusion cuisine, to an Italian chef who discussed the importance of premium local ingredients.
Outside the seminar, Rizwan had a chance to chat with an American chef named Christine, who shared her views on how to build a restaurant brand by creating emotional connections through food stories. "Don't forget, Rizwan, customers buy experiences, not just food," she said kindly.
As night fell, Rizwan sat alone on the hotel balcony. His heart was filled with new motivation and anxiety. He wrote in his journal:
"This journey is not just about cooking, but about understanding culture, soul, and combining everything into a symphony of flavors that everyone can enjoy. I am ready to learn more, grow faster, and bring my family's hopes further."
***
After such an eye-opening experience at the Surabaya seminar, Rizwan knew that the next step was to expand his network and experience the international culinary world firsthand. With savings accumulated from working at a café and moral support from his family, he began planning trips to several major cities in Europe as preliminary steps toward building his restaurant dream.
His first destination was Amsterdam, Netherlands—a city known as a center of culinary innovation and a gateway where many cultures meet. Rizwan arrived at Schiphol Airport with mixed feelings: enthusiastic yet nervous about facing a new environment so different from his hometown. The fresh air and the scent of canals along the streets accompanied him as he headed to a small dormitory for young workers from various fields.
His first day at an Asian-European fusion restaurant was a difficult but valuable learning experience. He worked as a kitchen assistant under the supervision of the head chef, Pieter, a Dutch man with extensive knowledge of world gastronomy, but who was also skeptical of the talents of young newcomers.
Rizwan's duties started with the most basic tasks: preparing ingredients, maintaining kitchen hygiene, and monitoring the quality of fresh ingredients from the local market. Pieter placed great emphasis on precision and measurement standards: each portion of meat had to be exactly 150 grams, spices had to be weighed with an accuracy of 0.5 grams, and cooking methods had to strictly follow the recipe book.
However, Rizwan soon showed something different. One night, when Pieter invited him to try making their special dish, "Rotterdam-style Beef Stroganoff with a touch of Indonesian Spices," Rizwan deftly suggested a modification to the recipe that combined the flavor of rendang with stroganoff cream sauce. He weighed ingredients such as:
- 200 grams of beef tenderloin, thinly sliced
- 100 grams of onion, finely chopped
- 80 grams of champignon mushrooms, thinly sliced
- 120 ml fresh cream
- 150 ml beef broth
- 2 tablespoons coconut oil
- Rendang spices: 1/2 teaspoon coriander, 1/4 teaspoon cumin, 1/3 teaspoon chili powder
Rizwan sautéed the onions and mushrooms in coconut oil, added the meat, and then cooked it over low heat to keep the meat tender. He added the cream and broth before seasoning with the rendang spices, which he had roasted beforehand to bring out their maximum aroma. Pieter was impressed after tasting the result. "Rizwan, you bring something new and exciting to our kitchen."
Slowly but surely, Rizwan built relationships with the staff and several small local restaurant owners. He diligently attended short classes on European culinary trends and learned languages, just so he could communicate in the kitchen and traditional markets. He also began designing a restaurant concept that would combine modern techniques with authentic Indonesian flavors.
However, this journey was not easy. Mental ups and downs often haunted him, and he missed his family. One night, in a short letter to his mother, Rizwan wrote, "Mom, I make every spoonful of food here with a prayer that one day we can be together in a big restaurant with flavors you know."
Family, as always, became an irreplaceable source of strength. His father's message reminded him of sincerity and patience, his mother always sent small snacks as a sign of love, and his siblings sent unwavering encouragement through video chats.
With newfound enthusiasm and strategy, Rizwan is ready to bring Indonesian flavors further onto the world stage, one major city at a time.
***
The major European cities that Rizwan visited began to reveal new faces of the international culinary world. After Amsterdam, he continued his journey to Paris and then to Budapest, following in the footsteps of several young chefs who had broken cultural barriers through their cuisine. Each city gave him a new taste map, different techniques, and personal challenges that tested his mental endurance.
Paris gave Rizwan the opportunity to absorb the subtleties of plating as well as depth of flavor. He worked in the kitchen of a fusion restaurant that combined French techniques with Asian spices. One night, he learned a more refined sauce reduction technique while adding a touch of coriander and turmeric to give the classic sauce an Indonesian identity. He also learned the art of tasting in a more structured way, assessing the balance of salty, sour, sweet, and savory flavors in each dish.
On the other hand, the pressures of life in a big city made Rizwan miss home. He often contacted his family via video messages, putting on a forced smile when night fell outside of working hours. However, he also found new strength when he saw how his colleagues responded to his life story, and how his family was always a source of encouragement.
As time went by, Rizwan began to build a wider professional network. He met a culinary entrepreneur named Lucien, a young French-Canadian businessman who owned a chain of restaurants in several major European cities. Lucien was interested in Rizwan's concept of combining Indonesian cuisine with modern techniques, and he offered him an internship opportunity at several partner restaurants. Rizwan carefully considered the offer, especially regarding the rights to his culinary creations and how he could maintain their authenticity while innovating.
Rizwan's adventure was not only about the kitchen. He also began to see how consumer culture in big cities influenced the way people chose food. He learned about the importance of the narrative behind a dish, how personal stories about his family could be an authentic marketing force without sacrificing quality. He wrote a plan for a restaurant concept that emphasized the story behind each dish: each menu item was given a title that told the story of his life's journey, from his home kitchen to the world stage.
Personal conflict arose again when Rizwan faced the choice between accepting a long-term job offer in Paris or continuing his journey to other cities to build a wider network. Pressure from his family to stay focused on his original goal—establishing an international restaurant with a strong identity—was mixed with the desire of his competitors in those cities who wanted a more stable life. Rizwan weighs the risk of losing his identity if he moves around too much, while the opportunities available could broaden his horizons and network.
Amidst all this, he maintains his closeness with Dita, his friend from culinary school whom he now meets occasionally during short visits to the big cities where he works. Dita became a reminder of the beginning of their aspirations, and she has become a loyal supporter, even though her own career has also been challenging.
Outside, the night hung with light rain, and Rizwan stared at the city sky, which was covered with white stars. He wrote an important sentence in his journal: "When taste, technique, and story come together, we don't just create dishes; we write the story of our lives through taste." That sentence reaffirmed his commitment: he would continue to learn, grow, and prepare himself for the era of international restaurants he dreamed of, while holding onto the family values that were at the core of his journey.
***
Amidst the whirlwind of travel and learning, Rizwan found a small oasis that sustained his soul and heart—a friendship that grew stronger with Dita. Since their brief reunion when Rizwan visited Indonesia before leaving for his next big city, the seeds of feelings that had been hidden began to slowly grow, filling the empty space he had unknowingly longed for.
Dita was not just a friend from culinary school; she was a complement to Rizwan's life story, always reminding him of the origin and essence of their struggle. Dita's presence strengthened Rizwan's every step, bringing laughter and comfort amid the intense pressures of the international culinary world.
Over time, their relationship developed into something more than just old friends. When Dita came to visit Amsterdam, they shared many things; from light conversations about new recipes to deep discussions about their respective futures and dreams. One night, while walking among the beautiful canals and sparkling city lights, Rizwan accidentally held Dita's hand. It was a simple but meaningful moment—two hearts growing together amid the hustle and bustle of life's journey.
They began dating naturally, supporting and understanding each other's unique worlds. Dita understood how big Rizwan's dreams were, and Rizwan appreciated Dita's sincerity, who was always there for him, without pressure, only love and strong friendship.
Dita never forced or demanded anything; instead, she maturely gave Rizwan space to pursue his dreams and true love. "You have to be happy in the way you want, Riz," she said once with a sincere smile after they discussed their future.
Rizwan's feelings were in turmoil. On one hand, there was the sweet closeness with Dita, who was familiar and warm; on the other, there was the image of a blonde woman with bright blue eyes that he often saw in seminar videos, in photos of international restaurants, and in fantasies he never shared with anyone.
They both agreed to keep their relationship healthy and open, as a solid foundation for friendship as Rizwan entered the next phase of his life. When Rizwan finally prepared for his trip to the United States, where he planned to test the global market and seek broader networking opportunities, Dita gave him her full support without hesitation.
"This isn't just about me or you, but about your bigger dream—and I'm sure you can achieve it," said Dita as they parted at the airport, a warm hug bridging the temporary distance.
Rizwan stared at the plane that would take him to America. He wrote in his journal, "Love and dreams don't have to go together, but both are the fuel that keeps me going. Whatever happens, I have Dita—a friend, a best friend, maybe even eternal love. But my heart is also open to the journey of finding another true love."
With determination and an open heart, Rizwan set off on a new chapter, navigating ups and downs, deep friendships, and the quest for true love.