That night, in his small apartment in New York, Rizwan sat pensively staring at the glittering city from behind the tall window. In the dim light and hustle and bustle of the street, memories of the past swirled around him—memories of his days at culinary school that had so profoundly shaped his life.
The culinary school Rizwan attended was not just a place to learn how to cook, but a rigorous training ground that produced professional chefs with high standards. He went through a structured three-year intensive curriculum, with a primary focus on mastering basic to advanced cooking techniques, kitchen management, food sanitation, and even menu development and culinary entrepreneurship. Each semester, Rizwan was tested with demanding practical work and in-depth theory, honing not only his manual skills but also his creative thinking and time management abilities.
In his final year, Rizwan successfully completed a final project titled "The Development of Traditional Indonesian and Western Fusion Dishes," which was not only appreciated by his lecturers but also opened up internship opportunities at local Michelin-starred restaurants. He graduated with honors, proving the hard work and perseverance he had cultivated since his school days.
After graduating, Rizwan gained more in-depth experience at Pak Joko's restaurant, which had grown to become one of the favorite culinary spots in his hometown. However, his burning passion drove him to move on to a larger-scale restaurant in the capital. There, the professional environment was much tougher and more structured, with very high kitchen standards.
Rizwan often started his day early in the morning to receive fresh ingredients from the market, weighing and checking the quality of, for example, selected beef from tenderloin cuts that had to be exactly 200 grams per serving, fresh seafood processed using a light fermentation method for fusion sashimi dishes, and organic vegetables that were thoroughly washed using hydroponic techniques.
Every cooking process requires a high level of precision. In making one of his signature dishes, "Grilled Beef Ribs with Bali Orange Soy Sauce," Rizwan teaches how to simmer the ribs over low heat for three hours using spices such as bay leaves, lemongrass, and galangal to make the meat perfectly tender. After that, the ribs are slowly grilled with a combination of high-quality sweet soy sauce, fresh Bali orange, and roasted garlic to create a sweet, sour, and savory flavor that blends with the juicy texture of the meat.
The presentation is also given careful attention. Rizwan arranges the ribs on a black ceramic plate lined with banana leaves, adds slices of cayenne pepper and lime on the side as garnish, and drizzles thick sauce in an artistic pattern to enhance the appearance.
However, breaking into a nationally renowned restaurant in a big city is no easy feat. Rizwan faces fierce competition from senior chefs and very strict audit standards. Each evaluation brings new challenges, from hygiene audits and professional taste tests to reviews from often critical high-end customers.
However, thanks to his perseverance, which he honed since school, and his regular experience in large kitchens, Rizwan was able to adapt. He continued to hone his skills by attending training courses and documenting every new flavor and technique experiment in detail. He also diligently built a network in the national and international culinary community to gain insight and opportunities.
At night, after a hard day's work, he returns to his small rented room. There, he writes a journal that bears witness to his struggles and sacrifices, reminiscing about his origins, his school days, and his challenging journey in the ever-changing culinary industry. These memories serve as a reminder that all his hard work is the real foundation for his dream of a large restaurant with Indonesian flavors that are recognized globally.
***
Rizwan spends his days in the kitchen of a national restaurant chain with a discipline that has honed his technical and mental skills. This restaurant demands the highest standards in every aspect, from the receipt of raw materials and the processing to the final presentation at the table of highly critical customers.
A strict routine shapes his day: mornings begin with checking fresh ingredients delivered from quality suppliers—premium beef with perfect marbling, fresh seafood selected manually, and organic vegetables that must be kept fresh. Rizwan pays close attention to the size of the ingredients, for example, beef is cut into 150-gram portions for steak dishes and sliced thinly into 0.5 cm slices for other dishes according to the recipe requirements.
He uses various professional cooking techniques that he learned in culinary school and from his experience in various restaurants, such as:
- Blanching vegetables to keep them crisp and retain their natural color before quickly stir-frying them,
- Sautéing onions and aromatic spices at high temperatures to bring out maximum flavor and aroma,
- Roasting meat using a double temperature technique to produce a tender texture on the inside and caramelization on the outside,
- Steaming fish to keep the texture tender and preserve nutrients,
- Deglazing the pan after cooking to create a rich sauce from the caramelization.
One of the signature dishes he regularly prepares is "Iga Bakar Rempah Nusantara" (Spiced Grilled Ribs). The process involves several detailed steps: beef ribs are slowly simmered for 3 hours with a mixture of bay leaves, lemongrass, galangal, and garlic, then seasoned with a mixture of sweet soy sauce, grapefruit, and brown sugar before being roasted in a 180°C oven for 20 minutes until the surface is caramelized and fragrant. The dish is artistically arranged on a black ceramic plate with a garnish of fresh red chili slices and lime, creating a contrasting color and appetizing aroma.
Admittedly, the pressure in the national kitchen is immense. Rizwan often faces quality auditors, strict hygiene standards, and multiple layers of supervision by restaurant management. Even the smallest mistake could result in a review of his probation period or even dismissal. However, Rizwan's meticulousness and dedication to learning allowed him to quickly adapt and gain the trust of the team.
In addition, the fast pace of work required him to master effective time management. During peak hours, Rizwan must ensure that every plate is served with perfect taste and presentation, without neglecting hygiene and work safety.
Despite the tough challenges, Rizwan enjoys every second of it as a learning process. He also actively discusses with senior chefs and participates in internal workshops that explore the latest cooking techniques, ingredient innovations, and sustainable cooking trends.
At the end of the day, back in his small boarding house room, Rizwan reflects on strategies to combine this national experience to prepare for his own dream stage. He writes a journal full of hope and evaluations of the obstacles he faces, determined to preserve the authentic flavors of the archipelago through professional technology and techniques while building a narrative that can attract the global market.
***
On a quiet night, in his modest apartment in New York, Rizwan sat pensively reflecting on his life's journey, which never ceased to be challenging. This big city taught him many lessons, but there was one thing he had never imagined when he was working hard at a national restaurant chain in the capital at that time, namely: the opportunity to work in the Netherlands, a country widely known as the center of European gastronomy with its unlimited culinary creativity.
That thought came to him as he recalled how his internship and training in Amsterdam had brought a new perspective to his view of cuisine. Rizwan imagined himself walking along the cool Dutch canals, bringing Indonesian recipes and techniques combined with local innovations. However, that dream did not come without major obstacles.
The main problem was financial constraints, which often forced him to rethink every step. His salary from a restaurant in the capital was not enough to cover his high living expenses, let alone the cost of travel and a work visa to the Netherlands. Applying for a work visa was not easy, with strict administrative requirements, tedious mandatory documents, and long waiting times. There is also fierce competition in the visa application process, where the Dutch government gives priority to talents with strong sponsors and established professional networks—two things that Rizwan is currently struggling to achieve.
Sipping coffee in the corner of his apartment kitchen, Rizwan recalls the difficult nights when he had to work overtime, cut back on expenses, and save every little rupiah for his future investment. He had to manage his time wisely between working hard in the kitchen, learning Dutch through online courses, and contacting the consulate to complete his visa documents without losing focus on his job.
Dita supported him throughout this struggle. She helped connect Rizwan with several contacts who could give him easier access to the European culinary world, as well as providing practical advice on financial management. Together, they made detailed plans, from cost savings to more aggressive networking strategies.
However, under the pressure, Rizwan felt discouraged at times. When he saw his peers who were more fortunate and had easier opportunities, he wondered if his dreams were too high or if the journey he was on was too difficult. In the solitude of his apartment, he wrote in his journal—a record and reminder of the path he had taken and the dream that was yet to be fulfilled.
He emphasized in his writing that every difficulty was a test of his patience and determination. With perseverance, family love, and a burning passion for Indonesian flavors, Rizwan was confident that he would be able to break through the barriers.
***
In the silence of his small apartment in New York, Rizwan was taken back to flashbacks of his eventful past before he finally made it to this metropolitan city. His long journey began in the simplicity of his small house and kitchen in his hometown, where his passion for the culinary world began to grow. At that time, he was still a teenager, full of enthusiasm and curiosity about the flavors and methods of cooking all kinds of dishes.
Rizwan clearly remembers how he managed to pass the rigorous selection process for culinary school, getting through periods with exhausting schedules that drained his energy and mind, as well as many failures that he turned into lessons. His persistence and determination, supported by the unwavering support of his family, especially his mother who always provided him with food to boost his spirits, and his father who instilled in him the value of hard work, helped him keep going.
After graduating, Rizwan began working at a restaurant owned by Pak Joko, which was also the starting point for proving his talent. However, his ambition took him to greater heights when he joined an internship program in the Netherlands, a rare opportunity that he obtained through long struggle and the network he had diligently built. Getting a job there was not easy; he had to face fierce competition, language barriers, and various administrative obstacles.
Upon arriving in the Netherlands, the real challenges began. The large, modern restaurant kitchen brought new pressures: extreme standardization, strict work schedules, and mastery of European culinary techniques that he had to learn while adapting. Rizwan vividly remembers his journey of learning sous-vide techniques and making dishes such as Beef Wellington with perfect details—from preparing selected beef with a special 24-hour marinade to wrapping it in puff pastry that had to be baked at a precise temperature of 200°C for 40 minutes to achieve a crispy texture and juicy meat.
Dita's support has always been his strength during these difficult times. They send each other messages and have long discussions about challenges and dreams. Dita, with her patient and understanding attitude, provides tremendous moral support for Rizwan when he is on the verge of giving up due to physical and mental pressure.
***
Working in the Netherlands gave Rizwan a very different experience from anything he had encountered before. Although he had to deal with cultural factors, cold weather, and a language that was not easy to learn, he found it easy to work in a structured and professional environment. The modern kitchen with state-of-the-art equipment made the cooking process more efficient. For example, Rizwan learned to use the sous-vide technique intensively, in which meat is cooked in a vacuum bag at a low temperature to produce a very tender texture and a deeper flavor. He combined this technique with traditional Indonesian spices such as lemongrass, lime leaves, and candlenuts, creating unique fusion dishes that were praised by customers.
However, it cannot be denied that significant challenges arise from various sides. Work visa issues are a headache-inducing administrative hurdle, requiring additional time and energy to extend residence and work permits legally. In addition, the wages offered at some Indonesian restaurants in the Netherlands are not always commensurate with the heavy workload. Rizwan often has to work 10-12 hours a day under high pressure, while trying to master the language and adjust to a new lifestyle.
Dita's moral support meant a lot to Rizwan at that time. They kept in close contact, sharing stories about their anxieties and successes. Dita, who was far away in Indonesia, continued to encourage him and remind him of their big goal. Her replies to his messages and video calls were an oasis in the midst of Rizwan's bitter-sweet journey.
For several years, Rizwan gained knowledge and honed his skills in the kitchen, winning the hearts of management and customers. His appointment as sous chef at one of Amsterdam's renowned restaurants marked the peak of his career in the Netherlands. However, Rizwan knew that the next stage awaited him: Paris, the center of world gastronomy.
The opportunity came when Rizwan received a recommendation from a chef in an international culinary network who admired his work and dedication. The job offer at a high-end fusion restaurant in Paris was a new door to further hone his talents and test his abilities in a more prestigious arena.
With a heart full of hope and confidence from his long journey, Rizwan prepared to leave the Netherlands to embrace the next chapter in Paris, the city that would open wider opportunities for his dream of uniting Indonesian flavors with the world.