Timeless Recipe | Bryan Ferrysienanda | TEDxYouth@SmakOne

Summary

In this powerful talk, Indonesian chef Brian Veranda discusses the undervaluing of Indonesian cuisine, its challenges in being elevated to international standards, and the lack of local appreciation for its rich flavors. He explores the cultural and market barriers that prevent Indonesian food from gaining recognition, while also addressing the need for chefs to innovate and educate the public. Veranda highlights the importance of pride in local ingredients, the lack of government support, and calls for a collective effort to boost the global perception of Indonesian food culture.

Takeaways

• 😀 Indonesian cuisine is often undervalued, and many people think it’s not worth the price when presented in a fancy way.
• 😀 There is a stigma around Indonesian food being less sophisticated compared to Western cuisines, even though Indonesian food is rich in flavor and history.
• 😀 Indonesian cuisine struggles to be elevated because of the Western-centric mindset that tends to prioritize Western food over local dishes.
• 😀 Many of Indonesia's best products, such as high-quality tuna, are exported abroad because the local market does not fully appreciate their value.
• 😀 Indonesian food has complex flavors and rich ingredients, but is often perceived as too simple or unrefined compared to Western dishes.
• 😀 The story behind Indonesian food and ingredients is crucial for people to appreciate them more, but this narrative is often not well communicated.
• 😀 There is a lack of adequate government support for Indonesian cuisine in terms of international promotion, unlike countries such as Thailand.
• 😀 Indonesian chefs and restaurateurs are working hard to bring global attention to Indonesian-inspired dishes through innovative presentations.
• 😀 Branding and marketing are key to helping Indonesian food stand out and make people interested in its rich cultural background and flavors.
• 😀 The food industry in Indonesia needs to focus on creativity, quality, and unique value to elevate the perception of local dishes both domestically and internationally.
• 😀 The solution to elevating Indonesian food lies in embracing its culture, pushing creative boundaries, and creating experiences that make people proud of Indonesian cuisine.

Q & A

Why does Brian Veranda believe Indonesian cuisine is often undervalued?

Brian believes Indonesian cuisine is often undervalued because it is not seen as 'fancy' or 'elevated' in comparison to Western cuisine, despite its rich flavors, diverse ingredients, and cultural significance. This is partly due to misconceptions about Western food being superior.

What is the significance of Western-centric mentality in the context of Indonesian food?

The Western-centric mentality refers to the belief that Western culture and food are inherently superior. This mindset affects how Indonesian cuisine is perceived, often leading to the undervaluation of local dishes compared to Western options.

What challenges does Brian face as an Indonesian chef trying to elevate local cuisine?

Brian faces the challenge of changing public perceptions about Indonesian food, especially when it comes to fine dining. Despite the high quality of Indonesian ingredients, there is resistance to paying premium prices for local dishes, as many people still favor imported foods.

How does Brian suggest Indonesian food can be better appreciated?

Brian suggests that Indonesian food can be better appreciated by changing how it is presented, focusing on storytelling, and elevating local ingredients through creativity and innovation. He also emphasizes the need to foster a sense of pride in Indonesian cuisine.

Why is there a bias against local Indonesian products like fish and seafood?

There is a bias against local Indonesian products because many people believe imported goods, like Japanese tuna or salmon, are of higher quality. This leads to a lack of appreciation for high-quality local products, even though they may be superior.

How does the export of high-quality Indonesian products affect the local market?

The export of high-quality Indonesian products, such as tuna and Sidat fish, affects the local market by depriving it of top-tier ingredients that are instead sold abroad. This lack of local availability contributes to the underappreciation of these products within Indonesia.

What role does the government play in the promotion of Indonesian cuisine?

Brian highlights the lack of sufficient government support for promoting Indonesian cuisine on a global scale. He contrasts this with countries like Thailand, which actively promote their food culture through initiatives like inviting Michelin guides to boost recognition.

What does Brian think about the future of Indonesian cuisine on the global stage?

Brian believes that Indonesian cuisine has immense potential but faces challenges due to insufficient exposure and support. He is hopeful that by embracing creativity, local ingredients, and strong storytelling, Indonesian cuisine can eventually gain the recognition it deserves.

What does Brian mean by 'Indonesian inspired' cuisine?

By 'Indonesian inspired' cuisine, Brian refers to dishes that draw heavily from Indonesian culinary traditions but are presented in modern and innovative ways. This allows chefs to maintain the essence of Indonesian food while adapting it to global dining standards.

What steps does Brian suggest the culinary industry can take to improve the perception of Indonesian food?

Brian suggests several steps, including acknowledging the challenges, maintaining pride in Indonesian food, pushing for better quality in food and service, and sharing stories behind the food to create more intrigue and interest. He also emphasizes the need for continuous learning and creativity in the kitchen.