Cita-Cita Jadi Musisi, Banting Setir jadi Pastry Chef? Kisah Chef Dony Muhadi, Owner Don Bakeshop

Summary

The interview features Asep Doni Mohadi, a chef with a diverse culinary background, from his unexpected journey into the baking world to his entrepreneurial ventures. Asep shares his early career struggles, from initially dreaming of being a musician to working in various international kitchens, including hotels and cruise ships. His experiences in the U.S. and Europe shaped his work ethic and discipline, which later contributed to his decision to pursue entrepreneurship. After exploring different paths, Asep finally started his own bakery business, demonstrating the importance of persistence, adaptability, and strong foundations in the world of business.

Takeaways

• 😀 Chef Doni Mohadi’s career started unexpectedly; he never intended to become a baker or pastry chef.
• 😀 Initially aspiring to be a musician, Doni shifted his career focus after his parents insisted he pursue higher education.
• 😀 Doni entered the hospitality industry through a hotel management school in Bandung, where he discovered his passion for baking and pastry work.
• 😀 His first exposure to baking came through basic bread-making, which sparked his excitement for artisan bread.
• 😀 Working in various hotel kitchens in Miami, USA, Doni quickly adapted to the high-speed and disciplined environment of international kitchens.
• 😀 Doni's first job in the U.S. gave him the opportunity to learn from multiple kitchens and develop expertise in various culinary fields.
• 😀 While working in the U.S., Doni learned the importance of speed, efficiency, and productivity in a fast-paced work environment.
• 😀 He spent three years in Miami, working at several hotels and restaurants, often rotating positions every few months.
• 😀 Despite facing challenges, Doni gained valuable international experience and learned how to work effectively with diverse cultures in the kitchen.
• 😀 After his time in the U.S., Doni transitioned to the cruise ship industry, where he experienced even more intense work conditions, with long hours and high productivity demands.

Q & A

How did Chef Asep Doni Mohadi first get involved in the culinary industry?

Chef Asep initially had no intention of becoming a chef or baker. His original dream was to become a musician. However, he joined a hotel management school in Bandung, where he unexpectedly discovered his passion for pastry and baking.

What was Chef Asep's first significant role in the culinary industry?

Chef Asep's first significant role was as a pastry cook at a hotel in Miami, after being selected during a recruitment process in 2007. This marked the beginning of his international culinary career.

How did Chef Asep adapt to working in the United States, especially in terms of cultural and work environment differences?

Chef Asep adapted by learning to work quickly and effectively, as the pace in the U.S. was much faster than what he was used to in Indonesia. He also had to adjust to the higher productivity levels and discipline in the American work environment.

What were some challenges Chef Asep faced while working on cruise ships?

Working on cruise ships was intense, with long shifts of at least 12 hours every day. The work environment was fast-moving, and there were no days off. This made the experience challenging physically and mentally.

What did Chef Asep learn during his time working abroad?

Chef Asep learned the importance of speed, discipline, and effectiveness in the kitchen. He also gained valuable insights into working in a multicultural environment and managing diverse teams.

What prompted Chef Asep to transition from working in hotels to starting his own business?

After working in Bali and feeling the need for a new challenge, Chef Asep decided to pursue entrepreneurship. He wanted to venture into the food industry but faced financial constraints, which led him to start by selling clothes before transitioning to a bakery business.

What was Chef Asep's first entrepreneurial venture before opening his bakery?

Before opening his bakery, Chef Asep started a clothing business with his wife. He used the profits from this venture to later fund his dream of opening a bakery.

How did Chef Asep’s experience in various international kitchens influence his approach to entrepreneurship?

Chef Asep’s experiences in different kitchens taught him the value of continuous learning, working under pressure, and adapting to new environments. These lessons became the foundation for his entrepreneurial mindset and the discipline required to succeed in his business.

Why did Chef Asep choose to work in Bali before moving on to entrepreneurship?

Chef Asep chose to work in Bali because he found the environment there conducive to both personal and professional growth. He enjoyed the synergy and family-like atmosphere in the hospitality industry in Bali.

What advice does Chef Asep offer to aspiring entrepreneurs?

Chef Asep emphasizes the importance of building a solid foundation before starting a business. He advises aspiring entrepreneurs to gain diverse experiences and skills, as these will help them overcome challenges and grow their businesses successfully.