Brilio.net - Audrey Tampi, a talented young Pastry Chef , truly brings the adage Seek knowledge even to China to a different level. With a culinary passion that has flowed since childhood, at the age of only 25, Audrey has traveled various parts of the world to hone her skills.
After graduating from high school, Audrey pursued her dreams by continuing her education at Le Cordon Bleu Australia. Not only that, she also developed her passion in the pastry world by studying at the best pastry school in France, Ecole Nationale Suprieure de Ptisserie (ENSP) with a Bachelor in French Pastry Arts.
photo: Fimela/Adrian Putra
"So since I was little, I've been playing in the kitchen because my grandmother had a cake shop. As I grew up, it turned out that my passion was also in the pastry world. So I started pursuing a career after graduating from high school and started a career as a professional pastry chef in 2021," Audrey told Fimela on (16/8) at Cokro Kitchen, Jakarta during the Food Testing event.
Audrey said that besides passion, she also wants to develop Indonesian food, especially in the pastry sector. Now Audrey has also worked at The Clove Club, a two-Michelin-starred restaurant in London.
photo: Fimela/Adrian Putra
"I want to develop Indonesian food, one of which is by becoming a Pastry Chef because there aren't many in Indonesia. After studying in France and working, I decided to apply for a job at a restaurant in London because I really wanted to continue learning more. Finally, I was accepted and it has been going on for two years," he said.
Pastry Chef Audrey has just returned to Indonesia for a vacation. Not just an ordinary vacation, she also took advantage of it by introducing her pastries that have a French patisseries style but with a local taste. The visuals are also quite interesting with French pastry techniques but inspired by typical Indonesian foods.
photo: Fimela/Adrian Putra
For example, Padang rice made in a sandwich style complete with focaccia, jackfruit vegetables, balado eggs, rendang, and curry. There is also yellow rice made into a burger complete with serundeng chicken.
Then for sweet foods, such as complete martabak served in the form of pain Suisse. Then es podeng served attractively like a mini cake complete with avocado ice cream and Chinese dates.
photo: Fimela/Adrian Putra
"Since I finished college, I have never experimented with my pastry ideas in Indonesia. That's why this time my family and friends can taste the nine types of pastries that I made. And I want to know what the feedback is," he said.
After about two years, Audrey also wants to return to Jakarta next year or 2025. Not only just returning home, she also intends to open a Pastry shop with the concept of Indonesian Fusion with the experience she has had so far.
Moreover, he saw that pastry in Indonesia was developing quite rapidly with many pastry shops that were not inferior to foreign brands.
"Next year, when I go home, I want to open a pastry shop based on the experience I have. In line with my characteristics, the food is aesthetic but still delicious to eat," he explained.
Audrey herself said that she got the inspiration for her Indonesian-flavored pastries when she visited an Indonesian restaurant and tasted market snacks.
"So every time I go home, I definitely eat at a Padang restaurant, Manado, basically Indonesian food. I also like to go to the market to try the market snacks," he said.