In­spi­ra­tion abounds for Joshua Job as he up­dates the menus and venues at The Seminyak Beach Re­sort & Spa. Ex­quis­ite Taste talks to him about cre­ativ­ity, be­ing a chef and what he is pre­par­ing to un­veil in the re­sort's win­ing and din­ing out­lets.

Exquisite Taste - - Up Close & Personal - By Amanda O’Con­nor

: What brought you to In­done­sia?

Josh: I've been hol­i­day­ing in Bali since I was a child as my dad was a surfer. I jumped at the chance to work here; I love the life­style and it's a great place to bring up young chil­dren.

: Do you find Bali a par­tic­u­larly cre­ative place?

J: Yes, it's one of those mag­i­cal places and ben­e­fits from some won­der­ful pro­duce. Chefs in Bali are not afraid to fail, which means you can cre­ate some­thing a bit more beau­ti­ful and mean­ing­ful than usual.

: What do you en­joy most about be­ing a chef?

J: It's a fan­tas­tic way to be cre­ative. I've been in the in­dus­try for a lit­tle over 20 years and I still feel that there is so much to see and learn. As a chef, I get to ex­press my­self through food and be­ing able to serve some­thing new to peo­ple is very sat­is­fy­ing. Yes, the hours are long and it's not glam­orous work, but it's sat­is­fy­ing to see peo­ple en­joy food you have pre­pared.

: You’ve been known for pre­par­ing very health-con­scious dishes here in Bali; is that a par­tic­u­lar in­ter­est of yours?

J: I grew up with a strong un­der­stand­ing of nu­tri­tion and healthy food and more re­cently have stud­ied nu­tri­tion and be­came a qual­i­fied per­sonal trainer. Many of our guests in Bali are very dis­cern­ing and are look­ing for health-con­scious choices that are pro­duce-driven and nu­tri­tion­ally bal­anced. I en­joy pre­sent­ing this kind of food.

: How do find in­spi­ra­tion to cre­ate new dishes?

J: In­spi­ra­tion is mostly from mem­o­ries with lay­ers added from ex­ter­nal sources, like your sur­round­ings, fam­ily, the lo­cal cul­ture and pro­duce. Fam­ily is al­ways a strong in­flu­ence for me.

: What are your culi­nary plans for

The Seminyak Beach Re­sort & Spa?

J: We are up­dat­ing all of our venues, so they're fun for the pub­lic as well as our ho­tel guests. Sanje, our beach­side Mediter­ranean restau­rant, is very ca­sual and pro­duce-driven and is one of the few ho­tel restau­rants lo­cally with di­rect beach ac­cess. We're launch­ing a new health-fo­cused break­fast menu and a lunch menu that's in­spired by Si­cily with some Greek and Span­ish in­flu­ence.

San­tan, our Asian-in­spired restau­rant, is be­ing re­dec­o­rated to re­flect Bali's golden era, the 1930s, with wooden shut­ters, big chan­de­liers and earthy tones. Here, I'm tak­ing in­spi­ra­tion from South­east Asia with Thai, In­done­sian, Ba­li­nese and Malaysian food.

Mean­while, Klass & Brass is be­ing rein­vented into a fun, af­ter-dark, speakeasy-style bar. This will of­fer an in­cred­i­ble cock­tail menu, with a match­ing food menu of small bites in­spired by In­done­sia, Asia and the Mediter­ranean.

We have lots hap­pen­ing, in­clud­ing wine din­ners and our sig­na­ture ri­jstaffel in the wine cel­lar. Our aim is to be fun and have some­thing for ev­ery­one.

: What food trends do you see hap­pen­ing in the next cou­ple of years? J: This is a hard one to an­swer. With for­ag­ing now pop­u­lar, here in Bali we're see­ing restau­rants with their own veg­etable gar­dens, which could also move into rear­ing their own live­stock. We're also see­ing re­gional clas­sics be­ing de­liv­ered in a very sim­ple, au­then­tic way. The in­dus­try is very fickle and the trends in

Bali are of­ten very dif­fer­ent from what you'd see in the big cities of the world.

: What ad­vice would you give to as­pir­ing chefs?

J: Some­thing I was told years ago; don't be afraid to fail. Fail, fail again and con­tinue to fail; but don't for­get how you failed. That's how you learn and grow.

The Seminyak Beach Re­sort & Spa

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