Even as he admittedly hates the term, Chef Juna Rorimpandey is one of the first Indonesian chefs that was crowned the ‘celebrity chef’ title after being well-known as the blunt judge chef in MasterChef Indonesia, which fans of the show compares with the international version of the show’s Gordon Ramsay.
Earlier last year, Chef Juna Rorimpandey has recently decided to embark on his own culinary journey with Correlate. We sat down with Juna to talk about his restaurant and to see what he’s like beyond what the tube shows.
Why did you decide to start correlate?
I think it’s a cliche thing for any chefs, that in the end of the day you want to be your own bos and not answer to anyone. The opportunity came to me, and I went right on it. I’ve always wanted to open my own restaurant, serving what I want to serve.
Why Japan & French?
Quite simply, because those two are my expertise. I started my career as a Japanese chef, and later had the experience in one of the best French restaurant in Houston, Texas. But I see it both as two of the highest cooking style, and together, it forms an eclectic cuisine. Correlate is about ‘well structured and balanced’ (not to say fusion) cuisine based on modern French and Japanese culinary. We tries to give ‘correlation’ to the French’s rigorous and disciplined cooking technique, and Japanese for its freshness and simplicity.
You spent most of your life and your career in the US. What brought you back to Indonesia?
Back in 2009, I had my first vacation to my own country after more than 12 years never going back. At that time, I had the chance to check out the restaurant scene in Indonesia, Jakarta specially. And almost randomly, I met some people in the F&B industry, which contacted me as soon as I was back in the states to see if I was interested in this bar restaurant concept they were opening. It was Jackrabbit, which caught my attention. So i jumped in.
What are your opinion of Jakarta’s restaurant scene now? do you think it’s changed a lot?
It’s gone up and down. There’s more players, and people’s palates are more discerning, which means there’s smaller room for error. Especially with social media, anyone can do a food review, and anyone can be a food ‘critic’, and their opinion, can be literally be posted everywhere.
Are you social media savvy?
I’m so not the social media guy. So far from that, especially for myself. But I keep telling people, even if you have great food, great service, great palace, that won’t guarantee a full house. You need to control the social media aspect. And that kind of sucks!
Are you interested more in highlighting Indonesian food?
When I’m with the Indonesian Chef Association, where I’m involved in, I’m always on the ‘Indonesian side. When they have culinary or travel exhibition, I’ll be the one that represents Indonesia. And in this events, I will always bring Indonesia. but for me, I will always play both part, highlighting Indonesian culinary, and also to empower Indonesian chefs.
What do you mean by empowering Indonesian chefs?
I always tell the young chefs two things: 1st, to know your English well, and second to leave the Indonesian habit of taking seconds. This is what you need to break. It’s simple, but it’s not easy. I support the government’s initiative to require chefs to take a aptitude certification, even for myself, that will enable them to work outside Indonesia, especially in ASEAN countries, without being looked down on.
How would you describe your personal style of cooking?
I don’t think I have a style of cooking. I’ll cook whatever I am asked, the best I can. But I do have raw Japanese kitchen skills (sushi, sashimi) background, and also French, so that’s my strong suit. Back in the states, if you’re good at both, you’re a double trouble!
Tell us some facts about you that people might know about you!
I’m an outdoorsy and adventorous guy; Bungee jumping, jump off a cliff, I never say no to anything. I hate when they use the word celebrity to describe myself. I don’t have anything branded items in my wardrobe, except my harley, which has been a hobby since 1992 and which I ride everywhere in Indonesia.
Where is your favorite spots in Indonesia?
NTT is by far still the best for me. Last year we rode from the east, Larantuka, all the way to Lombok, NTB. It was amazing.
How many bikes do you have?
I only have one because I’m a rider, not a collector (laughs). The Harley that I have right now is a 2011 Ape-hanger handle which I have taken to all the major islands in Indonesia, except Borneo. I actually just got back from Aceh 2 weeks ago.
Which is the longest trip you’ve had on a bike?
That would be my himalaya trip, although it is not on my bike, but I spent 18 days for the trip that I started from India, and 14 of that I spent on the bike. This trip was in my bucket list, and I’m coming back this July.
As a person who loves the outdoor, how do you cope being in Jakarta?
To be honest, I’m still adapting even after 7+ years. Because before I moved here, I never really lived in Jakarta except for the 3 years I spent in college, which was also a different time. I have more recollection of growing up in Bali and America. Even the lifestyle, habits of the people here. For example, I always find it strange why Jakarta people don’t go out on Thursdays? I never got that.
5 words that describe you best!
Blunt, logic, stubborn, independent, psychotic (in a good way!), persistent.
We’d like to thank Chef Juna and Correlate restaurant for the very fun interview. If you want to see Juna in action and have a taste of his culinary creations, head down to Correlate at Menara Rajawali, Mega Kuningan.
CORRELATE
Menara Rajawali, GF
Jl. Dr Ide Anak Agung Gde Agung Lot #5.1
Kawasan Mega Kuningan, Jakarta 12950
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