JAKARTA - The culinary world is actually an almost limitless world of creation. Anything can be cooked by a chef or cook according to the desired creation. However, before distributing his creations, there are signs that must be adhered to, said Chef Rinrin Marinka. The goal is to prevent a stir like the rendang Padang, created by the Babiambo restaurant, which has attracted the attention of the media and the public.
According to a chef who studied Art & Design at KVB Institute College Certificate IV Sydney, Australia but is serious about the culinary world after graduating from the Grand Diploma of French Cuisine & Patisserie Le Cordon Bleu Sydney, Australia, there are several things that must be considered before a creation is spread to the public. .
A chef or also a culinary entrepreneur, said Rinrin, must consider where the products are distributed, for which groups the food is served. This is important so that there is no furore or rejection. "The problem is that when it's in the public sphere, let alone a heterogeneous public, it can't be controlled. We can't control what people say and think," he said.
Therefore, the next consideration is to consider the position. Consider owning if you are on the public or netizen side. "What we can do is change ourselves and what we do and put ourselves in various angles, for example, in the position of the owner or netizen," he said.
Regarding the Babiambo restaurant, they have been honest by announcing that the dishes they make are non-halal. But other factors must also be considered. "Actually, there has been a warning that if it is non-halal, there should be no problem. But again, because Indonesia has a close relationship between customs and food that are interconnected, all of that must be thought out carefully before starting, as well as being aware of the risks and consequences," said the jury of the Master Chef Indonesia event.
I am sorry
The Babiambo problem, according to Sergio, the restaurant owner, as reported by VOI, started in 2020. The pandemic made him try to target the culinary market niche and sell it online. However, this effort did not last long. "But it only lasted about 3 months, more or less as I remember it finally closed. At that time the menu was like Padang cuisine but made from pork," said the black-haired man who sells his food online.
After the COVID-19 pandemic situation slid in Jakarta, he again moved the Padang restaurant business by highlighting the rendang dish made of pork. According to him, there was no intention of him to corner certain ethnic groups with his culinary creations. Everything is purely in a business context.
Therefore, he apologized if there were parties who felt disappointed and offended and made a scene on social media. "I personally represent the previous brand called Babiambo which has been operating for several months, I want to apologize profusely for my friends or relatives who may feel offended," he said.
As Chef Rinrin Marinka said, it's okay to be creative in the culinary world, but you have to think about the impact and to the audience what kind of culinary product will be served. So that there is no excitement like what happened to rendang Padang from Babiambo restaurant.
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