Chef Juna Bicara MasterChef

Today we continue with Chef Juna. Thank you for coming.

Thank you.

Yesterday's story was so exciting. Everyone asked for part 2. Oh my God. Because it's a side that few people know, right? Yes, not many. Even in the trash, taking drugs, all kinds of things. But Chef Juna is grateful for all the experiences.

He has formed himself now, right?

That's right. I'm very grateful. From there, we learned a lot. Not taking everything for granted.

Because one day, everything can be turned around again, right? Yes, that's right. We always realize that what we have now, we will not necessarily keep it until later. Do you ever see people singing in hospitality business? Have you ever seen that in a restaurant?

Like you. A lot. What's the most annoying thing? The most annoying thing is that they actually want attention. Oh, they want attention.

They want attention. They want to be considered special.

Oh, okay.

For example, this is when the restaurant passed away. A real incident. So, in Jackrabbit in 2010.

Jackrabbit, okay.

We as chefs are busy in the kitchen. But once in a while, we have to, whether we want to or not. For me, I'm a bit hard to talk to or a bit of an introvert. But whether I want to or not, it has to be. Part of being a chef is to reach out to the customers when there is time. How is the food today?

Is there any complaint?

That's a must.

We were so busy that night. I didn't have time to go out. I went out for a while to the two tables, then I went back in. Because the tickets were still on the way. Maybe this mother wanted to be noticed.

Oh, the mother.

I'm a family member. Her husband and her two or three children. I called the chef. I wanted to talk. The waitress came. Chef, someone wants to be served. I think it's a complaint.

Oh, no. Okay. I said, wait a minute. I'll finish the tickets first. I can take over the right hand. I arrived. Good evening, ma'am, sir, everyone.

Is there anything I can help? They said there was a complaint about something that was not right. I said it was not right. Oh yeah, I want to complain about my behavior. I saw the dish. It was steak with fries. The fries were left with two sticks.

The steak was gone. I want to complain about this. Yes, what did you order? I actually already knew what he ordered. Because of the remaining components, with the plate we serve,

there are at least one or two dishes that use that with french fries. Then, he said, Pa, what did I order?

I said, I'm sorry, what did you order? Then he complained. Then, I heard him, what was the complaint? Yes, the complaint was that the potatoes were not crunchy enough. I said, there are only two potatoes left. And the plate was already clean.

There were only two potatoes left. And the kids also ordered the same thing. It was a mess. We were sharing the same table. We fried the same, but we are all the same. We are all on the same table. We can't be the same. Because we are all on the same table. If we are like that, it's a mistake.

We can't argue. But we know we are right. But we can't. Okay, ma'am. With hope. Can we redo the order? Do you want us to make a new one? Wow, that's so nice.

It's a bit too much. This is a steak. Fortunately, he said no. Okay, no. But next time, please.

Oh, yes, yes, chef. Come on, just a photo.

Yeah. The fall is actually that. A lot. Sometimes they're really not about the food. That sometimes makes us sad and happy. Happy and sad. Sometimes it's sad. Okay. But this is an interesting point.

When did you know you get the name? At the beginning of Jack Rabbit. At the beginning of Jack Rabbit, it's actually started. The name of Jack Rabbit, it was already heard. The name of the chef was already heard.

Because at that time, there were two sides. So, people in the F&B world, at that time, there weren't as many restaurants as there are now. We're talking about the end of 2010. Sometimes there was F&B night in Kemang. So, people in the F&B industry, like kitchen staff, service staff,

if they go to the bar, maybe, I don't know, 50% off or something like that. So my crew, Jack Rabbit, is already famous. Wow, so disciplined. The chef is a sadist. But we are also known, me and my two sous-chefs, we're educators. So, since 2010, Jack Rabbit has been making everything in the house. There's no ready-made stuff.

We have two kinds of burgers, making two different kinds of burger buns. We all make it ourselves. We make our own ice cream. It was all in 2010, we're talking about. We make our own chocolate praline that looks like a clinchy, we made it ourselves.

We made everything ourselves. Especially the stock and so on.

So, there was a rumor that Jack Rabbit's crew came. Jack Rabbit's crew came?

They came to F&B night. Oh, the crew was very disciplined.

So, we have a name, In A Good Way, there. How come among all the other restaurants, Jack Rabbit has that name? I mean, did you bring the US education from the chef? I brought the US education. And at that time, Jack Rabbit had a big open kitchen.

You can see when I really...

Okay.

Yeah. You can see.

Oh yeah. So, while people are eating, Chef Juna is making fun of people, people can see? Yeah, maybe they can't hear it, but they can see.

Go on.

And then, maybe this is my crew,

maybe when I met the crew at the previous workplace,

they told me,

Oh, my boss is crazy, he's so fierce. But I showed them what is teamwork and responsibility. For example, at that time, I was still young. I'll be the first one in the kitchen and I'll be the last one in the kitchen. Even the kitchen was locked. And I was the one who knocked from the outside, the back one in the kitchen and I'll be the last one in the kitchen. I even lock the kitchen. And I'm the one who knocks from the outside.

The back door of the kitchen. So they come in at 9 o'clock.

I have to be there before 9 o'clock.

Lead by example, right?

Yes. So I'm there. I'm really there. I teach them and encourage them to be better. You know, the problem of shrimp peeling. And they were better at it. In the prawn peeling, how long did it take? It was 6 kilometers. It took three hours.

I said, let's go home if it took three hours. Three of us. I taught them how to peel the prawn. I worked on two, and they worked on one. I worked on one, and they worked on... I don't know how many.

It took a long time. I worked on two, and they worked on one, they worked on... I don't know how many. It took a long time. I worked on two, and they worked on one. If I worked on four, maybe they only finished one.

So, from there.

Then they got the hang of it. How long? Two hours, sir. Well, you can go home if it's still two hours. One and a half, I said. Okay, sir. Done.

So, I kept pushing. But did anyone get heartbroken because of the harsh treatment? There was an incident.

But in the end, he apologized.

Oh, did he get angry? He got angry. Did he want to go home? Go home.

Wow.

Go home. How was that story? Okay, I'll continue. Why did we get the fame? That's one, because of the reputation in the world of kitchen. One more thing, at that time my partner slash owner at Jack Rabbit was good. So they really marketed the restaurant. So even before MasterChef Indonesia, I was sometimes in the magazine, Tutler Indonesia,

in the magazine, Prestige, for a restaurant with the chef. So, it's already there. So, from that, at that time, RCTI and Freemantle wanted to make MasterChef Indonesia,

I'm the first one that they contacted. Oh yeahchip. I'm the first one they contacted.

Oh yeah?

Yes.

It turns out that the first judge was contacted.

The first judge.

I don't know if they had other contacts, but I'm the first one. And in fact, the first one who didn't use, sorry, not how, didn't use the audition. So it was just a test cam. Oh, actually, there were other judges in the audition?

Oh, I auditioned for other judges.

Wow, I just found out. No, I didn't audition. You helped selection? In pairing, which one on the screen was suitable for me. Because the anchor was Chef Juna. Maybe not at that time.

But at least they said, okay, I want you. At the first test camp, I could still speak. I wasn't so awkward. Then they set it up. Then several times, the RCT came back. There were 12 times.

So later it was paired with Chef A, B, C. Then it was paired again with Chef B, C, D. So it was paired with Chef A, B, C, and then it was paired with Chef B, C, D. Okay.

So, it's like that.

Finally, and you're already quite famous, the club with Chef Index. Okay.

So, after that, Chef Index, then we... Wow, the third one is the hard one. The girl is actually harder.

Looking for a female chef.

Female. There was even a format that there was a host. So there was a host, then three chefs. Well, there are female hosts, three male chefs. Later, the female host, the chef, still two men and one woman. We went back and forth many times.

So from the start, from the inception, Chef Juna was in MasterChef. Especially with the discussion, is there a host or not? They decide. We haven't... Oh, there's no discussion?

No.

Oh, I see.

Not yet. We're still... Yes, we're still a talent.

Yes, we're still... Just follow it.

So, that's it.

How did you meet the female chef? Was it through the internet or... It was still them who were looking for it. Me and Chef Vinax really didn't have a voice. We were new, what is this? Season 1.

What is this? Especially Mike Kiblat.

At that time, Kiblatatt was in Hell's Kitchen. Wow, Gordon Ramsay. Yeah, MasterChef was in America. But the most famous one was MasterChef Australia. Especially in Indonesia. Because it was close and so on.

So, for Indonesian people, MasterChef was more famous than Australia.

Which I was blind at that time. I didn't know anything.

But Jack Rabbit was still running at the first MasterChef. After that, you were offered MasterChef. Yes, that was in 2011. How did you balance it?

I was a fool.

Really?

I was a fool. I was a fool.

Did you have to decide which one. No, I still get both. And I also asked for permission from the owner. The owner felt, well... So, here's the thing. I have a principle or theory. If we want something from someone who is in charge or superior, we can't just ask. We have to give a way out.

Don't ask from them and then we make them think. If I were that. So, for example, I said, this is called Masterchef Indonesia, do you agree or not? It will be hard to share the task with The Kitchen. Okay, so what I would do...

So I gave a solution.

I see. I shoot for four days, for example, or five days a week, I said. If the shooting is in the afternoon, I will come here first. If the shooting is in the morning, it's not too late at night, Jackrabbit is still open, I will still come here. Even though it's 12 o'clock at night. And that's what I did.

And they agreed.

And when I didn't have a shooting, I would always be here. With no day off. So, I didn't have a day off all that time.

So, that's how it was. But in the end, if MasterChef gave the equity brand to Chef Juna, Jack Rabbit could also be a big part of it. That's what they think. But as a person who has been in the kitchen for a long time, showbiz is another thing, right?

How is it? Being in the kitchen for a long time, being taught like that, suddenly you have to be exposed, there's a light. How do you adapt?

Well, it's a bit difficult. Sometimes the makeup artist...

The makeup artist. Yes, yes.

The makeup artist wants to start.

If you start, it's okay. Teach him, understand. In the end, he was taught to do it so that it won't be sweaty. No, no makeup, Chef.'t sweat. No, no make-up, chef. Touch-up.

Okay, fine. So, you didn't want to do it?

I didn't want to.

Crazy. I didn't want to. Even in season 1 and 2, if we had a break, and the others were touched up, he would come in.

He was already mad.

He was like,

it's okay, I can still do it. So, I skipped it.

Sorry, RGTI.

But I can imagine.

Usually in the kitchen. But if it's still okay, we understand. This is a requirement rather than there is a purpose. If it's sweat, it's a bump or whatever. Okay, I don't understand. But if it's something weird, I don't understand. Is it weird? Like foundation or concealer?

What was it? Oh, I was told to use this and that.

I don't understand. No, no, no.

Okay, that's make up. Script? About the script? If the script, actually MasterChef is... It's good when we're just starting, MasterChef 1 and 2. Before we start, we have a workshop first.

Okay.

So, like people make a movie, maybe. So, the workshop means, if you become a judge, you can make a gesture like this, or like this, or like this. And if you talk, you can get used to it.

We were taught hard in season 1.

What did they teach you? I mean, what should you say?

Actually, talking is a one-way street.

What does it mean?

We don't need their feedback.

Oh, from the participants?

From the participants. So, we don't need to be a donor. Oh, really? It's the trade.

Okay.

Which is...

Oh, that's easy. That's the secret.

That's the secret.

So, for the script, they are free. The important thing is to speak without being involved. Then, what you want to deliver is delivered. No need for exact words. So, for example, today, the first challenge is mystery box. Mystery box, okay. So, that's all you need to remember. Mystery box, do and don'ts when cooking,

for example, one hour, that's all we have to remember. So, we don't have to mention what's on the prompter. On TV, we have to mention the words word by word.

No. The main words and the message has to be delivered. Do you still remember the first episode, the first take of the shooting? Is it smooth sailing or retake because you're confused or you're nervous?

Pretty smooth. There were several retakes. But considering for all of us who have never... I don't know if you've been on TV before, right? But me and Chef Index, maybe you've never been on TV before. It's pretty smooth.

There are takes one or two. But it's not that long or anything.

Okay.

Sometimes when someone cooks, and Chef Juna eats, and then, it's really not good.

It's true.

It's true. It's true. It's true.

It's true.

It's true.

Why is their food not good?

I'm sorry. I'm just being honest.

But maybe it's because the time is limited. Yes. It's true. We don't say they can't cook.

Yes.

But maybe it's really't deserve to be in the competition. We can dig into that statement later. It's okay. This is important. I didn't say they can't cook. But I will state that they's not worthy to compete. Okay, mostly.

Mostly.

Okay.

So, is this a problem of supplying people who can cook? Because if we talk about MasterChef, it means it's the best of the best, right?

No.

No? No, because this is actually amateur.

Oh, I see.

So, I have to straighten out what is Masterchef. If the beginning, especially when I hold the Masterchef Indonesia,

the beginning, one and two, it's really looking for... This is a competition between amateur chefs or hobbyists.

Okay.

To win the title of Indonesian MasterChef. I see.

And Indonesian MasterChef is...

It's a bit weird, right? It's not a cooking competition. It's a bit of a gangster cooking competition. Indonesian Master Chef is a cooking competition brand that has reality shows all over the world. In many countries, I think there are more than 100 countries.

So, it's not a very gangster cooking competition. I mean, if you want a professional cooking competition in Indonesia, it's a culinary salon, for example. But it's not a TV show. So, for TV shows, this is the best brand. For cooking competition.

The most popular. The most popular. The most popular. And for season 1 and season 2, the participants were really clear. Fruit shopper, but he likes to cook. Small catering shopper, eh not catering, what is it? Yes, catering. Small catering for RT and RW only. Yes, yes.

That's it. Yes, I understand. The housewife, sometimes when her husband has a wedding, because maybe he's a relative or something, her husband, so if there's a wedding, her wife is the one who cooks. Yes, the cook.

So, she wants to do small business, or wants to learn more, open the door to opportunities, even improve her standard of living.

Okay.

There are many whose main goal is to improve their standard of living. For example, in season one, it was Sarwan. He was an OB, an office boy who really liked to cook. Is he good? Not sure. But he likes to cook.

Okay.

But he knew that he had shortcomings, especially western food and so on. It's okay. The important thing is he wants to join. Sometimes there is an open opportunity for him. That's the goal. Okay. So MasterChef 1 and 2 are still like that.

Did it change? It changed. Okay. Three and four, to be honest, I was a bit nervous with RCTI. Because the problem is not important.

Then, I didn't join three and four.

Okay.

And after that, they were 3 years apart.

Don't ask what the reason is. Okay, okay. You can ask, but later, I feel sorry for them. No, don't. me the reason. You can ask me, but I'll feel bad. The core is starting to disappear. So it's not as successful. What's the difference between season 3 and 4?

What core is missing? I'm not in season 3 anymore. In season 4, there are only two judges. And that's a question, right? Because there's no one anywhere, and there are only two judges. Everywhere, the judges should be picky.

Maybe it looks a bit weird there. So the fourth one is a bit weird. Okay. So, the fourth one was a bit unsuccessful.

Okay.

Let's be honest. Sorry, RCTI, I love you. But let's be honest. So, it happened in Hiatus.

Three years. Two and a half, three years. Then, season five started again. What caused Masterchef to be back after Hiatus? Did you feel like back after 3 years. Do you feel like, oh, we know where we are wrong.

Or how can you be confident again, okay, let's do it again? Maybe, yes. We don't know the management's mind.

Anyway, I think that's 2016 or 2017, I was suddenly invited to a meeting.

Oh, invited again. Invited to a meeting. Oh, you were invited again.

I was invited to a meeting.

I was invited to a meeting. But I already knew what the meeting was about. Then I went to MNC. Wow, the building is already high. It wasn't there before.

Oh yeah?

It wasn't there. It turns out that all the TV channels were there. So Global and MNC TV became one. And there were three big buildings. Wow, it's cool now. We talked, and finally, okay.

I actually already knew what else to talk to me.

Yes, you invited me again.

And it was good at that time. Maybe, I think one of the top managers is a new guy. New at that time, maybe he had been in the company before. But he had... if I'm not mistaken, right? He had been in the company before, then he left. And now he's back.

So, it's a fresh blood.

Yes, fresh blood. And maybe he has more input. So, the bottom line is, oh yeah, okay. And maybe it will happen. Let's do it again. But it must be fixed. Try this, try that. Because he was the one who invited me to the meeting.

And that was the first time I met him. And our relationship is still good today.

Hello, Kobe.

So, it's good. It's a good thing. So, until today, from season 5, it's good.

What season is it now, Chef?

13.

Wow.

And of course, during the production, there will still be a mess. Yes, that's normal.

That's what I said earlier, usually in the kitchen, now it must be in the showbiz.

Yeah.

That's it.

What do you mean? We're in the kitchen. We don't care. If the chef has said, make it happen. You want to flip it over, what do you want?

Make it happen.

Okay.

The shoes you wear, I want to be in the prison for three days. You give me this seasoning. You chop it, shape it, it looks like a burger.

You have to make it happen.

Okay.

That's kitchen life.

That's kitchen. Yes, it's not like shoes. But the point is, sometimes it's impossible for us. Because we're still under the knowledge, we haven't got it yet. And sometimes this chef only has an idea. He has an idea, he has a technique, but he has never made it.

Then he's busy, we're the ones who have to take care of it. And the words that always, make it happen. And we have to make it happen. If not, it's over. Okay, and the showbiz? Sorry, Chef. I can't. If it's a delivery, they can come, right?

They said it's at 9, 11, the latest. It should be two hours late. I can't, Chef. They said it's a traffic jam. If we don't... Oh, I see. This is logistic production. Everything. Not just logistic, production. Everything. Not just logistic. Right.

Everything.

Yeah, yeah. As an industrialist, there must be a problem that must be solved every day. Yesterday, I just... Oh, I opened the card, it's okay. But you've solved it, right?

Resolved and it's actually better. Actually, everything is better. It happens. Here, the is getting better. It happens. Here, we're shooting here. We're not shooting here, but we'll shoot later. Maybe we can shoot here,

the set up here is slowly, without sound, without any noise, etc.

Because the team doesn't join the shooting here. Yes, to make it effective, right? Right. Okay.

The one who finished the shooting here, the time is break. This one who finished the shooting here, the time was break. This one, he also had a break. When he finished his break, he went in, he was like, this is just the start of the set up.

Wait another hour.

Yes, yes, yes.

He was angry.

He was angry?

He was angry. You were angry? Yes, I was angry.

What happened?

The problem was they made me worse. By? They gave me a bulletproof weapon to keep shooting and bombing them.

And?

And then, here it's over. We can sort it out here. It means you can do it. I always get it. If you want to go home, you can.

You can.

If you want to go home, you have to hurry. Hurry. I have to see Chef Juna become a director. How to do production.

But in the end, we understand each other but in the end, we understand each other. In most cases, we understand each other. From the executive producer, we already understand what kind of person I was, what kind of person Chef Arnold was. So they also try to be better. We also try to be more patient.

Yes, yes, yes. We try to try each other. Even though there is one day that we still have a fight. But it's work related. We never do things like personally. When it's done, we resolve it.

We shoot it. We also talk about it. We have meetings for the next one.

We eat together, we joke around. We laugh. Yeah, it's for the better. But a healthy team is a team that often gets into trouble, right? The silence is dangerous. That's right. Silence is dangerous.

Because one day it will explode and it can be out of control.

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Let's continue the conversation. Okay, now it's season 15, right? 13. Sorry, 13. It's a long journey with MasterChef, right? You can say that most of Chef Juna's life now is because of MasterChef, right?

Oh yeah, of course. So, we still can't forget. We already have a career and achievements in the culinary world, the professional kitchen. But with MasterChef, personally, of course, it has been developed. It has been developed.

More opportunities. Yeah, like that. Of course, I'm grateful and thankful.

As a judge, it's been 13 seasons. How do we keep upgrading? Because the challenge is still new. The contestants are also... Sometimes there are graduates from... That's what started to change from season 5.

So, it's normal. Indonesian netizens always compare. So, maybe they got into the production team. Even, if they were in Australia, they can do this and that.

Do you know that sometimes it's a piece of ***?

Oh yeah?

I think they practiced it already.

Oh.

There's no way. Yes, maybe there is. It's not impossible. There is. But not all of them can make a home cook. They must have had experience in professional kitchen.

I see.

And stuff like that. That's what is not conveyed.

Okay.

Both from the production and the personnel.

So, because you're compared, okay, now it's time and the personnel. So, because you were compared,

you thought, okay, now it's time for the experts. Yes, so in the end, maybe, well, because without education from, for example, culinary arts, maybe if you're just an amateur, you can only know Tempeh. You can only have rendang. This is the dessert.

So we started to accept anyone as long as they are not working as executive chef or sous chef.

Okay.

Professionally.

Okay.

So, they are not executive chef or sous chef in professional kitchen or hotel when they register.

Okay.

If they register and resign, but they are already a cook in professional kitchen, I think they can do it now. Okay. Now, how do you catch up with the current trends? Is there a learning routine or not? Oh, it's up to each jury. We have to keep adding our knowledge, even skills. Don't let them make this and that, and we're like, what is this?

Of course, sometimes, especially those who are good at dessert. We know, but nowadays, there are rarely any real food. And it means food. Nowadays, people mostly make components. Components, 13, and then they assemble it. Pretty food.

It doesn't blend in? It does blend in. But it's not like, Oh, this is food, this is a spatula. This is pretty. Nothing wrong with pretty food. But sometimes they, and it happens a lot, they sell skills to the judges.

I can make this, I can make that. Oh, I can change the water into beans. For example, the shape of the beans tastes like water. So it's like selling skills. Even though we want to eat something delicious. If this is included, the components of the seven that he made are in, it's fine.

If it's not in, it's over. We just finish it.

Because we know it, we just show off.

Yes, I understand. I mean, the intention is different. Different. Exactly. I want to find delicious food. I don't want to say you're cool. It's two different things.

Of course, the difficulty level in managing a food becomes a plus value when we consider who is worthy. Okay. In every challenge, there is a winner. Who is worthy of being the winner or get the advantage, the best dish, of course the difficulty level will increase.

But if he's just big in difficulty level,

the taste is not mixed, it's the same.

True, true. From all these years of MasterChef, who is the most proud winner for Chef Juna? I'm really proud of this person, this winner.

How?

Oh my.

How? Just talk. The winner, right?

Oh, no need to be the winner. No need to be the winner. The participants. Which participants that make you proud? There are many participants. So, there are many participants that are true.

True in the sense that MasterChef is a platform. To push whatever that you have, to grab more opportunities. But I'm a little upset if I say it like that. So that it's more known, I hate it.

To grab more opportunities.

To grab more opportunities. Because with opportunities, you have responsibility to deliver.

Okay.

What is the opportunity given to you?

Okay.

Don't... There are also a lot of people who take jobs. They know they messed up. messed up, messed up. There are some who I called. I was in MasterChef. That MasterChef kid is a mess, like this, like this. The feeling of leaving MasterChef is not my responsibility.

But there are, there are. One or two who defamed the name. Defamed the name of MasterChef. That's right, there are. We're not lying. But there are also many good ones.

For example, Agus Runner Up Season 1.

Oh yes, Agus.

He became an icon in his city, in Banjarmasin. And there are many of his activities that are still in the culinary field and raise the area, both in culinary or product and so on.

Well, we talked about that before. People are getting angry and then go home. How was that story?

Oh, I see.

In Jack Rabbit.

Jack Rabbit.

Wow, if it's Wednesday, Friday, and Saturday night, it's from 6pm, we have dinner. It should be at 11pm, the kitchen has moved to the food bar. Because the bar is open until 2 o'clock. But the restaurant is actually open until 11pm. But because Wednesday, Friday, and Saturday, the waiting list was so long,

the same table could serve three table turns for dinner.

It could serve three times the number of customers.

Okay.

It's crazy.

It's crowded. It's crowded. So it's 11 o'clock, we opened the kitchen until 2.30 pm, the last call. Last order. So the menu is still running until half past two. Because people are still waiting.

Okay.

So it's very busy. Busy, yes. Chaotic.

Chaos.

If they start to mess up, I'll break the table. The table is still standing. I won't break it. I'll take their attention.

Okay.

Guys! Stop! Stop. Everyone who cooks must stop. Okay. Guys! Stop! Stop.

Everyone who cooks must stop.

Okay.

Stop.

Hands up.

Hands up.

Breathe in.

Go.

I'll set the rhythm again.

Okay.

Right?

Wow.

That's it. Tonight... I've done it twice.

This person? No, it's different. Oh, it's different. Tonight, I've been f**ked twice. This person? No, it's different. But it's from one station. One station at that time was pasta. The station next to it was a walk.

I've been f**ked twice from that station.

Yes.

The food was upside down. I forgot to put something. I forgot. I've. What? I forgot. I've done it twice. That's it. We're in trouble. So we have to make a new one.

Then, either it's complimentary, or if the customer is still okay, not upset, we still have to give them a compliment dessert. So that they are happy. If not, they'll be like...

Well, that's it. We've done it twice. The third one is pasta again. So, there's a pillar. Kitchen Jekrabi is cool. It was cool in 2010. It was wrapped by stainless steel.

The walls were all stainless steel. Wow, it was cool. I... I broke it.

What? This pillar. The pillar?

The pillar was broken by stainless steel.

It turned out to be hard.

It turned out to be hard.

Before it was broken, you thought about it first? I thought it was hard. Before you hit it, think about it. I didn't think about it. It's hard. It's hard.

It's hard.

It's the front.

I was surprised. I jumped. Okay.

I was angry.

Because you jumped?

Because he jumped. Because he jumped. Because he jumped. Okay, and then?

I can't do it like this.

You can't jump?

I can't do it like this. The way is like this. Do you want to mess with me here or outside? I said.

Wow.

Get out.

Meet me outside. I said. No, I don't want to go outside. I was surprised. The kids, my right hand, I said, take over. The rhythm leader. They passed, the title was passed.

The rhythm leader, fire the food, put this. That's it. I walked forward. To him.

Why?

This is both outside?

Both outside.

Crazy. So desperate.

Why? I said, usually you can't play with the crowd. I was surprised.

I said, I have to make you surprised.

Okay, then?

I have to make you surprised. I said,

Do you make my reputation confused? Two dishes that came out came from pasta. Two of the three that came back came from pasta. You did it. Oh, which is he did and returned from the pasta. Two of the three who returned were from the pasta. You're the one who did it. Oh, which is they did it? Yes, the pasta was theirs.

But it was his station. It was his station. Another one was the station next to it, but it wasn't him. It was not him. Sometimes they helped each other. Because they were next to each other.

My reputation, do you want to make me confused? But I couldn't do it. I was so nervous. So, what if you become me? I couldn't do it. He was just nodding. I couldn't answer, but he nodded. I stopped. He said, it's okay. You can stop. I said, don't you think about your wife and kids at home?

You can't support them until a month or two months later. Thank God you stopped. You'll get a job tomorrow. If you're still looking for a job... For a long time? For a long time. You don't have to think about your wife. He said, it's up to you if you want to quit. I won't stop you.

And then?

I said, I quit. He said, you quit, right?

Yes.

I went in. I hit the floor again. I was shocked. I was shocked. I wanted to stop. Stop!

I said.

Stop.

I didn't want to do it. I said,

This...

Ah, A quit. I said,

On the spot.

It's okay.

I won't stop him.

I said. This is the first person who quit on the spot.

I said.

The reason didn't make sense. But it's okay. Ready? One more time. Ready? Okay, go. After that, at 11 o'clock in the evening, maybe it was already a bit... almost 12 o'clock, it was a bit less busy. The phone in the kitchen rang.

From the front of the house. So, if I called the restaurant, I called the front first. If I transferred to the kitchen, I transferred to the kitchen. I couldn't get the kitchen directly. Chef, A wants to talk to the chef. Oh, A.

What? What does A want to do? I don't know, Chef. Chef, do you want to answer the phone. I said, okay, just pass me through. I said, I'm sorry, I'm this, I'm that. He said, don't apologize to me.

Apologize to your crew. That's one of your regrets. You were laid off and you have to work all night.

It's true, if he's not there, my right hand has to take care of the pasta. Yes, that's true.

Or I have to take care of the pasta. My right hand is in front of me. It depends. Someone has to be there. Because one person is one. That's why in the kitchen, there are people who say, I'm sick, I can't work. It was really bad. Oh yeah?

Except that I had to throw up in America. I vomited and vomited and still came to the kitchen. Until the chef saw it, he said, just go home.

There was no calling, no signal. Finally, he came in again.

You have to apologize to your team, to the crew, to the team. I said, what's not a problem. There's no problem. There's no difference between you and me. But if you're there and want to move forward as a team from the bottom to the top, let's do it.

But if it's like this, there's no difference. There's you and there's no you. Well, you apologize to the team. So what should I do, Chef? Well, I'll see the schedule tomorrow. Tomorrow is your holiday, I said.

You think about it first, Matang-Matang.

Wow.

I really want to go back.

I don't guarantee you won't jump again.

Just once. I'm sure you won't jump again. You'll be like, yeah, yeah, yeah.

You'll be like, yeah, yeah. So, you just think about it. And then, you're like, yeah, yeah, yeah. And then, you're like, yeah, yeah.

At 1 o'clock, the person has arrived. At 1 o'clock in the evening. At 1 o'clock in the evening. And then he came back. And then he came back. At 1 o'clock, the person came. At 1 o'clock at night? At 1 o'clock at night. Came back again?

Came back again, but no one entered the kitchen. Waiting in front of the children. Chef, there's a man in front of the kitchen. What is he doing? Do you want to meet the chef or all of us? No one.

He said.

Busy?

Yes, he's working. He's working. The kitchen was closed down, the last order was done. Which is half past two, a little bit. Then, the van was waiting for me. I was waiting for him. And then, the last ticket was out. It was time to clean up. Then, we all got to the van.

We were all waiting for the van. Don't forget me, I was the last one.

I was the last one.

I was the last one. We'm the last one. I'm the last one. It's crazy.

Wow, that's crazy.

It's back again. The life of Kitchen is crazy too. It's back again. I taught them at Jack Rabbit. It's amazing. I dare...

You've told that story.

I dare... I dare... I'm not being arrogant. I dare to take credit for this.

Because I think they are a team. Right.

No matter what rank they are, they are a team. So, for example, in a restaurant, usually the last one to go home is the steward or dishwasher. Because after cooking, it's okay if the last ticket is over. But the dirty plate depends on when the customer comes home. The steward is already in a crowded restaurant.

The other people come home at 2 PM, the steward comes home at 4 AM. No. If you want to go home early, roll up your sleeves, wash your back. Help. There is no one who can go home before the stewards were done. And when the stewards were done, there were seven people on the table. So, it was a team.

So, it was a brotherhood. I had to wake up. They were shift morning and shift afternoon. For example, shift evening came at 3 o'clock.

No one dares to enter the kitchen if you haven't completed one shift. So, the latecomers?

All latecomers.

They have to do the push-up first.

Wow.

So, they have entered, ready, and then they have to turn the kitchen. Greeting the workers. Oh, because...

Make their presence known. If they're working, they greet them. And the shift workers will be back at 5 or 6. No, not yet. At 5.30 or 5.00. They'll be back. And the shift workers who are getting ready for dinner, they'll be, and the night shift was getting ready for dinner.

They wanted to go home, but they also wanted to go back to see tomorrow.

So, they had to go in and out together.

One shift.

There's no other way.

That's so exciting. It's exciting. Jack Rabbit is exciting.

It's so exciting.

It's one of the best experiences. Do you have any desire to open another one like that? What is it? It's a long story. Is it like it's a... it's a chapter line in life? Actually, I do want to. But nowadays, it's not that big.

It's a bit difficult. And it's up to you to accept it or not. But this is a reality. Like myself. People already know, the people already know everything. Whether it's from the culinary world or not.

So this is a double-edged sword. So if we build a business, especially a restaurant, sometimes many of them don't look for the food. So they look for the chef. Once we're not there,

there's always someone looking for it.

It's true.

What's the most ridiculous? This is not the social media era, it's 2011.

There's a story, I think.

Oh, this is ridiculous.

How?

I'm on vacation on Sunday. In 2011, I'm on vacation on Sunday. A family came, they were in a bad mood. The food was bad, not good. This and that. Until a few restaurants dared to call me on my day off.

If it's not an urgent matter, like a fire or something. How can I do that, Chef? I don't have it. I don't have it. If you want, just give me an email.

At that time, I didn't have a social media. Give me an email. I was crazy to give my phone number. I don't have it. If you want, just give me your email. I didn't have a social media back then. I gave you my email.

You're crazy. You want to give me your phone number. I don't have it.

It's true. I was emailed. He emailed you?

He emailed me.

What was in it?

Oh my.

I came with five or six or seven people. This is not the right feeling. This, this, this, this, this, this, this, this. There are so many. And they made a scene in the middle of the restaurant.

Oh, it was a fight?

This is dangerous. This is like a cancer. I mean, he even intended to send an email. It means he also intended to say no, no, go out, etc.

And then?

I replied to his email the next day. Hello, sorry that it happened to you, blah, blah, blah. When, between Friday or Saturday, when are you coming back with the same personnel?" I said.

Wow.

Yes. I will repeat all the orders and everything on the house. Boncos. Yes. And you will come? I will come. And I personally will cook for you.

Wow.

Okay, you... Answer it quickly. Okay, we will come on Friday, if I'm not mistaken. Friday. Saturday or Friday? It's Saturday or Friday. Set, at this time. Done. Set, with the same order.

The same order. So, what is this? I also checked the kitchen. The order, the same. So, I checked the kitchen. The order was the next day, on Monday. There was an incident. The food was this. I saw it on POS. I printed out the food.

Who made this? I asked, are you sure? Some people already... I stepped on it first. This is for you three. That's a lot of jumps. I stepped on someone's foot. Then I said, Oh my God, everything is wrong. Almost everything is 80% wrong. Which is impossible.

It's impossible.

If it's 80% wrong, I'll just send the chef home.

Right?

And I changed the schedule. The kids said, change the schedule. I said, but I don't care today.

Change the schedule for what?

So on the day they want to come, there are people who make this holiday. Oh... On the day they want to come, there are people who make it a holiday. Or in the morning, at night, they won't come. No, I'll change it. But I have this. I said, I don't care. Do you want to change it? I said, or you're the one who's in charge.

Bill, right? But sometimes, there's one kid who can't come. I said, okay, I'll change it. Okay, change it. If not, I'll do this. If not, I can't request schedule again.

Finally, you want to. I want to.

I said, it's done. I started to prepare my breath. At 5 o'clock, we have a crew briefing first. Before the service, there's a briefing. For example, this steak is only 15. After the 16th, there will be no more at the POS. So, we'll do a briefing, as usual. After the briefing, get ready, everyone.

Everyone, have you done with Mission Plus? Take a breath. Ready? We're gonna go through sh**. Like this. We're all like this. It's true.

Usually, people are late, right? Dinner is at 6, sometimes at 7.

This was before 6, it was already... People came? They came at 7. How? What was the profile like? I didn't know yet. He was sitting in the front.

Our manager came. The chef who was a disaster at that time had come. Oh my God, not in trouble.

Everyone had come. Complete. Okay. Take the drinks order first. They were there. The drinks order was done. It was quick. It was quick. They took the drinks and came.

The drinks were on the table and I went out. Hello! Hi, Cher! The blood was like... So yesterday, I was about to start talking, but I was already talking in a hurry. But, I said, no, no, no, no. This is a customer.

So, yesterday, this, this, Joseph, this, this, this. Can you be more specific? Why? And I said, we will make this. I will cook personally. I will cook it personally. He knew I was watching. Let's just forget about it. It happened 14 years ago. Okay. Then, this, this, this.

Oh, but I forgot. What's wrong with that? I said, it's okay. Okay, okay. I ordered it. No one wants to be replaced. No, no. Oh, add this, please've ordered it. No one wants to change it. No one.

Oh, please add this.

I said, add it. Okay, I added it. I remember adding eggplant. What was it? Eggplant that we use tomato. Okay, done. The kids were behind.

I was a bit nervous, but I was a bit slow. It was a disaster. The kids were laughing. Everyone was laughing. I said, set. The tickets were out. Set. Two ribeyes, one sirloin, one medium, medium rare.

One more, well done. Then one sirloin, set. Burger, fried rice, Wag Wagyu, and I said, What's this? He said, make it yourself. I said, but the chef should make it.

He said, are you crazy?

As a result, I ordered from A to Z, I asked the same kids to do the same thing.

I see.

To damn prove a point, there's nothing wrong.

Seriously?

And then I did this. You guys... What's the name? Maybe it's groggy if I'm there. Yesterday, I wasn't there. I was complained. I went to the back first.

I went out to play with the baby. I was playing with the baby. I went out from the kitchen. I was doing the service. You were afraid it was different, right? I was afraid it was different.

It turns out that the one who was complained and the one who was made the same day.

Exactly the same.

And no one complained. All the food came out. The food came out, I approached.

How's everything today? Beautiful.

You...

I...

I hope people watch this. I hope.

It happened.

A lot. I understand. There are several this. I hope. It happens. It happens. A lot. I understand. There are several reasons. I understand. I understand. So, how exhausting it is in the position of Chef Juna now, making a restaurant like that again.

And don't be mistaken, Chef. Social media can be live, Chef. That's why. It can be live. It's even worse now. Being reputable or having a name as a chef now.

And run a real culinary industry, especially the middle class. It's a double-edged sword.

I understand.

So you have to dedicate your time to it. And this kind of business is annoying. It's annoying, right? I heard it's annoying.

How?

It's even through email. That's why. There was no social media back then. There was Facebook. But I mean, I sent an email.

If there was TikTok, he made six slides of TikTok. The experience, the food, and so on. We've been talking for a long time. The last question from YouTube member for Chef Yuna. Hurry up. From El Galer.

Are you the one? Are you the one? You're my YouTube member. El Galer. Chef, if I cook and the result is burnt, but still delicious, is that a mock or a hunger? delicious, is that a miracle or hunger?

What? What do you want? Is that a miracle or hunger?

Miracle.

Miracle.

Miracle.

Miracle or hunger.

It depends on who eats it.

Yes.

If you eat it yourself, you'll lose.

Yes, yes.

More.

But, this fried rice is burnt, it's impossible. It's not gonna be good.

Well, considering the name El Galer, I think we can accept it.

It's not gonna be good.

Okay. From Get Dare Fast, Chef Yuna likes to eat Getir like artichoke, parallel lines of pare, parallel lines of papaya leaves, etc. How do you reduce the bitter taste? I like it. I like all of it. For soma, I have to use pare.

I don't use kohl, but I use pare.

But that's really bitter, Chef. What can I do? Life is too sweet now.

Why are you like a ghost?

No, no. I mean... What's the problem? Just a habit? Just a habit. It's a problem of being spoiled. Once in a while, the food is a bit bitter. As long as it's not too bitter, it can still be tolerated. It must be there. Because that's what makes all our senses...

...also not complete.

So we appreciate all this.

Okay, so it's not... Oh, this is bitter, so I can't put it in the ingredients. Is that so? The last one from Serena. According to Chef Juna, which region's cuisine is the most difficult to make? The most difficult to make.

If you want to make it the most complicated, from the tree to the food, it's Pape Edda. Oh yeah?

Pape Edda. I went to Hambon with the late Pak Bondan. We were there for five or six days. We were really digging. We took the sap from the tree, cut it, took the inside, and then we cut the hair. Then we got the bark, and then we watered it, and then we soaked it again.

That's how we got the tree. the hair, and then you get the hair, and then you rinse it with water, and then you soak it again, and then it becomes the powder. When it's cooked, it has to be with water and lemon chewy.

Then the papeda becomes thick.

Okay.

The papeda is thick, and it also depends on the temperature. Because it can't be long. If it's cold, it's also about the temperature.

Because it can't be long. If it's cold, it's harder. I see.

In my opinion, to find the right consistency of papeda,

I don't think I can do it without practice. Is there a restaurant that serves good papeda in Jakarta? I don't know.

In Jakarta, I haven't found it yet.'s in Jakarta, I haven't met it yet. Maybe there is, but I haven't met it yet. I haven't met it. But yesterday, I just came back from Ternatema. We really enjoyed it.

It was really good, right? It was really good.

What did they eat it with? They usually use fish. So, papeda is actually just a substitute for rice. I see. It does have a little flavor from the lemon chewy. I mean, you can eat it by itself. But it's just like that. But usually it's replaced by rice,

eaten with the existing dishes. What is certain is usually yellow fish soup.

Because the soup itself also goes into the papeda bowl. I see.

Now, the mothers or fathers who make the papedas, they make it from a big bowl, a big bowl. Then they could do it with one hand. One hand, a kind of wooden stick, one hand, like this. They got a number of people, and they could do it.

If we were told to lift it, it was very difficult. Yes, yes., it was so hard. Yes, because it's normal. It's normal. And we know the thickness and the tension. They are very fast. I think it's hard. You need to practice a lot. And even though the papeda is done, you have to play with time.

If it's cold, there's another way to release it back like before.

That's difficult.

It's complicated. It's complicated, so it's not that easy. Okay. Thank you, Chef Juna Domampir. Thank you. This is the ending. When is it? Because Chef Juna is playing the ending, like me.

When is it? When is it be on air? If it's on air, Cia will be the editor. The one who handles everything. We're just players. We just understand the game. Do you enjoy playing D&D? I love playing it. So we can imagine.

I didn't expect Chef Juna to be into D&D. It's okay. it's funny. You were invited to cook with Cia. I was invited to cook with Cia. So before the content was on YouTube, I just played once.

I just played once, even this was a trap. A trap for...

It turned out to be a content.

When did we play again? When I came there, there was a trap. It was a trap to... It was actually contained.

When we came back, we were like, there's a camera.

There's a camera. This is a real shooting. I thought, you want to shoot, just shoot for us. This is proper. This is almost like a love story shooting.

Yes, that's right.

The production.

This is almost like a love story. He was laughing.

Wow, it's so funny. Okay, okay. He said, just be yourself, don't worry. Yes, I always be myself. But this is for the general public. What I say, I have to hold it. I said, no, we'll edit it later.

The audience said, it's so funny, no one edits it.

Fortunately, he didn't talking about the worst.

No one edited it.

But it was fun, Chef. We saw a different side of you from there. It was so interesting. Don't be too chefy, I'm tired.

Yes, yes.

We talked about food, and then about food, and then about the kitchen. We talked about food, and then about food, and then about the kitchen. We have life outside that.