Adithya Pratama
Pekerjaan/profesi : Pastry Chef, Freelance food and travel writer.
Passion : Culinary is my passion and I devote myself into gastronomy and culinary service -it's true that I live to eat, not that I eat to live. And recently discovered a new passion in writing about food and travel. It feels so good to share what you've discovered with others.
Perubahan : Recently challenged myself with the combination of both my passions in http://chefadith.tumblr.com, also became a contributor for the food column "Makan-Makan" in http://www.heydiaspora.com -an online magazine for Indonesian students in Singapore. And also starting my second diploma course by the end of August. Not forgetting to always challenged myself with new discoveries in this gastronomy world that I Love (with a capital "L").
Hal lain yang ingin disampaikan : Life itself is a never-ending learning process! Challenged yourself with new ideas and experienced brand new things in life. And remember that Life will always be like a dessert it is sweet, simple and yet complex by itself.
Pekerjaan/profesi : Pastry Chef, Freelance food and travel writer.
Passion : Culinary is my passion and I devote myself into gastronomy and culinary service -it's true that I live to eat, not that I eat to live. And recently discovered a new passion in writing about food and travel. It feels so good to share what you've discovered with others.
Perubahan : Recently challenged myself with the combination of both my passions in http://chefadith.tumblr.com, also became a contributor for the food column "Makan-Makan" in http://www.heydiaspora.com -an online magazine for Indonesian students in Singapore. And also starting my second diploma course by the end of August. Not forgetting to always challenged myself with new discoveries in this gastronomy world that I Love (with a capital "L").
Hal lain yang ingin disampaikan : Life itself is a never-ending learning process! Challenged yourself with new ideas and experienced brand new things in life. And remember that Life will always be like a dessert it is sweet, simple and yet complex by itself.
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