During a recent diplomatic reception in Dubai celebrating the 78th Indonesian Independence Day, one individual made a remarkable impression by showcasing his country's rich heritage. That person was Idin Asmitha, a 49-year-old UAE resident and long-time Indonesian expatriate who not only prepared delectable dishes for diplomats and dignitaries but had previously been honored with the task of creating meals for the president of the world's fourth most populous nation.

At the event, Asmitha's role was to share the culinary traditions of his beloved homeland. He led a team of approximately 30 chefs and kitchen staff, who skillfully crafted timeless Indonesian favorites such as nasi goreng, chicken satay, tempeh, soto ayam (chicken soup), beef rendang, and more. This culinary diplomacy, also known as gastrodiplomacy, aimed to promote and share the unique local cuisine as a means of cultural diplomacy. As Asmitha pointed out, "Food has a way of bringing people together," and sharing meals is a way of conveying values, culture, and traditions. Asmitha and his team executed their task with excellence, not only serving food but also providing foreign and local dignitaries with explanations about the origin and significance of each dish. He remarked, "I consider these occasions as highlights in my career. Just imagine preparing food for the leader of the world's fourth most populous country. President Widodo doesn't only represent over 270 million Indonesians; he is also highly regarded here in the UAE. There's even a street named after him in the capital, Abu Dhabi, and I had the privilege of serving him."

Service with a Positive Attitude Asmitha is considered a VIP in his profession, having recently been included in the prestigious Top 50 Executive Chef Power List for 2023 in a region with more than 1,000 outstanding and highly competitive chefs. According to him, his positive attitude and unwavering commitment to hard work are what propelled him to the top. "I always serve with a smile – it's crucial because if you lack a positive attitude, it will inevitably affect the taste of your food," Asmitha emphasized. He went on to explain, "If you're stressed, your food might taste bland; if you're angry or upset, your food won't be at its best."

Culinary Journey Born in Bandung, the capital of Indonesia's West Java province, known for its volcanoes and tea plantations, Asmitha began his professional journey in the culinary world at the age of 19, graduating from the Sandy Putra Hotel Tourism Academy and commencing his career at Jakarta Hilton Indonesia. He started from the bottom and worked at various hotels before being noticed by a human resources director who recognized his potential and brought him to Dubai in 2000.

In Dubai, he began as a demi chef de partie (station chef) and steadily advanced through the ranks to become a sous chef, head chef, and executive sous chef at various hotels, including Kempinski Hotel Mall of the Emirates, Park Hyatt Jeddah, and Anantara Hotels, Resorts, and Spas. Currently, he serves as the executive chef overseeing various restaurants at the Media Rotana Hotel.

Recipe for Success Throughout his three-decade culinary journey, Asmitha revealed that one thing that has remained constant is his collection of notebooks filled with recipes and procedures he personally noted down over the years. "When I started, there was no YouTube, and I belonged to the generation of chefs who learned through personal mentorship, so I had to meticulously document everything. I've worked with many renowned brands and establishments in Indonesia, the Middle East, and alongside internationally acclaimed Michelin-starred chefs like Henrik Yde-Andersen, Igor Macchia, Michael Schlow, and Giorgio Locatelli," he said. "Everything I learned from them has been meticulously recorded, and I now have several notebooks full of recipes that I hope to pass down to my apprentices."

"But the most important recipes for success that I always emphasize to my junior chefs – as I mentioned when we served the dignitaries during the recent event at the Indonesian Consulate – are hard work, passion, creativity, and enthusiasm. Cooking is hard work, and passion is the driving force behind creating excellent food. However, you also need to be creative and maintain a lifelong enthusiasm for learning new things," he concluded.