Virtual Chef

Owner of Katering Nona Kitchen, law graduate Nurul Chasanah decided to pursue her passion for cooking that she had since she was a little girl. Her business started to significantly slow down when the pandemic hit. “I have learned many things from Virtual Chef. The training provides many benefits for me that I can implement directly to run my business.”

Born and raised in Makassar, Fajriani kept South Sulawesi close in her heart despite moving around multiple times due to her husband’s career. Dapur Makassar operated via WhatsApp, but as the competition grew, it was harder for Fajriani to maintain her Makassar delicacy business. "The training helps to improve my financial literacy. I learned how important it is to have financial accounting for my business. After joining Virtual Chef, I'm sure that my business will not endure financial loss anymore."

With entrepreneurship skills inherited from his grandmother, Langen Driyo remains steadfast in working on Iga Bakar Warungan despite hitting many obstacles along the way. Having to close down two of his small shops, he is still determined to pass down his business to his children and let the legacy live on. “From Virtual Chef, I gained new knowledge that I will use as a provision to expand my current business. After this, my business will surely grow.”

Despite experiencing a traumatizing incident in the kitchen, Theresia carried on with her passion for cooking. She opened Gatha's Kitchen in Bali together with her sister, providing simple lunch meals from their home and growing steadily until the start of the pandemic. “After getting the training, I evaluated my business and found out that I need to improve my marketing skills. In the future, I will implement the knowledge from this training in my business.”

After returning from Germany to Indonesia due to the pandemic, sous chef Harry Tampubolon poured his skills and passion for gourmet cooking into Perut Buncit – a home-grown fine dining experience. “Virtual Chef enabled the small culinary business owners to improve their skills. The training helped me a lot in financial literacy.”

Chef Degan’s love for Indonesian food has seen him cook at some of the world’s best venues, including the 3 Michelin-starred Restaurant Schwarzwaldstube in Germany, and he was also nominated for ‘Best Asian Chef’ at the 2012 World Gourmet Summit in Singapore. “Behind the culinary business, there are many other important aspects that must be taken into consideration. Finance, administration, marketing. It's useless when we have a good product, but no one knows about it.”