Our #UFF18 theme ‘Generasi Inovasi’ celebrates innovation across the entire spectrum of Indonesia’s culinary industry. In this series we speak to some of the nation’s most outstanding innovators to discover the exciting ideas they’re bringing to the table. Next up we speak to Fido Nuswatama Rahadian, who heads Locavore’s Research & Development program at LocaLAB.
Felix Schoener and Fido Nuswatama Rahadian (right)
Fido, as a chef who loves discovering new techniques and local ingredients, what does ‘inovasi’ mean to you?
For me ‘inovasi’ is something new, something original, something more effective in terms of process and result.
What do you think have been the most innovative food developments in Indonesia in recent times?
Tempe. Because before, no other country had something like tempe, and now tempe is all over the world. Even the Nordic Food Lab is making tempe now.
What do you think is the most important food issue for today’s generation, and how could this be overcome through innovation?
First, we have a big issue with imported stuff. Nowadays people don’t have interest and respect for indigenous ingredients. They still think that imported frozen fancy stuff is much better than fresh stuff that they can get their hands on, taken live, and processed the same day. I don’t really get it, why people still import frozen Canadian lobster while we have a beautiful alive lobster from Pangandaran.
We should share some kind of ethical responsibility in how we handle the creatures that we consume – if we are going to kill something we better not waste any of it.
Second, the equality and respect for ingredients. For me, every ingredient is equal, vegetables and meats are equal, and they both deserve the same attention. We should share some kind of ethical responsibility in how we handle the creatures that we consume – if we are going to kill something we better not waste any of it. Why kill a duck if you only want to use the breast? And the leg, heart, liver, gizzard, neck, head goes to waste. So for me, we should be creative to use all the parts from animals and vegetables to respect the life that we took from them and stop using imported frozen stuff.
What is the most innovative dish you’ve eaten recently, and the most innovative dish you’ve created recently?
I don’t go out to eat often, but if you ask then the ‘brown rice, squid noodle, kelp, and citrus zest’ from sixpenny. And for dish that I created, ‘squid glazed with its own ink, squid ink paste, squid powder, caramelized onion, onion vinegar, and fermented leek’.
Based on the ‘Generasi Inovasi’ theme, what are you most looking forward to at Ubud Food Festival 2018?
More young Indonesian talent who share same ideas with us!
