Mastery of Three Moves: Mastrada Group Showcases Culinary Innovation in Jakarta

Industrial & Central Catering

04 June 2025
Mastrada Group

We’re thrilled to have such a passionate group of professionals, food lovers, and innovators gathered here. Today its all about unlocking the power of the Cook-Chill method, a technique that's transforming kitchens around the world by combining efficiency, safety, and quality.

Location: PT Mastrada, Jl. Musi No. 20, Cideng, Gambir, Jakarta Pusat
Date: June 3, 2025
Theme: Mastery of Three Moves – Cook. Chill. Vacuum.

Why We Raise the Topic of Cook and Chill in Production Kitchens

The cook and chill method is a critical process in modern production kitchens, ensuring food safety, Consistency in Food Quality, Efficiency and Time Managementand Extended Shelf Life. By rapidly cooling cooked food and storing it safely, kitchens can reduce the risk of foodborne illness, improve consistency, and extend shelf life. Understanding this system is essential for meeting hygiene standards, managing workflow, and adapting to current industry practices such as automation, sustainability, and high volume meal preparation.

Live Culinary Demonstrations by Top Chefs

This session is a chance to deepen that knowledge with insights from an expert in the field. To helping you apply the system more effectively for safer, smoother, and more efficient production in the kitchen. Here's the speakers :

Gabrielle Vendruscolo (Firex)
Chef Zulkarnaini Dahlan (Welbilt – Convotherm)
Chef Louis Loo (Irinox)
Chef Massimo Faccincani (Orved)
Guest Star: Chef Piers Chandler, Head of Central Kitchen, Ismaya Group Indonesia

We do a practical simulation and bring only certain menus: Rice, Vegetables, Pie, and Ayam Ungkep to understand the process.

Thank You

This event wouldn't have been possible without all the participants who keen attentian of learning. To all the speakers who give the knowledge and information. And all Mastrada Group team.