Eka Novamia

my love for cooking started at a very young age, introduced by my grandmothers (one of them was a chef) who really taught me what good, honest cooking is, and instilled the sense of comfort that a homemade meal gives you.Even though I have never gone to culinary school, I privately learned classic techniques and how to cook with diverse ingredients from different walks of life chefs, who is not only preserved but also continue the legacy of their family recipes, through my extensive travel across Asian countries (from Thailand, Vietnam, South Korea, Singapore, Japan), started from my early twenty, and develop not only understanding that the heart of great-tasting, local, authentic Asian food comes from street food carts rather than established restaurants of the region, but also Solid knowledge in culinary arts. structure and workflow of the kitchen and food preparation, and Broad knowledge in preparing new delicious dishes. importance of serve safe, sanitation, and nutrition.