How often do you see a culinary school graduate ascend to a head chef position in 2- 3 years after getting his/her diploma or degree? Not very often, I’d say.
Here’s a quick Q&A with our new favourite (very) young chef.
Q = Our interviewer, A = Alpin Reyner
Q: Can you introduce yourself?
A: I’m Chef Alpin Reyner, head chef of William’s Restaurant in Jakarta, Indonesia.
Q: Where are you originally from?
A: I’m from Cirebon (Indonesia), but I’ve chosen to work in Jakarta as it’s the center point of top restaurants in Indonesia. Besides, it’s not too far from here (Jakarta) to go back to my hometown!
Q: You have a sweetheart in Cirebon.
A: …..No.
Q: What is the real reason for working in a city near Cirebon?
A: I’m not seeing anyone romantically right now. If that’s what you were asking.
Q: Moving on – how did you decide to become a chef?
A: When I was a kid, I had a habit of helping my nenek (grandmother) in the kitchen. I found my love for cooking, and decided – I wanted to be a chef!
Q: Can you tell us more about William’s and what kind of food you serve?
A: Here in William’s, I like to serve a range of western and asian dishes. We have a selection of dishes that are of Indonesian origin with an additional twist of french techniques.
Q: How did your training in culinary school help you become the chef you are today?
A: If there was one thing that stood out the most – it was the high hygiene standards that I got used to at school. I hire graduates from local culinary schools in Indonesia – I wouldn’t name which ones, but their standards are not good at all.
Q: Which culinary school did you go to?
A: At-Sunrice GlobalChef Academy in Singapore. I think At-Sunrice offered a great curriculum, has a great faculty, and has all the best (kitchen) equipment a chef can only dream of.
Q: Why study in Singapore?
A: I wanted to go to the best school, and it was in Singapore.
Q: What motivates you?
A: I read a lot of books written by renowned chefs. I also like to watch videos and documentaries around great chefs. I’d always asked myself, “If they can do it, why can’t I?”.
Q: How did you become a head chef of this restaurant?
A: While I was working at my previous restaurant, I was a consultant to William’s owner. I was offered an opportunity to open this restaurant and I took it. My dream is to open my own restaurant. Hopefully in 3-4 years’ time.
Q: Wow, you have a repertoire of vast experiences. How old are you again?
A: 24 years old.
William’s Casual Dining (https://www.williams.co.id/)
Chef Alpin Reyner is a graduate of class 2014, batch WSQ-DCA-022, from At-Sunrice GlobalChef Academy.
