Priuk’s Weblog

September 19, 2008


Filed under: Indonesian Chefs — priuk @ 2:56 pm
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Priukers, on July 2008 Indonesian Chef Association (ICA) has appointed a new president of the organization. Yes, he is Henry Alexie Bloem, or we all know him more as Chef Bloem. We have a little questions and answers session with Chef Bloem about this issue. Here is the report

On July 2008 Chef Henry Alexie Bloem is officially holding the position as the new President of Indonesian Chef Association (ICA) for the period of 2008-2012. He was appointed to take the position due to the resignation of ICA President for the period of 2007-2012.

Asked about his feeling toward the new position Chef Bloem said he feels nothing special about it. It is because he has been in the culinary industry for more than 20 years now. And he was the Vice President of Bali Culinary Professional (BCP) in 2002-2005. Moreover, from 2003 up to 2007, he became the President of IJUMPI (Ikatan Juru Masak Profesional), an organization for professional cooks, in Bali. Chef Bloem was also chosen as the Vice President of ICA for period of 2007-2012. This is mostly why he had to take the presidential seat. Due to the rapid activities of ICA’s President 2007-2012, he had resigned from the job and handed over the task in ICA completely to the Vice President. So, automatically Chef Bloem will carry on the task of ICA leadership starting from July 2008 until 2012.

So, a presidential position is not something new for Chef Bloem. This is why he does not feel anything special about it. On the other hand, Chef Bloem thinks that this is going to be one great challenge with more difficult tasks for him in the future.

When asked about his mission as the President of ICA, Chef Bloem answered that the missions of the association come first. He will try to equate the profession of chefs or cooks in Indonesia like any other professions, such as doctor, lawyer, and more. The other mission is to promote the dignity and prestige of Indonesian chefs/ cooks, so they will be more appreciated nationally and internationally so that Indonesian chefs can compete professionally along with chefs from foreign countries, who work in Indonesia. This is because everyday, the more foreign chefs come and work in Indonesia and become quite a competition for the local chefs. With ICA, Chef Bloem would like to conserve the Indonesian culinary culture, especially Indonesian traditional recipes so that Indonesian traditional foods will be known widely in national and international level.

Chef Bloem stated that cooking is a very crucial profession in the Indonesian tourism industry. For him, a chef/ cook is an artist who doing his job by “pouring” his creation, feeling, and experience, to create tasteful cuisines. This is why ICA try to unite Indonesian chefs, not only the ones that currently live and work in Indonesia, but also those who live and work abroad. Hopefully all of them will gather themselves in the organization, for the development of the Chef profession in the country, to be able to compete internationally.

Chef Bloem, currently is also busied with his new restaurant, which was just opened last May, Bloem’s The Waroeng, located at Jimbaran – Bali. After resigning from the hotel where he worked as the Executive Chef, he automatically runs The Waroeng himself. Other than that he was trusted to be a consultant for several restaurants and villas in Bali.

Back to The Waroeng, Chef Bloem shared the story about the favorite menus the restaurant offers. The Waroeng serves various cuisines, from Asian to Western specialties. For the Indonesia foods, he specifically highlighted on Sop Buntut (Oxtail Soup), and Nasi Goreng Djenggo. While for the Western, he suggested Goulash Soup, Barbeque Pork Spare Ribs, and Tenderloin Steak. Chef Bloem stated that even though The Waroeng uses local meat, but the tenderness can be compared with imported products.

When asked about whether he has thought to expand his restaurant business outside Bali, Chef Bloem said that he still has not thought about the idea. He is still working on creating a trade mark for The Waroeng. Perhaps, after The Waroeng is widely known, he will think about opening branches outside the island.

Priuk.Com Team and all Priukers would like to congratulate Chef Henry Alexie Bloem for his new position as the President of Indonesian Chef Association for the period of 2008-2012. We all hope with his leadership, the world of Indonesian culinary and chefs will be more recognized through out the world.


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