Originally from Indonesia, Jen initially worked in education before finding her path in cuisine and graduated from the Diplôme de Cuisine in 2023. She is currently a chef at Hotel Pulitzer, a Spanish one-Michelin-Key hotel in Paris.

What is your professional background?
I began my career in pre-K education in several international schools abroad before finding my path in cuisine. I first explored my interest in traditional French cuisine, where I gained invaluable insight and experience working in a restaurant in the south of France.  


Why did you choose Le Cordon Bleu Paris? 
Le Cordon Bleu is renowned for its academic and professional rigor, collaborative studying environment and a strong international culture. Having lived in different countries, I reckon how enriching studying with people from all around the world can be.  


Did you have any previous experience in cuisine? 
Yes, my experience as a cook in a traditional French restaurant fostered my skills in the fundamentals of cooking and food safety. 


Can you tell us more about the internship you did? 
I was granted a waiver for the internship thanks to my previous working experience. I showed that my previous experience as a cook taught me how to deal with a highly demanding working environment while delivering a top-notch result. 


What are your thoughts about the Internship Pathway? 
For students without prior exposure in the culinary industry, I believe that the Internship Pathway could offer an understanding and a real-life experience of said industry. 


What is THE thing you learned that you use today in your daily life?
This may sound clichéd but if there is one thing learned that I use every day is: having fun cooking ! 

I really enjoyed my time at LCB and I took practical classes as experimentations – where I was allowed to create and innovate within a certain framework and with proper guidelines.  I still remember one assignment, where I had to review several times the dish that I was going to make in class the next day. I did have some hard times turning my imagination into reality. But, after plenty hours of editing and research, I finally made my creation, and it was: grilled lemongrass king prawns! I remember Chef Caals’ reaction when he saw my craft and told me it was « perfect » ! What a relieve – the hard work did pay off ! 


What is a typical day as a chef at the Hôtel Pulitzer?
As a chef, I am responsible for the dining experience and clients' satisfaction - so there is never a typical day. 

My typical tasks vary from cooking to paperwork. I am in charge of getting the best produces for my clients and making sure they arrive on time for preparation and the mise en place.  I am also responsible of managing my team in the kitchen and make sure everyone plays a part in delivering the art we craft for clients. 

As the French branch of an established Spanish hotel, I cater mainly to Spanish clients and there is where the fun begins! As a matter of fact, I need to ensure, through my dishes, that our clients feel at home while in Paris. A lot of imagination and research come into play – and I often wonder how I should adapt some dishes to suit the Spanish palate while still giving a French touch. Or better yet, how should I provide a fine French dining experience with a Spanish touch? 

I was particularly grateful when I learned that our hotel was recently awarded its first Michelin Key - a year after I took over the restaurant. Being part of a tremendous milestone can be a true motivation when you are trusted in leading a team and creating value. 

What do you like the most in your job?
I highly appreciate the international environment that I am in at work – where different languages are spoken: French, English, and Spanish. Being able to relate with my colleagues especially through a shared passion which is gastronomy truly makes my day-to-day worthwhile. 

I recently visited my hotel’s headquarter in Barcelona, where I got to meet local staff and experienced local hospitality culture.

The warm atmosphere of the city and the Spanish way of life truly embody the welcoming ambience my company radiates.   
I am sharing a snapshot I took while in Barcelona to mark my one-year anniversary in my current company – and do you know that there is a Spanish saying that goes “el amor entra por la cocina”? *

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*love begins in the kitchen