FWEP00038 Arimbi Nimpuno Today we have a special guest. Her name is Chef Arimbi Nimpuno. She is a celebrity chef in Jakarta, Indonesia, a very well-known one. And she also serve on this amazing community with the skills as emcee, host of this event organized by Loaf Singapore. Working together is SUCCESS. Teamwork is the ability to work together toward a common vision. Ms. Arimbi and her team shared that out from their different skills and ideas, they work as one.
) My name is Arimbi. I am a mother of four and I am a chef. I have been a professional chef since 2009. I am with these guys and they are a lot of fun to be with. They are very very creative and we work everything up until the last minute. (02:54
) It’s been a very very amazing experience. Each project has its own challenges and stuff but this one I think is the most challenging as we work in a boost track kind of thing. It kinda gave us a new experience, new views, a new way of handling things that plays an important role for us to grow our positive capability and skill. (03:48
) I think the most important thing is to have a good sense of humor and to have a very good understanding of each other because we’ve known each other for quite a while now. I think the most important thing is to be grateful for everything that we’re learning. Every obstacle, every challenge there we just take it “Okay, let’s just do this. What do you think?”. We grow when we face challenges. We must strive for never-ending improvement and though life gives us a lot of challenges that we face in our everyday lives, we should take it positively. Kevin, as being the youngest chef in the year 2010 mentioned:
) But for me, as Gupta said, this is very challenging but it’s the most fun cooking experience ever because we work in a quite restricted environment but a traditional one and it feels like home. This is so nice because we are able to cook just about traditional innovation food but some twisted experience. (04:59
) I was one of the 1st seasons of Masterchef Indonesia in 2010. And at that time I was also the youngest in Asia actually. Because in Asia it’s just only India and Indonesia. (05:41
) For us, perhaps is the ice cream because we need to make the ice cream without an ice cream machine. We need to figure out the way to freeze the ice cream basil. We drove to Singapore to find dry ice suppliers. But I think every dish that we made have their own challenges because we are using the local ingredients, local equipment so I think, yes, it was very fun. (06:40
) We are always looking for challenges for sure. I mean, me and Prima, has been working together in this ice cream thingy about 4 years and we are always open for a chance for us to grow our skill and capacity. Food, as our common ground. Good food brings us into a good mood. Ms. Arimbi, together with her team, sliced their favorite food.
) I like to eat everything basically. In terms of favorite food, in the earlier stages of my career, I went for the Indonesian style you know. I went for the really out of the box food but now I think, me personally, I will go at grass food. I like to taste and experience the real taste of the ingredients itself. (07:56
) For me, I like everything organic because organic is really good. It is expensive but at the end of the day, you gonna admit that organic taste more organic. (08:21
) Mine will be maybe Indonesian food. We have different varieties of tropical fruits and ingredients. Maybe Padang food, all of Indonesia but for me, anything that is edible. I like everything that is out of the box. The thing is that quite makes me WOW. It is going to be hard but hard does not mean IMPOSSIBLE. Successful people are not gifted. They worked hard for it. Ms. Arimbi and her team shared life advice to become successful at the right time.
) I think you have to have the endurance for sure because ours is not a glamorous world that you see on television. It takes a quirky mind. You gotta be quick, you gotta be prepared in all kinds of situations and conditions. You gotta prepare for everything. Don’t take it too hard on yourself. I think that’s the most important thing you fail and you get up again. Have fun with it. (10:35
) I’ve been working as a professional for about 20 years or 25 years. But to me, the most important thing is passion. Finding your passion is the paramount thing to do. You don’t become a chef because that’s the trend but because you love cooking. (11:05
) Just be courageous and don’t be afraid to break out of your comfort zone and try new things in being a chef. (11:21
) The most important thing is to have the attitude of being humble. Then, please remember that each and every one of us has a process of learning. We cannot be someone, in an instant. You need, perhaps go to culinary school and have to learn for 4 or 5 years in another restaurant. Finding a good mentor is mandatory because the mentor can give you what he got from the previous mentor. Key Takeaways:
- Challenges are meant to be conquered and not to be quitted.
- Don’t be afraid to try new things out from your comfort zone.
- Always have fun while working productively.
- Be patient on becoming successful.
- Stay humble as much as possible.
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