Your teacher
Chef Yossie
Chef Yossie grew up around her mother's catering kitchen in Bandung, West Java. It was a working kitchen where traditional dishes had to be prepared consistently for large groups, not a staged version of home cooking.
That experience shaped how she teaches: smell, texture and timing matter as much as a written ingredient list. Her goal is to show home cooks how Indonesian flavour is actually built, while being honest about what can and cannot be substituted in a UK kitchen.
A family catering education
In a busy catering kitchen, consistency matters. A spice paste must reach the right stage every time, rice must hold its texture and sambal must balance heat with aroma. Those repeatable techniques form the foundation of Chef Yossie's recipes and proposed classes.
“I want people to understand what they are looking, smelling and listening for, so they can cook confidently without me.”
