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Interview with Reynold Poernomo

Reynold Poernomo at his restaurant Koi Dessert Bar.

How did you first get into your profession?

It first started off as a hobby during highschool. Instead of hitting the books to study, I would instead read recipes and practice my knife skills or recipes. From there I got hooked.

How have you seen the influence of STEM subjects (science, technology, engineering, maths) impact your profession / the world of food?

Food and cooking in itself is science, there's a whole world of chemistry on it own. These days people are breaking down food and re-inventing the wheel at a molecular level, thinking of different ways to cook, different methods and techniques. 
As technology evolves, so does the world of cooking and changes the way we can manipulate with ingredients to bring out the best of the produce. STEM subjects are just pushing new ways to innovate without limitations, and so far now we see food can be 3D printed and as well creating silicon moulds from 3D printed pieces. The possibilities are truly endless.

Reynold Poernomo

Is there a particular piece of innovation that you'd like to see in your field?

I'd love to see food become more interactive and theatrical in the dining room. Imagine if it was possible to manipulate a gentle flame without the use of alcohol or gas to burn something in front of customers. A fire that can be manipulated to allow the guests to say, toast their own marshmallows or have a creme brulee caramelise upon itself without any use of alcohol or blow torching.

What advice would you give to someone who is thinking of Studying STEM and is interested in food?

Think outside the box, be innovative and have no barriers or limitations. Food is always evolving, not just in cooking but the way we treat our produce and the way we grow them to create the best of what nature can give.

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