My Story: Part III | THE RIP AND DIP ERA скачать в хорошем качестве

My Story: Part III | THE RIP AND DIP ERA

Join Ayesha Nurdjaja for a special three-part cooking series where she prepares the recipes that shaped her life, her career, and her voice in the kitchen. In Part One, Ayesha makes her mom’s classic potato and egg frittata—a nostalgic dish that represents her childhood, family roots, and the early food memories that unknowingly set her on the path to becoming a chef. In Part Two, she turns to handmade pasta, symbolizing the beginning stages of her professional career—long hours, discipline, technique, and the foundation-building years that sharpened her craft. In Part Three, Ayesha finishes with her iconic whipped feta, the first dish she developed for Shuka. This recipe marks the start of her journey as an entrepreneur and executive chef—where she stepped into creative control and began defining her own culinary voice. This series is about more than recipes. It’s about growth, heritage, resilience, and the moments that transform a cook into a chef and a chef into a leader. Subscribe for more chef stories, restaurant recipes, and behind-the-scenes looks at the dishes that define a career. 📸 Instagram:   / ayesha_rare   🎵 TikTok:   / ayesha_rare   📘 Facebook:   / chefayeshanurdjaja   ▶️ YouTube:    / @chefayeshanurdjaja