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Narratives .......................................................5
‘bebe’? ............................................................6 The route... ................................................... 7 Not so chinese. .............................................. 8 Doesn’t make sense! ....................................... 9 MCLI ...........................................................10
Trendsbook ASIA .........................................12 Reinventing Tartare and Carpaccio ...............13 Pork Epique Pop-up ................................14-15 Sous-vide for Food Trucks .............................16 Madeleine du Proust ....................................17 Culinary .......................................................18
potage Parmentier ...................................20-21 Eggs .............................................................22 Pasta ............................................................23 The Challenge .........................................24-25 Pastry ......................................................26-28 Finnish Food ...........................................30-31 Cheese Experiment ......................................32 Asian Cuisine ...............................................33 Design .........................................................34 Photography ...........................................35-37 Brand & Social Media Launch .....................38 Packaging .....................................................39 Servie Design ..........................................40-41 Interior Design .......................................42-43 Gratitude ..................................................44
What you see; is not what you know. A story does not define a whole life, but sharing one is always worth it. p.s. skip to page 10 for projects.
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‘bebe’ what a bizzare nickname in Europe. It has been hillarious everytime I introduce myself to people as I receive different reactions. So here’s how the story goes.
11 years ago, friends and teachers refer to me as Brescia, as Agrippina is too difficult for Indonesians to pronounce. Later on, they too realize that Brescia is not very practical to say. Thus, a good childhood friend of mine decided that I should be called as ‘bebe’. One of my life goals when I was a kid is to be a designer. The name ‘bebe’ is simply inspired by the worldwide famous clothing brand, which is famous during its time, and is taken from the letter B from Brescia.
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“Bebe! It’s the perfect nickname, and one day you’ll be a famous designer just like the fashion designer!” She couldn’t remember today that she gave me the name, but for me, it was an unforgetable moment of the creation of my nickname. Credits to Venisha Angreta for the meaningful name she has given has became a wonderful story throughout my life journey. Today, I always tell people about my nickname and leave the choice to them, as long as they are comfortable with what they wanted to refer.
The route : Jakarta - Newcastle - Lucerne - Verbier - Lyon
Living in different places and meeting new people with different cultures has opened my mind. It has been a wonderful journey, and I am even more excited of what’s coming ahead.
I spent my whole childhood and teenage years in Indonesia and during those days, living abroad is an idea that never crossed my mind. Until the opportunity came and the decision-making has lead to where I am today.
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Although the name sounds 100% Greek, Roman or Italian, I get how people fell for the name and gets confused when meeting an absolute asian. My ancestors are mostly Chinese and partly Thai. Although a part of the big family is still into the traditional chinese culture, I myself do take part in it. A lot of good things can be taken from the Chinese culture. The food, the language and how most Chinese are very intelligent with businesses. They are very hard-working in general and it is an interesting culture. Today, I am still amazed with how Chinese food and cultures are well-spread around the world. A part of the culture, born as Indonesian, I am proud to say that Indonesia, too, is very rich with food and culture itself. Indonesians are very humble, polite and friendly. Living in Indonesia for 17 years taught me to bring and share this culture wherever I go. Thus, I am proud of being a part and carrying both cultures of Chinese and Indonesian.
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“Why quit design and pursue for culinary??” People assume and generally ask this question to me. I think its unfair to put it that way. Design and food to me are both a form of art. The difference? Food is the only art form that plays with all the senses. Isn’t it amazing? While designs are created for aesthetic and purposes, food is a primary need for every living thing on earth. Understanding the science of food and being able to create and play around with different ingredients is just so much fun to me. Seeing people enjoy what I create is the best feeling ever. Wrapping up, I want to be a food designer, someone who develops recipes, shares the knowledge of food to others, create moments and experiences. Project the beauty of every behind-the-scene moment of food.
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Masters in Culinary Leadership and Innovation; Fashion for clothes, Architecture for buildings, Creation for food.
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Research, Editorial, Trends
Researching on Food Trends for Food Service Vision, covering services, food products and experiences for Asia. Sourcings from SIRHA interviews, self-experiences and networks. Creating, designing and editing trendsbook. Link : https://issuu.com/agrippinabrescia/docs/ trendsbook_final_issuu
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Food, Design, Invent
Reinventing new ways of serving tartare and carpaccio; Tartaccio, Bimbimbap Tartare, Canelloni Tartare.
Food Design is not food art; food design is always about aesthetics and must be edible while food art doesn’t normally involve consumption. 13
Planning, Concept, Progress
Pork Épique’s created based on the passion and love for the monoproduct; pork. It is a project created to be running in Lyon and operated for two days as a pop-up, serving 60 people at the Institut. 14
Restaurant, Design, Food
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Concept, Sous-vide, Production
Jazba is a food truck concept designed to have easier mise-en place system with the help of sous-vide. As Indian food in general has rich spices and flavours, sous vide is the perfect method to maintain the right temperature in a long time. 16
Design, Packaging, Experience
Working with students from St. Etienne design school, we created an experience of madeleine proust; the childhood memory by applying smell essence before eating an original madeleine affecting the mind to precieve an additional flavour to the original plain madeleine. 17
Food is essential for human beings, good food gathers people, excellent food creates memories.
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French Cuisine Preliminary Intensive Program of Culinary in Institut Paul Bocuse is different from the Culinary Arts I have ever known before. Learning from 4 different chefs within 6 weeks, the course includes basic french cuisine knowledge, pastry, seafood and meat. It is truly authentic, beautiful, yet very different from cuisine I have seen before. 19
Soup shots! -- potage Parmentier is the mother of all soups. With 50% Leek and 50% potatoes, cream, white stock (or water) and seasonings, a nice creamy warm soup has existed in France for a long time. Add different vegetables and you have colourful soups with different beautiful names. Potage Parmentier + Carrots : CrĂŠcy + Tomatoes : Aurora + Cauliflower : Dubarry + Asparagus : Argenteuil + Mushrooms : Forestiere + Seasonal Veggies : Cultivateur + Peas : Clamard + Artichokes : Artichaut + Pumpkin : Potimaron
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So many ways of serving potatoes -- If rice is the staple food in Indoneisa, in most of European countries, potaotes, aside from bread, is one of the main food for the people. Found by Parmentier, the man who made potatoes famous. Inspired from how he fought to prove the people that potatoes are nutritious and good for the French, there are unlimited ways of cooking, marinating, serving, cutting, eating potatoes. 21
Traditional French, Traditional Lyonnaise, and even a simple french omelette -- I mean, who doesn’t like eggs? You use them everywhere, sweet or savory. But making it as a star, either for salads, breakfast or starters is another thing. My three favorite thing learnt from the french way from left to right; oeuf mollet (poached), oeuf a la coque (boiled) and oeufs en meurette (red wine sauce). There is more to it but it is just amazing how a simple ingredient can go with varieties of different cooking methods and serving ways.
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European way of making noodles? Pastas as what I see mostly in Indonesia, are spaghetti, fettucine and tagliatelle. Mostly served carbonara (not even authentic mostly with cream instead of yolk), bolognaise or aglio olio. On this pasta day, we explored not only different shapes of raviolis, farfalle, garganelli, and a lot more! The use of natural colorings are also taken from chlorophyll, saffron and squid ink. Instead of making the mainstream sauce for it, we made the famous french lobster bisque, incredible taste, simple ingrediets. All natural and all fresh!
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The challenge from Chef Phillipon -- After going through all of the basic french cuisine with experienced French chef Jean Philliipon; stocks, sauces, soups, eggs, pastas, vegetable cuts and many more, we were challenged to do the recipes and plate them all in one session. My creation; floating ratatouille, beef tartare (jardin de boef tartare), and duck with orange sauce. The challange is to think within available ingredients in limited amount of time, manage mise en place and the cooking and of course plan to serve creatively.
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The world famous French patiserrie and being able to learn a lot of recipes last summer in France was amazing. Its more than just any desserts of just a piece of cake, its beautiful visually and tastes wonderful. The struggle was the high heat during summer which made it difficult to roll puff pastries as it keeps melting and we were running back and forth to the fridges and freezer. Different types of flour, chocolate, seasonal fruits, local ingredients and garnish ideas are just refreshing to the mind. We did the famous macarons and madeleines but they exist so much in indonesia I am more amazed with (from left to right) Gianduja Chocolate Dome, Millefeuille, Chocolate Tart, Eclairs, and last but not least the best Pear Tart with Almonds.
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Credits to the Indonesian French Families -One thing that I did outside of learning from the Institut is learning to cook inFrance with the Indonesian-French families that lived here for long. As a community that helps me survive with the new culture and shares understanding of both Indonesian and French cuisine, they supported me in home-baking and made it into a small home-business where I get orders of cakes and desserts during the weekends. For their support and their orders, I get to explore new recipes at home as well as get feedbacks.
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Finnish Cuisine A new environment and understanding of cuisine is earned from an opportunity of doing an exchange program in Helsinki, Finland. At my northest point of the world, coming from the country located on the equator line, the ingredients and the weather, the people and the culture is just distictly wonderful.
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Only having 2 months time for agriculture per year doesn’t make Finland a place with less ingredients. In fact, the way nature works in Finland is when heavy snow completely covers most of the country, the soil is restored and foraging in the forest became a way of surviving. Techniques of preserving like pickling, smoking, drying, freezing and many more are one of their specialties. Rich with game meats from the forest hunts, wild berries, herbs and vegetables on the right season, as well as Everyman’s Right; where people can pick everything from the ground anywhere for personal consumption, as well as fishing on a certain amount for self-purposes. Learning a very different thing from both Indonesian way and French way of cuisine, Finland is a very humble place with humble people, which might be a reason why they exist to become the happiest country in
the world. We had workshops with famous chefs like Sasu Laukkonen for forest foraging, as well as chef Pekka Terava on elevated modern finnish-swedish inspired cuisine, with local ingredients and sustainablity that reaches out to the existing market.
Menu: Carelian pasties with organic eggs and smoked roe of Rainbow Trout • Marinated Baltic Herring with onion sauce on rye bread • Perch-tartar and pickled cucumbers on crispy bread “näkkileipä” • Fried vendace with malt bread and dillmayonnaise • Reindeer pastrami with horseradish sauce and turnip chips • Blueberry mousse with oat crumble • Lingonberry pie with vanilla curd “rahka” • Nordic Food Platter.
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Finnish Squeaky Cheese Experiment -- For the curiosity of how the locally famous squeaky cheese are made, to how people dip them in coffee, we want to find out if instead of people having them seperately, we could infuse local favorite flavors into the squeaky cheese, with two ways of curdling; rennet and acid. The flavors we have chosen are coffee, birch sap and nettle. Resulting on very nice different flavors comparing to the normal plain squeaky cheese that you serve with cloudberry jams.
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Steps : 1 -- Warming up the milk to 35 degrees Celcius 2 -- Selection of flavor; Nettle, Birch Sap, Coffee 3 -- Water bath, letting it curdle for an hour with each rennet and acid and each flavours. 4 -- Straining; seperating the fat on top and the protein liquid (whey) 5 -- Moulding of cheese, leaving overnight 6 -- Tasting, Analysing the different shapes and texture from the flavour and the renner/acid usage, squakiness and visual 7 -- The pan frying/ baking to have the brownish outer part of the cheese 8 -- Final tasting and understanding of the flavoured squaky cheese
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The food from home Either Indonesian, Chinese or any South-East Asian cuisine, food and ingredients from home is always the closest to the heart. Being able to share the understanding of true asian food and ingredients in Europe for the last 3 years and in the upcoming future is truly a great honor.
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Either for a purpose or for aesthetics, design matters.
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Toyota Photohunt Finalist 2015 Photography is one of my hobby and having a basic course in my Bachelors, the aim of joining Toyota Photohunt is to challenge myself with what I have learnt. With my first camera, Canon EOS 700D, it was such a great experience to compete in a venue with other 19 professional photographer finalists in Lembang, Bandung. 35
More captured photographs...
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Grab your shoes today. and get 15% off for first 15 soldiers.* We’re ready to fight. Launching today. *terms and conditions applied
Soldiers, are you ready? Launching today.
Troyerz Branding & Launching 2016 Freelancing while finishing my diploma in Graphic design, working with contents and branding for Troyerz Indonesia is one of my first freelancing design. I leanrt that freelancing is not a very stable thing and soon decide to pursue barista trainings, going into the interests of the food industry. 38
Food Product and Packaging Design 2018 Working with a famous mexican kit brand, the confidential client requested for a recipe development as well as packaging for a Thailand and Chinese inspired style. As the existing packagings relies on certain level of spice, the idea given is for the customer to have adjustable level of spice and the brand can keep their identity too. With the keyword “Adjustable�, more people can have the option of keeping away the spiciness and the transparency that the chilli is a seperated package.
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capital derives its name from the Mother of God of Thunder, Thor, the lover of Odin and refers to the earth.
Vuori
Rooftop bar
Ei nimeä Take-Away
fjĂśrgyn
Dine & Adventure
Service Design & Prototyping 2019
Due to the warm Gulf Stream Redesigning threefrom foodservicethe outlets, South The customer journey when they come to spend Embassy Row Hotel wants to rebuild concepts their money into the outlets. The concept based on Nordic, Biodiversity. various From an is to use the adventure into the whole dining and the Cold Stream from theAlpine, North, Island and a tale that we created, we prototyped experience by creating board game as the guests a whole food service concepts, from a rooftop way of selecting the menu. Applying scents, bar, a take-away ground floor The bar to the main interiors and atmospheric feeling of the concept climates prevail on the island. North restaurant. From reservation to the after- and the story all around the property and their we analyze and create the whole foodservice concepts. consists of beastly experience, mountains with cold temperatures, while the South is covered 40
Service Concept; Main Restaurant (Dinner)
- Oscar Wilde
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Mountain
S
Starter Raffaele’s Ravioli
Gorgonzola and toasted walnut
Main
The Design; Apps
LAKE
Journey A Island
Salmon Gravlax Tartare, Horseradish puree, dill, tunip chips, rocket salad, tobiko.
Hello,
Johanna !
Lamb stew, turnip, carrot, herbs, crouton with grilled cheese.
Dessert HILL-AREAS Caves !
Starter Wave Me Back through
Hello,
ISABELLA HAD A LITTLE LAMB
Chocolate fondant with artic berries compote.
“.. and all at once, Johanna ! summer collapsed into fall. ”
Main Forbidden pleasure of the sea - Oscar Wilde
2
FOREST
Black rice seafood risotto; mussels, octopus, pesto. Vegetarian option available.
Dessert Book a room Dining experience
Starter Seasonal Forest Medley
Wild mushrooms, rye bread, sorrel, pickled carrots and toasted chestnuts.
Tervefeliche! Welcome!
Main
Sign in Don’t have an account? Sign up Here. OR
LOG IN as guest
Dessert
crumble.
Gorgonzola and toasted walnut
ISABELLA HAD A LITTLE LAMB Lamb stew, turnip, carrot, herbs, crouton with grilled cheese.
2
FOREST
Chocolate fondant with artic berries compote.
Dessert Salty aftertaste !
Starter Seasonal Forest Medley
Wild mushrooms, rye bread, sorrel, pickled carrots and toasted chestnuts.
I was shot this morning
Seaweed and sweet potato crumble.
fjörgyn
Wild mushrooms, rye bread, sorrel, pickled carrots and toasted chestnuts.
Book a taxiDessert
waiter/waitressre
the Game THERE IS NO MUSH ROOM ! Mushroom ice cream, wild berry sponge, dried mushrooms.
ceptionist
Hello,
Hello,
Johanna !
Hello,
Johanna !
Johanna ! Dining experience
Dining experience
Dining experience
half side look
fjörgyn
We offer different services available from our main restaurant offering conceptual lunch and dinner, buffet breakfast available too, rooftop bar and if you have no time, take-away from our on-the-go bar!
top look bartenders
Service Concept; Main Restaurant (Dinner) Vuori
N
Journey A Island
E
“.. and all at once, summer collapsed into fall. ” - Oscar Wilde
Mountain
foam, eggplant caviar.
Main
LAKE Starter Wave Me Back
Main
FOREST
Starter Seasonal Forest Medley
Wild mushrooms, rye bread, sorrel, pickled carrots and toasted chestnuts.
Flavors: Mushroom, Sea Salt, Artic Berries, Chilli Chocolate
Main
ISABELLA HAD A LITTLE LAMB Lamb stew, turnip, carrot, herbs, crouton with grilled cheese.
Dessert HILL-AREAS Caves !
Salmon Gravlax Tartare, Horseradish puree, dill, tunip chips, rocket salad, tobiko.
Italian platter
GELATO
S
Gorgonzola and toasted walnut
delights
Eggplant caviar, focaccia, Parma ham, pesto, gorgonzola, mozzarella with balsamic vinegar.
W
Starter Raffaele’s Ravioli
Nordic Platter
Table Reservation
Forbidden pleasure of the sea Black rice seafood risotto; mussels, octopus, pesto. Vegetarian option available.
Dessert Salty aftertaste !
Seaweed and sweet potato crumble.
I was shot this morning
THERE IS NO MUSH ROOM ! Mushroom ice cream, wild berry sponge, dried mushrooms.
fjörgyn
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Making that for adven in. The h ed to share the to tak shown to
Currently, the hotel has no existing application. The fjörgyn app allows the customer to make reservations for the main restaurant, pre-order take aways, make payments, book taxis and receive more information on the hotel’s story. Guests receive a ‘secret code’ while booking to dine at the main restaurant for dinner. Furthermore, a “Follow the creature” game is included, encouraging the guest to take the stairs instead of the elevator and discover the hotel with augmented reality that will appeal to the younger generations of guests. Throughout the hotel, the Fjorgyn logo appears and with scanning, animations are being played through the app to discover more about the story. Also by scanning the hotel’s business card with the app, more information is displayed. Special events for the three F&B concepts will also be announced through the app for example parties in the rooftop bar. The app can be downloaded directly from the hotel’s website.
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Chocolate fondant with artic berries compote.
Wild mushrooms, rye bread, sorrel, pickled carrots and toasted chestnuts.
Dessert
This Season’s Menu
Check the Game
through
Pickled veg (carrot, fennel, beetroots), Smoked salmon, Chicken liver pate, Rye bread with anchovies.
Book a table for lunch or dinner at Fyörgyn for an island journey with nordic alpine flavours.
Cust Makin that fo in. Th share shown Custom
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Dessert HILL-AREAS Caves !
Forbidden pleasure of the sea Black rice seafood risotto; mussels, octopus, pesto. Vegetarian option available.
THERE IS NO MUSH ROOM !
Main
W S
foam, eggplant caviar.
Main
Salmon Gravlax Tartare, Horseradish puree, dill, tunip chips, rocket salad, tobiko.
Main
N E
Starter Raffaele’s Ravioli
LAKE Starter Wave Me Back
Wild mushrooms, rye bread, sorrel, pickled carrots and toasted chestnuts. Watch the tale
Local guide
Mountain
Salty aftertaste ! Seaweed and sweet potato
I was shot this morning
Mushroom ice cream, wild berry sponge, dried mushrooms.
Follow our Social Media
t
Service Concept; Main Restaurant (Dinner)
t
e bar to uest can counter. that are “Follow to take levator.
E
“.. and all at once, summer collapsed into fall. ”
foam, eggplant caviar.
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erience k like a ustomer
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Visualization; Tablewares
N
Journey A Island
adventurer = main, Italian royal = dessert) in is em ed to each customer, the guest can decideyou whli to take on his culinary journey through the given with the game so that the customer can starters, three main dishes and three desserts fo est, lake and mountain) before making his ch app and its augmented reality, the island com eral creatures and the nature life becoming an
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Food-Service Interior Design 2018 HXGN is a rebranding and an interior design for Institut Paul Bocuse’s existing F&B. It is a facility that caters 400 people including students, teachers, staffs and guests everyday with some functional areas and a kitchen. The idea of Hexagon is a type of table that makes people face each other when eating rather than having the existing long tables and sometimes having empty seats in front of eaters.
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Gratitudes Thank you to my parents for spoiling me with the best educations and supporting my journeys either home or abroad. To lecturers and chefs involved in all design and culinary knowledges and guiding through different understandings. To friends for being around, sharing knowledges
and for having fun in different moments as it is important too in life, and to you for reading this portfolio, thank you for spending the time and figuring out what my passion and what I want to do for the future with what I have with me for now. Learning never ends, as well as sharing.
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