My fav chef at Kempinski Jakarta. Chef Jacques

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From local produce and supplier relationships to seasonality and provenance, these Norfolk chefs explain how ingredients shape the way they cook. For many, great dishes don’t start with technique or trends. They start with what’s available, what’s in season, and the quality of the produce around them. Because when you begin with great ingredients, everything else follows.

My fav chef at Kempinski Jakarta. Chef Jacques

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Kania Permata Sari