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We speak to the dessert queen about her experiences in the culinary industry as well as her latest establishment.
Karen Carlotta has long been known for her delightful pastry creations. Starting as a celebrity chef on a cooking show, Karen went on to create a successful culinary business with husband Adhika Maxi, serving as Head Pastry Chef for Union Group’s restaurants. In 15 minutes, we asked the beautiful mother of three about her experiences in the culinary industry and her latest establishment, AMKC Atelier, located in Plaza Indonesia.
How would you describe your culinary style?
A simple and comforting taste; I like to translate memories into desserts or cakes.
What’s the biggest challenge in handling Union?
The hardest part for me is to find a good and stable supply of quality ingredients. However, Union bakery continues to evolve throughout the years and for that I want to thank our loyal customers.
What are the latest dessert/pastry trends for this year?
I think the trend is for good-quality pastries without many gimmicks.
What’s your all-time favourite pastry?
A simple strawberry tart with a good crust and a good filling accompanied by juicy fragrant strawberries and chopped pistachio nuts.
What do you think about the local pastry shops?
Great! Of course, I love jajanan pasar. I also love traditional cakes, such as Lapis Surabaya and Lapis Legit. Currently, I’m transforming local flavours into cakes for my latest venture, including Martabak Cake, Es Teler Cake and Lapis Keju Strawberry Cake, my take on Lapis Surabaya.
Tell us about the one pastry or dessert that you always wanted to create but haven’t or couldn’t?
It is a secret, but you will know soon enough. I will make it at AMKC Atelier and Union Bakery soon [laughs].
In your opinion, what makes a good pastry chef?
A good palate and to know how to balance flavours. You should imagine the combination of tastes in your mind then create the product.
Tell us more about the newly opened AMKC Atelier?
AMKC Atelier is our new baby: a gourmet eatery and boutique pastry shop in Plaza Indonesia. The menu focuses on freshly sourced ingredients while the pastry shop evokes nostalgia by infusing Indonesian flavours; for example, Martabak Cake, Es Teler Cake, Pavlova, and so on.
Photo by Hakim Satriyo
