Chef Arya – Kynd Community with Microgreens

Level up your plating with Microgreens – Chef Arya

In May, we had the delightful opportunity to visit Kynd Seminyak, a renowned culinary destination known for its vibrant vegan cuisine, and engage in a captivating conversation with their talented head chef, Arya. Kynd Community has garnered a dedicated following for its commitment to creating delectable plant-based dishes that not only please the palate but also inspire creativity and promote sustainability. Join us as we delve into Chef Arya’s culinary journey, his love for microgreens and edible flowers, and his remarkable creations within plant-based gastronomy.

Can you tell us a little bit about your background and how you got into cooking?

When I was 8 years old, I stumbled upon an anime called Bron, which told the story of a boy who opens a restaurant under his father’s guidance. This enchanting tale ignited my passion for cooking. At the age of 18, I graduated from culinary college and began my culinary journey. I gained experience at various hotels, including the Grand Hyatt, Kartika Plaza, and Alila Seminyak. From 2006 to 2014, I worked on a cruise ship, continuously learning and honing my skills. In 2014, I joined the Alila team, and in 2022, I became a part of Kynd Community. Working at Kynd Community introduced me to the world of vegan food, constantly pushing the boundaries of my creativity.

What is your favourite type of food to cook?

My favorite cuisine to cook is Western Japanese fusion. During my time working with Chef Vivian at The Alila, Seasalt, I had the opportunity to learn a great deal and create delicious meals within this fusion style. Additionally, I have a strong passion for cooking classic French cuisine, which I gained experience in during my time on the cruise ship. Cooking vegan food has been the most challenging for me. Unlike traditional dishes that rely on meat, vegan cuisine requires more creativity and the ability to make everything from scratch. I enjoy the challenge and constantly strive to expand my skills in this area.

What inspired you to start incorporating microgreens and edible flowers in your dishes?

My fascination with edible flowers began during my time on the cruise ship when I discovered they could enhance the beauty and elevate the premium aspect of a dish. It was in 2018, when Bali producers started offering a wide variety of edible flowers and microgreens, that I had the opportunity to explore them further. I also had the opportunity to experiment with growing my own microgreens.

What dish would you most recommend at Kynd?

I highly recommend trying our gnocchi, which is my personal chef’s recommendation. It’s an incredibly unique dish created by Chef Agung and me specifically for Valentine’s Day. While we were brainstorming ideas for the Valentine’s Day dinner menu, we were struggling for new concepts. However, at the last moment, we came up with the perfect plate. You can currently find gnocchi on the dinner menu at both our Seminyak and Canggu locations.

What’s you favourite way to use microgreens?

I particularly enjoy using microgreens for garnishing and decoration. Just as women wear makeup to enhance their appearance, I treat microgreens as a way to beautify the plate. It adds that extra touch of finesse and elegance to the dish.

How do you choose which microgreens and edible flowers to use, are there specific flavours or colours that you look for?

When selecting microgreens for a particular plate, I seek a balance between flavor and colour. We aim to create a harmonious composition that adds a touch of allure. Texture is also an important consideration, and I find pea shoots particularly appealing due to their excellent crunch. Ultimately, it’s about finding the right balance in terms of flavor, colour, and texture.

How do you see microgreens and edible flowers growing in popularity in the culinary world?

Microgreens are gaining increasing popularity due to their ability to elevate dishes, enhance flavors, and add a premium touch. As microgreens become more widely embraced, we can expect the cost of these ingredients to decrease, making them more accessible to a broader audience.

What varieties of microgreens or edible flowers are you most excited about?

One of my favorite products is Red Veined Sorrel. It’s the perfect garnish—easy to place, with a good shelf life and vibrant color. Since it’s not too delicate, I can keep it in excellent condition for at least 5 days in the kitchen. As for maintaining the crunchiness and freshness of pea shoots, I recommend storing them with wet paper towels or blanching them in ice water.

Do you place importance on sourcing locally grown products for your dishes?

At Kynd Community, we prioritize sourcing ingredients locally whenever possible. With Bali’s increasing popularity, it has become easier to find and access high-quality local produce. Approximately 70% of our ingredients are sourced locally. This approach not only enhances the flavors of our dishes but also contributes to the sustainability of our culinary practices.