I am a freelance food and cookery writer, a travelling cookery teacher, and a food consultant. I am not trained as a restaurant chef, but I have had enough training in many different cuisines to be able to cook professionally in the many countries I have visited. I can cook in foreign kitchens for up to 200 people alongside the chefs and their teams in whatever country I happen to be. And of course my main aim is still the same as when I started to be a food writer and a cookery teacher more than 40 years ago: to show everybody, not just my students, how to cook Indonesian food to perfection. I must emphasise, though, that my repertoire has gone far beyond Indonesia. I am experienced in all the Asian cuisines, and familiar with the materials and techniques of Western kitchens. I believe in knowing both, so that I can compare their traditions and work confidently in either.