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Behind The Kitchen

Meet Our Nutritionist, Rachel Olsen. Graduated University from Metropol University College with a degree in Global Nutrition and Health and a field specialization of Lifestyle and Health Education in Denmark, Copenhagen on February 3rd, 2016.

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Her experience with health started from her first Internship at Play Dough Pre School Jakarta, Indonesia, with her aim to teach children (age 4-6) about food and nutrition by using experiential learning as the framework of her intervention. Her second internship experience was at a Healthy Food Catering Company In Jakarta. She was in charge of counting the calories of the different meals made by the chef and also consulting clients to figure out which was the best healthy food program for them. She believes with knowledge obtained from Metropol University College, she can help clients reach their lifestyle goals. She is also confident in her counseling skills where she learned how to help clients achieve their goals, as well as giving information on nutritional advice. Furthermore, she also has experience in creating fitness programs that can suit people of different body types and needs. The fitness programs include aerobic and anaerobic training, with different levels of intensity and duration based on personal goals.

 

Meet Our Chef, Andreas Heru Febrioktora. Graduated from University of NHI Bandung, Indonesia at 1997, focusing in F & B Product “create fusion menu”.

chef-green-lettuce1After Graduating, his long journey started from previous companies such as Aston Hotel Atrium (as Demi chef), Papandayan Hotel Bandung (as Demi chef), Chef at Regina Bakery & Bistro, Sous Chef at Ritz Carlton Pacific Place, Head Chef at Rempah-Rempah Restaurant, Head Chef at Healthy Food Company in Jakarta, And now as Executive Chef at GREEN LETTUCE Catering Jakarta. He believes with his knowledge, he can create a nutritious meal that is delicious and is suited just right for any client.