The Tempeh Family (2021-04-27) by Tempe MovementIndonesia Gastronomy Network
The Tempeh Family
Prof. Florentinus, Dr.(c) Wida, and Dr. Driando Winarno. The 3-generation food scientists founded the Indonesian Tempe Movement in 2014 with the aim of educating the world on tempeh as a superfood based on scientific research.
Prof. Florentinus Gregorius Winarno
Prof. Winarno was born in where tempeh was first documented in the 1600s: Klaten, Central Java, Indonesia. Prof. Winarno served as the president of WHO-FAO CODEX Alimentarius Commission in the 1990s and was inaugurated as the Indonesian Father of Food Science & Technology
Wida Winarno, PhD(c)
Wida is a tempeh scientist and social entrepreneur. Wida invented the green tempeh making workshop that gave brith to new successful tempeh makers. Wida's most famous 'tempeh tale' is her experience teaching jail inmates how to make and eventually sell their own tempehs.
Amadeus Driando Ahnan-Winarno, PhD
Driando cofounded the Tempe Movement 501c3 in USA and tempeh fermentation startup Better Nature Ltd un the UK. He runs the 6 World Major Marathons to promote tempeh; and published the "Tempeh Bible", a summary of more than 50 years of collective research on tempeh.
Willie Chambers, Mike Hillis, and Seth Tibbott, cofounders of the Tempe Movement in Oregon, USA. Willie Chambers is an ex-butcher sustainability food entrepreneur, the founder of Nola Nuggitz that is based in Rockwood, Gresham, Oregon. Michael Hillis is a Los Angeles-born food anthropologist who fell in love with tempeh and Indonesia during his solo traveling in his youth. Seth Tibbott is a legendary vegan entrepreneur who founded the Tofurky Inc.
Chef Ragil Imam Wibowo is the owner and Executive Chef of Nusa Gastronomy Indonesia. He has been awarded the Asian Cuisine Chef of The Year by World Gourmet Summit. One of his famous tempeh dishes is the reconstructed lodeh tempe. It is originally a coconut milk-based soup containing vegetables, soy tempeh, chilli peppers, and spices. Chef Ragil enhanced it by making the most of the unique flavours of home-fermented black bean tempeh, with puréed lodeh.
Chef James Bradley is the Executive Chef at PO'SHINES, a Black-owned contemporary soul food restaurant with Cajun, Creole and low-country flair in Portland, Oregon, United States. In 2017, Chef Bradley invented his citrus-barbecued tempeh skewers.
Prof. Dr. Mary Astuti
has dedicated decades of tempeh research. Starting with her PhD thesis on tempeh, she published fundamental papers that set scientific foundation un the field.
Prof. Made Astawan, M.Si.
is a professor in Food & Nutrition from Bogor Institute of Agriculture (IPB) who is also the founder of Rumah Tempe Indonesia and a committee member of Forum Tempe Indonesia. He has developed a center of excellence for hygienic tempeh production in Bogor, West Java.
He is food activist in Mollo, East Nusa Tenggara, Indonesia that promotes food literacy among young people through classes and creation of traditonal food lab. He also experiments with different seeds to make Mollo’s own local tempehs and dishes.
She is the founder of Javara Indigenous Indonesia, a social enterprise that often co-hosting various tempeh workshops. Helianti with Javara also promotes home tempeh-making kits using various ingredients from Javara in collaboration with Tempe Movement.
He is a successful tempeh entrepreneur from Grobogan, Central Java, Indonesia. His tempeh products have been marketed in three continents. Nobody expected that a former hotel officer like him, now owns a tempeh business with the brand of "Rusto's Tempeh" based in Japan.
She is the founder of Tempeh Grenada, a 'virtuoso' tempeh artist that makes beautiful tempehs using various mind-blowing ingredients such as flower petals, pasta, and colourful beans.
The curation process is still on-going, more humans of tempeh will be posted here.