Published on : Monday, October 16, 2017
It was a sweet victory for the Kuala Lumpur Convention Centre’s (the Centre) Culinary Team when they bagged The Most Outstanding Team in Culinary, Most Outstanding Chef, Most Outstanding Artist and Most Outstanding Apprentice at the recent Culinaire Malaysia 2017!
The team recorded its highest number of medals won at the competition, which it has now competed in 5 times, with 10 gold, 11 silver and 6 bronze medals reflecting the Centre’s continuous commitment in developing and nurturing young talent with world-class culinary skills.
The 26 junior chefs proved their mettle in skills, creativity, quality, delivery and presentation as the team won gold in ‘Ethnic Malay Cuisine’, ‘5-course Western Set Menu’, ‘Plated Appetiser’, ‘Buffet Platter’ and ‘Selection of Tapas’ categories, among others.
“We are proud of our junior chefs and these tremendous wins they brought home! Unlike other years when we entered with a full team, this year we gave the opportunity to our junior chefs as it exposes them to higher standards of food safety, hygiene, time management and food presentation skills. The record-breaking victory clearly showcased our junior team’s skill and level of commitment,” commented a delighted Chef Hisham, the Centre’s Executive Chef.
To prepare themselves, the 26 junior chefs began their groundwork some three months prior to the competition under the guidance of their more experienced head chefs to ensure everything from conceptualisation of proportion, taste, colour, texture and cutting were perfect when the time came.
The competing team was led by Chef Nur Mohammad Bin Zahar, Hot Production Sous Chef; Chef Fairus Raudzi bin Mohamad Jabar, Garde Manger Chef; Chef Amir Mohamad, Malay Chef, Chef Dzulkarnaen bin Amiruddin, Pastry Chef and Chef Patrick Ooi, Chinese Banquet Chef.
Playing host since 2005, the Centre once again opened its doors for Culinaire Malaysia 2017 which was held in late September. The Culinaire Malaysia 2017 brought together more than 1,000 chefs, bartenders and F&B personnel from leading hotels and restaurants, as well as students of culinary academies. It is held alongside Food & Hotel Malaysia (FHM) and aims to recognise the country’s best culinary arts and food and beverage service skills.