Serving Asia on a plate

DESIGNED for chefs under 25 years of age, the recently concluded Bill Gallagher Young Chefs Forum (GYCF) provided a talented group of 100 chefs an opportunity to build their network and learn how to develop their culinary skills inside and outside the kitchen.

The young chefs had the opportunity to learn how to “serve Asia on a Plate” through the Malay Heritage Cooking Class conducted by four chefs from Sunway University’s School of Hospitality.

The four chefs — Patrick Siau Chi Yin, Nur Amirah Mazlan, Yee Suet Rene and Ng Wan Che, demonstrated how to prepare Malay dishes like nasi kerabu, ulam, keropok ikan, rendang kambing, kuih ketayap and ondehondeh.

Twenty diploma students from the School of Hospitality assisted the four chefs by preparing the ingredients and interacting with the Bill Gallagher young chefs.

With the help of another 250 students, the young chefs packed 100,000 dehydrated meals for impoverished communities in Cambodia.

Comprising rice, soy and vegetables, each meal provided by Rise Against Hunger Malaysia can serve six individuals.

Chia Yu Ting, a Diploma in Culinary Arts student at Sunway University, enjoyed her experience packing the meals. She said it was important for one not to waste food.

Lee Han Qi of the Bachelor of Science (Honours) in Culinary Management programme was happy that she had the chance to volunteer and give back to society.

Another Culinary Arts student at Sunway University, Christombuge Don Tyrone Vicshan de Alwis, made a few friends.

“I met a Maldivian chef who shared his experience and an Australian chef who gave me a souvenir. We will keep in touch on Instagram,” said Tyrone, who hails from Sri Lanka.

For Tyrone and his coursemates, work started the day before when they had to help move the ingredients and prepare the hall.

Recognised by the Worldchefs Education Committee for the quality culinary education, the event was a timely opportunity for Malaysia to showcase its unique cuisines and expertise to the world.

Sunway University vice-chancellor Professor Graeme Wilkinson said the meals for the Rise Against Hunger initiative supported the United Nations Sustainable Development Goal’s Zero Hunger campaign.

“Aside from learning to cook Malay cuisine and a little bit about the culture, I hope you will come to understand the importance and the need of giving back to the society.”

Present were Rise Against Hunger Malaysia president Tiki Keh and Sunway Group brand marketing and communications senior general manager Jane Poh.

Sunway University and Sunway Education Group senior executive director Dr Elizabeth Lee was delighted to see the commitment and efforts by the students and lecturers.

She said she hoped that they would strive to do good in their own ways.

“All of you would want a good start to your careers, do well in life and make a name for yourselves. It is normal for one to aspire to succeed.

“But do try to give or contribute a little of your time. It could be as simple as helping out at a soup kitchen or sell your food creations and donate the proceeds to a charity of your choice. It could simply be like today, volunteering to help pack dry meals for those in need.

“It takes but a little effort and a bit of your time to help make a difference in someone’s life.”