Cook­ing up a storm

The Star Malaysia - Star2 - - COURSE FOCUS -

TAN How Mun, a culi­nary arts stu­dent from Ber­jaya Univer­sity Col­lege of Hos­pi­tal­ity, took home the first run­ner- up award in the Nestlé Culi­nary Arts Award ( CAA) held from Jan 28 to 30.

The event was or­gan­ised by Nestlé with the pri­mary ob­jec­tive of rais­ing stan­dards of culi­nary arts education in Malaysia.

The com­pe­ti­tion was de­vel­oped by the Depart­ment of Skills De­vel­op­ment and sup­ported by Skills Malaysia.

It is also en­dorsed by the Malaysian As­so­ci­a­tion of Ho­tels ( MAH). The com­pe­ti­tion was opened to stu­dents from col­leges all over Malaysia that of­fered a diploma in culi­nary arts pro­gramme.

Tan, who rep­re­sented the School of Culi­nary of Ber­jaya Univer­sity Col­lege of Hos­pi­tal­ity, was se­lected from hun­dreds of stu­dents study­ing the culi­nary pro­gramme.

Un­der the tute­lage of World As­so­ci­a­tion of Chefs So­ci­eties ( WACS) Global Mas­ter Chef Jochen Kern, Celebrity chef, Chef Mal­colm Goh, and Chef Vin­cent Pang, Tan pre­sented four dishes to the judges: a canapé plat­ter, stuffed seafood ravi­oli with shell­fish sauce fol­lowed by herb crusted ten­der­loin and a rasp­berry panna cotta for dessert.

The com­pe­ti­tion heated up on the fi­nal day with a mys­tery black box chal­lenge. Each con­tes­tant was re­quired to use in­gre­di­ents in the mys­te­ri­ous black box, which was re­vealed to con­tain Nes­tum oats, a rack of lamb and or­ange juice. The strange mix of in­gre­di­ents did not faze Tan as he was pre­pared to face any chal­lenges.

De­spite that be­ing Tan’s first time com­pet­ing in a pro­fes­sional culi­nary com­pe­ti­tion, he was not ner­vous through­out the com­pe­ti­tion as his in­ten­sive train­ing with the chefs had pre­pared him well. He peeled, sliced, chopped, cut and cooked in ac­cor­dance to what he had prac­tised dur­ing the month- long labou­ri­ous train­ing that took a lot of sac­ri­fice and hard work.

Hav­ing gone through the three gru­elling days of com­pe­ti­tion, Tan re­alised that he needed to im­prove on his time man­age­ment as well as fur­ther en­hance his ba­sic culi­nary skills.

Tan says, “I learnt to or­gan­ise be­fore I start cook­ing and, im­por­tantly, to re­main calm through all cir­cum­stances, to think on my feet and be alert and at­ten­tive at all times. I would like to thank Chef Pang, Chef Kern and Chef Goh for their end­less sup­port and en­cour­age­ment. Al­though they were strict and stern, I owe much of my achieve­ment to them.”

Tan em­pha­sises that he learnt a lot through his par­tic­i­pa­tion in com­pe­ti­tions and en­cour­ages other stu­dents to join com­pe­ti­tions at ev­ery op­por­tu­nity as they can help im­prove skills and raise con­fi­dence.

He says, “It is im­por­tant to work and train hard, be se­ri­ous, pay at­ten­tion to your men­tor chefs and never be com­pla­cent.”

Tan hopes to im­prove his culi­nary skills while on an in­tern­ship pro­gramme with the pres­ti­gious Le Méri­dien Ho­tel in April.

Ber­jaya Univer­sity Col­lege of Hos­pi­tal­ity is a Malaysian premier univer­sity col­lege spe­cial­is­ing in the fields of hos­pi­tal­ity, culi­nary arts, tourism and event man­age­ment.

Si­t­u­ated in the Golden Tri­an­gle of Kuala Lumpur, it is lo­cated on the 11th and 14th floors of Ber­jaya Times Square, con­cep­tu­ally de­signed with a five- star ho­tel am­biance equipped with the most com­pre­hen­sive and ad­vanced fa­cil­i­ties that mir­rors real world set­tings. The univer­sity col­lege also of­fers cour­ses in busi­ness and lib­eral arts.

Ber­jaya Univer­sity Col­lege of Hos­pi­tal­ity is work­ing to make higher education more ac­ces­si­ble, af­ford­able and at­tain­able for ev­ery­one.

The PTPTN education fi­nanc­ing scheme is avail­able for Malaysian stu­dents. The in­sti­tu­tion’s af­fil­i­a­tion with the Ber­jaya Cor­po­ra­tion Group of Com­pa­nies also al­lows it to host sev­eral bur­sary schemes and education schol­ar­ships avail­able to both lo­cal and in­ter­na­tional stu­dents.

For more in­for­ma­tion, visit www. ber­jaya. edu. my.

Tan How Mun, culi­nary arts stu­dent at Ber­jaya Univer­sity Col­lege of Hos­pi­tal­ity.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.