More than cooking
IN Malaysia, the trade of pepper is under the purview of the Malaysian Pepper Board ( MPB) that implements various policies and programmes to ensure the growth of the plant, while promoting its research and usage.
UCSI University’s ( UCSI) Faculty of Hospitality and Tourism Management ( FHTM) was selected by MPB to promote the usage of the spice and other pepper- based products and cuisine, locally and internationally.
One of the platforms to achieve MPB’s objective is by representing the board in cooking competitions and food and beverage ( F& B) exhibitions.
This year, the 17th Malaysian International Food & Beverage Trade Fair ( MIFB 2016) was held from July 27 to 29 at the Kuala Lumpur Convention Centre ( KLCC). Malaysia made the perfect platform for the culinary arts team from UCSI’s Sarawak campus to once again represent the board by showcasing 10 pepper- based dishes.
Led by culinary arts lecturer Joseph Martin Pudun, the team consisted of fellow lecturer William Anthony Abong and two culinary arts students Kueh Wun Thiin and Gary Jali Lim Chee Howe.
Besides creating awareness and promoting the pepper industry in Malaysia, the collaboration also establishes a strong relationship between the university, the Government and major industry players.
MPB and FHTM are currently working on a recipe book.
“What we do here is certainly not limited to cooking. We encourage our students to also contribute to the industry as culinary artists. This is a perfect platform to push the envelope. We are proud to have them involved in this project,” says Pudun.
Other members from FHTM who are involved in the project are Christopher Wan Sageng, head of the Hospitality and Culinary Arts department, and fellow lecturer Judy Sung Pei Sia.
For more information, call 03- 9101 8882 or e- mail