Nurturing talent of young chefs
BERJAYA University College once again hosted the Jeunes Chefs Rôtisseurs National Competition.
The worldwide competition was organised by the Confrerie de la Chaîne des Rôtisseurs – Association Mondial de la Gastronome Bailliage de Malaisie to encourage and promote the culinary expertise of young Chefs Rôtisseurs in the tradition of the Chaîne des Rôtisseurs by exposing them to a competitive environment with their peers.
This competition also offers the opportunity for the Jeunes Chefs to showcase their talents and creativity in an international arena.
Berjaya UC executive director/CEO Mae Ho said there was overwhelming response from enthusiastic chefs working in various hotels and restaurants in Kuala Lumpur and surrounding areas.
“For the past nine years, we have been honoured and privileged to collaborate with Confrerie de la Chaîne des Rôtisseurs and helped organise these competitions which hone the talents of aspiring chefs.
“This initiative is also in line with our partnership with the Asian Food Channel (AFC) where we expose our students to Michelinstar and celebrity chefs so that their skills can be developed,” said Ho who is the organising chairman of the 2018 Jeunes Chefs Rôtisseurs-Malaysian Competition.
Ho said it is important for Berjaya UC to inspire and nurture young talents who will be industry leaders of tomorrow.
Chef Federico Michieletto who is conseiller culinaire of the Bailliage de Kuala Lumpur and chief judge said:
“This year the jury comprises professional tasting judges who are members in good standing of la Chaîne des Rôtisseurs while the professional kitchen judges were professional chef de cuisine, employed full-time in a culinary establishment.”
“To maintain integrity, jury members and officials are not sponsors, companions, or employers of a competitor.
“The judging criteria are based on the new rules set forth by Chaîne des Rôtisseurs head office in France,” he added.
Members of the jury included Ho, Datuk Leong Yoke Faie and Worldchefs Global Masterchef Jochen Kern, Helmut Lamberger and Choong Siew Lee.
The Service and Tasting Evaluation consist of serving methods and presentation, portion size and nutritional balance, creativity, menu and ingredient compatibility, flavour, taste, texture and doneness. Finalists are also judged in the Kitchen floor on sanitation, mise-en-place/organisation,
techniques and execution, professionalism, proper utilisation of ingredients and timing, Michieletto added.
“We had a record number of candidates, a total of 17 candidates who came for the menu writing test.
“Six finalists were shortlisted to move on to the cooking competition,” he said.
The finalists were Amin Haikal Ahmad Zabidi (Nadodi KL), Lee Zhe Xi (Le Meridien Kuala Lumpur), Mohammad Salihin Marzuki (Hotel Istana KL), Patrick Lim (DC Restaurant) Ryan Boey Kok Fu (Sunway Le Cordon Bleu) and Sum Kian Shien (Sheraton PJ Hotel). All the finalists displayed their best in terms of creativity, taste, presentation and other components to execute their menus.
Lim was chosen as the winner of the Jeunes Chefs Rôtisseurs 2018 while the first runner-up was Mohammad Salihin.