Cooking their way to victory
TEAM mates Chang Jun Wei and Chan Xiao Qi from SMK Bandar Baru Sri Petaling are Nutri Chef Challenge 2018 champions.
The dish they presented was “Sambal Mayo Fish/Mash/Clam Platter” based on the competition theme, “Catch of the Day”.
“Winning this competition has given us confidence in our cooking.
“We are both interested in a career in the culinary arts and will consider taking up the scholarship when we finish our secondary school education,” Jun Wei said, adding that they will be sharing the RM1,000 prize money. They are both getting full scholarships.
The second and third prizes went to SMK Dato Onn and SMJK Yu Hua with RM600 and RM400 in cash prizes as well as scholarships, respectively for the Diploma in Culinary Arts at HELP College of Arts and Technology (HELP CAT).
Organised by HELP CAT in Kuala Lumpur, six schools in total took part in the culinary competition.
They are SMK Seri Bintang, SMK Bandar Baru Sri Petaling, SMK Dato Onn, SMJK Yu Hua, Kajang, SMK Pandan Mewah and SMJK Confucian. The schools have culinary studies incorporated into their curriculum.
SMK Seri Bintang students Wan Mazni and Alvin Lim won the Most Organised Team Award.
“Our partnership started from sharing meals we had prepared to bring to school,” said Alvin when asked about the secret to his success.
Initiated in 2013, the Nutri Chef challenge is open to all secondary school students in Forms Five and Six as well as Senior Middle 2 and 3 in the Klang Valley.
HELP CAT chef and lecturer Razif Haron, assisted the three judges, Leslie Hon from the Waz Lian Group, Loke Hoi Wen from the culinary industry and HELP CAT’s chef Mohd Shahrir Harun at the competition.
Southern Rock Seafood, Bangsar, sponsored the main ingredients which consisted of fresh seafood.
The participants used their creativity to prepare a main course and a dessert within three hours.
The judging criteria was based on development of the recipe, preparation and presentation in terms of creativity, innovation, flavour and palatability. Good collaboration and team work were added factors in the overall judging.
Chef Razif said the three judges were impressed with the high standard of food preparation and applauded the courage of those who took part as it offers exposure for those interested in it as a career option,
“This year, the students impressed the judges with their use of flavouring ingredients, cooking methods, appropriate portion size and a systematic food presentation,” he added.
Lai Jia Yi who won the Nutri Chef challenge in 2013, subsequently took up the Diploma in Culinary Arts as part of the prize and in 2016 was declared champion in the Nestle Professional’s Culinary Arts Award with a grand prize of RM3,000 and an internship with Le Meridien Hotel executive chef Antoine Rodriguez.