Gastronomy Delights with Chef Kam

If there’s just one thing that unites our disparate culinary industry, it must be food: the passion of creating exquisite dishes. Students and visitors who recently attended Cooking Demonstration organized by Le Cordon Bleu had a chance to savour several entrees such as Pan fried Cod Fish with Soy Sauce Reduction, accompanied with Cous Cous and Beef Bacon. For dessert, it was the famed Opera Cake that had its audience asking for more.

The excitement and the fact that the food is prepared from scratch had its audience tasting fresh produce and salivating for more! The Cooking Demonstration was conducted at the Bon Appetite Restaurant, KDU College Penang campus and the special preview and cooking session was specially arranged for KDU College’s Culinary and Hotel Management students.

Le Cordon Bleu is a Worldwide Leader in Gastronomy, Hospitality and Management and the chef, Kenneth Kam is a graduate of this prestigious institution, famous for its culinary tradition of excellence in French cooking. Chef Kam has formerly worked in Auckland, New Zealand under the tutelage of celebrity chef, Michael James as well as in Sydney, Australia under Master Chef Raymond Blanc, who is a Two Michelin Star Chef.

With an armful of experience, Kenneth returned to KDU College to lecture in its School of Hospitality, Tourism & Culinary Arts, where he was previously a student. The KDU Programs attracts students locally and from abroad as our graduates are regarded as some of the best by industry leaders. KDU College is dedicated to setting higher standards in the industry that differentiate our graduates from the crowd. Its faculty members like Chef Kam actively keep up to date with the culinary methodology and trends and constantly innovate by challenging themselves and students to excel in national and international competitions.

In addition, the School of Hospitality, Tourism and Culinary Arts at KDU College has also signed an MOU with International Hotel Management Institute Switzerland (IMI) which enables KDU to offer prestigious Swiss programmes locally. Its unique features prepare students to have exposure with industry placements in prestigious hotels and restaurants where their practical skills are enhanced as they work in real life contexts.

Chef Kenneth advised that, “Training for a culinary competition needs commitment, effort and time from both, the participant as well as the trainer”. By participating in culinary competitions, the confidence level of students increase, especially when they win. This would also benefit them when they enter the industry. When his students win, it is very fulfilling to Chef Kam because many of his students have won numerous accolades and prizes, especially the ones recognized as one of the leading and esteemed culinary competitions in the world such as the Food and Hotel Asia (FHA) Culinary Challenge and the Silverspoon Award. The fact that his students were the only students who competed in the challenge, alongside some of the best chefs from hotels proved their mettle. Students who train under Chef Kam must definitely meet his high expectations. As for himself, Chef Kam has bagged the Bronze medal in the Hong Kong International Culinary Classic 2009 recently. Prior to that, he was awarded Gold in the 2008 Food & Hotel Asia (FHA) Culinary Challenge. His advice to students, “Flair is one thing, but ultimately you need passion and determination to do what you love and love what you do”.

For more information, please contact KDU College Penang at 04-226 6368.