WHO, WHAT, WHERE?The ‘Inter-College Healthy Cooking Contest’ was in its second year running at KDU College, Damansara Jaya Campus on 20th May, 2010. Headed by Chef Zam, the event saw the final year students of the Bachelor of Arts in International Hospitality & Tourism Management from the School of Hospitality, Tourism & Culinary Arts, taking helm in organising it.
The contest served as a platform to discover new talents from culinary schools all over Malaysia, with participation from over 20 groups this year including KDU College, UPM, UiTM Terengganu, UiTM Shah Alam, Food Institute Malaysia, Syuen College Ipoh, Cilantro Culinary Academy and many more.
WHY?
Aimed at creating awareness on the goodness and health benefits of using oats in cooking as well as to promote good rapport and unity amongst the culinarians between colleges and varsities, participants were tested on their creativity of their culinary creations using mandatory ingredients such as oats, chocolate, pasta and such.
THE TRUE BLUE FLAME OF PETRONAS GAS
Each team was provided with a workstation, equipped with a stove and Gas PETRONAS cylinder. The true blue flame of Gas PETRONAS provides a cleaner, hotter and more economical cooking experience.
Divided into two rounds, the contesting teams had to prepare two dishes, which included a main dish with either an appetizer or dessert, within the allocated duration of 1 hour during the first round.
THE FINALISTSFrom there, the best five teams were selected to march on to the final round. The teams were: two teams from UPM Serdang, Cilantro Culinary Academy, Legend College and UiTM Terengganu.
‘BLACK BOX’ MYSTERY
In the final round, teams were tasked to prepare a starter, a main dish as well as dessert and were presented with the ‘Black Box’, whereby ingredients were kept a mystery and only made known during that particular round. The winning edge would be the teams’ creativity and time management, as they only had an allocated time of 1 hour as well.
JUDGESThe contest were judged by three professional chefs: Chef Muluk from Maggi (Nestle), Chef Marcel Kofler - Executive Chef of Mandarin Oriental and Chef Jarman Bin Saidun, former Corporate Chef for Queen Elizabeth II cruise liner.
After an intense ‘Back Box’ round, the judges tasted the culinary creation of the five teams and gave their verdicts.
GOLD AND SILVER AWARDS TO UPMThe Gold award went on to UPM Serdang with team members Tan Huey Vern and Chin Lip Wah taking home cash RM2,000. The Silver award came with a cash prize of RM1,000 and also went to a UPM Serdang team; Nur Farah Azrina Bt Masdar and Siti Safiyyah Bt Shahrin. The Bronze award was bagged by the Cilantro Culinary Academy team, Kelvin Lee Jing Lai and Kareen Chua Hui Hsia, who bagged cash prize of RM500.
Tan Huey Vern and Chin Lip Wah
Nur Farah Azrina Bt Masdar and Siti Safiyyah Bt Shahrin
Kelvin Lee Jing Lai and Kareen Chua Hui HsiaThe cash prizes were sponsored by GAS PETRONAS. In addition, winners also receive trophies and hampers from Quaker Oats, McCormick, Malaysian Cocoa Boards, kitchen appliances from Phillips and many more. The sponsors were: Gas Petronas, McCormick, Heinz ABC, Malaysian Cocoa Board, Naturel, Barilla Pasta, Colavita Olive Oil, F&N aLIVE and Basil House of Kebab among others.
THE WINNERS
For the winning team, Tan Huey Vern and Chin Lip Wah, winning their first ever competition was a very sweet one, especially since they were enrolled in the Bachelor of Science in Food Studies (Service) rather than a culinary-based programme.
Their university mates, the Silver award winners Nur Farah Azrina Bt Masdar and Siti Safiyyah Bt Shahrin, echoed that sentiment. ‘It is really a big surprise,’ they all exclaimed in unison, while also stating that they only had about a month’s time to practise.
EAT TO WIN CONTESTS
Spectators had a fun-time with the myriad of other gigantic eating activities which included Quaker Oats-Eating contest, 7Up Revive-Drinking contest, Chocolate-Eating contest and more.
PHOTOS GALORE
No comments:
Post a Comment