This event was facilitated by Datin Puteri Julie(4th from right) with Events Management students
“It’s just so amazing to receive job offers from chefs while I was doing my part for charity at International Chefs Day at Tropicana City Mall!” exclaimed Nuril Karim, a KDU Hospitality and Management student who is majoring in Events Management. “My classmates and I, under the guidance of our lecturer, Datin Puteri Julie, have set up several booths at the Mall on 21st October. We were putting into practice what we have learned about managing food waste. Instead of discarding leftovers, old fruit and vegetables, we had turned them into vegetarian potato dumplings, mango chutney and chicken stew. The food was very well received by shoppers, who could exchange their shopping receipts for food! Since Tropicana City Mall has many restaurants, I was asked by several whether I would work with them! That was the surprise, although this project was started with the aim of being socially and environmentally responsible.”
Chef Kenneth Kam (left) ensured that the set-up is fine.
"Let's try some!"
"Just a little will do."
Mr Gorge, Lecturer, won a lucky draw prize
Dr Chia Chee Fen (CEO/Principal of KDU) visited the booth,
and adopted an orchid plant too.
Another student in the MICE (Meetings, Incentives, Conventions and Exhibitions) and Events Management programme, Tung Jie Seng, had been excited for days while preparing and organising this environmental-friendly campaign. “We brainstormed at meetings and planned everything from A-Z to make this event successful. We’re proud of the turn-out on a week day and everyone has been very supportive. Many companies had set up booths to share with the public on the use of biodegradable kitchenware and different ways to be environment-friendly. We also had the chance to meet Chef Federico. He has inspired us to be charitable and to be careful not to waste food when cooking.
Nuril Karim, our friend from KDU’s Independent Culinaire team, has taught many people to cook the chicken stew, mamak style. It has been a very knowledgeable, interesting and exciting day. I hope KDU will continue to organize this event every year with WACS and CAM chefs. I want to thank my lecturer, Datin Puteri Julie, for trusting us to manage this event. She has groomed us to be independent, but she is always there for us, sharing her experiences and we have learned from her the importance of networking.”
Teamwork in decorating and setting up the booths
Many companies had set up booths to share with the public on the use of biodegradable kitchenware and different ways to be environment-friendly. We also had the chance to meet Chef Federico. He has inspired us to be charitable and to be careful not to waste food when cooking.
Nuril Karim, our friend from KDU’s Independent Culinaire team, has taught many people to cook the chicken stew, mamak style. It has been a very knowledgeable, interesting and exciting day. I hope KDU will continue to organise this event every year with WACS and CAM chefs. I want to thank my lecturer, Datin Puteri Julie, for trusting us to manage this event. She has groomed us to be independent, but she is always there for us, sharing her experiences and we have learned from her the importance of networking.”
The International Chefs Day project was a collaboration between KDU School of Hospitality, Tourism and Culinary Arts with the Tai Thong Group of Restaurants, the Chef Association of Malaysia (CAM), the World Association of Chef Societies (WACS), the Kuala Lumpur Lions Club and Tropicana Sdn Bhd to promote the “Go Green” concept.
The objective of this collaboration was to make a difference to society through a charity lunch for the orphans, creating awareness of being more environmental friendly through adopting plants and “Plant a Tree” campaign, recycling food items and educating the public about reducing food wastage. Chef Federico Michieletto, the Corporate Chef of the Tai Thong Group of Restaurants and the President of Chef Association of Malaysia, was there to meet and greet the public, build friendship and to give guidance to the chefs and chef students. The Tai Thong Group of Restaurants had sponsored 60 orphans to a scrumptious lunch at the San Francisco Steakhouse.
Datin Puteri Julie extended her welcome to the children
"We adopted these plants too!"
A delighted shopper showing her adopted plant
“Chef Federico is the key liaison person between KDU University College and the Tai Thong Group of Restaurants for this project. He mooted the idea of the charity lunch for the orphans and sponsored the gifts for the lucky draw. He has always been there throughout the event, giving total moral support. Chef Federico is an excellent exampple of a successful chef, and he is a role model to the students as they can relate to him,” said Datin Puteri Julie.
Companies that adopt the Green Concept best practices were invited to participate in this event through educating the public and showcasing their products. JASA Eco, a brand under Greatpac Sdn Bhd, is a manufacturer of biodegradable and bio-based disposable cutlery and tableware and kitchenware. At their booth, they encouraged shoppers to minimise use of plastic ware, and to switch to environmental-friendly products.
JASA Eco shared information about
biodegradable cutlery and kitchenware
Another company that has been delivering talks and conducting activities to schools, colleges, universities and companies to safeguard the environment is Grespect Sdn Bhd. Their core activities for companies include conducting awareness campaigns, recycling activities, green development and sharing guidelines on adopting Corporate Social Responsibility. They encourage activities such as: switching off for energy saving (reduce carbon dioxide emission), re-use and recycle activities, tree-planting campaigns and use of bio-degradable or composable products.
Chicking Fried Chicken, the latest halal fried chicken has made its way from Dubai to Malaysia. A brand name under the Banquet Foods International in Dubai, ChicKing offers a glocalised recipe of chicken. Spanning 10 countries with 40 operating outlets, their plan is to expand to 50 outlets in the Asia-Pacific region in the next two years. Having launched their first outlet in Tropicana City Mall, they are targeting Melaka next, with a launch in November at Dataran Pahlawan. Using herbs and spices, ChicKing is synonymous with the “Real Recipe, Real Taste, Real Fried Chicken”. Their stringent quality policy and customer-oriented approach are their critical success factors. ChicKing was one of the participating outlets at Tropicana City Mall where its patrons could present their receipts to the KDU University College’s Chef booths and exchange it for a lunch of chicken stew, mango chutney or potato dumplings.
Mr Bruno Decourcy (French lecturer) came to give his support.
A group of KDU students, calling themselves, O’ffer, have conceptualised a growing business through adopting corporate social responsibility. Starting with a very small investment and pooling their capital together, they hope to inspire young people to work as at team using innovative ideas. They will launch their database system in December, and on International Chefs Day, they opened a booth too, to create awareness of their business.
Always there to spice up any event was the Hitz FM cruisers. Their quizzes, gifts and music added vibrance to the atmosphere. This event has been given a lot of media coverage by 8TV Quickie, NTV 7 Breakfast Show, Hitz FM radio station and the local newspapers.
To everyone, thank you for your support!
Chef Kenneth Kam (left) ensured that the set-up is fine.
"Let's try some!"Nuril's classmate, Giri, was in charge of a Lucky Draw booth and he distributed flyers to the shoppers to gain their attention. Shoppers and environment-friendly customers who had adopted the plants from the “Plant-a-Tree” and “Adopt-a-Plant” booth were entitled to a lucky draw. Giri’s classmates had bought the plants from a nursery and sold them to many customers who loved the sunflower, petunia and daisy plants. Said Giri, “We received tremendous response from shoppers and also from KDU lecturers who came to support this “Go Green with Chefs” campaign. The lucky winners won vouchers to dine at San Francisco Steakhouse; they also won shopping vouchers.
It has been a great learning experience for me as I have learned to organise this event with my team mates. We have learned to market our products as well as being communicative and sociable, having to persuade shoppers to support this campaign."
It has been a great learning experience for me as I have learned to organise this event with my team mates. We have learned to market our products as well as being communicative and sociable, having to persuade shoppers to support this campaign."
"Just a little will do."Mr Gorge, Lecturer, won a lucky draw prizeDr Chia Chee Fen (CEO/Principal of KDU) visited the booth,and adopted an orchid plant too.
Another student in the MICE (Meetings, Incentives, Conventions and Exhibitions) and Events Management programme, Tung Jie Seng, had been excited for days while preparing and organising this environmental-friendly campaign. “We brainstormed at meetings and planned everything from A-Z to make this event successful. We’re proud of the turn-out on a week day and everyone has been very supportive. Many companies had set up booths to share with the public on the use of biodegradable kitchenware and different ways to be environment-friendly. We also had the chance to meet Chef Federico. He has inspired us to be charitable and to be careful not to waste food when cooking.
Nuril Karim, our friend from KDU’s Independent Culinaire team, has taught many people to cook the chicken stew, mamak style. It has been a very knowledgeable, interesting and exciting day. I hope KDU will continue to organize this event every year with WACS and CAM chefs. I want to thank my lecturer, Datin Puteri Julie, for trusting us to manage this event. She has groomed us to be independent, but she is always there for us, sharing her experiences and we have learned from her the importance of networking.”
Teamwork in decorating and setting up the booths
Many companies had set up booths to share with the public on the use of biodegradable kitchenware and different ways to be environment-friendly. We also had the chance to meet Chef Federico. He has inspired us to be charitable and to be careful not to waste food when cooking.
Nuril Karim, our friend from KDU’s Independent Culinaire team, has taught many people to cook the chicken stew, mamak style. It has been a very knowledgeable, interesting and exciting day. I hope KDU will continue to organise this event every year with WACS and CAM chefs. I want to thank my lecturer, Datin Puteri Julie, for trusting us to manage this event. She has groomed us to be independent, but she is always there for us, sharing her experiences and we have learned from her the importance of networking.”
The International Chefs Day project was a collaboration between KDU School of Hospitality, Tourism and Culinary Arts with the Tai Thong Group of Restaurants, the Chef Association of Malaysia (CAM), the World Association of Chef Societies (WACS), the Kuala Lumpur Lions Club and Tropicana Sdn Bhd to promote the “Go Green” concept.
The objective of this collaboration was to make a difference to society through a charity lunch for the orphans, creating awareness of being more environmental friendly through adopting plants and “Plant a Tree” campaign, recycling food items and educating the public about reducing food wastage. Chef Federico Michieletto, the Corporate Chef of the Tai Thong Group of Restaurants and the President of Chef Association of Malaysia, was there to meet and greet the public, build friendship and to give guidance to the chefs and chef students. The Tai Thong Group of Restaurants had sponsored 60 orphans to a scrumptious lunch at the San Francisco Steakhouse.
Datin Puteri Julie extended her welcome to the children"We adopted these plants too!"A delighted shopper showing her adopted plant“Chef Federico is the key liaison person between KDU University College and the Tai Thong Group of Restaurants for this project. He mooted the idea of the charity lunch for the orphans and sponsored the gifts for the lucky draw. He has always been there throughout the event, giving total moral support. Chef Federico is an excellent exampple of a successful chef, and he is a role model to the students as they can relate to him,” said Datin Puteri Julie.
Companies that adopt the Green Concept best practices were invited to participate in this event through educating the public and showcasing their products. JASA Eco, a brand under Greatpac Sdn Bhd, is a manufacturer of biodegradable and bio-based disposable cutlery and tableware and kitchenware. At their booth, they encouraged shoppers to minimise use of plastic ware, and to switch to environmental-friendly products.
JASA Eco shared information aboutbiodegradable cutlery and kitchenware
Another company that has been delivering talks and conducting activities to schools, colleges, universities and companies to safeguard the environment is Grespect Sdn Bhd. Their core activities for companies include conducting awareness campaigns, recycling activities, green development and sharing guidelines on adopting Corporate Social Responsibility. They encourage activities such as: switching off for energy saving (reduce carbon dioxide emission), re-use and recycle activities, tree-planting campaigns and use of bio-degradable or composable products.
Chicking Fried Chicken, the latest halal fried chicken has made its way from Dubai to Malaysia. A brand name under the Banquet Foods International in Dubai, ChicKing offers a glocalised recipe of chicken. Spanning 10 countries with 40 operating outlets, their plan is to expand to 50 outlets in the Asia-Pacific region in the next two years. Having launched their first outlet in Tropicana City Mall, they are targeting Melaka next, with a launch in November at Dataran Pahlawan. Using herbs and spices, ChicKing is synonymous with the “Real Recipe, Real Taste, Real Fried Chicken”. Their stringent quality policy and customer-oriented approach are their critical success factors. ChicKing was one of the participating outlets at Tropicana City Mall where its patrons could present their receipts to the KDU University College’s Chef booths and exchange it for a lunch of chicken stew, mango chutney or potato dumplings.
Mr Bruno Decourcy (French lecturer) came to give his support.Always there to spice up any event was the Hitz FM cruisers. Their quizzes, gifts and music added vibrance to the atmosphere. This event has been given a lot of media coverage by 8TV Quickie, NTV 7 Breakfast Show, Hitz FM radio station and the local newspapers.
To everyone, thank you for your support!
No comments:
Post a Comment