Halloween Night at Section 13 Campus

International Chefs Day

Written by: Ann Teoh

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.

Food items recycled to make potato dumplings.

Robotic Club

Events @ KDU Law School

Come this November and December, our KDU Law School will be hosting a few events, which includes the KL Bar IT Forum, the Bar Council MyConstitution Campaign launch as well as the Bar Council Human Rights Debate.  

Check out the posters below for more information. 

Celebrating the official launch of KDU University College!

Service through Friendship

written by: Ann Teoh

The Concierges: Charismatic and professional

Members of the Society of Golden Keys

Charismatic, professional and well-groomed. These personable qualities would aptly describe the nine committee members of the Les Clefs d'or Concierge, or Society of Golden Keys who were at KDU University College, to share information about the profession of the concierge.

They were:

Mr Ragu Kumarasamy (Society's President), Chief Concierge, Prince Hotel & Residence, KL.
Mr Chandira Segaran (Society's Vice President), Group Chief Concierge, Starhill Gallery & YTL Hotels, KL.
Mr Toh Sheau Jong (Society's Secretary), Chief Concierge, The Westin Kuala Lumpur.
Mr Dinorizzam Zainal (Society's Treasurer), Chief Concierge, Crowne Plaza Mutiara, KL.
Mr Azman Ismail (Society's Public Relations Officer), Concierge Manager, Shangri-La, KL.
Mr Mohd Nawawi (Society's Public Relations Officer), Concierge Manager, Sheraton Imperial, KL.
Mr Suraj Sud (Society's Member), Concierge Manager, Mandarin Oriental, KL.
Mr Ivan Guna (Society's Member), Head Concierge, Binjai-on-the-Park, KL.
Mr. Mohd. Shahrom (Society's Member), Chief Concierge, The G City Club Hotel, KL.

Getting to know KDU's hospitality management programmes

They were welcomed by Mr. Oliver Suresh, Deputy Strategic Development Manager,
Mr Gabriel Lau (Academic Department Head) and Ms Chris Ong (Lecturer), from the School of Hospitality, Tourism & Culinary Arts (SHTCA). Mr Lau and Ms Ong delivered presentations about the various diploma, degree and MBA programmes offered by SHTCA.

Ms Chris Ong, "KDU's MBA is tailor-made for
the hospitality management personnel."

What does a concierge do?

At the lecture theatre, Mr Toh enthusiastically got the students on their feet, did some stretching, boogie a little to the left and right and massage the person in front. Then when everyone was a little refreshed, he shot them a question. "So, what work does a concierge do?"

Hospitality management students: ready to move

Toh:"Shoulder to shoulder, ladies and gentlemen."

Caught by surprise after the exercise and laughter, the audience spontaneously replied, "They help guests with the luggage." "They are helpful in giving information about places."
"They will answer any questions about the hotel." While they were not wrong, they were not entirely correct either, as they soon found out.

Toh to Reza, "What does a concierge do?"

Exceeding guests' expectations

"We're the Mr Know-It-All, the Mr Favourite in a hotel who wows the guests. We're 'the half human, half magician' who can whip up from under their hats, anything that a guest may need - which is humanly possible, and morally and legally right to do." Toh elaborated, "In his daily routine, a concierge strives very hard to exceed a guest's expectation, and to anticipate a guest's request through knowing the guest very well, but without making assumptions. "

The Malaysian Chapter

It was only right and opportune that with such an excellent service culture, the concierges in Malaysia should be recognised for their professionalism in delighting the hotel guests and for contributing to guests' loyal return to the hotel and to Malaysia, year after year. In this regard, Mr. Ragu explained that the Malaysian chapter of the Society of Golden Keys was thus initiated by Mr. Timothy Gan, fondly addressed as the 'Godfather'. Endorsed in 1997, it is the 34th country to join the Les Clefs d'or Concierge. Since then, the Malaysian chapter has organised seminars and training to enhance the understanding of this profession.

Mr Ragu, the President of the Malaysian Chapter

That unique factor

In providing excellent service, there is a set of behaviours and qualities that are expected of a concierge. Mr Toh was very interactive in keeping the students guessing that unique sixth sense or factor that a concierge must have other than the five senses.

"Is the sixth sense, our instinct?" one student tried.

For that elusive answer, he offered two dining vouchers. Unfortunately, no one guessed it right. "That sixth factor is the 'YOU' factor; without which there will be no five senses."

He continued, "It is because of the 'YOU' factor that guests have been known to completely trust a concierge for his taste, his organisational skills, his ability to connect businessmen together, his knowledge of places to dine, shop, travel and visit."

I M POSSIBLE

A concierge literally has all information on his finger tips, which is not an impossible thing to do, as Mr Dino shared.

"The word 'Impossible' is not in the dictionary of a concierge. The word 'Impossible' should be read as 'I M Possible' - where any request can be accommodated, within reason. The ultimate attitude a concierge should possess will be a positive mindset with a passion for making people happy and where everything is possible," Mr Dino revealed.

Mr Dino, "Nothing is impossible."

Where do concierges work?

The students were also enlightened about concierges who work in different properties: resorts, city hotels, luxurious condominiums for millionaires, cruise liners, hospitals and shopping malls. A concierge at a shopping mall can command a five figure salary, they revealed.

Mr Segaran, the Group Concierge for Starhill Gallery and YTL hotels shared that a concierge can provide service for personal and luxurious shopping of the rich and famous. This is a niche market which calls for high discretion and efficiency.

Mr Segaran, "The niche market for concierge calls for high discretion."

PR skills, diplomacy and discretion

Mr Ivan Guna meets millionaires who live in posh, luxurious condominiums in the city centre. It is an everyday matter, and he has to ensure everything in the property is in tip top condition and everything runs like clockwork. If there are complaints, he would handle them smoothly and quickly, ensuring always that condo owners are highly satisfied with the issues that have been resolved.

Mr Ivan Guna, "Resolve complaints quickly,
efficiently and diplomatically."

Mr Azman Ismail, Concierge Manager,
Shangril-La Hotel, KL.

Mr Shahrom, "To be a member, you must be employed
as a full-time hotel concierge."

Question and Answer Session

"The dearth of lady concierges is very noticeable. Why is this so?"

To the surprise of the audience, they were informed that in Japan, it is common to have lady concierges, but not in Malaysia due to the difference in culture and the mindset of Malaysians. There have been a couple of Malaysian lady concierges who have done exceedingly well in this career, and some have moved on due to the wide network that they had established whilst working as a concierge.

"Who can apply to be a member of the Society of Golden Keys?"

You need to be above 21 years of age, a Malaysian citizen, of good moral character, and employed as a full-time hotel concierge. You should have at least five years of experience in the hotel industry (in any position), of which three years should be as a full-time, lobby-level concierge in a hotel.

Meet and greet high flying corporate leaders

The concierge position is a good position to springboard to other careers, but as Mr Toh said, "We love our work. It's a special position where an ordinary person like me can get to meet extraordinary people who are movers and shakers of multimillion dollar industries and corporations. Tell me which other job can offer me this?"

There you are, you don't just meet Formula 1 ace drivers, you meet their bosses too! It's all about Service Through Friendship, and friendship through service.

SMK Sri Hartamas' fifth formers graduate

by: Ann Teoh

A proud moment - receiving the certificate from
Yang Berbahagia, Ybhg. Dato Seri Amar Diraja
Tan Sri Dato' Seri Haji Osman Haji Aroff

In cherishing the memories of unforgettable high school years and for the fifth formers to mark the last year of schooling at SMK Seri Hartamas, a graduation day was organised by the school and the PIBG (Parents-Teachers Association). Everyone came in as early as 7.30am to register and to receive goodie bags, courtesy of KDU University College.

Launch your career with luxurious award-winning hotels

by: Ann Teoh

On-the-spot interview – don’t miss this chance!

You wouldn’t want to miss this chance of a lifetime – to be granted an on-the-spot interview with the YTL hotel group which owns some of the finest and most luxurious hotels. These internationally renowned award-winning hotels, resorts and spas, to name a few, are J. W. Marriott Kuala Lumpur, The Ritz-Carlton Kuala Lumpur, Pangkor Laut Resort, Cameron Highlands Resort, the Spa Village, and many more. YTL hotels are the hospitality arm of Malaysia’s dynamic conglomerate, YTL Corporation Berhad.

Interview arrangements have been made for you

You’re lucky as this interview has been arranged specially for you by KDU’s School of Hospitality, Tourism and Culinary Arts, right here at the Damansara Jaya campus. You don’t have to travel to the heart of the city, be hot and bothered by the heat and the crowded LRT.

Design & Innovation Expo 2010

Go Green at International Chefs’ Day 2010 with KDU!

KDU 2010 Sports Carnival - Believe and Achieve!

It's back and it's gonna be MAD!

Running from 25th October till 20th November 2010, students and staff alike can look forward to a good, clean and fun competition!

So, what and when are the games?

Do click for a larger image

Students, if you're interested in representing your school, do take note of the details below. 

RED HOUSE 

• Red House participants can only be represented by current School of Arts and Social Science students and SASS staff (lecturers and administrative personnel)
• House Reps
• Mr. Kwang Kek Chien
• Mr. Ramesh

GREEN HOUSE 

• Green House participants can only be represented by current School of Engineering, Science & Technology students and SEST staff (lecturers and administrative personnel)
• House Reps
• Mr. Fu Pang Han
• Dr. Lee Chong Yew

BLUE HOUSE 

• Blue House participants can only be represented by current School of Hospitality, Tourism & Culinary Arts students, SHTCA staff (lecturers and administrative personnel) and the KDU SQ employees. 
• House Reps
• Mr. Hor Kok Teng
• Mr. Azera Ginat

YELLOW HOUSE 

• Yellow House participants can only be represented by current Pre-U students, PAC students, KDU staff (lecturers, support and administrative personnel), KDU Alumni, non-selected other House students and KDU Penang.  
• House Reps
• Mr. Jaya Kumar
• Mr. Jerome Heah

Alrightey then, let the games begin! Bring it on!

KDU Shows Swiss Guests the 'Malaysia, Truly Asia' Hospitality

Malaysia, Truly Asia. 

A statement that resonates so true, as the students of St Gallen University (HSG), Switzerland, discovered during their visit to KDU last Friday. 

The group comprised of 21 St Gallen students together with Professor Dr. h.c Klaus Spremann, his assistant Roman Frick and 2 students from the Singapore Management Institute (SMU), where the Swiss students are currently undergoing a 3-month exchange semester programme under the HSG Asia Term, an initiative headed by Prof. Spremann. 

HSG was founded originally as a business academy and today, is one of Europe's leading business school. The university aims at giving students the opportunity to profit from an ideal mix of research and practical experience, and hence, its collaboration with SMU on the exchange programme. 

The students visited Kuala Lumpur, Malaysia, in an effort to learn more about the economic, political, cultural, religious and academic environment here, and this study trip is the only one that they embarked on throughout their semester at SMU and as such, KDU was more than honoured to host them for their only education institution stop. 

Do your bit for charity and join our students at the NEWSTART Charity Bazaar!

Our Diploma in Business Administration and Diploma in Accountancy students will be embarking on a community service project where they will be working hand-in-hand with three non-profit organizations, namely Beautiful Gate (foundation for the disabled), Multi-Mutual Charity Association (foundation for single-parent children) and Hospis Malaysia (foundation for terminally ill patients).

As part of the project, they will be helping in the upcoming NEWSTART CHARITY BAZAAR by selling coupons (RM20 per coupon) and also participating on the actual day.

The NEWSTART CHARITY BAZAAR, organized by the Adventist Community Service (ACS), focuses on living a healthy lifestyle and eating nutritious food. With a myriad of food stalls, games, blood donation drive, a mini zoo, colouring contests and such, there's bound to be something for everyone!

Do join in and contribute!

Lecture Series on Gastronomic Tourism - Sustaining Communities, Promoting Peace, Improving lives

Written by: Ann Teoh

Capable students from the Bachelor's degree in

Hotel & Tourism Management (BIHTM) organised the event.
Left: Bon Siong Hooi, Lin Yi Bo, Aaron Ma Jun, Vicky Oh, Tang Khang Ni

Petaling Jaya, 22 September 2010 - KDU’s School of Hospitality, Tourism & Culinary Arts launched the Lecture Series on Gastronomy Tourism: Sustaining Communities, Promoting Peace, Improving Lives. Ms Kitty Lee, the Strategic Development Manager, welcomed the students who were eager to find out more about this topic. She thanked the class of Bachelor’s degree in International Hotel & Tourism Management majoring in Events Management, who had assisted their lecturer, Datin Puteri Julie and Dr. Rod A. De Lara, in organising the event so successfully. According to Datin Puteri Julie, she has groomed these Events Management students to be very independent and capable that they can organise such events very smoothly.

Committed to the event: Bon Siong Hooi (right) and his classmate
Registering guests: Vicky Oh Pei Zhe and Tan Khang Ni (right)

Helping hands: Ng Lai Har (right) and Joshua Muncada Sekhon

New Dean of IMI University Centre, Professor Dr. Michael Hitchcock, visited Malaysia

Written by: Ann Teoh

Professor Michael Hitchcock

Professor Dr. Michael Hitchcock, the Academic Director and Dean of IMI University Centre, is a renowned author having refereed journal papers as well as written and edited fourteen books. He obtained a BA Hons from Queen’s University, Belfast, and completed his doctorate from Linacre College, Oxford University. He was awarded Professor at the University of North London. Professor Hitchcock’s key research areas are in Tourism, Heritage and Business Culture.

Chef Darren Teoh’s Experiences in Germany and Switzerland

Written by: Chef Darren Teoh
School of Hospitality, Tourism & Culinary Arts

Writer (centre, in chef uniform) with members of a workshop in Switzerland

It has been non stop action ever since I arrived in Dortmund, Germany. By the time I arrived at the hotel it was almost 11 am, probably about 16 hours of travelling.

The next day, 28th September, Chef Heiko Antoniewicz and I travelled to Baluch, Switzerland, for a two days all-day demonstrations on molecular cooking. We were hosted by Rene Widmar, who runs ProRest, a consultancy company for the restaurant industry in Switzerland. The workshops were for professional chefs and it was refreshing to see that many old hands in the industry were participants.

Gambas, Marzipan and Almond Milk Pasta

It has always been my perception that this style of cuisine only appeals to younger chefs. But in Switzerland, chefs who have been in the industry for so long weren’t tired to learn. Maybe it wasn’t a very accurate representation, but it did leave an impression on me. Very cool.

Mischa

On the second day of the workshop, we gave a demonstration to the Swiss National Cooking team - the very same team that emerged second in the Battle for the Lion, Food & Hotel Asia, Singapore 2010. We had fun showing them new techniques and sharing about the creative potentials of these techniques. A lot of the talks were not technical at all, instead we were all more interested in flavour pairings and how different techniques would give you different flavour dimensions. Very, very cool.

Sardines and Flower Power

After 3 days in Switzerland, we took the one hour flight back to Germany. The only souvenir I managed to get there were these wonderful pralines made by Sprüngli. They were handmade and fresh - amazing chocolate. I didn’t know what they meant by 'fresh', but Rene said you have to eat them fast because they won't last more than 3 days. So I must say sorry to anyone who is expecting some FANTASTIC chocolate from Switzerland, but I am afraid that by now they would have taken on a different form and will never ever taste the same again.

The day after arriving back in Dortmund, we had another all day training for an institutional catering in the city. In Germany, most large companies or large complexes will have their own cafeteria. And they are run like a cross between a bistro, a café and a canteen. So the food that they provide, while not fantastic, is a far cry from our very own concepts of what a cafeteria should be. Our workshop was entirely and exclusively just for sous vide cooking. So we showed them a variety of cooking - from vanilla sauce, vegetables, fruits and meats in a bag. Heiko and I had a lot of fun looking at their faces when they saw how easy and how flavourful the products were. Lots of frowns and puzzled looks, just the way we like them.

I had a small chance to cook some simple “Asian” cooking with them. Background information: Asian food in Germany, is not Asian. They may have the Chinese calligraphy font or the swirly Indian-ish writing on their signboards. But whatever they are serving in those restaurants came from no where we know as “Asia”. So a little soy sauce, minced garlic, ginger, chillies, oyster sauce and meat slices in the bag at 65O C for 30 minutes in the Combi-steamer and voila! an ordinary steaming “packet” of meat in soy sauce - this changed their idea of what Asian food should be. Malaysia 1 – Germany 0.

So it’s Sunday now, a whole week has passed, and although I am having fun working, the travelling is wearing me down. Over the weekend, we were cooking Flamekuchen, or Tarte Flambe outside Heiko’s shop in Dortmund Hoarde. Simple, straight forward and a lot of fun. We served them straight from the oven, on wooden plates that look like ping-pong paddles (traditional). Flamekuchen is like a pizza with a simple roti-canai type of dough, baked with crème fraiche, ham and rocket on top. We baked them in a small deck oven and served them immediately. They don’t normally do this, but this weekend, there was a “village market” in the town and everybody was doing something. Interestingly, there were folks who dressed up in period costumes from the Middle Ages and they sold homemade beer, liquor and smoked fish. There were bands playing rock tunes or old folk songs on the stage, but I couldn’t tell which one I liked most though.

Tomorrow, we'll be going to Frankfurt to make some preparations for the Frankfurt Book Fair and in the evening we are off to London for another demonstration at the German Embassy. So we are quite busy. I don’t know when I will be writing again, but chances are it would be after the book show. I have a short break after that and then it’s off to Langen, where Amador is.

Footnote:

Chef Darren Teoh is in Switzerland and Germany for a month, where he will be attending the Frankfurt Book Fair and to speak about his book at the Chef-SACHE Symposium. He will also be teaching molecular cooking as a subject to various parties.

Chef Darren Teo has recently penned his new book, RE-DEFINITION – Molecular Cuisine: Traditional Recipes through a Modern Kaleidoscope. Launched by Chef Heiko Antoniewicz, it's the first book in Malaysia that applies molecular cooking techniques to our Malaysian recipes.

Follow Chef Darren on Twitter.

Chef Darren Teoh (right) with Chef Heiko Antoniewicz who launched the book,
and Dr. Chia Chee Fen (CEO/Principal of KDU College)

ChefSache 2010 website: http://www.chef-sache.eu/en/chef-sache/chef-sache.html

Photos galore: For more photos of the launch of REDEFINITION, click here.

More news from the website of School of Hospitality, Tourism & Culinary Arts.

Former law students grateful for dedicated and learned lecturers

Ms Serena Lim
An inspiring journey took place for Serena who graduated with an LLB (Hons) from Oxford Brookes University (OBU), UK in 2005. She began her studies at KDU and transferred over to OBU to complete her degree. Upon graduating at OBU, she was granted the privilege to be called to the Bar in England & Wales in 2006. She subsequently commenced pupilage with an established law firm in Kuala Lumpur and continued practicing in the same firm after being admitted as an Advocate & Solicitor of the High Court of Malaya in 2007. Serena currently works in a solicitors firm in Hong Kong.