InnoCreative Issue 15

2017

ISSUE 15

The Universal Magazine Cookbook To Enhance Skill and Product Knowledge

Innovation + Quality ii

Convenience Official Magazine

Food Hotel Malaysia & Culinaire Malaysia 2017 www.myinnocreative.com

KDN : PQ-PP1505(18068)

RM25.00

FOUNDATION

InnoCreative

is supported by a group of influential industry experts and opinion leaders with a shared passion and mutual interest for the cultivation of new skills, acquisition of product knowledge and ongoing pursuit of education.

The magazine serves as an interactive communication platform for chefs, F&B professionals and suppliers to exchange and share information, ideas, viewpoints and challenges with the main aim of developing young talents whilst retaining our food culture and traditions.

Willment Leong

Takashi Kimura

Edmund Toh

Indra Balaratnam Stefu Santoso

Pierrick Boyer

Barry Lloyd

Xu Long

1 Otto Weibel

Dr Rick Stephen

Rose Yong Publisher

Richmond Lim

Marian Eu

Warren Smith

Dato’ Ringo Kaw

Oliver E Soe Thet

Ronald Willie Binati

ADVISOR’S PROFILE

OLIVER E SOE THET

EDMUND TOH

Oliver E Soe Thet is President, Myanmar Chefs Association – WACS and a Global Board member of World Chefs Without Borders. After his first stint in Bangkok (1993), he became the Executive Chef and General Manager of Nikko Hotel Yangon in 1997. Oliver also co-authored the book “The Food of Myanmar” (1999) and has initiated many humanitarian projects in Myanmar. An active promoter of Myanmar’s culture and cuisine through documentaries, movies and TV shows, Oliver is now helping to enhance the skills and knowledge of the country’s young chefs.

A much respected veteran Chef whose career spanned over three decades, Edmund Toh shoulders a dual role – as President of Singapore Chefs Association (SCA) and Director at Singapore Hotel and Tourism Education Centre (SHATEC). Backed by his diverse working stints in integrated resorts, tourism, MICE and events sector in Singapore and overseas, Toh is committed to develop and nurture the next generation of top chefs for Singapore and Asia whilst striving to achieve world class status for both SCA and SHATEC.

President • Myanmar Chefs Association

RONALD WILLIE BINATI Beverage Advisor

Our Mission: To Cultivate New Skills, Assist In The Acquisition Of Product Knowledge And Support On-Going Pursuit Of Education.

OTTO WEIBEL

RICHMOND LIM

Otto Weibel is Director at Ottscott Pte Ltd and a highly respected competition judge recognised by World Association of Chefs’ Societies (WACS). His illustrious career as a chef was forged when he was 16. Besides judging countless international culinary competitions since 1984, Otto Weibel used to be the Director of Kitchens with Fairmont & Swissotel for 26 years.

Consultant Chef Richmond Lim has 32 years of banqueting experience in 5-star hotels and convention centres, specialising in modern cuisine with multi-cultural influences.

The former Executive Chef of the Kuala Lumpur Convention Centre headed a team of 51 chefs and handled many prestigious events there. Chef Richmond is Chef Officer of the Confrerie de la Chaine des Rotisseurs and Chairman of Special Events in Chefs Association of Malaysia. He is also in the Culinary Arts Industry Advisory Panel in Taylor’s University College. He is the author of ‘The Stainless Steel Kitchen: Banqueting Revolution’, a Gourmand World Cookbook Award winner and a finalist in the prestigious 2013 USA Best Book Awards.

Director • Ottscott Pte Ltd

DR RICK STEPHEN

Director of Kitchen • SATS Catering

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As SATS Catering Director of Kitchen, Dr Rick Stephen oversees twelve kitchens that produce thousands of in-flight meals.

Having worked in Canada, the US, and all over Australia, Dr Stephen is also the Continental Director of Asia for World Chefs – an international body with 10 million members in 98 countries covering Asia, Africa and the Middle East. He actively supports member countries through training and seminars and aims to strengthen the Young Chefs clubs in Asia – the industry backbone for the future through the right training and support.

Consultant Chef

XU LONG

Head Chef • The Great Hall of the People, Beijing

As Head Chef of Beijing’s Great Hall of the People, Xu Long has handled prominent state banquets and large-scale functions for more than 30 years. Hailed as Master Chef by the China Central Government

Organization and China’s Master Chef by the China Culinary Art Association, Xu Long specialises in Western and Chinese cuisine.

He is a visiting professor of the Business School of Tianjin University of Finance and Economics and Advisor to the China Western Cuisine Website. Chef Xu Long was a gold medallist in the Sixth National Culinary Art competition. He was named the Best National Chef, Top Culinary Master and Best National Skills in Culinary Art.

ROSE YONG Publisher

Rose Yong is the publisher of InnoCreative Magazine and the founder of Beyond Culinary Studio, a culinary and butchery training centre of excellence for F&B and retail industry professionals. Rose established Team Marketing Strategies SdnBhd, a marketing and public relations company, in 1991. For the past 25 years she has been representing Meat & Livestock Australia (MLA), and currently she is MLA Country Manager for Malaysia, Singapore, Thailand, Brunei and Myanmar. She has successfully boosted the MLA stature through her innovative ideas such as MLA Butchers Club, Butchers’ Logbook, Customer First,

Regional 5 star Banqueting Innovation, Red Majesty Chef and Iron Butcher Challenge.

WILLMENT LEONG

Founder Chairman of Thailand Culinary Academy

As a tireless champion of young chef talent development, Chef Willment Leong shoulders multiple roles in the culinary world: Chairman of World Chefs without Borders, Founder Chairman of Thailand Culinary Academy, Vice President of Thailand Chefs Association and World Association of Chefs’ Societies (WACS) Approved Judge A. Having worked his way as a trainee up to the position of Culinary Director at Raffles Hotels & Resorts (19912012), the passionate chef is generous in contributing his invaluable expertise and sharing of knowledge, and nurturing young culinary talents.

DATO’ RINGO KAW

Chief Operating Officer Atmosphere 360º • Revolving Restaurant

Dato’ Ringo Kaw Fan Chu is currently the Chief Operating Officer of Atmosphere 360 @KL Tower. He is also the Chief Executive

Officer and Executive Chef of Kelana Jaya Seafood Management. Dato Ringo capped his illustrious culinary career with the Five Star Golden and Five Star Platinum Awards

by Les Amis d’Escoffier Society in 2005. He is in the Committee of World Association of Chinese Cuisine and Malaysia Selangor & Federal Territory Ku Su Shin Choong Hung Restaurant Association.

PIERRICK BOYER Pastry Advisor

Pierrick Boyer is an award-winning French pastry chef with more than 25 years of experience. He has worked in some of the world’s top restaurants, including the 3-Michelin-star Alain Ducasse Plaza Athenee in Paris. Besides Ducasse, he has also worked with acclaimed chefs like Christophe Michalak, Pierre Marcolini and Stephane Leroux. He now runs his own boutique patisserie Le Petit Gateau in Melbourne, producing impressive desserts,handcrafted to perfection.

Currently the Head of Programme for Bachelor in Hospitality Management and Foundation in Hospitality at Berjaya University College of Hospitality, Ronald was formerly the President of the Sommelier Association of Malaysia (SOMLAY) for two terms. He also completed his Msc. VINTAGE in Vine, Wine and Terroir Management under the Erasmus Mundus scholar’s programme of the European Union.

As hospitality trainer, he has coached his students in many beverage competitions and won accolades for the university. Berjaya University College of Hospitality has twice won the award for the Best Catering Team ofCulinaire Malaysia in 2013 and 2015.

Ronald’s interest lies in food and beverage sensory analysis, food cultures (beer, wines and spirits) and in sommelier, barista and mixology activities.

President of SCA & Director of SHATEC

STEFU SANTOSO Executive Chef • APREZ

Stefu Santoso is Executive Chef of APREZ Catering and Amuz Group. A TV personality, he is considered one of Indonesia’s best chefs. Stefu was the Manager for Team Indonesia for the prestigious Bocuse D’or 2010 finals in Lyon. He was awarded The Best Chef Overall trophy at Salon Culinaire Indonesia 2005. He is a much sought-after speaker, trainer and judge for various culinary events. Stefu is involved in the Association of Culinary Professionals Indonesia and was its president in 2014.

INDRA BALARATNAM Consultant Dietitian

Indra Balaratnam has nearly 20 years of experience in nutrition and dietetics. A former President of the Malaysian Dietitians Association, Indra conducts nutrition intervention and dietary counselling sessions for clients with diabetes, coronary heart disease and weight issues. She also advises on pregnancy, and nutrition for children and professional athletes at her own practice, The Food Expert Clinic in Kuala Lumpur. She is also a professional guest speaker, media columnist and coauthor of the ‘Healthy Eating – Recipes for the Asian Palate’ published by Marshall Cavendish.

WARREN SMITH Training Consultant

Warren Smith is a specialist in Training, Learning and Development whose vast Business and Management experience and expertise cover teacher-training and extensive consultation roles.

Besides a Doctorate, Master’s, Bachelor Degree and Post Graduate Certificates in Adult Education and Development, Warren holds a Training Certificate IV, a Worker Health & Safety Certificate IV and a Diploma of Business.

As a qualified course writer, developer and online training programme trainer, Warren is well-versed in Organisational Learning, Emotional Intelligence and Best Practice Processes.

MARIAN EU Managing Editor

Marian Eu is a former journalist and was chief sub-editor at the New Straits Times.

She also wrote about food, restaurants, travel and health for the paper under the byline Eu Hooi Khaw and later contributed food articles to The Malaysian Insider, Flavours, Malay Mail and The Star.

Marian has also been contributing editor for a parenting magazine, and writer for Retail Asia. She is the author of “Fresh Ingredients”, a cookbook published by Marshall-Cavendish.

TAKASHI KIMURA

Executive Chef • Cilantro Restaurant

As Executive Chef of Cilantro Restaurant & Wine Bar Takashi Kimura channels contemporary French cooking with Japanese influences. The chef honed his culinary skills in France after completing his culinary apprenticeship in Japan. He was chef de cuisine with the Japanese Embassy in Kuala Lumpur and was also personal chef to the Japanese Ambassador in West Africa. Chef Takashi is an ardent supporter of sustainable local produce, using them in his signature dishes.

BARRY LLOYD

Australian Master Butcher

With over 35 years of red meat industry experience, Barry Lloyd was highly recognised in Asia for his butchery skills and knowledge when he was technical consultant to MLA in educational training for foodservice and retail sector. A qualified master butcher, small goods man and meat inspector, Barry is an active member of the Australian Red Meat Industry Reference Group. He has represented the Western Australian Meat and Allied Trades at the national level in Australia. Barry is also consultant and industry advisor to the Western Australian Food Industry Training Council.

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Feast For The Five Senses In That Winning Edge @ Culinaire Malaysia 2017 Engage the five senses and you are on the winning track, says Willment Leong, Chief Judge for Culinaire Malaysia 2017. He offers three important pointers to chef competitors.

Willment Leong, Chief Judge of Culinaire Malaysia 2017, comes with vast experience in training culinary competitors and at judging culinary competitions. The Founder Chairman of Thailand Culinary Academy, Chairman of World Chefs without Borders and WACS Approve Judge A – World Association Chefs Societies, Willment has had a keen observation of how competitors perform at culinary competitions and their shortcomings, and what needs to be done to stay motivated.

Willment offers three pointers on how chef competitors can have the winning edge at Culinaire Malaysia 2017 from September 26 to 29 at the Kuala Lumpur Convention Centre.

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1. Feast for the Five Senses

EDITORIALteam Publisher / Editor-in-Chief Rose Yong

Printer Weng Hwa Press Sdn Bhd 21 & 23 Jalan PBS 14/9 Taman Perindustrian Bukit Serdang Section 14 43300 Seri Kembangan, Selangor T: 03 8945 1976

In any culinary competition, chef competitors should work towards a feast for the five senses. It’s not just about a beautiful presentation, but also about the flavours of the food. Too often this is overlooked in the competition. Wow the judges with the flavours, colours and aromas of your food, not just how it looks. Your culinary offering must appeal to every sense of the judges

Managing Editor Marian Eu

2. Practice makes perfect

* The opinions and views of the writers are not necessarily those of the publisher. All photographs and text are the copyright and property of Beyond Culinary Sdn Bhd. Reproduction in whole or in part in any media without permission from the publisher is prohibited. The information contained here is accurate at time of printing but changes maybe inevitable after the mag’s publication. Beyond Culinary and its editorial team shall not be liable for any damage, loss, injury, inconvenience or misinterpretation arising from the contents of this mag.

There is a need to practise your culinary skills repeatedly so that you get them right. This will give you confidence to perform well at the competition. There is no room for mistakes in such a prestigious event as Culinaire Malaysia.

It’s a time to showcase your skills.

3. Observe and learn from your competitors

Look on the competition as a learning experience from others. Observe what other competitors do, not just focus on yourself. Pick up pointers and skills from them – how to work with different quality ingredients, what’s in trend, how to achieve results. Note their mistakes as well, so that you will not make the same ones. You should of course show an innovative spirit and ways with your culinary entry. Finally, take note of judges’ feedback after the judging.

Writers Marian Eu Pearly Ling Photographers Shafiq Kong Jeffrey Tan Editorial Co-ordinator Caroline Hoo

CONTENTS

ADVISOR’S INSIGHT

Published By Beyond Culinary Sdn Bhd (935369-P) 4-1 Jalan Radin Anum Seri Petaling 57000 Kuala Lumpur T : + 6 03 9054 7008 F : + 6 03 9054 7891 W: www.beyondculinary.com E: info@beyondculinary.com

If you would like InNoCreAtive to feature your event or product, please contact tel: 03-90547008 or email: info@beyondculinary.com

FOUNDATION............................................................1 ADVISORS’ PROFILES...............................................2-3

CHOICE PICK............................................................28

ADVISOR’S INSIGHT...................................................4

Norway has the perfect living conditions for salmon

Taste the difference with Cobram Estate’s Extra Virgin Olive Oil

SEAFOOD FROM NORWAY.......................................29

Willment Leong, Chief Judge for Culinaire Malaysia 2017, offers three important pointers to competitors

BUILD-UP TO WINNING...........................................30

EDITORIAL TEAM.........................................................5 CULINAIRE MALAYSIA 2017.....................................6-7

RETAIL.......................................................................31

Culinaire Malaysia 2017 on a higher plane FHM 2017 is bigger and better

FOOD HOTEL MALAYSIA 2017.................................8-9 All that’s happening at FHM 2017

WINNING WAYS..................................................10-11

Ronald Willie Binati, our Beverage Advisor, tells how competitors can rise to the occasion at Culinaire Malaysia 2017

CULINAIRE MALAYSIA PLATINUM SPONSOR.........12-15 The Challenge of the MLA Iron Butchers and Golden Bull Trophy

A FUTURE WITH F&B............................................16-17 What it takes to be a good F&B Manager, by Hisham Tan Abdullah

PRO SOLUTION...................................................18-21 First class technical assistance for Welbilt’sConvotherm® and Merrychef® product lines.

FOOD SOLUTION................................................22-25

Trends to Watch and Culinary Inspiration for Great Buffets Around the World by Unilever Food Solutions

TRAINING TRENDS...............................................26-27 Australian Training Consultant Warren Smith gives 4 winning approaches for chefs at Culinaire Malaysia 2017.

Getting ready for your first culinary competition by Ray McCue

Launch of Global Retail Summit APRCE 2017 in Kuala Lumpur

CHEF’S INSPIRATION...........................................32-35 Maggi Mashed Potato Complete Mix, for perfect, creamy mashed potatoes

WORLDCHEFS CONGRESS...................................36-37 A Global Chefs Challenge Series one of the highlights of Worldchefs Congress 2018 in Kuala Lumpur

EVOLUTION.........................................................38-41 Ajinomoto: Glutamate, an amino acid commonly found in natural food sources

LEARNING & DINING...........................................42-43 Chefs learn Classical Indonesian Cuisine from Chef Stefu to beef up their menus

SAVOUR..............................................................44-45 Wholesome, delicious Kellogg’s Granola Award-winning Camilo Olive Salts

BC PRO COURSES................................................46-47 Sous Vide Cooking & Nutrition for Special Diet Meals at Beyond Culinary

BEYOND CULINARY..................................................48 A Training Centre of Excellence to beef up skills and product knowledge

INNOCREATIVE GOES ONLINE.................................49 Enhance your brand presence and positioning in myinnocreative.com

INNOGEN..................................................(back cover)

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CULINAIRE MALAYSIA 2017

Culinaire Malaysia 2017 On A Higher Plane MAH President Sam Cheah is upbeat about Culinaire Malaysia 2017 which has more international participation, new competitions and 19 awards up for grabs.

Culinaire Malaysia 2017aims to uplift culinary art to the next level, while showcasing he talents and skills of chefs and F&B service associates. This prestigious culinary event taking place from 26 to 29 September at the Kuala Lumpur Convention Centre, is a collaboration between the Malaysian Association of Hotels (MAH), Professional Chefs Associations (PCA) and Malaysian Food & Beverage Executives Associaition (MFBEA).

“Past shows have shown Culinaire Malaysia has grown to be internationally recognized as indicated by the endorsement of the World Chefs Societies (WACS) and the International Food & Beverage Association (IFBA),” said Sam Cheah Swee Hee, President of MAH at the Press conference for Culinaire Malaysia 2017 at the Kuala Lumpur Convention Centre recently.

“Culinary teams from around the region are coming to vie for the prestigious awards and we are pleasantly surprised by the fervent participation from among others, China, Taiwan, Korea, Thailand and Indonesia.”

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Taiwan is sending the largest international contingent of 228 participants, with 35 from Singapore, 32 from Korea, 12 from Indonesia, 10 from Thailand, 8 from Brunei, 3 from Australia, 2 from China and 1 each from Cambodia and Vietnam.

A total of 1,175 entries have been received for the event.

This year’s Culinaire Malaysia will see new competition categories. These include the Malaysian Global Chefs

Challenge 2017 which is open to hotels, catering service, culinary schools and restaurants. “The winner will be representing Malaysia in the Worldchefs Global Chefs Challenge during Worldchefs Congress 2018.

“Another new competition to look forward to is the MLA Golden Bull Culinary Challenge MLA. It is the first ever Australian beef and lamb competition that features the versatility of Australian beef and lamb for Asian and Western cuisine. Professional chefs will be taking part in it,” said Cheah.

Nineteen awards are up for grabs at Culinaire Malaysia, including Malaysia Junior Tiger Cup, Nyonya Heritage Team Challenge Trophy, MLA Golden Bull Challenge Trophy, Outstanding Malaysia Global Chef 2017 and Worldchefs President Ambassador Liaison Asia, among others. These will be decided on by 100 local and international judges.

Also present at the Culinaire Malaysia Press conference were Alun Jones, General Manager, Malaysian Exhibition Services Sdn Bhd and organiser of Food & Hotel Malaysia 2017 (FHM), Hisham Jaafar, Executive Chef of the Kuala Lumpur Convention Centre, Rick Chee, Managing Director, F&B Facilities Sdn Bhd, Hisham Tan Abdullah, President, Malaysian Food & Beverages Executives Association (MFBEA) and Chef Mohd Kamaruddin Adnin, President, Professional Culinaire Association (PCA).

FHM 2017 Is Bigger And Better

It has more exhibition halls and international pavilions, beating the FHM 2015 record by 15 per cent.

A total of 1,200 participating companies from 50 countries are expected at Food and Hotel Malaysia (FHM) 2017 taking place at the Kuala Lumpur Convention Centre from 26 to 29 September.

The event will cover more than 10 exhibition halls, including an additional hall at Mandarin Oriental, making FHM 2017 larger in size by 15 per cent compared to FHM 2015. International pavilions this year include Algeria, Belgium, China (Fujian Province), Japan, Korea, Philippines, Singapore, Taiwan, Turkey and the US. “We have beaten the FHM 2015 record. There are still more pavilions to confirm,” said Alun Jones, General Manager, UBM MES (Malaysian Exhibition Services Sdn Bhd), organiser of FHM 2017, at the recent Culinaire

Malaysia 2017 Press conference. He spoke about the synergy between FHM and Culinaire Malaysia and how they could play a part in boosting the tourism industry in Malaysia. “We are a catalyst of growth, with business spin-offs from this event.”

Special features of FHM 2017 include Chef Sherson Lian and his mother Ann from AFC’s Family Kitchen, Wine Village, The Official Whisky Ambassador Seminar Malaysia 2017, Norwegian Salmon 101 Workshop, Tuna Slicing by SendoIchi, Talks Zone and B2B Business Matching.

More than 23,000 trade visitors from 57 countries, including top chefs and experts from the hospitality and tourism industry will be at FHM 2017 and Culinaire

Malaysia. This will be a boost to tourism as overseas participants and visitors are bound to visit the tourist spots after the events.

As Malaysia’s Official Food and Hotel Show, FHM 2017 is fully supported by the Ministry of Tourism and Culture, Malaysian Association of Hotels (MAH), Malaysia Convention & Exhibition Bureau (MyCEB), the Professional Culinaire Association, Malaysian Cocoa Board, the Malaysian Executives Association, British Chamber of Commerce & CCI France Malaysia, and endorsed by the Malaysia External Trade Development Corporation (Martrade).

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Malaysia’s Official Food & Hotel Show

FHM2017 The 14th Malaysian International Exhibition of Food, Drinks, Hotel, Restaurant & Foodservice Equipment, Supplies, Services & Related Technology

26 - 29 September 2017 Kuala Lumpur Convention Centre, Malaysia

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9:41 AM

Supported By:

Organised By:

FoodHotelMala ysi a FoodHotelMsi a

100%

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Winning Ways

A new judging format has been introduced for Culinaire Malaysia, with finer details expected of participants. Ronald Willie Binati, our Beverage Advisor, tells how competitors can rise to the occasion armed with these -- Preparation, Knowledge and their X-Factor.

down at w o Cu Sh lin

M re ai alaysia 2017

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In conjunction with Food and Hotel Malaysia 2017 (FHM) will be Culinaire Malaysia, the biggest food and beverage competition in Malaysia where aspiring and seasoned chefs as well as F&B personnel compete for national recognition.

Culinaire Malaysia not only serves as a platform for emerging chefs to benchmark their skills and knowledge but is also a great stepping stone for aspiring F&B personnel to showcase their talents. This competition is crucial especially for the service side of the F&B industry.

Most of the public and even hoteliers and restaurant owners have this perception that Culinaire Malaysia is just a culinary competition but in essence, it covers both back of the house – the chefs -- and front of the house services – bartenders, barista, wait servers, etc. For this year’s edition, changes have been initiated by the Malaysian Food and Beverage Executive Association (MBFEA) to up the ante of the competition in line with the industry needs.

Based on two editions of Culinaire Malaysia that I have experienced and participated in 2013 and 2015, the level of competition has certainly increased especially in Cocktail and Mocktail categories as well as Barista competition.

Hisham Tan Abdullah, who is the President of MBFEA as well as the Head Judge for the Food and Beverage Services Categories in Culinaire Malaysia 2017, confirmed this.

According to Hisham, Culinaire Malaysia 2017 will see the introduction of new judging format where judges will be assigned to judge specific criteria such as Technical/ Practical/ Menu Development/ Terminology and Sensory

Tasting. Participants would need a re-look at the judging criteria as apart from fulfilling the competition requirement, they also need to be innovative, such as infusing local ingredients in the drink or perhaps using creative technique to extract flavour instead of the normal shake-and-strain technique in bartending. Finer details are now expected from participants and this is where their ability to explain their creations is needed -- like how F&B personnel upsell a menu or recommend a drink to a customer. Think of the competition or ‘class’ as we know it as a simulation of the real restaurant or bar, but instead of having paying guests, we have judges to wow with our skills and knowledge.

besides being a great platform to demonstrate skills and knowledge to be benchmarked with other participants.

The recognition may not bring instant fame but it would help in their career progression as they have been judged the best by local and international judges invited for this competition. Most importantly, F&B personnel competing should look for opportunities to learn, not only from the judges but also from other competitors. It is a good way to network and build friendship.

In my experience training students for such a competition, there are basically 3 things we should take note of – Preparation, Knowledge and your X-Factor.

Preparation

Hisham added that to qualify for the Most Outstanding Food and Beverage Personnel Award, he or she must compete in 3 Classes -- Class 31 Table Setting, Class 33 Fruit Flambe and Class 36 Cocktail. He or she must win Gold for each medal category to receive the award.

Judging from this, a lot of preparation and training are needed to ensure excellence in these categories. As mentioned earlier, this is Malaysia’s highest award in F&B services and recognition of the highest standing is what participants aspire to at the end of the day.

Competing in such an event entails sacrifices after work hours in order to train but Hisham is of the opinion that this will help build confidence and communication skills

This is the key to any competition. Like the old English adage: ‘If you fail to plan, you plan to fail’. Preparation takes the most time because it involves understanding the rule book, technical requirements and research on needed ingredients. In the bartending competition like cocktail and mocktail – product knowledge, technical requirements, complete tools and equipment must be prepared in well in advance of the competition. Training with colleagues and practising your speech have to be perfected, and speed in making those drinks as adherence to timing is part of the competition scoring.

Practise the routine as many times as possible because practice makes perfect!

Knowledge

Besides preparing up to the final week before the competition, reading up and getting facts right especially on the ingredients used, the concept that inspires you to create the drinks and the correct technical knowledge will set you apart from other competitors. Don’t forget that you are going before experienced judges from all over the world who have also been working in the

F&B industry for years. So it’s crucial to get the facts right. Read up on technical terms in the rule book and understand them. By doing this, participants do not lose technical marks due to mistakes that can be avoided.

This is clearly seen in the Barista category where judging criteria follows the World Barista Championship rule book and judging it are certified barista judges.

X-Factor

In a competition, what sets you apart from other competitors is what you can put on the judges’ table that is truly different. The keyword is to ‘WOW’ the judges.

It’s the combination of amazing skills and knowledge perfected over many hours of training using simple ingredients in the stipulated time given. X-Factor can be in many forms but each participant must know what their strength is and how they can show it on the day of the competition. Grooming makes the first impression.

Secondly, the moment the time stops, imagine yourself upselling the ‘best’ drinks ever made and why the judges should ‘buy’ them. So think of what is your X-Factor!

At the end of the day, what is important is the opportunity to learn and at the same time have fun. There is always room for improvement not only in competition but also in everything we do.

To all participants -- Good luck and all the best!

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CULINAIRE MALAYSIA PLATINUM SPONSOR

The Challenge of the MLA Iron Butcher & Golden Bull Trophy

MLA Platinum Sponsor @ Culinaire Malaysia 2017 Come visit MLA stand from 26 - 29 September from 10 am to 5 pm Through the Iron Butcher Challenge and Golden Bull Culinary Challenge at Culinaire Malaysia 2017, Meat & Livestock Australia (MLA) hopes to promote the butchery profession and showcase the versatility of Australian beef and lamb in Asian and western cuisine.

Meat & Livestock Australia (MLA) has an active and significant presence at Culinaire Malaysia 2017 which is part of Food Hotel Malaysia 2017 from September 26 to 29.

Two competitions sponsored by MLA – Iron Butcher Challenge and the Golden Bull Culinary Challenge – will take place at Culinaire Malaysia in the Kuala Lumpur Convention Centre. The competitions are an MLA platform to support chefs, encourage skill development and product innovation.

Through the competitions MLA hopes to inspire chefs to do research, trials, and learn about the different non-loin cuts of Australian beef and lamb and help them understand the attributes of each cut.

Professional Butchery is becoming a dying profession in the foodservice and retail industry in Malaysia. Through the Iron Butcher Challenge at Culinaire Malaysia, MLA hopes to develop skilful and knowledgeable young retail butchers and young butcher chefs in the future. It is a way to promote the butchery profession and support the foodservice and retail industry.

According to Andrew Simpson, MLA International Business Manager ‘there is so much a butcher and chef could learn from each other in the competition as they set the benchmark for the butchery skill standards’. There are many opportunities for young people to join the foodservice and retail industry as a butcher apprentice because it is a highly skilled profession, there are many areas to learn from cutting skills, to value-adding, merchandising, presentation, costing, yield, customer relations and business development.

12 Iron Butcher Challenge trophy - a premium knife sponsored

by Giesser

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CULINAIRE MALAYSIA PLATINUM SPONSOR

Mr Simpson further said most young talent did not think working in a butchery environment is glamourous, they think being a butcher is just cutting and chopping meat. In fact, if they build their skills in the butchery department as a competent butcher, they will be the ones who help the company to grow sales, reduce wastage and win customers for return business. In the hotel environment, if butchers are trained well they ensure the meat is cut correctly and cooked to perfect tenderness achieving customer expectation and satisfaction. Hence, companies will quickly hire them as they are highly demanded for their skills.

Each participant in the competition for individuals must be a butcher who has at least 3 years’ experience in butchery and must possess knowledge to demonstrate the safety use of knife skills.

The prizes for the Iron Butcher Challenge are: First Prize RM3,000 and a trophy, Second Prize RM2,000 and Third Prize RM1,000. All three winners will also receive souvenir medals and achievement certificate.

The Golden Bull Culinary Challenge is a first-ever Australian beef and lamb competition for professional chefs that features the versatility of red meats and showcases chefs’ skills and knowledge

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for both Asian and Western Cuisine. This team challenge format focuses on the ‘Joy of Sharing’ and ‘Blissful of Taste’ and teams are expected to serve the three course dishes in either individual or platter serving. Most culinary competition focus on individual serving but in this competition, the teams are expected to come up with platter presentation that is innovative and creative but practical and cost effective for foodservice and banqueting application.

For this team challenge, the prizes are: First Prize RM6,888 with gold trophy, Second Price RM5,888 with silver trophy and Third Prize RM3,888 with bronze trophy. Golden Bull Culinary Challenge Souvenir Medals and Achievement Certificates will be awarded to the winners and the rest of the participants will receive a Participation certificate.

Culinaire Malaysia 2017 is an opportunity for the Australian meat industry to support and create awareness for the True Aussie Beef and Lamb branding leading to business development and customer education in the region. The event has attracted more than 1,000 culinary professionals to show their skills and talents in various competitions.

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A FUTURE WITH F&B Leadership: A good manager must be experienced enough to lead a team, be able to motivate and inspire his/her team to achieve the common goal.

What it takes to be a good F&B Manager Hisham Tan Abdullah, President of Malaysian Food & Beverages Association, talks about the qualities of a competent F&B Manager, the bright career prospects for the profession and opportunities in new F&B trends.

A good Food & Beverage Manager must be a knowledgeable all-rounder with the ability to multi-task, think creatively and work under pressure.

“More importantly he must be intuitive and be able to sense what others are feeling. The stronger his intuition, the stronger a manager he will be,” said Hisham Tan Abdullah, President, Malaysian Food & Beverages Association (MFBEA).

Besides that, a committed and disciplined manager will inspire the team to work together to achieve common goals as well as instil good working ethics.

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Hisham listed the skills a competent F&B Manager should have, which would include leadership, communication skills and critical thinking.

Communication skills: He must be able to articulate his/her thoughts clearly, be a good listener and able to empathise with the staff and situations, and be able to engage the team in an open and honest way.

Critical thinking: He must be able to see the big picture and yet not lose sight of the small things, be able to make decisions based on good judgment rather than emotions and creatively solve a problem.

Acquiring these skills come with time. As much as a degree in food service management or similar is valuable it’s not enough. For one, managers need mentoring, and with the right mentors amazing leaders will be created.

The other is empowerment. All bosses need to empower their managers to make decisions and in the process learn responsibility and accountability.

How has the profession progressed in recent years?

The image of F&B service as a profession has improved tremendously, largely because F&B is big business now.

These days, there are major players involved with big investments, expecting big returns.

Therefore, demand for professional managers is greater than ever. It is a wonderful profession, and if you are willing to learn, it can be very rewarding.

Are there more responsibilities, with new F&B trends and the increased interest in coffee, for instance?

The interest in coffee is still growing, as seen in the

many trendy coffee shops being set up and more types of coffee brought in by new suppliers and distributors.

It’s not so much a responsibility as establishing the need.

The easiest way is to invest in a coffee machine and trained barista to complement or extend the existing drink menu.

The F&B Manager would need to improve his/her knowledge by attending basic courses or doing online research.

A basic Course/Workshop would include some of the following:

SCA (Speciality Coffee Association) Barista Skills • • • •

Introduction to Coffee Level Foundation Level Intermediate Level Professional

Cafe Setup and Business Management • • • • •

Coffee industry Coffee bar operation and management Maintenance and hygiene control How to manage barista/service crew Secret to growing the business

What are the employment opportunities for F&B management personnel?

The employment opportunities are endless. New hotels and stand-alone outlets are mushrooming. Malaysians are no longer limited to only employment in the country.

With experience they can work overseas, on a ship, in many other industries including airline, hospital, catering establishment, restaurant chains and even as a consultant and trainer.

What about advancing to F&B Director?

A good manager with at least three years of experience can move up to a Director’s position, then to Executive Assistant Manager and finally a General Manager in a typical hotel employment scenario.

What advice would you give to young people interested in a F&B career?

The hospitality industry offers a wide range of exciting job opportunities. There is viable employment in travel and tourism, casino management, and various food and beverage industries.

Just like in any field, there must be passion and a strong sense of self improvement. Whilst it would be advantageous to have a diploma or degree, many general managers today started from bottom up. A young person interested should weigh all options, including working part time during the holidays to gain experience and knowledge.

What future do you see for them in F&B in this country?

The food and beverage industry is booming because it is reported that food consumption in Malaysia has been growing at a rapid rate since 2000. As standard of living goes up and Malaysians traveling more, we see diverse restaurants being set up, catering to a more discerning audience who have a long list of wants.

The rapid growth of coffee cafes, bakery cafes, finedining restaurants, overseas chain restaurants and food trucks has proven that urban Malaysians are still willing to spend on good food or dine in upscale restaurants.

I foresee new trends and new brands coming into Malaysia. I also see many existing restaurants reinventing themselves.

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PRO SOLUTION

Unsurpassed Technical Assistance And Training To Support Welbilt Clients In Malaysia Billy Ng, Welbilt’s Culinary Sales Manager for South East Asia, talks about his role in promoting Welbilt’s kitchen equipment and solutions, with particular emphasis on Convotherm® and Merrychef® product lines.

Billy Ng

Culinary Sales Manager, SEA

Before joining Welbilt, Billy Ng was a Chef Instructor at Berjaya University College of Hospitality in Kuala Lumpur, Malaysia. “Besides coaching aspiring chefs and training students for competitions, I also had the honour of representing Berjaya in culinary competitions, hosting culinary demonstrations across Malaysia and creating new recipes through innovative cooking methods,” he said.

“I was delighted when Welbilt gave me the opportunity to build on my experiences, and I am now their Culinary Sales Manager for Southeast Asia. This regional role requires me to travel across South East Asia promoting our industry leading equipment and solutions. I am currently focusing on the Convotherm® and Merrychef® product lines.”

His job allows him to continue indulging in his passion for cooking, whilst working on creating new recipes using Welbilt products.

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19

PRO SOLUTION

What are your aims and goals for the products at Welbilt?

“Our customers span across industries like hospitality, food-chains, institutions, restaurants and cafes, and many others.

I particularly enjoy reaching out to new entrepreneurs wanting to start their first restaurant. It brings me great satisfaction that I can contribute to helping them fulfil their dreams.”

“There are 12 product brands under Welbilt Inc. This broad product portfolio provides a full kitchen of solutions designed to improve productivity, quality and profitability for our customers. Over the course of my career as a culinary chef, I often experienced disappointment from equipment that under deliver.

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“At Welbilt, we have the Convotherm® combi oven and the Merrychef® high speed oven, both offering excellent features that enhance the efficiency in food businesses while maintaining consistency in the food quality. This is what I’m aiming to offer to our existing and potential customers. I would like chefs and users to enjoy cooking with Convotherm® and Merrychef® like I do.”

How do you plan to share your expertise with your clients?

“While I am stationed in Malaysia, we do have Welbilt chefs spread across the globe who are able to share our culinary expertise and product knowledge. Our chefs work very closely with each other and continuously create new recipes and applications that work well with our customers’ menus.

Welbilt has many training programmes catering to different groups of clients based on their interests and requests. Often, the culinary programmes are themed based on different cooking methods that Convotherm® and Merrychef® can achieve.

“Take for example, Smoke & Grill, Cook Chill/Sous vide, Banqueting or Catering, Concept Cafés, High Speed Cooking etc. We have received great responses especially when guests are simply amazed over the performance of the Convotherm® and Merrychef® ovens.

Merrychef® eikon® e2s is the smallest highspeed oven with the biggest performance.

It is very suitable for businesses that are looking to prepare fresh and hot food on demand, where space is at a premium. It is the smallest unit with the biggest results to add value to all kitchen operations.

“Recently, I cooked a Chinese-style Fried Beehoon (fried rice noodles) with a Convotherm®4 combi oven while another colleague of mine effortlessly cooked a chilli crab using a Merrychef® in just three minutes.

“Our culinary demonstrations are very informative and educational, but more importantly we like to drive home the point that Welbilt is all about being Inspired by Simplicity, Powered by Expertise.”

How are they the best in foodservice solutions?

Convotherm® 4 is designed and developed around the needs in a commercial kitchen.

The easyTouch® and easyDial® concepts are created for manual and automated processes. Both designs serve the fundamental purpose of convenience and reliability with incredibly easy-to-use features such as the ACS+ that enables users to control the cooking processes on different mode:

• Crisp & Tasty – 5 moisture-removal settings • Bake Pro – 5 levels of traditional baking • Humidity Pro – 5 humidity settings • Controllable fan – 5 speed settings Most importantly, the new aesthetic design exudes all the classic elements, which is ideal for front-of-house cooking.

The high-speed oven is user friendly, versatile and provides consistent levels of performance to continually exceed expectations. The eikon® e2s is also the ideal way to cook, toast, grill, bake and regenerate a wide range of fresh or frozen foods. This flexibility supports business growth by allowing rapid menu changes and additional food offerings from one small unit.

Please visit www.convotherm.com and www.merrychef. com for more details.

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FOOD SOLUTION

Trends To Watch And Culinary Inspiration For Great Buffets Around The World “Chefs supporting Chefs” in culinary inspiration is Unilever Food Solutions’ objective, hence its annual publication of TRENDWATCH HOTEL on up-to-date Hotel Industry Related Trends. It tracks global guest trends, inspires culinary ideas and offers food solutions.

The hotel industry is ever-changing – in a blink of an eye, tourists’ profile changes, MICE demand fluctuates, and there is a rise in diners’ expectations. Add in the mergers of major hotel conglomerates, implementation of a new tourism tax, or even collaborations between ASEAN nations, the hotel industry is one that is rapidly evolving!

For hotels to continue to survive and grow in such a volatile and competitive environment, they need to be on top of the industry trends, to ensure that they cater their offering to suit the dynamic changes in the hotel industry.

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It is not an easy task, sometimes daunting in fact. That is exactly why UFS introduced TRENDWATCH HOTEL, to provide our customers with the latest information from global marketing agencies, not only on Guest Trends, but also culinary inspiration to satisfy the increasingly discerning diner. By understanding these market trends, hotels are better equipped to strategise and “Inspire Great Buffets”.

23

FOOD SOLUTION

There is huge potential for the hotel industry within the region.

According to Mckinsey and Co., Southeast Asia is expected to draw more than 12 million people for MICE (Meetings, Incentives, Conventions and Exhibitions) by 2018. In Malaysia specifically, the MICE sector has been growing by 5% year on year. Hoteliers are gearing up to put the right skills, policies and facilities in place.

Not surprisingly, most of these MICE business travelers are millennials and will account for 75% of travel spend in the next 10 years. They had over US$4 trillion in disposable income in 2015 and 42% are likely to spend more company money than their own when travelling (HotelRez).

Are you ready to cater to this every-changing group of millennial guests? How do you satisfy their discerning palates?

Unilever Food Solutions has always tried to push the boundaries for food solutions. On top of providing globally renowned products such as Knorr, Lady’s Choice, Planta and Lipton, it has an internal team of passionate and creative chefs, who go that extra mile to support other chefs, in terms of training, inspiration and food solutions. We are ready to partner you to create culinary inspirations to excite your guests!

To cater to New Age millennials who are well-travelled and knowledgeable, surprise them with this Swedish Christmas Prawns Salad this festive season:

Swedish Christmas Prawn Salad (prepared by Chef Yen Koh, UFS SEA) Salad

700gm Prawns 300gm Scallop

Dressing

Instructions

Steam seafood Steam prawns and scallop 3-6mins. Chill.

400ml Lady’s Choice Real Mayonnaise 12gm Knorr Lime powder 12gm Lemon zest

Dressing

Garnishes

Finish

30gm 10gm 10gm 10gm 10gm 10gm

Salmon roes Caviar Micro green herbs Dill Baby Beet root, thinly sliced Pink Radish, thinly sliced

Whisk 400ml Lady’s Choice Real Mayonnaise, 12g Knorr Lime powderand lemon zest, chill.

Add seafood with dressing, mould salad and add garnishes, serve.

Unilever a sponsor in Culinaire Malaysia

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Unilever Food Solutions is a sponsor for the Malaysia Junior Tiger Cup competition in Culinaire Malaysia 2017. The competition will be held at Exhibition Hall 6 in the Kuala Lumpur Convention Centre.

The preliminary round is on 26 September and the final is on 29 September.

25 To find out more about latest hotel trends and recipes, please visit ufs.com for more inspiration.

TRAINING TRENDS

Here are 4 approaches to not being lunch that may help you become a champion.

Winning Approaches to Culinaire Malaysia 2017 Australian Training Consultant Warren Smith gives 4 approaches on how chefs can stay ahead of the competition and win at Culinaire Malaysia 2017.

Going into a competition is always a challenging process. For many people the notion of competition is daunting and stressful and it can eat you up, yet for others, they thrive.

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1. Preparation:

• Research the competition. Know the rules, the expected outcomes – What are you meant to be preparing and cooking. How is it going to be judged? Is it a Panel of peers, a famous expert, the public or a mixture? Each combination will have different views on what you do. If you don’t prepare, you will be eaten up by your competitors

• Visualise yourself winning. Write down your goal.

See yourself receiving the prize. Be confident.

• Check then recheck your produce, methodology, resources and equipment. Do a checklist.

• Read and then reread the rules of the competition. Avoid mistakes, embarrassment and misunderstandings on the day.

3. Be safe:

• Check all your equipment. Have you got any safety gear or clothing you need? Are goggles or gloves, knives sharpened, and utensils in safe and top order?

• Food storage containers that are clean, available and organised to avoid cross contamination.

• Be hydrated. Take plenty of water (or other suitable drink) and some snacks to avoid energy loss. Avoid too much coffee or caffeine-type drinks

• Dress for the venue. How well is it air conditioned, or not. Be comfortable so that you can concentrate.

• Have a large bag where you can store all your vital equipment and tools and personal items in

2. Training:

• Practise and practise. Again obvious. Is this a signature dish or are you going to experiment? Practise until you are confident and you can eliminate flaws. Check time management and ensure you have the ingredients available and correct.

• Have a backup or contingency plan. Be ready to change or adjust if needed.

• Watch a video (if available) of your competitors. Respect them but focus on your own methods and strategies. Know something about their strengths

• Look after yourself. Avoid fatigue by having 7-8 hours sleep the night before the competition. Eat good food and don’t skip meals because of the stress.

• Relax . Take some time to relax, listen to music, watch a video, and go for a walk or do whatever that makes you relax.

4. Competitive Spirit and Winning Edge:

• Practise effective time management. Getting it right on the day is so critical.

• Be positive and persistent. Grit often wins out by hanging tough when the going gets hard or difficult.

Never quit! Take control of the situation.

• Don’t over-complicate what you are doing and enjoy the experience of the competition.

• If necessary, take a risk or two. Don’t always be predictable. Surprise or disrupt your competitors.

Winning comes from expecting to win, by planning to win, not quitting. Your mindset will shape where and how you finish. It all begins with a confident plan.

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SEAFOOD FROM NORWAY

CHOICE PICK

Taste the Difference with Cobram Estate’s Extra Virgin Olive Oil Australia’s leading gold medallist and one of the world’s best Having carved a solid track record since 2007 and a sterling reputation as the sole distributor of premium Australian products, Unifrozen Is the proud purveyor of highly acclaimed goods such as Cobram Estate Extra Virgin Olive Oils (Evoo), Murray River Pink Salt And Lemnos Cheeses (ranging from mozzarella to sliced cheese) In Malaysia.

Jason Wong, who heads Unifrozen, takes special pride in recommending Cobram Estate Evoo – hailed as Nectar of the Gods – to professional chefs, home cooks and lovers of fine food.

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Cobram Estate’s Evoo is 100% estate grown In Victoria’s Murray Valley and it is produced from the freshest olives that are cold pressed and bottled within six hours of harvesting.

Jason says that “this Evoo Is a labour of love

by Cobram Estate’s founders Rob McGavin and Paul Riordan. According to the founders, after an exhaustive tour of major olive growers in Israel, Italy and Greece and learning the ropes from the experts, they brought in 14 olive varieties to their own olive grove in Northern Victoria. ”

Starting with little tree in their nursery, the mates went through thick and thin over the years to realise their vision of having a bottle of Cobram’s Evoo on tables in every Australian household. Today, the Cobram Estate boasts 2.5 million trees spread over 10,000 hectares.

There should be a bottle of Corbram Estate’s multiple award-winning, all-Australian Evoo in your larder, pantry or kitchen.

“Cobram Estate Evoo Is so good you can drink it straight off a spoon,” says Jason.

“This fresh, tasty and healthy Evoo Is the most awarded In Australia, with 46 awards Including 13 gold medals from some of the world’s most prestigious food competitions to its name.”

Depending on the choice of flavor: Light, Classic or Robust and preferred intensity, Cobram Estate Evoo Is versatile enough for salad dressings, marinades, dips, pesto and mayo. It Is also suitable for frying and baking with its smoke point of 210°C.

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BUILD-UP TO WINNING

RETAIL

Getting Ready

APRCE 2017

For Your First Culinary Competition

Is Officially Launched

Ray McCue, Associate Professor, Culinary Academics at the College of Culinary Arts Johnson & Wales University in the US, gives valuable tips on how to prepare for your first Culinary Competition. This is especially relevant for Culinaire Malaysia 2017, as well as other future culinary competitions. The professor is also World Association of Chef Societies WACS B Judge, United States Committee Member World chefs without Borders, and 2015 ACF National Chef Educator of the Year.

Preparing for your first culinary competition is no easy act. There are lots of things you must take care of before the big day, like last-minute menu adjustment and food presentation, as well as ironing a clean uniform and gathering your grocery list.

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The Weeks Before: You’ll want to give yourself sufficient time to develop your competition dish, so it’s best to start preparing at least two weeks in advance. Procrastinators beware! You will only give yourself a headache trying to pull everything together the night before, and chances are that you’ll end up forgetting something very important.

There are a few essential tasks that every competitor should complete in the weeks leading up to a competition.

These include:

• Make sure you are properly registered with the organizing committee.

• Ensure that you have Read the Rules in your category.

• PRACTISE, PRACTISE, PRACTISE your dish.

• Create a timeline that is reasonable and accurate.

• Make sure that your dish reflects the menu. (Classical terms must reflect Classical techniques) • Make extra copies of your menu and recipes.

• Ask your chef to critique your dish before the competition regarding flavor.

• Have a checklist of all your equipment and ingredients.

• Challenge yourself to work on areas of the dish that you feel are weak.

The Night Before: You will likely be nervous the night before, so it’s important to take steps to relax and prepare yourselves for the big day. I recommend that everyone pack their equipment the night before and double-check that they have everything crossed off the checklist. Iron your uniform, apron and even side towels. You want to look your best.

It’s best to eat a healthy meal the day before a competition.

I advise you to stay away from fast food, sugary energy

The 18th Asia-Pacific Retailers Convention and Exhibition 2017 (APRCE) was officially launched at a Press conference in the Element Hotel Kuala Lumpur on 25 July.

Organised by the Malaysia Retailers Association (MRA) and supported by the Federation of AsiaPacific Retailers Association (FAPRA), APRCE 2017 will take place at the Kuala Lumpur Convention Centre from October 25 to 27.

About 3,000 delegates from 18 countries are expected in what is considered Asia Pacific’s largest gathering of retailers. APRCE 2017 carries the theme “Transformation, Creativity and Beyond.”

World renowned speakers, retail leaders and solution providers will share their business success stories, new retail trends, the path to retail excellence, e-commerce trends and challenges encountered in retailing.

drinks and caffeine. Instead, opt for a well-balanced meal that will help you feel satiated and get to bed on time.

Speaking to the media at the Press conference were Dato’ Sri Meer Sadik Habib, Marketing & PR Committee Chairman of 18th APRCE, Mr James Loke, the Organising Chairman, Mr Raymond Teo, Conference Committee Chairman and Ms Ho Yoke

Finally, it’s important for you to get a full night’s sleep before a competition but don’t forget to set your alarm!

Peng, General Manager, Business Events, Malaysia Convention & Exhibition Bureau.

At the launch, SuperAnt (Stylar Network Sdn Bhd) signed the agreement to be digital partner of APRCE 2017.

For the past two years MRA and the Organising Committee have been working hard to make this event a reality, having won the bid at APRCE 2015 in Manila to host it in Kuala Lumpur in 2017.

Among the 23 speakers at APRCE 2017 are Mr Motoya Okada, President and CEO of AEON Co Ltd (Japan), Ms Michelle Grant, Head of Retailing at Euromonitor International (US), Mr Howard Saunders, Retail Futurist, Twenty Second and Fifth Ltd (US), Mr Roger Wang, Chairman of Golden Eagle International Group in China, Mr Benjamin Yong, Founder and Group Chief Eating Officer of the BIG Group and Dato Alfred Cheng, Managing Director of Sogo Malaysia.

APRCE 2017 is also supported by the Ministry of Tourism and Culture and the Malaysia Convention and Exhibition Bureau.

Day of the Competition: If you’ve taken care of all the prep work in advance, you can simply wake up on the morning of your competition. Be sure to give yourself plenty of time to get to the venue.

The judges will be watching your every move. Don’t be nervous, Smile. Their job is to teach you and make you a better chef. Bring a small notepad to critique and write down what they say. Be prepared to ask at least two questions; such as “What could I have done better?” or “Is there anything I need to improve on?” The judges will be impressed by your professionalism.

However, the most important advice I can give is to simply Have Fun!!! Don’t worry about the actual score or if you got a bronze, silver or gold. Use it as a learning experience to move forward in your culinary career.

Three thousand delegates from 18 countries are expected to be in Kuala Lumpur for the 18th Asia-Pacific Retailers Convention and Exhibition 2017 from October 25 to 27. It’s the largest gathering of retailers, with renowned speakers sharing their retail expertise.

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CHEF’S INSPIRATION

32

33

CHEF’S INSPIRATION

34

35

WORLDCHEFS CONGRESS

Kuala Lumpur gears up for Worldchefs Congress & Expo 2018

A Global Chefs Challenge Series which will see the world’s best chefs compete, and a prestigious speakers programme are the highlights of the Worldchefs Congress 2018 which will take place at the Kuala Lumpur Convention Centre from July 11 to 14 2018.

More than 1,000 chefs from 105 countries will be convening at the Kuala Lumpur Convention Centre for the Worldchefs Congress & Expo 2018 from July 11 to 14 2018.

Organised by the World Association of Chefs’ Societies (Worldchefs), the participating chefs will learn about the latest in worldwide culinary innovations, raise global culinary standards through the sharing of ideas and experience unmatched camaraderie and networking.

36

Kuala Lumpur was chosen as the venue following a successful bid by Malaysia Convention & Exhibition Bureau (MyCEB), an agency under the Ministry of Tourism and Culture Malaysia, working in close collaboration with local organiser, Chefs Association of Malaysia. The event is expected to generate about RM11 million.

The Congress is an ideal platform for Malaysia to showcase its unique cuisine influences and expertise to the world, said Datuk Zulkefli Haji Sharif, CEO of MyCEB

at a recent Press conference in Kuala Lumpur to announce the hosting of the event.

diversity in Malaysia. Selected delicacies like satay, roti jala and chikuteh were showcased at the bid.

“Worldchefs Congress & Expo perfectly highlights Malaysia’s exceptional appeal as a global food destination. We are proud to bring the Worldchefs Congress & Expo back to Asia, as it has been hosted by European and Nordic regions in the past. Asia boasts the fastest growing number of members in Worldchefs and is a very dynamic area.”

The highlight of the Worldchefs Congress & Expo, which is a biennial event, is the world-class keynote speaker programme. The speakers are industry pioneers and leaders, offering cutting-edge insights that are essential to working in today’s culinary world.

“We invite you to join us and learn alongside us at this Congress, and to immerse in this distinct and unique culture of chefs from around the world coming together to celebrate the chef profession,” said Thomas Gulger, President of Worldchefs.

As Asia’s representative, Malaysia secured the event bid at the 2014 Worldchefs Congress held at Stavanger, Norway, after successfully meeting the stringent requirements and presenting the very best in culinary

The Congress is also proud to present its Global Chefs Challenge Series which will see the world’s best chefs compete in the categories of Global Chef and Global Pastry Chef. Special early registration rates (nonrefundable) are available to chefs from around the world until December 2017 via www.worldchefs2018.org.

The Worldchefs Congress & Expo 2018 is hosted by the Chefs Association of Malaysia which started in 1974 to foster the growth of the culinary industry through leading seminars, training sessions and cooking competitions.

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EVOLUTION

What is Ajinomoto Group has been a world leader in the production and supply of amino acids based products since 1908. Glutamate is an amino acid that is commonly found in natural food sources and seasonings like Monosodium Glutamate (MSG) or Umami Seasoning.

Among more than 20 different types of amino acids, glutamate is the most abundantly found amino acid in protein-rich foods and vegetables.

Proteins are one of the important macronutrients besides carbohydrates and fats, consisting one or more long chains of amino acid residues.

Glutamate?

Proteins help to fight diseases, build new body tissues and are the component of all cell membranes. Besides, enzymes used for digestion and other chemical reactions are proteins. They do most of the work in cells and are required for the structure, function, and regulation of the body's tissues and organs. In the human body, approximately 60% is water while 20% are amino acids and others respectively. Glutamate is one of the 20 amino acids which are building blocks for the proteins in the body.

Human body stores almost 2 kilograms of glutamate in major organs like muscle, brain, kidneys and liver. The average person consumes between 8-10 g of glutamate daily from protein in foods as part of our normal diet. The body makes glutamate as part of normal metabolism and most of dietary glutamate is metabolized rapidly as an energy source in the gut.

PROT EI

DRATE HY O

N

PROTEIN

liver

20%

UMAMI Sweet

G

G

brain

muscle

is the 5th basic taste along with other four basic tastes: sweet, sour, salty and bitter. It is the taste from glutamate and signals protein intake.

There are two forms of glutamate: a) When glutamate is bound to other amino acids in the form of protein, it has no taste. b) When glutamate is free and is not part of proteins, it provides the Umami taste.

G

20% CAR B

Umami

Besides, dietary glutamate is found naturally in many protein-rich foods and vegetables like cheese, scallop, chicken, tomato, asparagus and a great variety of sauces such as tomato ketchup, soy sauce or the English Worcester sauce.

5 BASIC

Bound Glutamate BOUND to other amino acids (without taste)

Bitter

TASTES

kidneys

OTHERS 8-10 g of GLUTAMATE is consumed from food daily

60%

G

G G

G

Sour

WATER

FAT

38

2 kg of GLUTAMATE stored in human body

FREE GLUTAMATES FREE, not part of proteins (Umami taste)

Salty

39

EVOLUTION

r Wate

an Ch ee

So

er’s M

ilk

se

12%

H2O

Component of Pure MSG

The results of taste panel studies indicate that a small amount of 0.1 – 0.8 % MSG by weight in food provides optimum enhancement of the food’s natural flavour.

Like salt, MSG is a self-limiting substance – once the effective amount is used, adding more MSG contributes little or even diminishes the palatability of foods.

mp

onents can be

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d

Mu

shr

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Moth

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tur na

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Water

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QUESTION: How much MSG should be added in food?

10%

S

am

So Sodium

um di

78%

According to “Federation of American Societies for Experimental Biology” (FASEB), there is no difference between naturally occurring and added glutamate.

Glutamate from either source is metabolised similarly in our body.

Glutamate

H2O

sodium

Pure MSG consists of glutamate 78 % (same glutamate that can be found in breast milk, cheese, tomato etc).

According to scientific research findings, glutamate from MSG or breast milk is metabolised similarly in our body.

Besides glutamate, there is 12 % of sodium. (This same sodium can be found in table salt, it’s 3 times higher in salt than in MSG) and 10% bound water (H2O).

40

FREQUENT ASKED

es

(MSG)?

lt

rm

Monosodium Glutamate

le

u

Pa

What is

b Ta

Sa

Konb

ce

Clams

Ajinomoto (Malaysia) Berhad, Gold Sponsor for Culinaire Malaysia 2017 The Ajinomoto Group aims to contribute towards significant advances in food & health by actively supporting culinary activities. In Culinaire Malaysia 2017, there are interesting activities including Umami information sharing in mini auditorium, fun quiz session, cooking demonstration and food sampling specially designed for chefs. Visit our booth in Hall 6, Kuala Lumpur Convention Centre from 26 to 29 September 2017

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LEARNING & DINING

Chefs Learn Classical Indonesian Cuisine To Beef Up Their Menus Renowned Indonesian Executive Chef Stefu Santoso taught a Professional Course on all aspects of Indonesian cuisine at the Beyond Culinary Studio recently. He also hosted a Chef’s Table for select diners.

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Chef Stefu Santoso, who is considered one of Indonesia’s best chefs, was at Beyond Culinary Studio recently to conduct a Professional Course on Classical Indonesian Cuisine. The Executive Chef of APREZ Catering and Amuz Group back in Jakarta, Stefu is a much sought-after speaker, trainer and judge.

The Professional Course at Beyond Culinary explored the regional cuisine of Indonesia, understanding of unique ingredients from source to plate, how to achieve authentic taste and flavour, favourite and popular dishes including beef, lamb, rice and other staples among others.

Chef Stefu taught three classical Indonesian recipes for a hands-on session with the chefs – Sate Maranggi, Kambing Guling and Daging

Asam Padeh and they had lunch on those dishes. They also got to know techniques on low temperature cooking from Stefu.

or Roast Lamb Leg and an exquisite dessert of Sentiling, made with cassava, coconut and gulamelaka.

The chefs learnt about the different spice pastes of Indonesian cuisine, roasting Australian lamb leg instead of a whole goat as in Kambing Guling, using Australian beef brisket/ribeye for Sate Maranggi and Australian beef shank in Asam Padeh.

Diners also got to taste Bir Pletok from Betawi (Jakarta), a drink with ginger, cloves, lemongrass, cinnamon and kayusecang.

Chef Stefu and his team also hosted a five-course private dinner at Beyond Culinary after the Professional Course. He wowed diners with an amuse bouche of Emping, shrimp and cassava crackers with Sambal Terasi and Sambal Matah, an appetiser of Sate Maranggi, Sup Kambing Betawi, Daging Asam Padeh, Kambing Guling

Impressed diners want a repeat performance; his Professional course has got even non-chefs interested.

If you are interested in attending our Professional Courses, do send us an email at info@beyondculinary.com. The course fees are claimable under HRDF (Human Resource Development Fund).

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SAVOUR

®

Wholesome, Delicious Kellogg’s Granola Kellogg’s range of granola is made with high-quality ingredients crafted to make a wholesome, good-for-you oat-based cereal.

Why You Should Consume Kellogg’s Crunchy Oat Granola

Energy Each serving gives you the same level of energy as consuming one and a half bananas.

Liven up your breakfast with our range of granola variants that will tantalise your tastebuds. Loaded with crisp clusters of crunchy wholegrain goodness, it’s the delicious way to add a little texture to your mornings!

Contains Protein Kellogg’s Crunchy Oat Granola is baked into delicious goodness containing protein content from its quality ingredients (per serving equivalent to half a glass of milk).

Real food In all three variants, quality is ensured only with real quality ingredients used by Kellogg’s. This includes: Real Fruits, Real Nuts, and Real Belgium Chocolate.

Kellogg’s Crunchy Oat Granola is made from quality multigrain cereals (oats, wheat, rice). Baked with honey, each pack of Kellogg’s Crunchy Oat Granola is loaded with crisp clusters of crunchy cereal goodness!

High in Fibre Also being high in fibre, Kellogg’s Crunchy Oat Granola is good for your gut and digestive wellness (per serving is equivalent to one small papaya or half a mango).

Kellogg’s Crunchy Oat Granola is sourced from Belgium.

It has a variety of flavours to appeal to the different tastes of consumers.

Fruity Delight offers multiple fruit inclusions including raisins, apples and cranberries.

Almond Treat offers a nut (almond halves) variant for the nut lovers.

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Chocolate Sensation is made from delicious Belgian chocolate.

BGS is in FHM 2017 at the Kuala Lumpur Convention Centre.

Come visit our Stand 1601 in Hall 1 from September 26-29.

Furthermore, Kellogg’s Crunchy Oat Granola does not contain artificial flavors, colors or preservatives, and is halal certified.

For more breakfast goodness, follow Kellogg’s Malaysia Facebook page today!

Chinese Master Chefs Hooked On Award-Winning Camilo Olive Salts Four Camilo Olive Salts have got chefs excited about their versatile uses.

Olive Salt (the original recipe) comprises Kalamata olives picked from the Camilo Olive farm in the rolling hills of south-west Victoria. They are pickled and dried, and delicious Pink Murray River salt flakes are added to it. It has a silver medal from the 2014 Sydney Royal Fine Food Show and a silver medal from the 2013 Royal Melbourne Fine Food Awards.

Spanish Olive Salt (named for the flamboyant colours) has the above ingredients plus tomatoes, sweet paprika and herbs. This won a gold medal in the 2013 Royal Melbourne Fine Food Awards.

Baked Garlic Olive Salt has just what you’d expect, the olives, salt and baked garlic bought locally (from an organic grower when there is plenty to go around), dried and ground by Camilo and turned into this delicious garlic-hit salt. It also has a gold medal, won in 2014 at the Royal Melbourne Fine Food Awards.

Lime & Chilli Olive Salt is a mix of olives, salt, lime and chilli. It won silver at the Royal Melbourne Fine Food Awards in 2015. As with the garlic, the limes and chillies are bought locally, dried and ground and added to the olives and salt.

Here are some ideas on how to use the salts:

Camilo Olive Salt • Sprinkle it over a salad of ripe tomatoes, fresh mozzarella and basil.

• Sprinkle it over grilled red peppers dressed with Camilo extra virgin olive oil and a splash of vinegar.

• Finish a goat’s cheese bruschetta with a dusting of olive salt.

• Mix a little into unsalted butter and add a pat to grilled steak, grilled lamb chops, or use it under the skin of a chicken before you roast it.

• Chop some mixed herbs (parsley in particular, a little oregano, chives) and add a spoonful of breadcrumbs and a spoon of olive salt. Sprinkle that generously over halved big ripe tomatoes, add a thread of olive oil, a few whole unpeeled garlic cloves, and bake for an hour in a moderate oven, until the tomatoes are soft.

• Add a pinch to a vinaigrette.

• Sprinkle on salads and meat dishes.

• Sprinkle some on a fish after steaming.

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BC PRO COURSES

A winning formula for consistent steaks If you are a Chef, step up your skills at Beyond Culinary by learning about Sous Vide Cooking and Nutrition for Special Diet Meals.

In two Professional Courses at Beyond Culinary recently, chefs honed their skills on Sous Vide Cooking under Chef Trainer Victor Siow, and learnt about Developing Special Diets for Customers under consultant dietitian Indra Balaratnam.

In the Professional Course on Sous Vide Cooking Techniques for Chefs, Chef Victor taught 16 chefs what sous vide cooking is, techniques and processes, temperature control and timing, what products are suitable for sous vide and their shelf life, among others.

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He showed not only how sous vide can improve the flavour, texture and shelf life of beef, lamb, chicken and salmon, he also shared practical solutions and beneficial applications. There was also a hands-on session where the chefs did a Roasted Lamb Rack, Seared Flat Iron Steak and watermelon to name a few.

The highlight was how they can achieve tender steaks consistently that are easy to prepare in advance and cook/serve on demand – this is exactly what is needed in a restaurant.

The tasting sessions with sous vide beef brisket, beef cheek, back ribs, lamb shank and even potato, carrot and watermelon were one of the highlights of the course where the participants learnt how they can achieve the desired results according to different customer needs.

They also learnt the finer tips on the functions of the sous vide equipment and how to overcome challenges in this cooking technique.

It was everything chefs wanted to know about sous vide cooking, and they learnt it in detail from Chef Victor, who is the owner of Las Carretas Mexican Restaurant & Bar in Kuala Lumpur and Petaling Jaya.

Another Professional training course at Beyond Culinary recently was “Developing Special Diets for Customers”, conducted by consultant dietitian Indra Balaratnam.

Chefs at the course learnt about nutrition, understanding ingredients for healthy menu as well as menus requiring special diets. She also shared tips on how to handle customers’ concern and requirements related to special diets including reading product labels and working out the nutritional measurements from a label. There was also a hands-on session, cooking and tasting a healthy meat and pasta dish, and an easy dessert for special diets.

Beyond Culinary provides unique professional courses that are practical to upskill chefs and retailers. The course fees are claimable under HRDF (Human Resource Development Fund). The training which usually entails hands-on experience is carried out in a commercially applicable kitchen studio. If you are keen on the professional courses, do send us an email at info@ beyondculinary.com

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BEYOND CULINARY

INNOCREATIVE GOES ONLINE

Beyond Culinary Sdn Bhd is the ‘first-of-its-kind’ culinary and butchery educational platform. A recognised Training Centre of Excellence, Beyond Culinary aims to arouse curiosity and awareness, upgrade skills and knowledge on food products from the source to your plate for chefs, F&B personnel and retailers.

Are you a culinary enthusiast or butchery specialist wannabe? A budding chef looking for fresh inspirations and ideas? An experienced industry insider ready to share your gastronomic ideas with the world? Want Innocreative magazine to feature your chef, restaurant, special event or groundbreaking ideas? Keen on our professional courses and activities?

Email your query or interest to: info@beyondculinary.com or call Beyond Culinary, tel: 03 9054 7008 or check out www.beyondculinary.com

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