Malaysia · 7 February 2020 · Will Serai Ice Cream, Salted Egg Appetiser Win Over Culinary Olympics Jury?
The original link can be found below.
Serai (lemongrass), telur masin (salted egg), curry leaves and siew mai (Chinese dumpling) are among the flavours that are going to be highlighted by senior chefs from Malaysia participating in the Internationale Kochkunst Ausstellung (IKA)/Culinary Olympics 2020.
A senior and junior team with 10 chefs each will be heading to one of the world’s prestigious chef competitions in Stuttgart, Germany on Feb 14 to do their best cooking in the Restaurant of Nations and Chef’s Table categories.
Team coach, chef Zubir Md Zain – who has represented Malaysia at the competition, as well as the Culinary Masters – said 32 countries will be vying for the gold medal in these categories.
He said the jurors are from Europe, the US and Australia and that they will have to win over their taste buds, which can be a challenge.
“But this is no obstacle, instead it ignites the spirit to bring fame to Malaysia,” the Masterchef Malaysia judge told Bernama, adding that their closest rivals are Singapore, South Korea, Norway and Sweden
He said the group’s advantage over the competition is our food diversity – Malay, Chinese, Indian – “but we can’t make the taste overpowering, too strong and too spicy”.
He said their menu will include an appetiser incorporating curry leaves and salted egg, and a tantalising serai dessert.
He said that another challenge will be time management: “We’re given six hours to prepare and present. This is why we have to train to ensure the plan goes smoothly.”
Professional Culinaire Association (PCA) president and the group’s adviser, chef Mohd Kamaruddin Adnin, said both teams have been preparing for seven months.
“We trained every week, sought the feedback of senior chefs who have been in a competition and also chefs from elsewhere, like Singapore, in order to become better,” he said.
He said this will be Malaysia’s fourth participation in the thrilling competition, with the senior team winning two silvers in 2012.
For the first time, the over a century old Culinary Olympics, which will bring together around 2,000 chefs from over 60 countries, will be part of Intergastra, a gastronomy trade fair that ends Feb 19. – Bernama
The original article can be found here.
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.