PETALING JAYA, 29th April 2018 – About 80 unique dishes had been created by talented teenagers from more than 20 secondary schools in SEGi-Umami Chef Challenge 2018 to showcase their hidden potential in culinary industry.
The challenge was organised by the School of Hospitality and Tourism (SOHT), SEGi College Kota Damansara (SCKD) to scout young and talented chefs aged between 16 to 18 years old.
The SOHT Head of SCKD, Chef Bonnie Lopez Abdullah said “this is the platform for teenagers to showcase their talents and elevate to the next level”.
The cooking competition was fully sponsored by Ajinomoto (Malaysia) Berhad (AMB), including aprons, T-shirts, cash prizes, trophies and company quality products to promote healthy cooking among creative future chefs.
AMB aimed to promote healthy living and balanced diet through Umami application, the fifth basic taste after sweet, sour, salty and bitter, as this is part of The Ajinomoto Group Creating Shared Value (ASV) initiative.
The programme started with a talk on “Healthy Eating through the Enjoyment of Deliciousness”, followed by Umami quiz and hands-on cooking of main course and soup or appetizer.
About 10 professional judges, including the Malaysian Master Chef Celebrity and Culinary Consultant, Chef Sabri Hassan; President of the Malaysia Indian Chef Association, Chef Ricky Narayanan; were impressed by the aspiring young and skilful participants who handled the cooking process excellently.
Participants were judged based on the completion time, food hygiene, teamwork, presentation skills, and creativity in raw materials and seasonings applications.
The champion are Cheang Sweet Le & Dianne Lim Kar Yean from SMK Bandar Utama Damansara (4) received RM2,000 cash with trophies while the first runner-up are Savitta a/p Ramakrishnan & Livenyah Dharshiny a/p Suntaresan from SMK Seri Serdang received RM1,500 and the second runner-up are Tan Yang Kang & Lam Jia Yao from SMK Bandar Utama Damansara (2) received RM1,000.
Cheang & Lim said “with the RM 2,000 cash prize, they would like to treat their supportive parents who sponsored them all the resources and gave them constructive feedback”.
“AJI-SHIO” Flavoured Pepper is our favourite seasoning for this competition, it is easy to use in all kind of dishes for desirable deliciousness”, they added.
Malaysian Master Chef Celebrity and Culinary Consultant, Chef Sabri Hassan wowed the crowd and participants during the event, demonstrating his ice carving skills on-site at SEGi College.
About SEGi University and Colleges
SEGi University and Colleges (SEGi) first opened its doors as Systematic College in 1977 in Kuala Lumpur offering globally recognized professional qualifications. Over the years, SEGi has experienced significant growth and today, it is one of the largest private higher education providers.
The institution now serves 25,000 students in five major campuses located in Kota Damansara, Subang Jaya, Kuala Lumpur, Penang and Sarawak. For more information, visit https://www.segi.edu.my/en/
For more information, please contact:
Bonnie Lopez (SEGi University College) at 03-6145 1777 (ext: 3683) or firstname.lastname@example.org