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HOTELIER SCHOOL of HOSPITALITY and TOURISM NEWSLETTER TAYLOR’S COLLEGE SCHOOL of HOSPITALITY and TOURISM Volume 3 S 2008 PP9896/02/2009 (020982)

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HOTELIER SCHOOL of HOSPITALITY and TOURISM NEWSLETTER TAYLOR’S COLLEGE SCHOOL of HOSPITALITY and TOURISM Volume 3 S 2008 PP9896/02/2009 (020982) lepetitHOTELIER SCHOOL OF HOSPITALITY AND TOURISM NEWSLETTER TAYLOR’S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM volume 3 s 2008 PP9896/02/2009 (020982) Cooking to Victory The talented duo of Tiong Jia Hui, 17, and Wu Shin Yin, 17, from SMK Damansara Utama cooked their way to first place in the first ever Taylor’s Culinary Challenge 2008. (continue to page 2) The champions, Jia Hui (left) and Shin Yin receive their prizes from Taylor’s Chief Operating Officer Mr. Pradeep Nair. The team celebrate their success Cover Story Collaborations Team Angel 1’s first dish, Grilled Chicken with The top six teams with TCHT staff Baked Potato (continued from cover) a Certificate in Cake Decorating course The illustrious panel of judges included worth RM850 and RM300 for the Chef Federico Michieletto, Vice Jia Hui and Shin Yin (Team Angel 1) school. President of Chef Association of won RM500 cash prize, medals, Malaysia (CAM), Chef Chong Wei Tzeh, certificates and an International Chef Frederic Cerchi, Chef Rex Lee, The Celestial Dragon The outstanding chefs (from l-r) Chef Wong, Chef Patrick, Culinary arts students keep busy in the kitchen Certification in Patisserie course worth Chef Patrick Siau and Chef Vincent Tan Chef Norizzan, Chef Bala and Chef Zulkifly RM3,100. They also received RM1,000 from TCHT. and a challenge trophy for their school. Chef Federico commented: “Overall, Taylor’s Talents Shine at Swiss-Garden Hotel “We’re very happy as we tried our best the participants performed well and I Twenty culinary arts and hospitality “The atmosphere in the kitchen was to win. We complement each other’s was pleasantly surprised at the quality management students from TCHT stressful and exciting at the same time,” strengths as I’m good at food of food produced by these teenagers. I became full-time workers for a night said Diploma in Culinary Arts student presentation, while my partner is skillful encourage them to continue pursuing when they assisted in managing a Goh Han Nern. I was responsible for in cooking,” said Jia Hui. their interest in this field.” special dinner service at the Flavours preparing the garnishing for some of Restaurant in Swiss-Garden Hotel the dishes and it was very challenging Second place went to Team White The participating schools were SMJK Kuala Lumpur. working on 180 plates at the same time. I had to work fast and ensure that Merlot from SMJK Katholik, which took Katholik, SMJK Kwang Hua (Klang), The hands-on opportunity was made I did a good job.” home RM300 cash prize, medals, SMK Bandar Utama 4, SMK Damansara possible for the students thanks to a certificates, a Certificate in Cake Jaya, SMK Damansara Utama, SMK one-of-a-kind collaboration between Out in the restaurant, the hospitality Decorating course worth RM850 and Subang Jaya, SMK Sultan Abdul Samad, Swiss-Garden Hotel and TCHT in students kept busy with setting up the RM500 for the school. Finishing in third SMK USJ 8 and SMK USJ 12. running a joint food promotion themed restaurant and entertaining the guests place was Team Samad A from SMK Sultan A World of Flavors in the Heart of the under the guidance of Swiss Garden The White Merlot Team made up of Tan Der Abdul Samad, PJ. The prizes were Roasted Lamb City for 180 guests. Hotel’s restaurant staff. RM100 cash prize, medals, certificates, Ching (left) and Wong Choon Lim (right) from SMJK Katholik, PJ, in action TCHT’s Chef Bala Murali, Chef Guests were given a special surprise Norizzan Ramudin and Chef Patrick during the night when Chef Patrick left Organised recently by Taylor’s College, Siau worked together with the kitchen to give a sugar-art School of Hospitality & Tourism (TCHT), Swiss-Garden Hotel’s Chef Wong Yean demonstration in the restaurant. He the culinary challenge saw 29 teams Loong and Chef Zulkifly Mohamad showed them how he created his from nine secondary schools around Fairuz to create the delectable masterpiece, The Celestial Dragon. the Klang Valley battle for the eight-course affair that celebrated championship. Only the top six teams cuisine, promoted talented local chefs made it into the final round of and gave students valuable industry competition. exposure. Assisting the chefs in the Chef Patrick with Taste test by (from l-r) Chef Federico, Chef Rex Mr. Pradeep (left) kitchen were the culinary arts students. his masterpiece and Chef Chong For the challenge, contestants were 'UANAJA#HOCOLATE#AKEpresents a souvenir to required to prepare a main course for Mr. Harmil TCHT chefs prepared the following dishes: four persons within the time limit of 90 s 1UADSTARTEROF0URPLE0OTATO0UREE minutes. The dish had to be complete Cherry Tomatoes with Chicken Jerk with a portion of starch and vegetables Meat and Basil, Watermelon with as well as include the surprise Coriander Pesto and Laksa Noodles ingredient given to them, which was with Tomyam Seaweed chicken in the first round of competition s 3CALLOP$UMPLINGSIN4OMATO and fish in the final round. Consomme s &IVE 3PICED"RAISED#HICKEN4HIGH Contestants were judged on the with Asparagus and Baby Carrots following criteria: presentation and s 0AN&RIED$UCK"REASTWITH showmanship, taste, use of ingredients, Peppercorns and Braised Daikon hygiene and cleanliness and their ability s 2OASTED,AMBFLAVOUREDWITH9OGHURT and Cumin Jia Hui shows her talent for food to work within the imposed time limit. Contestants enjoy a pastry demonstration after the 1UAD3TARTER s 'UANAJA#HOCOLATE#AKEWITH,YCHEE 2 presentation first round of competition Foam 3 Collaborations The Celestial Dragon The outstanding chefs (from l-r) Chef Wong, Chef Patrick, Culinary arts students keep busy in the kitchen Chef Norizzan, Chef Bala and Chef Zulkifly Taylor’s Talents Shine at Swiss-Garden Hotel Twenty culinary arts and hospitality “The atmosphere in the kitchen was management students from TCHT stressful and exciting at the same time,” became full-time workers for a night said Diploma in Culinary Arts student when they assisted in managing a Goh Han Nern. I was responsible for special dinner service at the Flavours preparing the garnishing for some of Restaurant in Swiss-Garden Hotel the dishes and it was very challenging Kuala Lumpur. working on 180 plates at the same time. I had to work fast and ensure that The hands-on opportunity was made I did a good job.” possible for the students thanks to a one-of-a-kind collaboration between Out in the restaurant, the hospitality Swiss-Garden Hotel and TCHT in students kept busy with setting up the running a joint food promotion themed restaurant and entertaining the guests A World of Flavors in the Heart of the under the guidance of Swiss Garden Roasted Lamb City for 180 guests. Hotel’s restaurant staff. TCHT’s Chef Bala Murali, Chef Guests were given a special surprise Norizzan Ramudin and Chef Patrick during the night when Chef Patrick left Siau worked together with the kitchen to give a sugar-art Swiss-Garden Hotel’s Chef Wong Yean demonstration in the restaurant. He Loong and Chef Zulkifly Mohamad showed them how he created his Fairuz to create the delectable masterpiece, The Celestial Dragon. eight-course affair that celebrated cuisine, promoted talented local chefs and gave students valuable industry exposure. Assisting the chefs in the kitchen were the culinary arts students. 'UANAJA#HOCOLATE#AKE TCHT chefs prepared the following dishes: s 1UADSTARTEROF0URPLE0OTATO0UREE Cherry Tomatoes with Chicken Jerk Meat and Basil, Watermelon with Coriander Pesto and Laksa Noodles with Tomyam Seaweed s 3CALLOP$UMPLINGSIN4OMATO Consomme s &IVE 3PICED"RAISED#HICKEN4HIGH with Asparagus and Baby Carrots s 0AN&RIED$UCK"REASTWITH Peppercorns and Braised Daikon s 2OASTED,AMBFLAVOUREDWITH9OGHURT and Cumin 1UAD3TARTER s 'UANAJA#HOCOLATE#AKEWITH,YCHEE Foam 3 Achievements Showing Their Prowess in Pastry Making Three students and a chef lecturer from TCHT brought glory to the college when they bagged six awards in the bi-annual MIBC (Malaysia International Bakery & Confectionary) 2008 Challenge. Bachelor of Hospitality & Tourism Management student Wong May Ki was one of the competition’s top young stars. She emerged as Most Outstanding Apprentice for attaining the highest points in the Apprentice Competition, which covered three challenges: Dress the Cake, Making Chocolate Praline and Hot Dessert. In the individual Hot Dessert Practical, May Ki won a silver medal for her creative Chocolate Banana Soufflé with Sarawak Pineapple Chutney and Raspberry Coulis. “I was quite nervous during the The Bird of Paradise The winners (from l-r) Chef Patrick, Ammie, competition because I wasn’t familiar May Ki, Pau Voon with the kitchen equipment provided, but I stayed focused on all tasks,” May Ki Showpiece category for her fairy-tale fused together with western elements – said. “It’s an honour to be named the best inspired sugar sculpture called The won Chef Patrick a silver medal. apprentice.” Enchanted. For the Hot Dessert Practical, contestants Fellow coursemate Ammie Khoo Suu “The second medal was a real surprise as had one hour to prepare a hot dessert for Yeen brought more joy to the TCHT team it was my first time making a sugar four persons using chocolate or any other when she secured two bronze medals. sculpture for a competition. Furthermore, pastry ingredient. In the Pastry The first came in the Hot Dessert I had to compete against professionals Showpiece, contestants were required to Practical, where she whipped up the from the industry!” said Ammie. create and display a sculpture made from Tarte Tatin served with Apple Espuma, sugar, chocolate, marzipan or any other Raspberry Coulis and Gooseberry. She Soon Pau Voon had practiced earnestly edible material. Participants were judged won the second medal in the Pastry for over a month to perfect his Valrhona by a team of recognised local and Chocolate Lava Cake with Confit Tomato international industry experts.
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