Cooking up a storm BY BRIDGETTE DONALD IT was 'hot' competition for ing of an appetiser, main course Mohd Jerome Rinjis, from SMK students from several sec­ and desert within the time frame of St. Thomas bagged RM5,000 UCSI ondary schools in Kuching one hour 45 minutes, using pepper Bursary with RM300 cash. when they participated in the in each of their respective dishes. A variety of activities were "Next Big Chef" competition A briefing on the competition organised throughout the two­day recently. detail was conducted prior to the event such as "Junior Next Big The king of spices, pepper, was competition and arrangements Chef competition for children ages the main character in the competi­ had been made by the University below 12" "Eat All You Can" pro­ tion which was organised by UCSI for the participants to meet up motion, SME's showcase, Pepper University, a leading hospitality with their respective chef lecturers based product cooking demonstra­ & tourism school in the region in to discuss their menu in order for tion and food tasting. collaboration with the Malaysia the participants to understand the Among the sponsorship Pepper Board. fundamentals of pepper product received by the universities are Held at a shopping mall in the implication and basic culinary Malaysia Pepper Board and Nestle city, the competition aimed to pro­ technique. Malaysia. mote and nurture the unique skills During the grand finale, "The organisers should continue and arts of the culinary profession MasterChef Asia finalist Jasbir organising such events because it while creating awareness of pepper Kaur was invited to judge the event is a good way to get youngsters to thoughout the event. together with two executive chefs appreciate food and learn proper A total of about 80 students par­ from Riverside Majestic and BCCK, cooking techniques. So when they ticipated through the Next Big Chef namely Chef Azahari Aziz and go off to university they know how School Series and 36 were selected Executive Chef Thomas Schmid. to prepare their own meals and for the semi­finals. Participating The semi­finalists were Dayang eat healthy, instead of living on schools were SMK St. Teresa, St. Nurina Nazihah, Michelle Anak fast foods or instant noodles," said Wilson, Nur Afifi Zulailca Bte Abu Mary, St Thomas, DPHA Gapor, Jasbir Kaur, who is known as the Sungai Tapang and Batu Kawa. Balcar, Aisyah Amirah Bt Mohd 'Spice Queen! The university hoped that the Ibrahim (SMK DPHA Gapor), competition would generally create Jordan Ajeng and Ahmad Rifqi "The pepper board did a good an awareness pertaining to pepper, bin Mohd Jerome Rinjis (SMK St. job by sponsoring the event as and encourages society to explore Thomas), Nur Rabiatul Adawiyah this encourages the contestants to and see the different perspectives binti Hamri and Siti Nurhaziqah appreciate spices and get creative of pepper usage and its benefits. bintiYahya, because we seldom use pepper in The competition also aimed to Judging criteria of the competi­ our food except for seasoning." alter the perception towards pep­ tion included taste, uniqueness, Jasbir advised those who wants per products and aid in increasing to learn how to cook to learn presentation and elaboration of awareness and popularity of the from someone experienced in the their participating dishes. culinary arts. "It is good to learn king of spices. Moreover, it will After an hour and a half of highlight related job opportunities especially for young mothers. Cook painstakingly preparing the three in the global industry. Apart from simple, healthy delicious meals for required dishes, May Ivanna and that, the university aimed to instill Valerie Michelle from SMK DPHA your children. Don't leave it to the an interest in cooking and food Gapor were adjudged the winners. maids to do the cooking because preparation in the younger genera­ the amount of love a mother can They received a RM20,000 UCSI tion. Bursary with RM1,000 cash. put into preparing the food is dif­ The participants were required As first runner­up, Gloria Cumai ferent compared to a maid," said to prepare a set of international Romano Romie and Hafiza Nurisha Jasbir who is a homemaker and a cuisine which consisted of an Abdullah from SMK St. Mary mother of three. appetiser and main course. For the For more information on the received a RM10,000 UCSI Bursary grand finale, 6 selected teams the with RM500 cash. event and courses available in from semifinal round are required Meanwhile, second runner­up UCSI University Sarawak campus to prepare a 3 course meal consist­ call 082­455255 or visit www.ucsi­ Jordan Ajeng and Ahmad Rifqi bin university. edu. my THE contestants of Next Big Chef posing with the staff and students of UCSI. 2nd RUNNER UP Next Big Chef 2015 WINNERS of the Next Big Chef Season 3. PHOTOS COURTESY UCSI i MUKVINDER Kau Sandhu, Chief Operating Officer of UCSI presenting a chef hat to Dato Grunsim Ayom. THE young contestants with their parents posing for the camera after the cooking competition. ^KnalisUashiiJCaui^amplin^ FATHER and son contestant posing with their dish..