Sunway hospitality and culinary students prepared a banquet

Sunway University’s Centre for Tourism, Hospitality and Culinary Management students recently participated in the Youth Chef Table 2012 to have a feel for preparing a banquet.  The Inaugural Youth Chef’s Table dinner organised by Chef Richmond Lim, special events chairman of Chefs Association of Malaysia, saw 80 students from various culinary related programmes including Sunway’s BSc (Hons) International Hospitality Management and Diploma in Culinary Arts students preparing a scrumptious nine-course dinner for 260 guests at the Kuala Lumpur Convention Centre.  

The two desserts displayed at the Youth Chef Table 2012

The students were responsible in preparing one main course, one canapé and two desserts for their guests. They decided to prepare pan-fried codfish ‘persillade’ in a rich, heavy and creamy crustacean sauce with baby carrots and zucchini for added flavour and colour. For the canapé, the students went with a leek and salsify, a vegetable root soup for a nutty, creamy and earthy blend of flavours and delicious strawberry crumble and chocolate truffles were prepared for the final finish.

(left to right) Lee Kai Sean, Nurul Bellena bt Gunawan, Steven Kua Kean Kwang, Liew Khar Khiaw and Queeny Cheong Peg Gie.

Anthony Liew Khar Khiaw said, “It was very tiring coming up with portions to feed 260 mouths. Timing and preparation were crucial to ensure the results we wanted. We had to plan the menu for the day and serve our guests course by course.”

Lee Kai Sean added, “This experience is priceless as we gained knowledge beyond our kitchen preparations classes. We had to learn how to operate a combi-oven, something we’ve never used before. While we are often told that technique is vital, in preparing for this banquet we had to use simple and brief techniques to ensure our preparation was well within time.”

(Standing left to right) Shireen Tan Pei Mun, Tan Yin Voon, Lee Kuok Wei, Ms Anisha Chai, Phuah Eng Kit, Natasha Binti Mohd Yusof, Queeny Cheong Peg Gie, Nurul Bellena Bt Gunawan. Front row (left to right) Lee Kai Sean, Liew Khar Khiaw, Chef Chong Wei Tzeh, Steven Kua Kean Kwang.

Chef Chong Wei Tzeh who accompanied the students to the event said, “The student’s skills were really put to the test as they are used to preparing food for guests on a smaller scale. This banquet is a good platform for them to gain exposure, improve their skills and take opportunities to learn. Through occasions like this, they are able to network and meet chefs of the industry as well as other practicing students.” Chef Chong also emphasised the importance of speed, timing, organisation, preparation, temperature and the importance of being able to operate various equipment in the kitchen.

The students were also taken for wine tasting training and butchery sessions by Chef Richmond where they learned heaps. The Youth Chef’s Table truly challenged the students away from their comfort zone. Each team had a 10-member crew where five were responsible for the kitchen and the rest for serving.