Meringue + agar2 = Puding Buih, valued RM1500 for her

The Rose Bagged The Prestigious Nestle FoodServices Culinary Arts Award 2008
28-01-2008

Petaling Jaya, 23 January 2008:
Amongst the six finalists, Nuradibah Abd Rahman, the only female contestant, walked away with the prestigious Nestlé FoodServices Culinary Arts Award 2008 last week.

“I did my best in the 3-day “Best of the Best Cook Off” and didn’t expect to win the grand prize!” said an elated Nuradibah at the prize presentation held at Novotel Hydro Majestic Kuala Lumpur.  

Nuradibah took home with her the Challenge Trophy, a Winner certificate endorsed by Nestle Foodservices, Chefs Association of Malaysia (CAM) and Malaysian Association of Hotels (MAH), RM1,500 prize money and a 6-months apprenticeship at Novotel Hydro Majestic Kuala Lumpur. The 6-months apprenticeship also comes with mentoring under celebrity chef, Chef Sabri Hassan, who is also the Executive Chef and F & B Director of Novotel.

 A recipient of the “Best Student Award” in 2007 and currently a final year student at Universiti Teknologi Mara (UiTM), Nuradibah hopes to start her apprenticeship with Chef Sabri after she graduates this year. “I hope to specialize in hot cooking and am looking forward to improving my skills in this area under Chef Sabri. I am so excited and cannot wait to start,” said Nuradibah.

According to Samuel Cheah, Secretary-General of the Malaysian Association of Hotels (MAH), Nuradibah has the opportunity to work closely with the celebrity chef to hone her skills not only in the kitchen but to be the chef of the 21st century. “She will be given special one-on-one training and groomed to raise her professional level to that of her mentor”, added Cheah.

According to Chef Johari Edrus, Chief Judge of the competition and President of the Chefs Association of Malaysia (MAH), the standard of the finalists is much higher than that of last year. “This year’s competition is also slightly more difficult than last year’s. We have raised the bar to push the students to the limit,” added Chef Johari.

“The standard has improved from last year and I am impressed with what the finalists can do,” said Federico Michieletto, Vice-President of CAM and one of the six judges of the competition. “To take part in a difficult competition as this; in a different environment that they are used to (Sunway University College) and to be judged by “outside” judges, the finalists are holding out very well”.

According to Ling Jinn Joe, one of the finalists from Taylor’s College, he learned a lot during the 3-day competition. “The contest was challenging with the menu they gave us and the buffet set up was great as we hardly have much opportunity to do it,” said Ling. “I’m very impressed and proud with my work as some of my dishes turned out very well during the competition while they didn’t during my practice.”

Another finalist from Food Institute of Malaysia (FIM), 20-year old Mohd Fahhiruul, said that he learned how to organize his work for the 3-day competition. “It was difficult but I am enjoying it also,” he said. “I would like to part in another competition of this kind.”

As for finalist Chu Wei Sin from Sunway University College, he was both excited and disappointed during the 3-day competition. “Excited because I am having fun and enjoying myself despite it being a tough contest and disappointed because some of the dishes didn’t come out as expected,” said Chu. “However I learned a lot about time management, creativity and the blending of different tastes together.”

The Nestlé FoodServices Culinary Arts Award is the only prestigious award in Malaysia to recognize young talents in culinary arts. Launched with the criteria of raising the standards of culinary arts in Malaysia, the award targets top students in the Culinary Art Studies Diploma Programme in local universities.

Malaysia Association of Hotels (MAH) and Chefs Association of Malaysia (CAM) were the organizers of this annual contest whilst Nestlé FoodServices was the presenter.

The finalists competed against each other in the 3-day finale called “Best of the Best Cook Off” held between 18 to 20 January 2008 at Sunway University College. They were given different tasks each day that tested their skills, creativity and passion for the art. Focus was on preparation, taste and presentation of the dishes.

In her speech, Puan Zainun Nur bt Abd Rauf, Nestlé FoodServices Business Executive Manager said, “With the Nestlé FoodServices Culinary Arts Award, we intend to raise the quality of our young chefs, improve their professionalism and spur their creativity to greater heights. The competition will also be a perfect training ground for these students as it will serve to prepare them for international competitions.”

The participating colleges were Sunway University College, Taylor’s College, The Legend International College of Hospitality & Tourism, FIM, Nilai International College and UiTM.

Click here to view more pictures

ISSUED BY: NESTLÉ FOODSERVICES