Taste and analyse: Koetke (right) and Campuzano Lopez explain the different cooking techniques at the World On Plates culinary workshop.
DID you know that the fiery red chillies that give the addictive burn in our Malaysian sambal originated from Mexico? Or that chicken is not a native of North America? Instead, the breed brought in for consumption actually originates from the Indian subcontinent.
These are some of the points used by Kendall College School of Culinary Arts vice president Chef Christopher Koetke to prove that it’s all about “internationality” in the culinary arts.
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