Chef Jochen Kern loves the many uses of palm oil

Smoked Tilapia Fillet on Paku and Red Palm Oil Aioli

Masterchef Jochen Kern gives a big hearty laugh as he reminisces about the first time he cooked with palm oil. It was in the kitchen of a fancy hotel in Penang, when he was still very new to this country and its ways.

“My colleagues called it ‘vegetable oil’, but they didn’t tell me exactly what it was made of. I used it and found it was an easy oil to use for everything. No smell, no taste – a good oil,” says Kern.