HIGH school students who reached the finals of the 9th Power Chef Competition in KDU University College Penang, displayed culinary skills beyond their years.
Competing in pairs, they had to be innovative in the ‘Black Box Challenge’, which required them to use Brahim's ready-to-cook sauces, along with other ingredients, for their creations.
A team from the Penang Chinese Girls' High School (PCGHS), calling themselves ‘Delight Chef’, emerged as grand prize winners with RM1,000 cash, for their kurma dish.
The ‘Indian Spices’ from SM Penanti, came in second for their ayam masak merah, while another PCGHS team ‘Shining Star’ were third with their chicken curry.
There were prizes of RM600 and RM300 cash for the runners-up, respectively.
All winning teams also received hampers.
Among the other Brahim sauces utilised by other finalists were the classic rendang, sambal, ayam madu and fish curry.
KDU Penang deputy vice-chancellor (Academic and Research) Associate Prof Dr Brian Imrie said the recent contest was in line with the institution's aim to produce talented young chefs.
It complements the chef training programmes offered under its School of Hospitality, Tourism and Culinary Arts.
“With Penang well-known as a food paradise, its F&B industry is booming and we hope the new generation of chefs will continue to uphold this reputation,” Dr Imrie added.
Brahim's Dewina Group mana-ging director Nur Fatin Datuk Seri Ibrahim said it was the first time the group had partnered with KDU Penang for a cooking competition.
“As a food manufacturer, our aim is not only to promote our products but also to be part of the academic-industry system in supporting students who are passionate in culinary arts.
“At the same time, it gives us a platform to promote our local cuisines and educate consumers from young, on healthy and convenient home-cooking.
“If we inculcate a passion for wholesome cooking among students, they can lead healthy lifestyles in the future," she added.
The Power Chef competition this year attracted 50 teams from high schools in Penang.
Besides the high school category, there was another segment for teachers, which drew participation from various states.
The judging panel consisted of food journalists, Culinary Institute of America educators, World Association of Chefs Societies members, hotel chefs and a culinary lecturer from KDU Penang.
Points were awarded based on the participants’ hygiene, taste and texture, product display, creativity, mise en place, cooking skills and techniques.