Le Cordon Bleu Malaysia assistant chef, students and master chefs hard at work preparing dishes that feature unique Malaysian ingredients.
THE Worldchefs Congress and Expo 2018 taking place in Kuala Lumpur Convention Centre (KLCC) from now until July 14 brings together more than 105 member countries, whose delegates will share the latest in culinary innovations.
This much-anticipated event gathers together industry leaders like chefs, executives, restaurant owners, food producers and gastronomy experts in order to raise culinary standards through idea-sharing and networking.
Themed “Asia on a Plate”, it is an event where visitors can expect to gain insights, opportunities, develop professional connections, network with leading suppliers and elite professionals, as well as seek industrial kitchen solutions.
Over at booth 2301 in Hall 2, participant Le Cordon Bleu Malaysia will be serving delegates and visitors alike delicious bite-sized Malaysian creations.
Four of its six master chefs have created dishes that feature local ingredients with a French twist.
Silver pomfret, snakehead fish, black chicken, crayfish, quail, durian, coconut, pineapple and mangosteen will feature in their menu.
Can you imagine savouring quail stuffed with durian? You would be surprised at how tasty it is.
The idea is to highlight local ingredients, offering chefs from all over the world not only a chance to try them but also to give them ideas on how to use these ingredients creatively. To this end, Le Cordon Bleu Malaysia chefs will be at the booth to conduct demonstrations.
They have also invited guest chefs Debbie Teoh and Chef Wan to share their insights and experience in local cuisine. Teoh will be speaking on “Peranakan ‘Straits’ Wedding Dishes - Tok Panjang” on July 13 from 12pm to 1pm, while Chef Wan's talk will be on Malaysian ingredients and cuisine on Saturday at 2pm.
Those interested at enrolling in the culinary arts school can find out more by visiting the booth.
For details on Worldchefs Congress and Expo 2018, visit https://www.worldchefscongress.org/
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