PETALING JAYA: Four Taylor’s University culinary students cooked their way to the judges’ hearts at the prestigious Research Chefs Association (RCA) Competition, winning in the savoury category.
At the prestigious international competition in Puerto Rico, United States, the students served up an affordable, nutritious meal with strong Puerto Rican influence to seal the deal.
The university’s deputy vice-chancellor Prof Dr Pradeep Nair said the team’s winning dish, the plantain pastelon of turkey picadillo with spicy mango sauce, was inspired by the rich history of Puerto Rican cuisine.
“Being gluten free, it appealed to the masses with minimal concerns, and at US$2.50 (RM11.10), it was also a nutritious meal that was hard to resist,” he said in a statement yesterday. The four final year students of the Bachelor of Science (Hons) Culinology were Bertrand Barrett Tan, Jereby Poh Mun Xuen, Abdul Hannan Zulkarnain and Muhammad Ramzali Mohammed Akhiar.
Calling themselves Team Ultra Plus, they were trained by Taylor’s University School of Hospitality, Tourism and Culinary Arts (TCHT) senior lecturer Dr Wendy Lim Pek Kui.
Culinology is the combined study of culinary arts, food science and food technology, and according to Dr Nair, is “one of the most promising and fastest growing sectors in the food industry”.
The President’s Award was also presented to TCHT dean Dr Neethiahnanthan Ari Ragavan at the competition for his contribution to the RCA, the culinary industry, and the mission of culinology.
Another student team from Taylor’s University, Team BAM, ranked third in the savoury category, while the university’s Cuatro team won second place in the competition’s new Pastry category.
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