MECCA: An invitation to hold a cooking demonstration 15 years ago opened the door for a cook to serve Tabung Haji (TH) staff in the Holy Land.
Sharing his story, chef Wan Noor Zamran Hashim, 52, who heads the kitchen at the Abraj Al-Janadriyyah building, TH’s headquarters here, said he was invited to cook using the products of a spice company in a marketing programme in 2008.
The pastry and biscuit entrepreneur said in addition to the products selected for cooking, he was also offered to prepare food for the haj operation that year.
“I was happy because in addition to carrying out my duties, I could worship in the Holy Land,” he said, Bernama reported.
Regarding his duties, Wan Noor Zamran said he was assisted by two chefs and two local assistants, who worked from 3.30am to about 7pm every day, to prepare food at the headquarters and 12 accommodations around Mecca.
According to him, TH staff are served food with Malaysian flavours.
Wan Noor Zamran, who has served for 14 haj seasons, said to maintain the authenticity of the taste, raw materials such as anchovies, dried prawns, dried chillies and spices were brought in from Malaysia.
