KOTA KINABALU: Some 120 students in the rural Kiulu sub-district, about 50km from here, learned from professional chefs how the right cooking methods can offer more than just good food in their homes.
On Sunday (July 21), the chefs taught the students valuable life skills such as healthy eating habits and the correct ways to prepare food without being wasteful, among others, through cooking and baking lessons.
The participants from the San Damiano Kiulu Boarding School, which provides boarding facilities for students from far-flung villages and poor families, learned recipes including making burgers, sauteed sausages with onions and garden salad with bambangan (local fruit).
Encouraged and supported by Kiulu assemblyman Datuk Joniston Bangkuai, the chefs demonstrated techniques in an educational and enjoyable way.
Bangkuai, who is also state Tourism, Culture and Environment Assistant Minister, said the lessons could prove to be valuable not only for the students but their families as well.
“Hopefully, they master these skills and apply them in their lives, whether to generate income for their families, sustain themselves at the hostel, or sell their baking and cooking at the local market,” he said.
He added the upcoming Kiulu Adventure Challenge in November could be one avenue where they could market their food items.
This was the second time the chefs provided the lessons to the school after a similar event last year which aims to enhance the students’ culinary skills and promote healthy eating.
“It's wonderful to see the students so engaged and eager to learn, as these skills are useful for their personal growth and can open doors to future career opportunities,” Bangkuai said.
Besides observing the lessons, he even tried his hand at bun making, emphasising that hands-on sessions allowed students to practice and improve their skills under expert guidance.
“I urge our talented chefs to keep sharing their knowledge and passion, as these lessons are not just about cooking but also build confidence and encourage creativity among the students,” he said.
He hoped this meaningful programme could become an annual event involving more local passionate companies and industry experts.
Philanthropist Collin CK Tan led the programme, supported by chefs Adrian Chong, Daniel Peh, Michael Chin, and businessman Hong Jia How.
They were backed with sponsorships from Interflour, Ye Fung Enterprise, Bidfood (WM) Sdn Bhd, and MSC Snd Bhd; as well as philanthropists KY Lam, and Michael Lo.
