In top gear and in full creative mode, HELP chefs and students last week rehearsed for battle at next week’s FHM (Food and Hotel Malaysia) competition at the KLCC Convention Centre.
The team comprised lecturers from the School of Hospitality and Tourism (SHOT) of HELP University and lecturers and students from the Centre for Culinary Entrepreneurship of the HELP College of Arts and Technology.
On hand to help refine their craft and skills for the competition were officers from the International Food and Beverage Association, proffering advice on matters like preparation of the pear flambe dessert and table setting.
Chef Souji Gopalakrishna, Head of SHOT at HELP University puts the final touches to this nyonya dish that will compete in
Chef Souji fine chops lemon grass to be used in the nyonya menu.
Mr Hashim Tan, Treasurer of the International Food and Beverage Association, gives tips on how to cook and serve the pear flambe to perfection.
Mr Hashim Tan comments on table setting to a HELP CAT student. Nyonya wear, cuisine and crockery will feature prominently in HELP’s advent at FHM 2015.
Two creations by HELP CAT students that will compete at FHM 2015: Poached Fish with Beef Consomme (L) and Misoyaki Beef with garlic mashed potato and summer vegetables served with Miso Hollandaise sauce (R).
After witnessing and advising on food and dessert preparation and table setting, guests were treated to a nyonya lunch menu of Inche Kabin (deep fried chicken), and bubur cha cha and onde onde (sweets).
Bubur cha cha