4-6 June 2010
Penang International Sports Arena
Summary Report:
This year competition was endorsed by World Association of Chefs Societies as an WACS Approved Regional Culinary Competition with 47 teams (17 Professional & 30 Student) turn up for Battle! There were 3 oversea teams, South Korea, Singapore and Thailand. The rest was from north to south of Malaysia. I noticed that there was a trend of only ladies teams; at least there were 6 of them!
After 3 days of intense competitions, right from the early round to the knock out stage, all the competitors were tested with different proteins (meat, poultry, seafood & etc) and combination of secret ingredients (finger ginger root, ginseng, fresh nutmeg, fresh whole durian, dry mint, etc). The competition was so robust and very challenging. I even heard from the competitors that this must be the most challenging and tough fess competition in the world! I trust our Chief Judge, Chef Otto Weibel will vogue for it.
Our panel of judges comprised of qualified World Association of Chefs Societies approved judges and local celebrities which had amassed many winner medals amongst the lot.
Over the 3 days of competition cum iFoodex Food Exhibition, more than 60000 food enthusiast and chefs thronged the alleyway, concourse of PISA. Some have to squeeze the way thru especially when our PCC in full swing.
My sincere appreciations, “Thank you” to Internasionale for sponsoring the venue, Penang Global Tourism – Official Transport Provider, MAH Pg Chapter, MATTA Pg. Chapter and Penang State Tourism Exco for endorsing our event. Not forgetting our staunch partners, F & B Facilities – Official Kitchen Equipments, Quality Associates - Convertherm Combi-oven, Nestle Professional – Maggi & Nestle products, West Metric – Official KitchenAid, Petronas LPG gas, Hospitality Asia, Junichi – Official Tableware and many more product and service providers.
Official Result:
Professional Category:
Champion: SCA (Singapore Chefs Association)
Runner Up: The G Team (G Hotel, Penang)
1st Runner Up: Lakeside 2 (Taylor College KL)
2nd Runner Up: TCA Senior (Thailand Chefs Association)
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Champion - SCA (Singapore Chefs Association)
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Runner Up - The G Team (G Hotel, Penang) |
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| 1st Runner Up - Lakeside 2 (Taylor College KL |
2nd Runner Up -
TCA Senior (Thailand Chefs Association) |
Nestle Professional Best Malaysia National Team: The G Team (G Hotel, Penang)
Student Category:
Champion: Thai Junior (Thailand Chefs Association)
Runner Up: SJCC (Singapore Junior Chefs Club)
1st Runner U: Sketch (KDU Penang Campus)
2nd Runner Up: Al-Dente (KDU Penang Campus)
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| Champion - Thai Junior (Thailand Chefs Association) |
Runner Up - SJCC (Singapore Junior Chefs Club) |
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| 1st Runner Up - Sketch (KDU Penang Campus) |
2nd Runner Up - Al-Dente (KDU Penang Campus) |
Kwong Wah Press Coverage 7/06/10
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Category: Event
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Chef Danny Khoo
There’s nothing better than walking up & loving what you do. A native Malaysian Chinese, Chef Danny Khoo, Chef De Cuisine with over 15 years of culinary skills experience by working in various five star luxury hotel & resorts in Malaysian, Dubai and now in Four Seasons Hotel Amman Jordan.
During this time he had took part in many regional & international culinary challenging competitions & had won lot medals of excellences to his list of achievement.
With his professional experiences in Chinese, Malay, Asian, Thai & Japanese cuisines, also specialized in Szechuan & Penang Peranakan cuisine. He also has strong beliefs in preserving authenticity of our heritage cuisines. On top of this, Danny also mastered his personal skills in Butchery and Garde Manger as well. On the others hand, He likes to create ancient Imperial sauces for multi-purpose cooking.
Chef Danny Khoo not only had held a Diploma of Hospitality Management from Educational Institute in American Hotel & Motel Association, but also received a lot of certificate in Hotel & Catering & F & B Service Management as well.
He is a active member of the Chefs Association Malaysia, Penang Chapter. Chef Danny is very well diverse in food costing, menu planning, purchasing & receiving procedures, marketing & HACCP concept.
Hey guys remember “No two chefs are equal in all fields of culinary skills. Each has his individual skills; Each has his individual styles.” always advices by Chef Danny to his cooks and colleague in the kitchen no matter where his are.
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Category: Local Chefs
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Attention Friends & Colleagues,
Please join me to congratulate Chef Audee Cheah our chairman (audeecheah@gmail.com) for being awarded the "PJK" - Pingat Jasa Kebaktian(Meritorious Service Award) by our Penang State Governor.
Congratulation and well done!
Best Culinary Regards,
Peter Chan PJM
Hon-Secretary - CAM Pg. Chapter
Director of Culinary Promotion
Organizing Chairman - Penang Chefs Challenge
H/p 012-4733432
Skype: peterchanws
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Category: General News 2010
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Effendy Rahman Bin Abdullah
Started off as Kitchen Helper in preparing Therapeutic diet for patients in reputable Hospitals and later moved into International 5-star Hotel properties.
Within the 6 years of working, Chef Effendy had trained in various divisions of the culinary disciplines. His experience thru his learning in college had helped him to pursuit on this unique career. He now manages a section of the kitchen in the reputable Hotel Royal Penang. His love for pastries and bakery had leaded him to specialize and creates exciting pastries and bakery dishes beside the Western, Malay, Nyonya and Chinese Cuisines daily.
Amongst the awards and achievements that Chef Effendy had received during his career were preparing and serving VIP dinners and lunches for delegates of Rafflessia Gala Dinner, 2nd China Asian ICT Conference, Royal British Theatre troupe, Malaysian Royal Police Annual Dinner, Chief Minister Annual Dinner and MSC IAP Annual Dinner on board of Penang Ferry to name a few.
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Category: Local Chefs
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Thomas See Swee Heng PJM
Chef Thomas See PJM, the Hon-Treasurer of Chefs Association of Malaysia, Penang Chapter and active General Committee cum active member since 1992. Chef Thomas has retired from service and now acts as Consultant Chef for various organizations on freelance. He utilizes his knowledge and expertise to share, train and nurture the younger generation of chefs to be more resilience, mature and in shaping them into better professionals.
Chef Thomas’s 30 years and more of the culinary experiences in Asian and Continental Cuisines while working with the In-flight Catering (Flight Kitchen) with our National Carrier MAS (later known as LSG Skychefs Brahim) has acquired quite an insight of ISO, HACCP & HALAL concepts of standards. His knowledges and culinary skills’ had earned him the recognition of “Best Employee of the Year 2003” from his company and “Most Outstanding Chef of the Year 2003” from Chefs Association of Malaysia, Penang Chapter. Chef Thomas was later accorded the Penang State Award for Community Service Achievement “PJM” by Head of State TYT Governor of Penang in 2006.
Since 1995, Chef Thomas has actively participated and in organizing the various projects such as the Penang International Salon Gastronomique, the Penang Chefs Challenge, International Chefs Day, Pertandingan Memasak Dalam Taman Perbandaran Pulau Pinang, Penang International Food & Fruits Festival, Malaysian Book of Records for the Biggest Ice-Carving Lantern, Biggest Bak Chang, Red Ribbon Carnival (World Aids Day), Chefs’ Annual Dinners, Charity Food Fare and many more.
Chef Thomas also had represented the Association for various Penang Food Promotions in Shenyang, Xian & Hangzhou (China), Medan (Indonesia) and various states in Malaysia - Miri (Sarawak), Malacca, Titi Wangsa Lake (Kuala Lumpur), Kuala Terengganu (Terengganu), Pulau Langkawi and Genting Highland Resorts (Pahang).
In his quest for excellence, Chef Thomas won a Silver Medal in the Asian Type Cooking Competition in the 1st Asia Culinary Challenge in Bangkok, Thailand in 2007 while also act as judge for many domestic cooking competitions.
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Category: Local Chefs
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