THE MAKING OF 21ST CENTURY CHINESE CHEFS

The event was the first of its kind...a symposium organised by Nestle Professional and Beyond Culinary was held recently to keep local Chinese chefs abreast of today's fast-changing food trends in a globalised world. It's a timely clarion call for them to evolve and stay up to date on technological breakthroughs, culinary innovations and the future direction of Chinese cuisine.

Undoubtedly one of the world's most popular cuisines, the allure of Chinese food in Malaysia has never waned. Chefs still take great pride in traditional delicacies and strive to maintain the food authenticity amidst looming challenges: stiff competition, rising costs, shortage of young talent and human capital and long-term ingredient sustainability.

All these issues were raised and discussed at the inaugural Chinese Master Chefs Symposium which was held on 14-16 May in Kuala Lumpur, Johor Bahru and Penang. More than 600 chefs from all over the nation converged for the event, to network and share with their peers on the way forward for the evolution of the 21st century Chinese chefs.

Consultant chef Lam Chan Kuok who helms the Macau Future Bright Group gave an overview of the Global Trends on Chinese Cuisine and Chinese Chefs. Whether one is in Shanghai, China or Kuala Lumpur, Malaysia, he emphasised that diners are becoming increasingly sophisticated and expect a total, multi-sensorial experience whenever they dine out. The look and taste of food are their primary concern in tandem with a pleasant ambiance, polished service and reasonable prices. Lately the Chinese restaurant industry in China had also slowed down due to the government austerity drive that frowned on lavish banquets and dining out.

Meanwhile, KL Convention Centre Executive Chef Richmond Lim reminded attendees to capitalise on new technology and kitchen equipment that help them to work better and more effectively. He exhorted them to move with the times, continue to pick up new skills and knowledge, and never to shy away from embracing the latest techniques or technological advancements that save time, lower cost and keep large numbers of guests well-fed and satisfied. Another tip he shared was to weave a story on one's culinary creations so that these distinct tales will be lodged in diners' minds.

Master Chef Xu Long who heads the Great Hall of the People in Beijing stressed to fellow chefs that they should never detract or lose out on the Chinese elements, flavours and appearances in their quest to modernise. He also called on them to emulate the Japanese chefs by focusing on food quality instead of resorting to a price war whenever competition arises. The expert then suggested that they move beyond using plain white tableware and flatware that make it hard for diners to recognise the dishes served as Chinese cuisine.

The culinary master followed through with a quick cooking demonstration, to illustrate and drive home his points. His quick, easy recipes were met with much approval and we had a chance to sample the creations later at the foyer.

Dato Ringo Kaw, COO of Atmosphere 360 then chaired a short forum on the day's topics, inviting both the panel of speakers and members of the audience to share their opinions, delve into insights and debate on various challenges faced by the industry. One of the most prominent issues brought up was the urgent need for on-going staff training and career development if the Chinese restaurant industry wants to move forward and upwards.

 

Simple twist to an old favourite - Wild Mushroom Chicken Wonton with Vegetarian Slaw Jello

Once the symposium was over, everyone were treated to samplings of Chef Xu Long's inventive creations: Poached Abalone with Orzo in Saffron Superior Stock, Sesame Delight Lamb Rack, Braised Japanese Beancurd Soup with Dried Scallop, and Wild Mushroom Chicken Wonton with Vegetarian Slaw Jello.

Sesame Delight Lamb Rack...best served medium rare unless the meat quality is not up to par

 

 Ready in a jiffy...the chef rustled this up in less than 15 minutes during the demo

Braised Japanese Beancurd Soup with Dried Scallop

 Creamy yet light...Poached Abalone with Orzo in Saffron Superior Stock