In an effort to motivate the students to achieve success in the field of culinary art, Taste of Malaysia Culinary Workshop 2016 was jointly organised by TAR UC's Faculty of Social Science, Arts and Humanities ('FSAH') and Chinese Chef Association of Kuala Lumpur for students pursuing the Hospitality Management programme at TAR UC. Held on 14 November 2016 at TAR UC's Auditorium, it was an inspiring workshop where chefs came together to share their experiences in the culinary industry.
Also known as the 'World Chefs Without Borders Workshop', a large part of the workshop featured Chef Willment Leong, Chairman of World Chefs Without Borders, who gave an interesting and eye-opening talk on how chefs can also be involved in Corporate Social Responsibility (CSR) programmes. He did so by sharing his own first-hand experience participating in social activities organised by World Chefs Without Borders - a humanitarian aid initiative committed to providing education, resources and aid to those in need and afflicted by natural disasters. Some of these social activities include fund raising charity meal programmes, culinary training programmes for the disabled and underprivileged, and so on.
Also present at the event were Dato' Seri Lau Wai Kiong, Honorary Adviser of Chinese Chef Association of Kuala Lumpur, Mr Yap Yook Wah, President of Chinese Chef Association of Kuala Lumpur, Datuk Dr Tan Chik Heok, President of TAR UC as well as members of Chinese Chef Association of Kuala Lumpur.
In his speech, Datuk Dr Tan remarked: "In the past, becoming a cook or a chef was a profession that was underappreciated. Yet over the years, this calling has now become one of the most celebrated professions. It is our pleasure to host such an experiential workshop where chefs come together to share their success stories and industry expertise. It aims to motivate the younger generation of chefs to pursue their own routes to success."
"I am happy to announce that we have started the Diploma in Culinary Arts in Perak Campus and this will be followed with the degree programme. In fact, all our Diploma and Degree programmes in Hotel Management require students to train in culinary arts as well. I hope we can work closely with the Chinese Chef Association and World Chefs Without Borders to produce future chefs and make TAR UC an institution famous for producing top-notch chefs," he continued.
Chef Willment, in his talk, encouraged the students to use CSR activities as a tool to market themselves. " As a chef, there are many things that we can share and contribute to society whether it is in terms of cash, knowledge or time. So, do not use ego to market yourselves in the culinary arts industry. Instead, use your spirit of sharing and giving to market yourselves. By doing so, you will gain more opportunities as well as earn respect from others," he advised.
The workshop was officially launched by Mr Yap Yook Wah. The event then ended with the giving out of medals as appreciation to those who contributed to the Chinese Chef Association of Kuala Lumpur including Datuk Dr Tan Chik Heok.
