"The most stressful aspect of the competition was the waiting of the results," says Ng Chee Yung, final year Culinary Arts student at Nilai University College (Nilai UC). Three students were handpicked by Nilai UC's School of Hospitality and Tourism's senior lecturer, Chef Nadzri Bin Mohd Alim, to take part in the Taste of Italy cooking competition which was organized by the Italian Trade Commission recently.
"We at Nilai UC are committed to giving students an all-rounded education and taking part in cooking competitions is an essential part of the process. Two months prior to the competition, I conducted a selection process which in the end three of them were selected from a short list of 20 students. The selected three all have the criteria I am looking for in terms of class performance, diligence, discipline, passion and the willingness to learn. Each team member had a forte and I was confident the combination of these qualities would achieve the desired results," said Chef Nadzri.
It most certainly did. When the results were announced Nilai UC's team missed first place by just a solitary point but the team's concise and efficient methods in the kitchen were rewarded as they were given the 'Best Teamwork' award. Nilai UC's line-up was completed with a couple of second year students – Cheung Chee Hon and Ong Tuen Wern.
"This is the culmination of all the hard work we put into the training for this competition. I am very proud to be part of this award-winning team and it has spurred me to work even harder for future competitions," says Ong. Chef Nadzri put the team through their paces with six extra hours a day for two straight weeks prior to the competition date which ensured they were well drilled in their respective tasks. The team had to prepare a typically Italian menu of ravioli, risotto, roast lamb and tiramisu in the allotted four hours. The students said it was a challenge to work in an alien environment and on a type of cuisine they are only briefly acquainted with.
"However, such conditions make us better at what we do. Being able to produce results under high-pressure environments is part and parcel of a chef's life. Our achievement in this competition also showed that we are competent enough to do well in cooking competitions and I certainly look forward to being selected to take part in many more," said a visibly pumped Ng.
Chef Nadzri firmly believes that taking part in such competitions build students confidence and is invaluable experience. "Nilai UC's Culinary Arts programme does focus a lot on practical sessions and the 'Advance Kitchen Practical' module have assisted them in many ways to win the award. I hope this will spur all the students to be more fervent in wanting to take part in future competitions," he added.
In all, the three students highlighted the most important thing in running a successful kitchen which is teamwork. "Open communication and an efficient work ethic ensured we got the prize for 'Best Teamwork'. All aspiring chefs will need to learn the value of teamwork but we've got this aspect nailed," smiled Ong. Nilai UC was established in 1997 and is currently one of the main destinations for school leavers looking to further a career in this field. The School of Hospitality and Tourism boast of first-rate facilities which include a 100-seater western-style restaurant, Flamme. A 5,046 sq ft training kitchen, which includes a pastry room, butchery, a cold cuts room, and a demo kitchen support the restaurant. Such facilities enable Nilai UC students to refine their chops before embarking on a successful career.
