Whetting Young Appetites

Students from the all boys school of SMJK Katolik Melaka were drooling and salivating during the cooking skills workshop with the wonderful smells and tastes from an assortment of foods. Conducted by students and lecturers from Nilai University College’s (Nilai UC) School of Hospitality and Tourism, the cooking workshop is designed to pique youngster’s interests in the art of food preparation and presentation. Such events and programmes is in line with Nilai UC’s philosophy of ‘Enrichment for Life’ which aims to equip students with a wide array of skills, knowledge and qualities.

Chef Samtinar Hazni Jamaluddin, a lecturer in Nilai UC’s School of Hospitality and Tourism gave a detailed demonstration on dessert preparation to more than budding 130 chefs during the workshop. Students were shown how to make fresh fruit juices, potato salad, cup cakes, grilled chicken sandwiches and many others.

Song Kai Yuan (3 Kuning)	See Tian Li (3 Biru)	Tan Shang Wen (3 Biru)
I am used to following my mother to attend cooking lessons so I am quite familiar with the quick instructions given by chefs. This workshop is particularly helpful as I gained new insights in preparing desserts such as fresh fruit juices and cup cakes decoration. Besides, the chef and the student facilitators were very friendly and approachable. I have had a great chat with one of the student facilitators on chicken grilling methods.	Initially, I showed no interest in cooking. However, the nice smell of well-marinated chicken grilling on the pan grabbed my attention. I quickly jotted down the recipe so I can try it at home. I intend to use it in the compulsory in house hospitality competition.	This is my first time attending a live cooking workshop. Although the pace of teaching and demonstration quick, Chef Samtinar would pause and have our queries answered. Given that she was able to prepare 6 types of delicacies in 2-hour time with detailed instructions, I am certain that our group can finish preparing our choice of food within the time allocated in the in house competition.
Students jotting down recipes during the session	The freshly made potato salad was a big hit.	Students were given the chance to perform some of the cooking techniques.
An interactive session with Chef Samtinar