On 25 April 2012, we attended the Uhrenholt Young Chefs Fundraising Dinner at Berjaya University College of Hospitality (UCH). Seven executive chefs from 5-star hotels around KL collaborated with 43 students from different hospitality universities and colleges namely Berjaya UCH, Legend International College, INTI, Malaysia Institute of Baking, KL Metropolitan University and Cilantro Culinary Academy.
The seven chefs areChef Antoine of Le Meridien,Chef Rajesh of Sheraton Imperial,Chef Martin of Ritz- Carlton,Chef Rudolph of Shangri-La,Chef Andrea of Renaissance hotel,Chef Sabri of Royal Chulan Hotel andChef Nikolaj, corporate chef ofUhrenholt Food service.
6-7 students work under each executive chef to create canapes and a 5-course menu based on seafood and cheese, Asian style. The event focusses on mentorship and teamwork, whereby students are allowed to work under 5-star chefs and encouraged to help each other to perform for this dinner. The fund raised from the dinner are donated to the Youth Chef Club of Malaysia.
The students did very well, considering that they had to cook for over 180 guests that evening with minimal training time with the executive chefs.
The canapes that were created and executed by Chef Rajesh and Chef Martin with their team was delicious. Carlsberg, which is one of the sponsors for the evening, provided free flow beer for all.
Steamed chicken and prawn siew mai with tangy peanut sauce- a hot favorite with guests!
Soyu-marinated watermelon with wasabi, cream cheese and spiced salmon tartare
Slow poached beef tenderloin, with tuna sauce, capers and micro grated Grana cheese
I had a peek in the main kitchen, here's Chef Sabri and his team plating up the starters.
List of sponsors and participating hotels/institutions
Table setting
After the cocktail reception, we proceeded to Manhattan V ballroom where speeches were given by Lars Kruse Thomsen, country manager for Uhrenholt Malaysia & Singapore, Sune Uhrenholt, CEO of Uhrenholt, Helle Sejersen Myrthue, Charge d' Affaires of Embassy of Denmark in Malaysia and Mae Ho, COO of Berjaya UCH. Here are pictures of the 5-course dinner served to us, all visually appealing.
1st course by Chef Sabri
Steamed prawn roll with otak-otak filling and chilled custard ! flower w ith crab meat and galangal fish floss.
2nd course by Chef Antoine
Asian broth with Pacific halibut, Vannamei shrimps, shredded young coconut and diced vegetables
The broth was served tableside. The halibut and shrimp are served raw, and is gently cooked by the hot broth.
3rd course by Chef Andrea
Cinnamon-sauteed bee hoon on fondue, buah keras and prawns terrine with dry longan reduction
4th course by Chef Rudolph
Asian-style slow braised Angus beef cheek with blue cheese macadamia crust, kumara mash and eringgi mushrooms with a five-spice flavoured beef jus reduction
Tender beef cheeks
Cheese on edible spoon
Dessert by Chef Nikolaj
Sweet cream cheese tofu in gula melaka consomme with sea coconut, sesame two ways and passion fruit
Students and chefs take a photo together... well done to all!
Chef Antoine and moi
*Thanks to Chef Nikolaj of Uhrenholt for the kind invite to this fundraising event.
No comments:
Post a Comment