Malaysian Chefs Appreciate Government National Transformation Programme

By Nabilah Saleh and Azzah Mohamad KUALA LUMPUR, April 15 (Bernama) -- Renowned chef Ismail Ahmad is thankful for the Malaysian government's support and commitment in promoting Malaysia's food locally and internationally as well as developing the country to become a halal hub. Ismail, who has been working hand in hand with the Tourism Ministry, Malaysia External Trade Development Corporation (MATRADE), and Malaysian embassies to promote Malaysian cuisine, is grateful for the government's initiatives to offer a complete range of halal products and services. The halal food market is huge as it has attracted many foreign buyers such as from France and Germany, he said in reference to the Malaysia International Halal Showcase (MIHAS), which is thronged with foreign buyers and exhibitors every year. "Therefore, Malaysia should feel lucky and proud for having such a standard (halal) in the food industry as it indirectly boosts both the economy and tourism sector," he told Bernama on the sidelines of the 'Taste of Malaysia' launching ceremony at the Westin Kuala Lumpur here recently. MORE GOOD COOKS However, he felt that the government could do more to help the profession of chefs in the country to expand, pointing out that the government could assist in increasing the number of good cooks. "A good chef is a person with good charisma and ability to convince the foodies and eateries. Cooking is not the only factor that matters," he said. Ismail added that apart from being given the chance to be a "participant" with the Tourism Ministry and MATRADE, he hopes that the government can give priority to local chefs rather than foreign ones, for example in efforts to open up restaurants and use traditional Malaysian food recipes. "Let our food be the outcome of 'our own hands'. After all, the taste of Malaysia's food cannot easily be found anywhere else," said Ismail, who is also the owner of Rebung (bamboo sprout) Restaurant in Bangsar, an affluent residential suburb on the outskirts of Kuala Lumpur, lying about 4 kilometres south-west of the city centre. The 'Taste of Malaysia', under the Fabulous Food 1Malaysia programme, is a new and exciting dining experience, which takes diners on a culinary journey of cuisines from the 14 different states of Malaysia. Held in conjunction with Visit Malaysia Year 2014, the Westin Kuala Lumpur said it is the first five star hotel in Malaysia to launch such a programme, showcasing and serving up traditional Malaysian dishes, and providing a multi-cultural speciality of Malay, Chinese, and Indian cooking, as well as from Borneo. MAINTAIN THE AUTHENTICITY Ismail, who comes from Rembau, Negeri Sembilan, said as Malaysia is considered a food paradise, the 'Taste of Malaysia' programme and similar showcases also help in promoting the authenticity of Malaysia's local food. He said the younger generation should take an interest in the history of traditional dishes as well as the techniques of making them. "Malaysia's food reflects a lot on its culture, especially the authentic ones. The ingredients, original names (e.g. 'Itik Golek Kedah' and 'Ayam Pongteh Melaka'), and the methods of cooking are the quality that we should maintain always, anywhere," said the 54-year-old chef. FOOD BUSINESS Another renowned chef, Professor Zamzani Abdul Wahab, popularly known as Chef Zam, has gone one step further to diversify his profession. He has now gone into manufacturing ice cream, albeit a healthier kind, called the Delish Light Ice Cream, through a local ice cream manufacturing company - FBM Group Pte Ltd. The national transformation programme, which aims to turn the country into a high income nation by 2020, has motivated him to spread his wings into another kind of food business. "Yes, of course, and definitely, I would love to have more income; who wouldn't. By setting up the company, we would be able to help other companies or individuals," he said. MORE THAN A CHEF He also hopes the company will be able to create more job opportunities for Malaysians as well as play an important role in improving Malaysians' standard of living and income. Marketing director Syarifah Sakinah Al-Junid agreed, saying, "This is how we can contribute back to the country. If you look at Malaysia, there are not many ice cream players. Most of the brands are international." "So, I believe our chefs can also show their skills to show people that we can also do it, just like how other chefs in foreign countries," she said. Chef Zam hopes that his involvement in projects like this can inspire the young generation. "It does not mean when you become a chef, you will only end up in hotels and restaurants; there are a lot of other related job opportunities for you to explore," he said. -- BERNAMA