Elevating Sarawak’s culinary talent base via sharing session with key figures from food and media industries

A sharing session in progress between UCSI culinary students and prominent figures from the food and media industries.

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By Ashley Sim

KUCHING, May 18: A dinner and sharing session was held last night at the UCSI Hatton restaurant at the UCSI Hotel as part of the Kuching Foodish Trip.

UCSI culinary students prepared the dinner using traditional indigenous ingredients in a modern way.

The dinner, themed “The Next Big Chef”, featured an exclusive menu created by the next generation of Sarawak chefs, which includes an appetiser, a soup, three types of main courses, and a dessert.

The highlight of the evening was the sharing session between UCSI culinary students and prominent figures from the food and media industries, during which the latter shared their expertise and offered life advice to the students.

The event aimed to raise awareness of Kuching’s gastronomic offerings and its United Nations Educational, Scientific, and Cultural Organisation (Unesco) designation among key influencers and media specialists, as well as to elevate Sarawak’s skill base, particularly in the use of indigenous ingredients, through curated dinners with industry leaders.

The Kuching Foodish Trip, which takes place from May 14 to May 18, is a special culinary trip designed by four food lovers which combines Kuching’s unique delicacies with architecture, native culture, creativity, and education.

Also present at the dinner were Kuching South City Council (MBKS) mayor Dato Wee Hong Seng and Culinary Heritage and Arts Society Sarawak (Chass) chairwoman Datin Dona Drury-Wee. — DayakDaily