CULINAIRE MALAYSIA 2005
21 – 24 September 2005 @ KLCC Convention Centre
The Malaysian Association of Hotels (MAH) is proud to join hands with the Chefs Association of Malaysia (CAM) and The Malaysian Food & Beverage Executives Association (MFBEA), in organizing Culinaire Malaysia 2005 from 21-24 September 2005 in KLCC Convention Centre. The inaugural Culinaire Malaysia was first held in 1993 alongside the Food & Hotel Malaysia Exhibition and ever since then, the bi-annual event has been held in conjunction with FHM.
“This is our 7th successive year and over the years, the event has progressed rapidly with tremendous response and support from the public, participants, sponsors as well as many individuals in the industry,” says MAH President, Mohd Ilyas Zainol Abidin. “This time, we are inviting international teams from Asean countries to join us and it will certainly enhance the competition,” he added.
“Culinaire Malaysia serves as a platform for professionals, apprentices and students to compete alongside their peers. Creativity sets one hotel apart from the other and it is in Culinaire Malaysia that these skilled employees i.e. chefs, bartenders, etc from the hotel and restaurant industry can showcase their artistic talents,” says Culinaire Malaysia 2005 Organising Chairman, Samuel Cheah. “We are also happy to announce that we have a total of 921 participants with 1,341 entries. We are also having three new categories in the competition i.e. (1) Amuse Bouche (Asian dishes), (2) Gourmet Team Challenge and (3) Flair Tending,” he adds. “
Culinaire Malaysia 2005 is officially endorsed and supported by the Ministry of Tourism and the Ministry of Works. The Government has even placed the chefs under the category of skilled profession. At the world scene, CAM is one of the exclusive members of the World Association of Cooks Societies (WACS).
The competition is divided into two main segments i.e. Team Competition and Individual Competition. The Team Competition will be a Hot Cooking event, highlighting the best of our Malaysian cuisine as well as Team Ice Carving. The Individual Competition offers a wide range of display events ranging from flair tending, mocktail/cocktail, table setting, pastry, cold platters, artistic as well as practical events in the hot cooking category.
World-renowned culinary competitions like Ika Hoga Culinary Olympics in Frankfurt Germany; Igeho Basle, Switzerland etc have to a certain extent influenced the standards of culinary arts in the industry. Hence, we hope through the competitive nature of Culinaire Malaysia, we are able to cultivate and mould more skilled chefs, bartenders and waitpersons in the country, maybe even to gain some world recognition in due course. Ultimately our goal is to set higher standards of quality in the hospitality industry and eventually the tourism industry of Malaysia.
“MAH as the main organising body wishes to incite more young Malaysians to look at the hospitality industry with great ambition and fascination. We want to create and instil interest among the public to regard the industry as a skilled and professional one. It is only through events such as Culinaire Malaysia that we are able to show off the artistic talents of our professionals as well as to further improve the quality of service in our hospitality industry,” says Mohd Ilyas Zainol Abidin, MAH President.
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For further information, please contact:
Sharon Lu
Senior Executive – Communications
Malaysian Association of Hotels (MAH)
Tel: 03-4251 8477 Fax: 03-4252 8477
Email: communications@hotels.org.my
Chef2Chef News Desk