Bocuse d’Or Academy Malaysia Official Launch at Berjaya University College of Culinary

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Bocuse d’Or Academy Malaysia Official Launch Ceremony

Last week the Kebawah Duli Yang Teramat Mulia Tengku Puan Pahang Tunku Hajah Azizah Aminah Maimunah Iskandariah binti Almarhum Almutawakkil Alallah Sultan Iskandar Alhaj together with Madam Mae Ho, Chief Executive Officer of BERJAYA University College of Hospitality, Federico Michieletto, President of Bocuse d’Or Academy Malaysia, Chef Otto Weibel from Switzerland and Chef Kurt Jonas Lundgren from Sweden had official launched the Bocuse d’Or Academy Malaysia and I was there to witness.

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Bocuse d’Or Academy here in Malaysia with its mission to build a sustainable community of young chefs that are knowledge-able and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. Therefore the academy is devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of classic cuisine.

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Federico Michieletto, President of Bocuse d’Or Academy Malaysia, Chef Otto Weibel from Switzerland and Chef Kurt Jonas Lundgren from Sweden

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Chef Federico Michieletto

Bocuse d'Or Academy Malaysia
Chef Kurt Jonas Lundgren

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Chef Otto Weibel

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Baltic Salmon with Golden Trout Caviar on Horseradish Cream

I just love the wait at the Sampling on Fourteen as the Baltic Salmon with Golden Trout Caviar on Horseradish Cream was truly delicious and I was caught with such mesmerizing moment. The Salmon had a great lovely biting texture and enhance with such a pleasant freshness and sea sweetness.

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Cappuccino of Porcini Mushroom

I was alarmed with the size of the soup casing but a taste of soup can be bewildering experience. It was smacked on, totally fabulous. It had very condensed flavor, great porcini aroma and a stop on texture. Definitely a show stopper !

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Roasted Malaysian Farmed Chicken Leg

The roasted chicken leg infused in herbal merlot port wine gravy served with celeriac mash and parmesan coated vegetables was well crafted. I liked my chicken at the best with a firm biting texture and here it was done to that extent. Evenly roasted and the sauce was just brilliant and tasty. Not a bad bargain ! :)

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Meringue Lemon Tart with Sour Sop Ice Cream and Flambéed Jackfruit

The dessert Meringue Lemon Tart with Sour Sop Ice Cream and Flambéed Jackfruit looked amazing, definitely had a view to killed. The tart itself is outstanding on its own while I like the strong present of the jackfruit, intensify honey sweetness. As for the Sour Sop it was slight under used, the taste and flavor itself was totally over killed by the chocolate powder topping and also the powerful flavour of the jackfruit and the sourness of the lemon. I think the next best replacement could be a scoop of vanilla ice cream. But it was a nice plated dessert that executed beautifully.

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Chef Antoine Rodriquez

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Chef Rajesh Kanna RG

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Chef Satoru Takeuchi & Mr Federic Carriere

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Chef Chiew Chee Mun & Chef Helmut Lamberger

One comment

  • July 25, 2013 - 8:40 am | Permalink

    Sounds like a very cool event, we don’t get invited by colleges in Penang sadly :(
    Ken´s last blog post ..Coffee Elements @ All Seasons Place, Air Itam, Penang.

    Reply

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