Firing-up KDU's Culinary Theatre Kitchens with Norwegian Salmon

  
Chef Jimmy explaining about the Norwegian Salmon at the all new state-of-the-art Culinary Theatre at KDU University College, Utropolis, Glenmarie Enjoying the Norwegian Salmon are from left to right; Dato’ Teo Chiang Quan, Jon Erik Steenslid (Norwegian Seafood Council), H.E. Hans Ola Urstad, Prof. Khong Yoong Loong (KDU UC) and Chef Jimmy Chok. SHTCA students learning from industry experts like Chef Jimmy
Shah Alam, 15 January 2015 – The culinary theatres at KDU University College’s new campus in Utropolis, Glenmarie had its kitchenettes fired-up for the first time by the demonstration of how to best prepare and cook the Norwegian salmon, an event organised by the Norwegian Seafood Council.

The Norwegian Seafood Council had heard that KDU’s School of Hospitality and Culinary Arts had two state-of-the-art culinary theatres with recording facilities and kitchenettes, which were perfect for on-the-spot culinary demonstrations. Having viewed the facilities, the council immediately decided that the facilities provided were top in its class in the region to showcase its world-renowned Norwegian salmon. 

Chef Jimmy Chok, who was specially flown in from Singapore, was at hand to demonstrate how Norwegian salmon is best cut and how every part of the fish including its bones can be used to make various dishes. In the culinary theatre itself, the chef dished out seven amazing dishes made from various parts of the salmon fish for the audience to sample right at the culinary theatre. 

Students from SHTCA who were helping Chef Jimmy, were also able to pick-up tips on how to handle the salmon as well as various culinary techniques from the expert who has notched more than 20 years of culinary experience working in top notch restaurants and hotel kitchens in Singapore, as well as being on the panel of judges for Food & Hotel Asia competitions. 

Head of SHTCA, Ms. Kitty Lee said that, the school started receiving requests to use their culinary theatre facilities even before the facilities were fully operational. She said, “KDU as the first private hospitality, tourism and culinary arts school in Malaysia is committed to provide only the best teaching-learning facilities and link-up with various partners to enable students to learn from award-winning chefs.”

The school which is housed at the all new campus in Utropolis, Glenmarie is spread over 65,000 sq ft of space which contains 13 kitchens and specialised labs for sugarcraft, chocolate-craft, barista training, oenology and ice carving.

The demonstration also saw the attendance of the Norwegian Ambassador to Malaysia, H.E. Hans Ola Urstad and Dato’ Teo Chiang Quan, Executive Deputy Chairman and Group Chief Executive Office from Paramount Berhad and invitees by the Norwegian Seafood Council. 
 
Media enquiries : Belinda Chee Senior Corporate Communications Manager KDU University College

Telephone : +603-7953 6632

Email : sb.chee@kdu.edu.my