KDU University College Hosts Royal Thai Embassy, Kuala Lumpur & Jasmine Food Corporation Cooking Workshop

Prof. Dr. Hiew Pang Leang, Vice Chancellor of KDU University College (L4), presenting souvenir to H.E. Damrong Kraikruan, ambassador of Thailand to Malaysia.  Academic Department Head/Executive Chef of KDU SHTCA, Fami Taufeq bin Fakarudin, shares and demonstrates cooking ideas with different rice selection with the media.
H.E. Damrong Kraikruan, ambassador of Thailand to Malaysia (centre) demonstrating his culinary skill in KDU state-of-the-art kitchen. Beside him is Senior Lecturer/Business Development Chef of KDU SHTCA, Mohd Noor Izam Bin Said.  Academic Department Head/Executive Chef of KDU SHTCA, Fami Taufeq bin Fakarudin with the visiting young learner of culinary arts. 
Royal Thai Embassy Kuala Lumpur Malaysia and Jasmine Food Corporation has organised a Thai Fragrant Rice media cooking workshop on 11 August 2017 at KDU University College, Utropolis Glenmarie campus. The event is supported by Tefal Malaysia as well as KDU’s School of Hospitality, Tourism and Culinary Arts (SHTCA), in conjunction with their 30th anniversary celebration.

The objectives of this media cooking workshop are to dispel the public misunderstanding towards fragrant rice as it is inaccurately known as the root cause of common diseases, which has no scientific proof. It is also to promote the origin and uniqueness of Hom Mali Rice (Jasmine SunWhite) and Thai Healthy Color Rice (Jasmine ThaiRed & Jasmine BlackBerry).

The event was also graced by the H.E. Damrong Kraikruan, ambassador of Thailand to Malaysia. During the media cooking workshop, an expert from the rice department in Ministry of Agriculture and Cooperatives, Thailand Dr. Varapong Chamarerk also shared his experience of fragrant rice with the media. The program continued with KDU’s Executive Chef Fami Taufeq bin Fakarudin, Academic Department Head of SHTCA, to present his way of preparing the Thai Hom Mali Rice – Jasmine SunWhite, Thai Red Rice – Jasmine ThaiRed and Thai BlackBerry Rice – Jasmine BlackBerry. The Chief Executive Officer of Jasmine Food Corporation, Mr. Lim Swee Keat, together with the Country Manager of Groupe SEB, Mr. Jack Wong also participated in the cooking workshop lead by Chef Fami.

“Thai farmers have been planting rice since time immemorial. We are the world’s leading rice producer and exporter. Thailand is also the land of abundance and home to a large array of rice strains. We have one of the best fragrant rice varieties, Hom Mali rice. There is no better food product to be presented to Malaysian people than Thai Fragrant rice. Now all exported rice is accredited with Phytosanitary and Quality certificate from Thai authorities to assure customers that the rice supplied from Thailand to the world is of high quality,” said the H.E. Damrong Kraikruan, ambassador of Thailand to Malaysia.

“The joint efforts between Jasmine Food Corporation with Royal Thai Embassy to organise this media cooking workshop is to dispel the misunderstanding of public perception toward fragrant rice as the root cause of common disease, which is not scientifically proven, and to promote the origin and uniqueness of Hom Mali Rice, Jasmine SunWhite and Thai Healthy Color Rice, Jasmine ThaiRed and Jasmine BlackBerry,” said the Chief Executive Officer of Jasmine Food Corporation Sdn Bhd, Mr. Lim Swee Keat.

“Education is not limited only to our students but to anyone who has the curiosity to learn and broaden their horizons. As such, and in celebration of SHTCA’s 30th anniversary, KDU is glad and honoured to lend its support by providing our culinary expertise and to host this special occasion. We hope that this event will serve as a stepping stone for our establishments to work together towards more initiatives that will further educate the public and private sector,” said the Vice Chancellor of KDU University College, Prof. Dr. Hiew Pang Leang.

Speaking at the media cooking workshop, Mr. Jack Wong, Country Manager of Group SEB highlighted the importance of understanding the nutritional benefits of the staple food as well as using the proper cookware to ensure its nutrition can be retained.

“At Tefal, innovation is part of our DNA to ensure that we are able to offer great products to revolutionise our customers’ home and kitchen experience. By using proper cookware and rice cooker, the nutritional benefits, flavour and texture of the rice can be retained and further enhanced. This gives consumers and their loved ones a hearty nutritious meal at the comfort of their own home,” added Jack.