If you are not moving forward, you are moving backwards. As a forward-thinking educational institution, we’re always looking for new things to learn and pass on to our students.
Last weekend, students and academics from our School of Hospitality received a crash course in two fascinating artistic culinary techniques – ice carving and sugarcraft.
We were thrilled to welcome two industry and academic dynamos – ice carving expert Chef Mohd Farid Yusoff and sugarcraft expert Chef Mohammad Roizziddin Mohd Razalli – to share their knowledge and experience in the field.
Chef Farid has won numerous medals and accolades for his ice carving work in local and international competitions and was involved in the setting of the ‘Most Expansive Ice Sculpture in Asia’ in the Asian Book of Records.
Meanwhile, Chef Roizziddin, who has an equally decorated career in numerous bakeries and hotels, is a certified national Masterchef and is a record-breaker in his own right. He was also part of the team who set a Malaysian record for the Longest Dragon Chocolate Cake.
The two-day long training sessions helped our lecturers and students learn some invaluable skills from the true masters. It’s worth noting that both ice carving and sugarcraft are not culinary methods that can be picked up easily.
While they sound delicious, there is an incredible amount of technique involved in the construction of these masterpieces.
They have to be structurally stable, aesthetically striking and scrumptious at the same time.
Watching the masters at work, it’s difficult not to be reminded of engineers constructing picture-perfect monuments – the only difference is that these are monuments you can eat!
As always, we greatly appreciate the invaluable time and expertise shared by Chef Farid and Chef Mohammad Roizziddin over the two days. Thank you and we hope to see you again soon!