Embassy of Malaysia
Paris
PRESS RELEASE
3/06 3 March 2006
MALAYSIAN CUISINE DEMONSTRATED
AT “LE CORDON BLEU” PARIS
The Embassy of Malaysia and Perwakilan Paris went a step further in their efforts to promote Malaysian cuisine in Paris. Donning on a chefs’ hat and apron, Puan Salmah Saleh, wife of the Second Secretary of the Embassy, Encik Shahrom Abu Hasan, shared the secrets of preparing Malaysia’s all time favourite food, which were curry puffs, Nasi Lemak accompanied by prawn sambal and ikan bilis, and kuih bakar to 50 students and French chefs of Le Cordon Bleu Paris, the world’s most famous cooking school. The Malaysian cooking demonstration held at Le Cordon Bleu on Tuesday, 21 February 2006 was also assisted by Chef Jean-Claude Bouscheret, who prepared the ingredients for the cooking session.
The cooking demonstration at Le Cordon Bleu was held on the initiative of H.E. Dato’ Hamidah Mohd Yusoff, Ambassador of Malaysia to France, following her visit to the cooking school in December 2004. The event was held to introduce Malaysian gastronomy and cuisine to the students of Le Cordon Bleu, who will be future chefs and cooks in the best restaurants of the world. The Malaysian cuisine demonstration was also organized due to the absence of a Malaysian restaurant in Paris. One can easily find Vietnamese, Chinese, Thai or Indian restaurants in this city of haute cuisine.
Le Cordon Bleu, the world’s leading culinary arts school was founded in Paris in 1895. For over a century, Le Cordon Bleu has become a leading authority on culinary techniques, training and development. In 1984, André J. Cointreau, belonging to the family who owns Rémy Martin Cognac and Cointreau Liqueur companies, became President and C.E.O. of Le Cordon Bleu.
The Master Chefs of Le Cordon Bleu, who own Michelin-starred restaurants or are winners of prestigious competitions, pass on their expertise each year to students from more than 70 countries. They teach the techniques and methods of preparing pastry and bread baking which have been codified in France over the last 500 years, and which are still referred to today.
About 150 Malaysians have taken courses at this prestigious cooking school over the last three years. Taking the stage with Puan Salmah Saleh was a Malaysian student, Jack Yeow, who was among the visibly delighted students of Le Cordon Bleu who attended the Malaysian cooking demonstration. The 21 year old, Melaka-born Jack Yeow is undergoing a nine-month course in French cuisine and pastry and hopes to obtain Le Grand Diplôme Le Cordon Bleu, which is recognized worldwide by culinary professionals and thus grantsonean international passport to a great career. The half-day cooking demonstration was also part of the fulltime students’ regular curriculum, usually conducted by French or international Master Chefs.
During the cooking session, the students were curious about Malaysia’s rich and spicy flavours. Even though many were already familiar with tropical ingredients such as coconut milk, red chillies, tamarind and ginger but the ingredients that add flavour to Malaysian cuisine namely belacan (fermented shrimp) and the wonderful fragrance of the pandan and the kaffir lime leaves were something new to many of the students. The event concluded with a certificate awarded to Puan Salmah Saleh by Chef Jean-Claude Bouscheret and a food tasting session, where the students and guests including H.E. Ambassador Dato’ Hamidah Mohd Yusoff; Tengku Azamiah Tengku Abdul Majid, Counsellor of the Malaysian Embassy; Mrs Aureen Jean Nonis, Director of MATRADE Paris and officials of Cordon Bleu Paris, were invited to taste the food prepared and demonstrated by “Chef” Salmah Saleh. - END
Embassy of Malaysia
3 March 2006 |
