Date of publishing: 06/19/2015
" A Revolution in Asian Cuisine - Pairing with Australian Beef & Lamb Conference "Kuala Lumpur Convention Center 9th June 2015
For over 14 years a successful partnership has been in place between the Myanmar Chefs Association and Multi Language Academy of Yangon. The events organized by MLA, “MLA Black Box – Myanmar” have been attended thrice by Myanmar Chefs.
MLA has helped throughout the years with practical and vocational training for Myanmar Chefs, in Yangon but also in Bagan or Ngapali Beach – both in towns and in rural areas.
The lasting friendship is renewed often in the wake of culinary challenges and events all throughout Asia. We’d like to thank Mrs Rose Yong from MLA for her support, especially this first week of june, during which the Myanmar Culinary Arts Competition took place.
Moe Moe Khaing won the Gold Award at the Myanmar Culinary Arts competition and prepared the best of aussie meat – Australian beef and lamb.
The Myanmar Culinary Association and Myanmar Young Chefs attended MLA Beef&Lamb Conference in Kuala Lumpur, with colleagues from neighbor Asian countries.
Just another event to widen the culinary network for Myanmar young chefs, getting close to some of the best chefs of Asia, key speakers, lecturers, TV chefs and Presidents of Asian WorldChefs Associations. Chefs Stefu, Vindex, Chern, KK Yau, etc worked hands on, showing teamwork at the same table and cutting board, explaining " All about Secondary Cuts of Australian Beef & Lamb ". Learning how to use these cuts, applying scientific methods to the cutting and cooking. One example is the rump, which used can produce some of the best culinary dishes at a much lower cost. Efficient and cost saving ideas " feeding the world ", through an use of every single item with a waste part near to non.
- Chef Shwe Moe Tha, Sous Chef of Sule Shangri - La Yangon
- Chef Moe Moe Khaing as MCA - Freelance Chefs & Food Safety Educator & Lecturer
- Chef Myo Min Soe, Executive Chef of Rose Garden Hotel Yangon
All three chosen as they are best educator and knowledge multiplier within their kitchens and colleges as well as best medals and award winning chefs with MCA the past month s,- in a way also a " Thank YOU " for their outstanding contribution to MCA and young Chefs of Myanmar.
Here a great Thanks YOU to the management and head chefs of the Hotels, which ensures quick free time for the young chefs and here a starting base for " Transfer of Knowledge to many more Myanmar Chefs ",--- as all three will take part in further hands on educational seminars in Myanmar in the near future.
These three were chosen as they are great educators and bringers of knowledge within kitchens. They are also award-winning chefs.
Thanks to the management and head chefs of the hotels for providing this free training for these young chefs perpetrating the transfer of knowledge and training and forming many more Myanmar chefs.
" Beefing UP Asian Cuisine - Innovation with Australian Beef & Lamb " top chefs and key speakers:
- Vindex Tengker, Indonesia
- Sam Kung, Malaysia
- Jeffrey Tan, Australia
- Kazi Hassan, Malaysia ( was with Hilton Hotel already in Myanmar )
- Doug Piper, Australian Master Butcher
Thanks to great facilitator KLCC Executive Chef Richmond Kim from Singapore
The Educational Future for Myanmar Chefs
Looking towards tomorrow, new future culinary educational programs for Myanmar Young Chefs, through MCA and Y-MCA, are already discussed and in fine planning for the next 12 month, which include tourism destinations and Myanmar chefs in Bagan, Mandalay and Nay Pyi Taw for the purpose of training
Further more follow the offer of Mr Andrew Simpson, as Southern Asia s Business Manager to support Myanmar MCA Chefs to international competitions in the region.
We like to say a great thank you to MLA, Mrs Rose and Mrs Andrew for all best arrangements and for the future support and the contingency of these valuable educational work, yours
Author: Oliver E Soe Thet
President Myanmar Chefs Association
National Training & Certification Committee
Global Board, World Chefs Without Borders
Kuala Lumpur, Malaysia 10.6.2015