Culinary Journeys at UOW Malaysia: Elevating Skills & Flavours in Chef Training
Culinary enthusiasts and aspiring chefs at UOW Malaysia recently had the opportunity to enhance their skills and experience through two notable culinary events: the Koppert Cress Continuing Professional Development Program and the Power Chef 2025 competition.
Culinary Events Overview
UOW Malaysia recently organized two notable culinary events designed to strengthen the skills of aspiring chefs: the Koppert Cress Continuing Professional Development Program and the Power Chef 2025 competition.
Koppert Cress Program
On July 4, 2025, the Koppert Cress program was conducted at the UOW Malaysia Glenmarie Campus, attracting 50 participants, including culinary lecturers, students, and industry professionals. The program centered on the effective use of specialty herbs and microgreens, highlighting their significance in improving flavor and visual appeal in culinary creations. Culinary consultant Chef Frank Pontais led the workshop, which included live cooking demonstrations and tasting sessions, providing participants with practical insights into the innovative application of herbs in various dishes.
Power Chef 2025 Competition
Subsequently, on July 12, 2025, UOW Malaysia hosted the Power Chef 2025 competition, drawing approximately 90 high school students from Selangor. This event required participants to prepare and present dishes within a specified timeframe, fostering teamwork and creativity in a competitive setting. The competition was divided into five groups, with interactive stations enabling participants to learn the preparation of different dishes. The event culminated in a ‘Black Box’ challenge, where the top teams utilized a selection of mystery ingredients to create their meals. Industry sponsors supported the event, offering participants a glimpse into potential career opportunities within the culinary sector.
Commitment to Culinary Education
These events reflect UOW Malaysia’s dedication to advancing culinary education and professional development, contributing to the cultivation of emerging talent in the culinary field.
Source: UOW Malaysia News
