UUM ONLINE: 11 April - Datuk Chef Wan, our country’s most celebrated chef continues his quest to uphold and preserve the legacy of Malaysian traditional cuisines. This gregarious chef has been truly generous in sharing the delights of the culinary world in a programme called ‘Dapoq Hangat Chef Wan’. This programme was hosted at the Auditorium of the School of International Studies, UUM yesterday.
"The career as a chef is amazing as it inculcates within you a sense of patience, confidence, high-spirit, personal hygiene, and also self-discipline. You need to put in more efforts in your work to ensure that you produce delectable cuisines of the highest quality," said Chef Wan at a programme jointly organised by the School of Tourism, Hospitality and Event Management (STHEM) and SCOHOST.
Reminiscing his childhood years, Chef Wan said that, he helped his mother to prepare traditional Malay kuih and he was eager to learn more about cooking from anyone and was ever so willing to help the villagers to prepare food for any events, so much so, the villagers became fond of him.
"Growing up as the eldest child, I helped to supplement my family income. At the age of 8 - 11 years old, I've been making money for myself and taking care of my younger siblings while my friends at that age still ask for the money from their parents.
"So, what shaped me into who I am today were the responsibilities that I have to shoulder and the hardships and challenges I went through have made me stronger. That's the lesson I learned in life.”
His immaculate culinary skills have certainly impressed connoisseurs around the world- along with his wit, knowledge, personality, effective teaching skills, communication, thoughtfulness and honesty and also the unique gift of the gab have led him to earn the Best Celebrity Television Chef of the Gourmand World Cookbook Awards in Paris.
Commenting on his next project, Chef Wan expressed his delight to travel around the world through the ‘Kembara Chef Wan ‘ (Chef Wan’s Adventure) programme which will see him exploring the culture, cuisine and the history of the locations visited throughout the programme.
Chef Wan added that, to be successful we must possess certain qualities, for instance compassion, kindness and good-naturedness.
"I am proud of our traditional cuisines and we must preserve the uniqueness of our cuisines," said Datuk (Dr.) Redzuawan Ismail who is also the Adjunct Professor of STHEM.
Chef Wan presented an exclusive demonstration of a simple and scrumptious appetiser to the participants of Dapoq Hangat Chef Wan.
Translated by Nur Ida Faradilla binti Aziz