The Youth Outreach Program, more than a competition, provided an invaluable platform for young culinary enthusiasts to display their talents, learn from industry experts, and gain exposure to the diverse applications of palm oil in the culinary world
The Malaysian Palm Oil Council (MPOC) celebrates the successful conclusion of its Youth Outreach Program, hosted at the esteemed Guru Nanak Institute of Hotel Management. This event illuminated palm oil’s exceptional versatility and health benefits as a star ingredient in culinary creations. The event garnered widespread acclaim by uniting budding culinary talents with seasoned experts.
The competition, divided into “Amateur” and “Expert” categories, saw the participation of up to 40 students in each group. The “Amateur” category, tailored for 1st and 2nd-year students, allowed participants 1 hour and 30 minutes to showcase their culinary skills through crafting a single starter. This segment provided a canvas for young talents to express their creativity and passion for cooking, setting the stage for their culinary journey.
In the “Expert” category, exclusively designed for 3rd and 4th-year students, participants demonstrated their culinary expertise over 2 hours and 30 minutes. This demanding category tasked students with creating a vegetarian starter, a non-vegetarian main dish, and an accompaniment. The challenge highlighted their ability to curate a harmonious and well-balanced meal, with palm oil at the heart of their culinary artistry.
Throughout the competition, palm oil, renowned for its distinctive flavour and nutritional advantages, became the star ingredient in all dishes prepared. Beyond the culinary excellence displayed, the event’s mission was to educate participants and attendees about the sustainable production and health benefits of palm oil.
The Youth Outreach Program, more than a competition, provided an invaluable platform for young culinary enthusiasts to display their talents, learn from industry experts, and gain exposure to the diverse applications of palm oil in the culinary world. It served as a stepping stone for aspiring chefs, paving the way for promising careers in the food and hospitality industry.
Bhavna Shah, of the Malaysian Palm Oil Council, eagerly anticipated sharing valuable knowledge with the youth at Guru Nanak Institute of Hotel Management. During her address, she delved into the distinctive characteristics of palm oil, emphasising its remarkable versatility in various culinary applications, its high smoke point for cooking, and its unique composition of healthy fatty acids that make it a nutritious choice for consumers.