Edvantage - Teacher of the Culinary Arts

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Teacher of the Culinary Arts

Karen Chapman | The Star/Asia News Network | Tue Jan 3 2012

What one needs is the skills of a chef and the techniques of a good communicator to teach on matters pertaining to cooking and presentation.

KENNETH Kam's interest in cooking was sparked when he served aboard a ship with a group of Malaysian chefs. "We would hang out whenever we were free and it was interesting to watch how they prepared the food and exchanged notes," he says.

Kam who is now a senior chef lecturer and competitions advisor with KDU University College's School of Hospitality, Tourism and Culinary Arts adds that upon his return to "dry land", he decided to take up studies related to food and beverage management and training so that he could be a professional chef.

In June this year, Kam received a Master's degree in Business Administration (MBA) majoring in International Hospitality and Tourism Management from the IMI University Centre in Lucerne, Switzerland. This is not all, as he also has the knowledge and skills in basic meat butchery and Italian food and wine - two additional courses that add to his list of qualifications.

"Cooking is an art that must come within, you can't force someone to become a chef," shares Kam who has worked in five-star hotels locally and at restaurants in Australia and New Zealand.

My job involves ...

... teaching both the theoretical and practical components to those who puruse a Diploma in Culinary Arts. I plan and design the practical elements of the courses. I am also involved in the setting and marking of the examination papers.

I am more focused on training and preparing students for competitions both locally and abroad. It is nice to see them win and walk away with trophies. The training takes about six months from the time of research to the planning of the menu, the cooking and the plating (the attractive presentation of food on the serving plate) . Having the right posture while cooking for a trainee chef is as important as working with speed and efficiency and these are the tips and techniques that I pass on to them.

Frying French fries might seem like a simple task but students must not only have the posture but the style to amaze and impress the judges during a competition.As for 'plating' whatever food that is presented must look appealing and 'come out nicely' Usually 40% to 50% of the dishes need to be redone and adjusted accordingly.