Hilton Kuala Lumpur, Chef Joachim Caula demonstrated to the student how to make a perfect pastry.

Pastry showcase prepared by the SHTCA student together with Chef Joachim Caula.

Lecturer from UOW Malaysia KDU SHTCA, Chef Khairul Anuar demonstrated Cream Chicken Zurich style.

Welcoming speech by Deputy Head of School of Hospitality, Tourism and Culinary Arts (SHTCA), Mr Suresh Issac Oliver.

By Davin Dhanraj

With a mountainous landscape perfect for decadent skiing holidays, vast lakes and unique climate, Switzerland is the perfect place for a mini-break. It’s also home to some hearty traditional cuisine. Students from UOW Malaysia KDU were granted opportunities of a lifetime to experience the living cultures of Switzerland as School of Hospitality, Tourism and Culinary Arts (SHTCA) along with the Embassy of Switzerland organised Swiss Weeks 2019. This momentous celebration served as a platform to promote Swiss gastronomy, culture, tourism as well as Switzerland’s presence in the trade sector.

During the fun-filled week, lecturers and students from the School of Hospitality & Tourism and Culinary Arts joint hands with various other professionals to further showcase the blissful delights of Switzerland. Creamed Chicken, Zurich style served with roesti potatoes and buttered vegetables, demonstrated by Chef Khairul Anuar a lecturer from UOW Malaysia KDU SHTCA during the Kitchen Cuisine presentation. Pastry Workshops were prudently prepared by Hilton Kuala Lumpur, Chef Joachim Caula. The pastry presents an homage to genuine Swiss baking and it was a unique opportunity to enjoy real authentic fine pastry. The combination elements from Switzerland and Malaysia brings  alterations to original dishes created new flavours that still retain the cultural significance of the dish.

The event also marked UOW Malaysia KDU’s collaboration with the International Hotel Management Institute (IMI) of Switzerland. The partnership allows its students to obtain a prestigious Swiss qualification which will add more credibility to their academic portfolio. Swiss Confederation Cultural Advisor from Embassy of Switzerland, Ms Lyn Loh said, in lieu with the month of April, the Switzerland Embassy would like to promote and showcase the highlights of Switzerland pertaining to culinary, tourism and trade.

In conclusion, Swiss Week 2019 accentuated Switzerland’s heritage through food and culture and students were delighted as they were not only able to explore the rich heritage of Switzerland, but also refine their culinary skills. It is imperative to remember that each dish has a special place in the culture to which it belongs, and is special to those who prepare it. Food is a portal into culture, and it should be treated as such!