Shangri-La Chefs Ignite Culinary Passions Among ACAC Students
Dieser Artikel ist in dieser Sprache noch nicht verfügbar. Sie lesen das englische Original.
Phnom Penh witnessed an extraordinary culinary event this Friday as celebrity chefs from the soon-to-open Shangri-La Phnom Penh hotel shared their expertise with the aspiring chefs of the Academy of Culinary Arts Cambodia (ACAC). The workshop, a collaboration between Shangri-La and ACAC, served as a vibrant platform for culinary exchange and inspiration.
The event spotlighted Shangri-La’s Executive Chef Albert Tanudjaja and Executive Chinese Chef Freeze Kok Leong Ng, who captivated the students with their exceptional culinary skills. The chefs prepared a variety of dishes, including Nasi Goreng, Bakwan Jagung, Sambal, and a sophisticated White Sesame Crème Brûlée paired with Chocolate Mousse. Each dish was meticulously crafted, with the chefs sharing valuable insights into the preparation techniques and flavor profiles.
Ody Odayappan, the General Manager of Shangri-La Phnom Penh, emphasized the hotel’s commitment to nurturing local talent. “Our goal is to forge strong partnerships to cultivate the burgeoning culinary talent within Cambodia, inspiring young individuals to explore careers in the hospitality industry,” he stated.
Echoing this sentiment, Bruno Cardone, Dean of ACAC, highlighted Cambodia’s rich potential in culinary arts. “The enthusiasm among the youth for culinary arts is palpable, and the industry offers vast opportunities for those willing to dedicate themselves,” he remarked.
Chef Albert Tanudjaja, in a conversation with Khmer Times, shared his mission to integrate local street food into the hotel’s menu, ensuring that guests can enjoy authentic Cambodian flavors with assured hygiene standards. “Our aim is to provide our guests with an authentic taste of Cambodian street food within the comfort of our hotel, eliminating any concerns about food safety,” he explained.
Clément Perocheau, the Marketing & Communications Manager at Shangri-La Phnom Penh, delved into the unique aspects of Cambodian cuisine. “Khmer cuisine stands out with its intricate balance of flavors and unique dishes such as fish amok and Num Banh Chok, offering a distinct culinary experience,” he said.
The workshop also featured Sorphea Sam, the Director of Human Resources at Shangri-La Phnom Penh, who outlined the diverse career paths available in the culinary field. The event not only showcased the culinary finesse of Shangri-La’s chefs but also reinforced the academy’s role in shaping future culinary experts, setting a promising stage for the hotel’s opening and the flourishing culinary landscape in Cambodia.
Source: Khmer Times
