| Izah Azahari |
THE Royal Brunei Catering (RBC) yesterday held a cooking class, in conjunction with the Seafood Wave Promotion, at the Anjung Saujana Restaurant, 1st floor of the Brunei International Airport.
The cooking class saw 13 participants learning from Chef Farina who featured two types of dishes – the ‘New England Clam Chowder’ and ‘Crispy Baby Octopus with Nuoc Cham’.
Throughout the session, participants observed live cooking demonstration and recipes. They were also given samples of the dishes.
Chef Farina attended the TAFE Southbank Brisbane, QLD, Australia for the Commercial Cookery Certificate 3 and completed her Diploma in Hotel Management at Queensland Institute of Business and Technology, Brisbane, QLD, Australia. She has gained varied skills from her working experiences in Australia and Brunei.
During the event, the media had a chance to interview Chef Tawfeeq Seow Tuck Kit, RBC’s Corporate Executive Chef, regarding the Seafood Wave Promotion that is being held until December 27, 2014.
Chef Tawfeeq explained that he had divided the Seafood Wave promotion, into a number of sections that will bring value for money for the customers who dine at the restaurant.