Culinary maestros turn ordinary into extraordinary.
The flame of passion burns brightly when it comes to culinary artistry, illuminating the kitchens of chefs who possess a steadfast dedication to their craft. To these culinary maestros, cooking is not merely a job – it’s a lifelong love affair with flavours, techniques and creativity that goes beyond the confines of a restaurant’s walls.
In sharpening and demonstrating their culinary prowess, a dozen local chefs from Royal Brunei Culinary (RBC) recently achieved outstanding success at Culinaire Malaysia 2023, a prestigious culinary competition in Southeast Asia.
Eight of these talented chefs candidly shared their journeys towards culinary excellence during the event from September 19-22.
Meet Mohammad Yassin bin Haji Anuar, the youngest member of the team, at just 23 years old.
For him, choosing a career as a chef wasn’t a spur-of-the-moment decision; it was a journey that started in his earliest memories, deeply rooted in his passion for cooking that was kindled by his mother’s culinary artistry.
Having started his career two years ago, Mohammad Yassin’s fascination with the alchemy of ingredients and flavours led him to make a deliberate choice to pursue the culinary path. For him, it was about immersing himself in the art and science of cooking, mastering techniques, and honing skills that transform ordinary ingredients into extraordinary culinary experiences.
As he continues on his culinary journey, his mission remains unchanged – to bring joy to the lives of those he holds dear through the magic of food and to elevate simple ingredients into exquisite dishes.
“It’s not just a job; it’s a way to connect with people through the universal language of food, turning everyday meals into unforgettable experiences,” said Mohammad Yassin.
In the six months leading up to the competition, Mohammad Yassin was dedicated to learning and improving, seeking feedback from his mentors, team leaders and Chef Randy from the professional culinary service provider.
He drew inspiration from the wisdom of senior chefs in the kitchen, all while boldly experimenting with new cooking techniques and creative plating. This competition was his first foray onto the international stage, and he embraced it with open arms, eager to showcase his evolving skills and passion for the culinary arts.
For 31-year-old Muhammad Hasdi bin Rahman, his culinary journey began at the professional culinary service provider in 2016, but he had temporarily left to explore new opportunities at an international hotel and a local café, only to return to the establishment in 2021.
“My journey into the culinary world did not begin with formal training or culinary studies. After completing secondary school, I took on a role as a cook at a local restaurant.
“It was here that I discovered my love for cooking, and I attribute much of my culinary inspiration to my time working at this professional culinary service provider, working alongside professional chefs who mesmerised me with their exquisite creations,” said Muhammad Hasdi, adding that the experience ignited a deep drive for becoming a chef.
The recent culinary competition Hasdi participated in marked his second foray into the world of competitive cooking.
In his debut competition in 2019, he clinched a bronze medal, proof to his culinary talent. With this taste of success, he eagerly looks forward to more competitions on the horizon.
PHOTOS: LYNA MOHAMAD
Siti Zubaidah binti Mohidin, a talented chef at the age of 31, has dedicated 13 years to her culinary career.
Her adventure began in 2009 when she enrolled in the Youth Development Centre’s (PPB) culinary programme, focusing on pastry and baking for a rigorous nine-month training.
Siti’s journey into the culinary world was sparked during her time at the PPB, igniting her passion for the art of cooking. As part of her training, she decided to complete her internship at a prominent culinary establishment.
Her dedication and hard work during the internship did not go unnoticed. Siti was offered a full-time position at the establishment, marking the beginning of her professional culinary career.
“I’ve absorbed a wealth of knowledge on the path to becoming a chef,” Siti reflected.
Her culinary education has covered a wide range of skills, from knife techniques to cooking methods, catering, plating, and more.
In her quest for culinary excellence, Siti has supplemented her training with hands-on practice and continuous learning.
She frequently invests in various cooking books and uses social media platforms as valuable resources to enhance her skills and knowledge.
In the culinary world, experience is the key to success. Chef Sofiandy bin Haji Mahadi, 41, stands as a witness to this adage, having begun his journey back in 2004 after also completing a rigorous nine-month course at the PBB in 2003.
When Chef Sofiandy gears up for international culinary competitions, it’s not just about sharpening his skills; it’s a holistic preparation process.
He focuses on his physical and mental readiness, adhering to a disciplined training regimen. The path to culinary excellence is undeniably demanding, but Sofiandy’s resolute passion for cooking is the driving force behind his dedication.
He firmly believes that a deep love for the culinary arts is a primary motivator for anyone embarking on a career as a chef.
Chef Sofiandy also acknowledges the immense support he receives from his family and the guidance of his head chefs.
Their encouragement and belief in his talent have played a pivotal role in his culinary journey. He aspires to carry his culinary talents to grander stages in international competitions, with a vision of bringing honour to his nation and culinary establishment.
Joining him in the culinary arena is Samliwati binti Haji Damit, who also began her culinary journey in 2004 when she became a full-time chef.
Her 30-month apprenticeship at the professional culinary service provider laid the foundation for her career.
She undertakes meticulous research, often utilising online resources, particularly the Google platform, to enhance her knowledge of plating and dish combinations. In addition, she places great importance on her mental preparedness, recognising the fierce competition from talented chefs worldwide.
Her participation in culinary competitions began in 2017, where she secured a bronze medal. In 2019, she showcased her skills in three categories, earning a silver medal in the individual category and further recognition with a team silver and bronze.
Meanwhile, Erra Diyana binti Abdulahchek, 28, embarked on her culinary journey four years ago, following her graduation from the Institute of Brunei Technical Education (IBTE) Sultan Saiful Rijal, where she pursued professional cookery and services in 2016.
During her last two years of semesters, Erra received training and valuable experience at her workplace.
Participating in her first international competition was a challenge for Erra. The pressure was real, but she credits Chef Randy for her success.
He dedicated himself to weekly training sessions, offering guidance and sharing insights into menu creation and plating techniques. Together, they conceptualised her vegan menu, “Harvest Gourmet”.
“Weekly training sessions were held after working hours, with feedback from Chef Randy and other chefs helping me refine my culinary skills.
“Supported by my family, some of whom are chefs themselves, I clinched a bronze medal in the competition, proudly becoming the youngest female chef to present a vegan menu,” shared Erra.
Mohamad Faizal bin Haji Mohamad, aged 38, is a seasoned culinary expert with 18 years of experience, rising from a kitchen helper to his current position as a Junior Sous Chef.
His journey to success was marked by relentless determination and a thirst for learning. Faizal absorbed knowledge from senior chefs and harnessed the power of the Internet as an educational tool.
Faizal is no stranger to culinary competitions, with the recent one marking his third participation. The mental aspect was a significant challenge, as rigorous training sessions often extended into late evenings after his regular work hours. His wife’s unwavering support fuelled his culinary passion.
Chef Yaya anak Sigar, another graduate of the PPB, has been a full-time employee at RBC for eight years. His journey into culinary competitions began with RBC inter-competitions, eventually leading him to the international stage.
Yaya emphasised the importance of being physically and mentally prepared for competitions. He dedicated himself to skill execution and technique, leaving no room for complacency. – Lyna Mohamad
