These young culinary enthusiasts are bringing back the joy of cooking.
In recent years, a surge of enthusiasm for the culinary arts has swept through the younger generation, inspiring modern takes on traditional recipes. Facilitating this movement is a unique initiative by the Youth and Sports Department.
Through a series of innovative theory and physical-based classes and workshops, the department has ignited a culinary renaissance among the youth, inspiring them to explore their gastronomic passions and embark on a culinary adventure like no other.
The idea behind these classes is simple yet profound, which is to introduce young minds to the art of cooking; teaching them various popular recipes and inspiring theme to make their own culinary twists.
At first glance, it may seem like just another extracurricular activity, but beneath the surface, these classes are sparking a culinary awakening that is reshaping the way our youth perceive food.
Entering one of these culinary classes is like entering a world where all five senses come alive. The sights and sounds of sizzling pans, the enticing aroma of spices, and the bustling sounds of youths making the most out of their time to hone their various skills; from kneading and knife skills, to sauce-making, plating techniques and the secrets to a perfect pasta.
One remarkable aspect of these culinary programmes is their inclusivity, welcoming students of all backgrounds and skill levels, whether they are novices with no prior experience or passionate aspiring chefs.
The courses are designed to cater to individual needs and interests, ensuring that every participant gains knowledge and skills.
One of these aspiring chefs is Nur Mursyidah Filzah binti Abdul Razak who has always been fascinated with the culinary world as a hobby, noting how the culinary class provided her a valuable opportunity to broaden her horizons.
“I have always been into cooking as a hobby and I joined the culinary class to expand my skill set and learn new recipes,” she said.
“I learnt new cooking techniques such as how to knead and roll by hand to achieve the proper consistency needed that can lead to a proper final product.”
The youth-centric culinary programme also provides a platform for participants to develop an understanding of the cultural and historical significance of the various cuisines they explore.
This allows participants to gain a newfound appreciation for the world of food which would hopefully enable them to explore different flavours and experiment with different ingredient and techniques, with confidence.
“We are now motivated to learn new things as we work together to solve challenges in making the various recipes,” added Nur Mursyidah Filzah.
By fostering an environment of creativity and innovation in the kitchen; the culinary programme encourages youth participants to no longer be content with merely replicating recipes, as they are driven to put their spin on classic dishes and create entirely new ones.
During the course, instructors from the Youth and Sports Department provided essential guidance to the young participants, particularly as they delved into their culinary education. The mentorship significantly benefited the youth, enhancing their learning experience.
Nur Mursyidah Filzah remembered utilising the shared tips and tricks to enhance her culinary expertise, highlighting the impact of the guidance.
“The teachers are very helpful, not only in their precise summaries of each recipe but also in personally showing examples on how to carry them out which was inspiring as we were all eager to try it out ourselves.”
She added, “Before this, I had watched (culinary) tips and classes on YouTube, which was hard to follow as the information was quite advanced and intricate, but here (in the culinary class) we got to break the complexity into easy-to-digest information that we got to use straight away.”
Meanwhile, Muhammad Izzul Zakwan also noted how the class has helped him rectify the culinary misconceptions and failures he has had in the past.
“I had tried making buns (one of the recipes of the class) before and it has always come out wrong, so it was a motivation killer.
“But now, we know better and can make use of the knowledge and proper recipes that we learn through first-hand experience.”
He added, “Learning (in the culinary class) has been very clear for me, not only are there demonstrations by the teachers, but the teachers are also able to guide and correct any mistakes very quickly, such as how to properly knead the dough as it can be a tedious and overwhelming task at the beginning.”
In nurturing budding chefs, the Youth and Sports Department’s culinary classes are creating an environment where the next generation of foodies, determined to hone their skills in the art and science of cooking, can thrive.
As for some of the participating young minds, they will continue to explore the culinary world, they are also becoming advocates for sustainable and healthy eating practices, contributing to a healthier and more conscious society.
Nur Mursyidah Filzah expressed her newfound enthusiasm, stating, “I am keen on exploring traditional recipes like wajid if future classes are available.”
Meanwhile, Muhammad Izzul Zakwan shared his aspiration, saying, “I aim to enhance my skills in Western cuisine. With restaurants embracing diverse flavours, I want to actively contribute to this culinary movement.” – Daniel Lim
