The 12 chefs representing Brunei Darussalam and Royal Brunei Culinary (RBC) at the Culinaire Malaysia 2023 have proven their skills, which were benchmarked against some of the best in the region with their dishes deliberated by leading international judges is a feat not to be taken lightly.
RBC General Manager Haji Jeff Hadiman bin Dato Paduka Haji Danial highlighted this in his welcoming remarks at a ceremony to celebrate the chefs’ achievements.
He shared that the chefs were selected through an internal judging in March where they achieved high scores and underwent five months of intensive training, coached by team leader Chef Randy Jeffery.
“Seven months ago the chefs went through a selection process to take part in the competition. What followed through after the selection process were intense practices for another six months to perfect their craft, their plating skills and their art,” said Haji Jeff Hadiman.
“By September they flew to Kuala Lumpur, Malaysia. Some were first timers and they handled the pressure well despite competing against some of the region’s best chefs.
“Alhamdulillah, we are proud to say that Team RBC bagged the most medals with two gold, five silver and three bronze, in the competitions, something we are so happy for and thankful for their efforts,” he added.
Haji Jeff Hadiman said; “Their hard work and dedication have paid off with the collection of medals and it serves as a testament of their outstanding talent and commitment to culinary mastery.
“Your dedication have brought you to this moment, and we couldn’t be prouder of your achievements. But let us not forget that these achievements are not just the product of individual efforts; they also represent the strength of teamwork,” said Haji Jeff Hadiman.
Meanwhile, the youngest of the group, Mohamad Yassin bin Haji Anuar,23, said, “This was my first competition and the pressure was quite intense. My seniors and Chef Randy helped me got through it and I’m thankful for the support.”
“The difference between the team’s experience and quality of food on an international stage is massive but we pulled through together as a team.” – Lyna Mohamad
