Bringing Home The Gold!

The Kuala Lumpur Convention Centre’s Ice Carving Chef, Mustaffa Kamal bin Othman, Wins Gold Medal at 11th Indonesian Salon Culinaire 2017

KUALA LUMPUR, 14 June 2017 ­– The Kuala Lumpur Convention Centre’s (the Centre) Senior Chef de Partie, Mustaffa Kamal bin Othman, proudly showcasing his majestic sculpture of three flying birds that won him the Gold medal at the recent 11th Indonesian Salon Culinaire 2017 competition in the Individual Ice Carving category. Chef Mustaffa competed against 11 other contestants from Indonesia, Malaysia and Myanmar.

Elaborating on his win, Chef Mustaffa, shared, “I am really excited and honoured to have received the gold medal. It was not an easy task to win. The most challenging part of the 1-hour-competition was that it was held outdoors, and we were required to manually carve a 4-foot tall ice block, without the aid of any machines. The hot Indonesian weather made the ice melt easily and it was hard to refine parts of the sculpture and keep its shape.”

Congratulating Chef Mustaffa, the Centre’s Executive Chef, Hisham Bin Jaafar, said, “Chef Mustaffa has been with the Centre since opening (2005) and his attention-grabbing ice carvings are an integral part of culinary events here. We always aim to take diners on a memorable culinary journey, one that goes beyond taste and flavour, and satisfies all five senses. As such, finding innovative ways, including flexible set-ups and ‘eye catching’ ice carvings, that link the décor, ambience and flavours of the food being served, play an integral role in creating a stunning dining experience for guests.”

Organised by the Association of Culinary Professionals (ACP), the bi-annual Salon Culinaire competition coincided with Food, Hotel & Indonesia (FHI) Jakarta 2017, where participants from all major Hotels, Restaurants & Establishment including Culinary Schools Students, Junior Chefs from Indonesia and other Asian Countries participated. The objective of the Salon Culinaire is to foster, improve and showcase the professionalism amongst culinary professionals within Indonesia and Asian countries.