Home NEWS The Man Behind-The-Scenes for the Worldchefs Congress 2018

The Man Behind-The-Scenes for the Worldchefs Congress 2018

Jul 11, 2018

In conjunction with the hosting of the Worldchefs Congress & Expo 2018, the Kuala Lumpur Convention Centre’s (the Centre) 52-strong culinary team, led by Executive Chef, Hisham Bin Jaafar, is showcasing the best produce and ingredients Malaysia has to offer to over 1,000 of the culinary world’s crème de la crème.

Malaysia won the bid in 2014 upon presenting the very best in culinary diversity in the country apart from successfully meeting the stringent requirements. Further boosting its international presence as a culinary paradise, hosting the prestigious event reiterates Malaysia’s exceptional appeal as a global food destination.

The award-winning culinary team at the Centre and its track record in culinary distinction, coupled with its experience in hosting many major high-profile global events were a major factor behind the venue being chosen to host this esteemed congress.

Chef Hisham

“We are honoured and excited to host the Worldchefs Congress, which is the global authority on food and the congress is a hallmark tradition of the association and has been organised in over 20 cities across the world throughout its illustrious 82-year history. The 2018 edition will be its first time in Malaysia and only the second occasion in the organisation’s history that the event will be held in South-east Asia,” shared Chef Hisham.

Chef Hisham continued, “Food brings everyone together, especially in Malaysia where it is often the centre-piece of an event. Over the past few months, our award-winning chefs have left no stone unturned when researching and developing the four-course Guestravaganza menu for the Gala Dinner to ensure these culinary experts enjoy a truly unique gastronomic experience they will never forget.”

Elaborating on one of the unique dishes, Chef Hisham concluded, “The Gala Dinner menu will feature a local favourite Asam Pedas (traditional sour and spicy fish stew cooked in tamarind juice and spices), but we cannot divulge too much as we want to surprise and delight our guests.”

To celebrate the occasion, the Centre will offer registered delegates a complimentary authentic Malaysian breakfast treat unlike any other in the world, a truly home-grown favourite, Nasi Lemak (Traditional Malaysian rice dish cooked in coconut milk with pandan leaves and served with chicken rendang, quail egg and assorted condiments) throughout the four-day congress.

Inspired by Malaysia’s rich culinary and cultural heritage, the menu infuses local ingredients to deliver an exquisite fusion of Western and Malaysian flavours, designed to take diners on a culinary journey that goes beyond taste, and satisfies all five senses, creating a stunning dining experience that will leave an unforgettable impression.

In addition to preparing the mouth-watering four-course Gala Dinner menu, Chef Hisham will also be overseeing the Global Chefs Challenge, which is a Battle of Chefs for Chefs with over 70 nations competing to win the title. Organised by the World Association of Chefs’ Societies (Worldchefs), the biennial event gathers culinary heavyweights from around the world to discuss developments in the culinary field and compete in the Worldchefs Global Chefs Challenge. Founded in October 1928 at the Sorbonne in Paris, France, Worldchefs is a global network of chefs associations dedicated to maintaining and improving the culinary standards of global cuisines through education, training and professional development of her international membership.