KUCHING: Sarawak’s culinary sector still has a lot of room for improvement but the future looks bright, especially with new concepts in terms of utilising local cooking resources.
“I hope in five years’ time the culinary sector in Sarawak will bloom and change the concept of resources in their cooking to better highlight Sarawak’s own agricultural produce here,” said Head of Food Services, American Scholar Group, Pennsylvania, Greg Gluma.
In an interview with New Sarawak Tribune, local born Sarawakian Greg Gluma, in his culinary pursuit, went to the United States of America to further expand his experience and passion.
“The food and beverage industry is meant to meet the daily needs of consumer consumption. As a chef, I encourage the younger generation to pursue their interest in the culinary world,” he said.
Greg also pointed out that preparation and mentality are key areas as a chef as the job scope is a strict and harsh environment filled with competition in the industries.
“It’s a challenge! Culinary is known all over the world. In Malaysia, we are struggling to keep up the standard of quality of food and to create awareness of Malaysian cuisines and delicacies to the world,” he added.
Meanwhile, in the annual event of “Mara Education Institution Carnival” held at Mydin Petra Jaya, Kuching our team met some Giatmara Culinary students.
One them Michael Syafeec Abdullah, 17, said he ventured into this field because of his passion of cooking.
“The mentality our people in matter of culinary is backward especially in saying it is a field only suitable for women,” he said.
If one is interested in the matter (cooking), there is no need to bother about what others have to say about it but just keep on pursuing it, he said.
Another Giatmara student ZulImadi Hakim, 18, said his interest in the field was cultivated since a young age when he used to help his mother in the kitchen.
“I am lucky to have my family who supports me in this field. I am determined to pursue my studies in the culinary arts and as a career one day,” he said.
Meanwhile, Mohammad Hazzrul, 24, said that his family owns a restaurant and his determination in his studies is due to his intention to help out in the family business.
“Once graduating from this course, I would like to help out my family business and hopefully if given a chance, I might try to expand the business,” he said.
