CREW SKILLS CULINARY SCHOOL OF ASIA

IPOH: Students of Crew Skills Culinary School of Asia joint-hands with the guidance of Chef Joao Melo to prepare a Portuguese Cuisine for its guests, here.

Guest Chef Joao Melo, originated from Portugal, cooked up a sumptuous fine dining dishes comprising of a soup, starter bread, main course and desserts.

The starter dish Prato Incial include Tapenade, Massa Tenra Puff, Chikpeas & Tuna Salad and Grilled Squid & Romesco Sauce.

TAPENADE, MASSA TENRA PUFF, CHIKPEAS & TUNA SALAD AND GRILLED SQUID

 It follows with a vegetable type of soup called Caldo Verde.

CALDO VERDE SOUP

 

For main course or Prato Principal, the crew served Sting Ray Cataplana, and finished with rice pudding & cinnamon dessert.

STING RAY CATAPLANA

   

Its managing director Subramaniyam Pillay said that the Portugal Cuisine was one of the Master Chef Series, organised by the culinary school, aimed to provide a platform for guests to enjoy the dishes from different country.

RICE PUDDING & CINNAMON

 “Currently, we have 150 students pursuing our World Chef Culinary Diploma course which is a two-year programme, to learn how to cook professionally, bakery, dietary and health and safety practices.

“After graduation, the students will received world recognised qualifications namely Culinary Solutions Australia, City & Guilds and World Chef certification.

“They will be taught in a small sized class of 15 students, as well as training by two chefs in practical classes.

CHEF JOAO MELO POSING WITH STUDENTS IN THE KITCHEN SPACE

“One of the advantage - is that the students will be secured with a job before graduation either locally or overseas.

“After obtaining our certificate, the students will also be qualified for a skill migration in Australia or Singapore, where they can get to work in high-class hotels,” he said.

The culinary school is located at No. 9, Lintasan Perajurit 17G, Taman Perdagangan Dan Perindustrian, 31400 Ipoh.

For enquiries, call: 012-5295152 (Mr Bala).