Resume – Offer Letter (Salahuddin)

Dear Sr,Ms.
Seeking Job as Sous Chef
Name: Mohd Salahuddin bin Abdullah
Contact No : +6016-6011880
Email :
( Experience in food )
– western food.
– fine dining food.
– Asian food.
– fruit carving
Thank you.
Mohd Salahuddin

International Chefs Day Celebration in Malaysia

2016 Malaysia International Chefs Day Celebration at Nestle, Head Office Menara Surian, Mutiara Damansara, PJ, Selangor


International Chefs Day : 20 October2016

8.15am : Arrival of Kids
9.00am : Welcome Remark by Emcee
9.05am : Speech by Mr.Alois Hofbauer,Region
Head,Nestlé Malaysia & Singapore
9.15am : Speech by Chef Chern Chee Hong, Advisor of Professional Culinaire Association
9.20am : Group Photo
9.30am : Breakfast Break
9.55am : “Art on a Plate” Demonstration by Samantha Lee
10.15am : Kids Having Fun Session
10.45am : Brunch
11.30am : Prize Giving Ceremony
12.30am : End


Special Guest : International Food Artist : Samantha Lee

A Caribbean Sun Shines at Sally Roots in Bushwick

Brooklyn gets a new restaurant for island specialties, and another for pizza.

SALLY ROOTS A sunny taste of the Caribbean — with jerk chicken, skewered shrimp slathered with garlicky mojo, codfish cakes and an array of tropical drinks — is the work of the partners Matthew Maddy, James Freeman and Johnny De Piper. Mr. Maddy is responsible for the look of the space, which includes a central bar and a patio. (The name is based on the label of an old Calypso recording, from Sally Ruth Records, that his grandmother owned.) Read More :

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World Smile Day 2016

World Smile Day is celebrated on the first Friday in the month of October every year. The idea of World Smile Day was coined and initiated by Harvey Ball, a commercial artist from Worcester, Massachusetts. Harvey Ball is known to have created the Smiley Face in 1963.[1] The World’s first World Smile Day was held in the year 1999 and has been held annually since.

After Harvey died in 2001, the “Harvey Ball World Smile Foundation” was created to honour his name and memory. The slogan of the Smile Foundation is “improving this world, one smile at a time.” The Foundation continues as the official sponsor of World Smile Day each year.

The message of the World Smile Day 2010 is “Do an act of kindness. Help one person smile.”

Source : Wikipedia / Read More: WorldSmileDay

Pastry Chefs Enjoy High Demand, But Not High Pay

Wages shrink like an over-cooked tart.

At a time when desserts are trademarked and bespoke wedding cakes come at a premium, it’s not surprise that the demand for pastry chefs is rising faster than dough in the oven.

But while the job market for Americans trained in dessert making the is best it has ever been, aspiring pastry chefs are finding that their dreams of good wages are crumbling like overly dry crust.

Many restaurants “have adopted some variation of the Shields’s strategy,” by using young, fresh-out-of culinary art school students for pastry chef roles, the Times writes.


Museum of Chinese in America Opens Exhibition on Chinese Cuisine

At the Museum of Chinese in America, an exhibition on Chinese food and identity.

There’s a new exhibition opening today at the Museum of Chinese in America. It’s Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America.

The heart of the show is a video installation that tells the stories of more than 30 Asian-American chefs and food entrepreneurs. The curators have set up several large video monitors around a huge table adorned with custom ceramic sculptures.

There was a press preview yesterday morning. The museum explains:
Sour, Sweet, Bitter, Spicy invites the audience into a conversation about the meaning of Chinese food as a platform for experimentation, a test of authenticity, a means of immigrant survival, and a microcosm of Chinese culture. Following on the success of MOCA’s 2004 exhibit Have You Eaten Yet?, this new exhibit Sour, Sweet, Bitter, Spicy dives deep into individual journeys, exploring how food represents a cultural form of expression and identity heavily influenced by life experiences and geographical landscapes. The exhibit weaves together the complex stories through a dynamic video installation featuring pioneering chefs such as Cecilia Chiang, Ken Hom, Anita Lo, Ming Tsai, and Martin Yan; new restaurateurs like Peter Chang, Vivian Ku, and Danny Bowien; and persevering home cooks like Biying Ni, Yvette Lee and Ho-chin Yang.

Read more :