National Young Chefs

National Young Chefs Challenge 2021

Organised by Faculty of Hospitality, Tourism and Management, UCSI University and supported by Gastronomy Association of Malaysia and World Association MasterChef

Register Now!
Supported by:

Gastrom WICS National Young Chefs   National Young Chefs

Online workshops and talks available from 13 Nov onwards. For details, please refer here.

Do you have what it takes to cook up a tantalising vegan dish? Shoot your culinary skills in video and show it to us, and stand a chance to win RM3000 cash, hotel voucher and bursary.

For inquiry or more information, please email to [email protected] or call to +601135348127

Criteria

Criteria
  • Registration for the competition starts on 20 October 2021 and ends on 6 November 2021. Entry is opened to students from Form 4 to 6 (age: 16-18).
  • Video submission is due on 30 November. Late submissions will not be entertained.
  • The theme for this National Young Chefs Challenge 2021 is vegan dish.
  • Participants are required to create a short video featuring a vegan dish in a duration of between 15 and 20 minutes.
  • Participants must do a menu creation, inclusive of an appetizer, a main course, and a dessert. I.e.:
    • Appetizer: Kerabu Base
      Main Course: Your choice (HALAL ingredients)
      Dessert: Malaysia Dessert
  • This short video must:
    1. be recorded either in Bahasa Malaysia or English as the communicating language.
    2. feature the preparation, cooking process, and serving of the dish
    3. accompanied by a clear continuous explanation of the dish, introduction of the recipe, and ingredients used, by the participant.
  • Video submission should be done via the official email ONLY. Videos that are submitted through other platforms will not be entertained.
  • The submitted file must:
    1. be saved under your full name
    2. include the name and the recipe of the dish featured in the video in a PDF document.
    3. include a short description or caption, the name and the picture of the dish featured in the video.
  • Three (3) winners from both categories will stand a chance to be featured in UCSI Virtual Cooking Competition Live Stream that will be aired on our official Facebook page (UCSI National Young Chefs Challenge) on 21 December 2021 at 2pm.

Evaluation

Participants will be evaluated by a panel of professional and experienced judges based on the following criteria.

Overall

  • clarity of instructions and cooking flow
  • hygiene and preparation

Recipes

  • serving method and presentation (plating)
  • menu and ingredients compatibility (recipe)
  • creativity and practicality

Prizes

The cash prizes for the winners of both categories are shown as below:

Criteria
  • First Prize
  • RM3000 cash
  • Hotel voucher (worth RM1,000)
  • 100% tuition fee waiver*
Criteria
  • Second Prize
  • RM1500 cash
  • Hotel voucher (worth RM1,000)
  • RM10,000 tuition fee waiver*
Criteria
  • Third Prize
  • RM750 cash
  • Hotel voucher (worth RM1,000)
  • RM8,000 tuition fee waiver*
Criteria
  • Best Awards
  • x3 Best Awards
  • Hotel voucher (worth RM1,000)

All rights are reserved to UCSI crew to make changes on the prizes in the future.

Winners will be announced at the end of the livestream, and through the official page on Facebook (National Young Chefs Challenge 2021).

Winners will be contacted through WhatsApp and email as provided in the registration form. Please take note of your WhatsApp and Email as prizes will be reserved for only one (1) week after the announcement. If winners are unable to be reached within that week, prized will be nullified.

Timeline

Registration:

Extended to 17 December 2021

Video submission deadline:

27 December 2021

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The Committee

Chairman

Asst. Prof. Mohamad Fadzly Bin Che Omar
Position: Head of Praxis, Industry and Community Engagement
Organization: UCSI University

Event Coordinator

Lim Jing Xuan
Position: Student ambassador
Organization: UCSI University

Judges to be invited:

Chef Rossham
Chef Rossham (Chief Judges)

Position:
Corporate Chef

Organisation:
Trinidad Group of Companies

Khairil Anuar Hisham Bin Mahmud
Chef Khairil Anuar Hisham Bin Mahmud

Position:
Principal | Secretary General and President

Organisation:
Northern Harvard Academy Hospitality and Culinary Arts | World Association of Master Chefs

Razman Mohd Hazizy
Chef Razman Mohd Hazizy

Position:
Brand Ambassador Cum Corporate Chef

Organisation:
Hare Krishna Group of Company

Chef Loke
Chef Loke

Position:
Head of Department, Hospitality and Culinary Arts | Department of Hospitality and Culinary Arts

Organisation:
UCSI University

Muhammad Haziq Muizzuddin Bin Jamalulail
Chef Muhammad Haziq Muizzuddin Bin Jamalulail

Position:
Lecturer

Organisation:
Quest International University Perak

Bobby Liew.D
Chef Bobby Liew.D

Position:
Master Butcher | Production Manager

Organisation:
Fieldsea Ptd Ltd Singapore

Ariff Ridzuan Shariffudin
Chef Ariff Ridzuan Shariffudin

Job Position:
Executive Chef

Mohd Izhar Khusairie Bin Zulkefly
Chef Mohd Izhar Khusairie Bin Zulkefly

Position:
Executive Chef

Organisation:
Impiana Hotel Ipoh

Mohd Fahmi Bin Samsudin
Chef Mohd Fahmi Bin Samsudin

Position:
Kitchen Manager

Organisation:
Food Panda Malaysia

Victor Chong Yan Hoi
Chef Victor Chong Yan Hoi

Position:
Sous-chef

Organisation:
Baron Sino Kitchen & Bar

Nicholas Thang Jie Shean
Chef Nicholas Thang Jie Shean

Position:
Director

Organisation:
Honest Butcher Group Sdn Bhd | Niche Flavours Holdings Sdn Bhd | Niche Flavours Marketing Sdn Bhd | Ncr Tradings Plt | K Food Ventures Plt

Mohd Shafik Bin Mohd Taufik
Chef Mohd Shafik Bin Mohd Taufik

Position:
Sous-chef

Organisation:
Zenzero Restaurant Wine and Bar

Azlan Bin Mohamad Ali
Azlan Bin Mohamad Ali

Position:
Executive Chef

Organisation:
Adya Hotel Langkawi

Andy Yeap Han Woi
Chef Andy Yeap Han Woi

Position:
Executive Chef

Organisation:
Mama Delight | Lone Pine Beach Resort

Chin Yee Chia
Chef Chin Yee Chia

Position:
Pastry Chef

Organisation:
Hotel Armada Petaling Jaya

Marcus Ten Wee Foong (Marc)
Chef Marcus Ten Wee Foong (Marc)

Position:
Founder | CEO | Executive Chef | Consultant Chef | F&B Consultant | Managing Director

Organisation:
Marc's Kitchen | Avancer | Nat Nat In Da Houz | Charlotte Marc

Kelly Lim
Chef Kelly Lim

Position:
Director

Organisation:
De Manning's

Angel Tan Aun Chee
Chef Angel Tan Aun Chee

Position:
Sales Executive (Food Division)

Organisation:
Bestari Sales and Marketing Sdn Bhd

Zulkifli Bin Hashim
Chef Zulkifli Bin Hashim

Position:
Chef Lecturer

Organisation:
Berjaya University College

Pari Pillay
Chef Pari Pillay

Position:
Chef | Managing Director

Organisation:
The HoneyPot Food Caterer

Mohamad Sabri Bin Abdul Ghafar
Chef Mohamad Sabri Bin Abdul Ghafar

Position:
Consultant chef | Owner Cafe

Organisation:
Camellia's Kitchen | Chicken Chop Selamber

Abdul Razis Bin Md Salim
Chef Abdul Razis Bin Md Salim

Position:
Corporate Chef

Organisation:
Chefonic Kitchen Equipment Sdn Bhd

Wallace Lai Ven Shunn
Chef Wallace Lai Ven Shunn

Position:
Corporate Chef

Organisation:
Chefonic Kitchen Equipment Sdn Bhd

Chef Fauzan
Chef Fauzan

Position:
Lecturer

Organisation:
UITM, Penang

Main Sponsor

Co-organizer

Sponsors

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