Two chef students, Tan Choon Ben and Abdul Rahim, from KDU College were grand champions of the 1st Maggi Inter College/University Culinary Challenge 2006 and the bronze winners in the culinary competition 'Two to Tango' at the FHA Culinary Challenge 2006 in Singapore. Kenneth Kam Yu Ken was the chef lecturer and trainer who prepared these students for their win. Here is their story.

For Tan Choon Ben and Abdul Rahim, winning the grand championship of the 1st Maggi Inter College/University Culinary Challenge 2006 couldn't have come at a better time as it gave them the added confidence they had needed for the next competition they took part in - the culinary competition 'Two to Tango' at the FHA Culinary Challenge 2006 in Singapore. This event is the largest event in Asia Pacific as well as the 2nd largest in the world.

At the FHA competition, Ben and Rahim were competing with professionals from around the world as there wasn't an apprentice category. Winning the bronze medal was a fantastic achievement considering the fact that these were still chefs in the making.

According to Kam, the Maggi Inter College/University Culinary Challenge 2006 was 'an eye opener for Ben and Rahim. Competing against students from around the nation and winning was the key to their confidence at the FHA. I personally wanted them to win this competition because a number of people doubted their abilities. However, Ben and Rahim have shown full interest and have given their best while training under me. I told them to bring home something for me - so far they have not disappointed me in anyway,' Kam beams.

Competitions
Competing and winning in culinary competitions is an important feature in a chef's career. Kam believes that while the experience in taking part in competitions is important, winning is better because ultimately competitions are all about winning. 'Participating in a competition is all about trying to be the best and win. If you don't win, try again till you do. There can be only one winner, and one gold medal. There is a saying that 'second place is the first loser.' There is no guarantee that you will win in competitions so you always have to try your best,' Kam says.

Training the students meant hours of staying back after work and it took Kam 5 months to prepare Ben and Rahim for the FHA while it took only 2 weeks for the Maggi challenge. 'At times, I forgot that they were only students, and I expected too much from them. However, these students kept their cool throughout those months and I have the deepest respect for them,' Kam reveals.

From the chef students' perspective
'The Maggi Inter-College/University Culinary Challenge 2006 and the FHA Culinary Challenge 2006 in Singapore were such prestigious events and I never expected Ben and I to win. To me the training really paid off. I was nervous in the beginning, but after winning the Maggi Culinary Challenge, I became more confident. There were many sleepless nights for the 3 of us, preparing for the competition. We were tired and weary towards the end but it was all worth the effort. The training we received helped us a great deal,' Rahim shares.

According to Ben, 'Both competitions reminded me of the great moral and financial support given by the college, lecturers, team partners, classmates and family members without which I'm sure we wouldn't have come so far.'

Choosing to become chefs
For Rahim, cooking has always been a part of his life. He frequently gets together with friends and organises barbacues at his place. He wanted to study accounting at the beginning and even started a course in it but later decided to give culinary arts a try since 'everyone has to eat to live, or in some cases, live to eat.'

Besides, he often leafed through magazines and food articles, and was fascinated by how chefs turned a relatively simple product into a work of art. 'KDU has helped me become that creative and knowledgeable person who was once fascinated with the chefs in a magazine and articles. For that, I am thankful to them,' Rahim says.

The reason Ben chose culinary arts was because of his interest and passion towards food. Besides, his family was supportive of his decision as well. 'I enjoyed the practical classes the most because not only did I learn the importance of teamwork and co-operation which strengthen my cooking skills, I also learned how to manage the whole operations of the training restaurants in my college such as Cafe 87 and Connexions,' he says.

Studying at KDU
Both students are pleased with the facilities provided by KDU College. According to Rahim, 'I joined KDU because it is the best in Malaysia. No other college around has the modern facilities like we have in our kitchens. Even though it is the most expensive, the knowledge given to me has been fulfilling.' Ben says that the facilities provided are 'fully equipped especially the kitchens, computer lab, library and cafeteria.'

Rahim also says that his lecturers are very well trained and are not 'stingy with what they know. They never fail to amaze me when I ask them to help me and guide me when in doubt,' he concludes.

Profiles
Kenneth Kam Yu Ken
Before taking up the offer as a lecturer, Kenneth Kam Yu Ken previously worked in Auckland, New Zealand under celebrity chef Michael James and in Sydney, Australia under the former Sous Chef for Master Chef Raymond Blanc. He graduated from the acclaimed Le Cordon Bleu as well as KDU College. Le Cordon Bleu is the oldest culinary school in the world. Kam's philosophy in life is 'If you tried your best and failed, your best is not good enough.'

Tan Choon Ben
Age:                      25 years old
Course:                 Diploma in Professional Chef Training
Stage of coruse:   Second year, 3rd semester
Philosophy in life:  Do unto others what you would others do unto you

Abdul Rahim
Age:                      26 years old
Course:                 Diploma in Professional Chef Training
Stage of course:   Second year, 4th semester
Philosophy in life:  Live life to the fullest, work hard and play hard