Molecular cooking is a fairly new concept to Malaysia. It is extraordinary, and it is something, that one should have experienced first hand to fully grasp it.
Thus, we had invited German Master Chef Heiko Antoniewicz to KDU and a few selected guests to experience first hand what molecular cuisine is all about, what it tastes like, what it feels like.
The molacular dinner, on a Thursday night in April 2009, was also a perfect opportunity to lauch his book "Molecular Basics" in Malaysia.
Chef Heiko Antoniewicz is Germany's best known personality in Molecular Cooking. He has published several books that have become milestones in this field, has won numerous culinary awards and prizes. Also, Chef Heiko is a frequent guest to TV shows in Germany.
Below are some impressions of Chef Heiko's Art.
Of course, Chef Heiko's visit to KDU served another purpose as well, one that our KDU culinary students benefit from the most.
Chef Heiko – as an expert in the field of molecular cuisine - visits KDU college for one week every semester, once in April, once in August/September, to conduct the molecular cooking workshop with our culinary students.
We started this in 2008 and the response was so overwhelming, that from 2009 onwards this workshop became a regular module on our syllabus, making KDU College the first and only college in Malaysia (and indeed we believe worldwide) to offer molecular cooking as part of their diploma course.
