List of Courses
The red beanbag
The Red Beanbag is a modern contemporary Australian-inspired café, located in a bright and beautiful corner overlooking the Piazza at Publika, Solaris Dutamas at the front, and with a spectacular view of the Royal Palace at the back. With so much to catch your attention, you could just sit and relax here all day with a Cuppa or an Iced Chocolate prepared by our passionate baristas.
A rustic square communal table placed in the middle of the café has plenty of magazines and books to while your time away as you watch our creative and hardworking kitchen crew prepare your meal. If not a fan of reading, take time to browse through our quirky interior design – splashes of red, but why? Come CHECK us out, we are NOT YOUR USUAL.
The Meritz Hotel, Miri, Sarawak
The hotel is the latest four-star business class hotel in the heart of Miri providing a place of contemporary elegance and luxury, unforgettable hospitality and inspirational surroundings catering for both business and leisure travellers who are looking for a modern and function product with quality service.
Delicious started as a cosy tearoom in 1 Utama Shopping Centre with just a few items on its menu in 2004. Even though its location was not prominent, news of its delicious wholesome food spread like wildfire through word-of-mouth. Soon, the thriving café was packed to the seams with families and young professionals looking for the comfort of homemade food served up.
Soon, a second outlet sprouted up in Bangsar Village and now there are five Delicious cafes in the Klang Valley with one more opening in Penang at Straits Quay, Sri Tanjung Pinang in May 2011.
Its menu has blossomed into a veritable treasure house of western and local favourites and satisfies the palates of its diners from breakfast till late supper.
Word has it that more Delicious cafes are springing up in the Klang Valley and other parts of Malaysia and Singapore so that more food loving folks will have a taste of Delicious’ simply sumptuous dishes.
Head of Centre
Chef Leoniel DGPastry Chefleoniel.email@example.com+603 27882073
Beginning his career as a flight attendant for 10 years enabled Chef Leoniel the opportunity to travel the world over. Inspired by his travels whilst savouring cuisines across continents, it dawned upon Chef Leoniel that his passion truly lies in culinary arts.
Having travelled to France frequently, wandering around the city and quaint alleys, Chef Leoniel became enthralled by the decadent intricacies of French cuisine. Determined to master the art of French cooking encouraged Chef Leoniel to enrol in French language classes at Alliance Française de Kuala Lumpur to better understand the complexity of French recipes so he can replicate it right here in Malaysia. Upon mastering the language, he then further enhanced his culinary skills by enrolling at Le Cordon Bleu and continues his pursuit of excellence by attending numerous workshops ever so often.
Chef Mohamad Sharir HaronChef Lecturerm.firstname.lastname@example.org+603 27882048
Chef Mohamad Shahrir Haron is a multi- skilled Chef although his field of concentration is on Pastry preparation, Boulangerie, Chocolate work and Modern Cuisine dessert.
He is very much at ease when it comes to Fine Dining, French Cuisine Basic, Intermediate and Advance. Having graduated with a Bachelor’s Degree in Hospitality and Tourism Management (HONS) from The University of Toulouse in 2003, Chef Rey as he is better known, has deep interest and very passionate about meticulous food production, kitchen planning and product development.
It is in this field that Chef Rey is dedicated in sharing his professional and academic experience with his students and to date, he has produced Gold Medalist and other Culinary Arts achievement among his students.
His quest to give the best to the students of Culinary Arts continues due to his responsibility and accountability to train, nurture and develop young talents to be marketable in the Hospitality Industry upon graduation.
Chef Rey’s early education in 1999 at the Mara University of Technology, Malaysia, in the field of Culinary Arts posed as a strong foundation in his teaching profession as well as holding prominent position as a Chef in the Industry.
A solid 15 years of experience as a lecturer, chef Rey has reached a certain accolade among his peers through his achievement and success in various cooking competition by winning prestigious awards at globally acclaimed competition.
A short stint as a Pastry Chef at an Airline Catering, MAS- Malaysia Airline System
in Kuching, Sarawak, further enhance his character as a Chef with strong principle and strict work ethics that has mold him to a well- rounded personality and Chef De Cuisine
Chef Khairul Hafis Bin Hassan Nazri Chef Lecturerkhairul@helpcat.edu.my+603 27882049
A Chef with a pleasant personality and charm every time when he undertakes challenges throughout his career as a Chef. Armed with strong character and strict work acumen, Chef Khairul manages, plans and executes his job task with full professionalism which is beyond the benchmark of the industrial norm.
He started to nurture his passion in Culinary Arts when he first joined University Technology MARA in 2007 pursuing a Diploma in Culinary Arts. Upon graduation, he did not look back but continued his academic prowess in the Degree level in Culinary Arts Management.
It is the strong passion and deep interest in his chosen field that has brought Chef Khairul to where he is now.
Even though currently he is a teaching staff of HELP College of Arts and Technology, the Chef with a smile is full with dedication to cascade and instill knowledge in this intricate world of Fine food preparation that is beneficial to his fellow students.
His patience in providing the best learning atmosphere and platform for students’ learning outcome is something worth mentioning in his quest to achieve a stellar performance from his students.
The chef who is ever willing to help others and works well under stress is the best to describe a young but full with experience like Chef Khairul.
The learning does not stop here and Chef Khairul’s principle is ‘Be the best you can in giving and sharing knowledge to others for the best of their future’.
Chef Chan Kok FeiChinese Chef Instuctor email@example.com+603 27882048
Chef Chan Kok Fei is a Chinese Cuisine Chef. He studied culinary at Sunway College. Prior to this, Chef Chan was a Sous Chef with 12 years of experience in Chinese cooking. Started his career in the culinary industry as a Commis, Chef Chan worked through the industry driven by his passion for food and culinary arts.
Hafiz Hisham has been a passionate bartender ever since he started his career (2004) as a professional bartender with Club Nuovo.
Character wise, Mr Hafiz has been very hospitable, friendly and a jovial person. Many of his customers/clients came back to his work place to enjoy his professional service. At the same time he creates repeat business for the establishment that he worked for.
The Art of mixology, mixing cocktail drinks, whether standardized or new concoctions is very much the life blood of Mr Hisham.
Mr Hisham’s forte is not only to work behind beverage bars, but also to organize the set- up of a Drinks bar, Bar operation, training bar tenders and create standardized beverage recipes.
So far, Mr Hisham had achieved an immense accomplishment pertaining to customer count, increased sale volume of drinks and introduced the most unique and creative drinks for periodical drinks promotions.
Leslie Hon Kha Sen
Group F&B Operation Manager, Waz Lian Group of Companies, Kuala Lumpur
Has been in the Hospitality Industry for about 22 years specializing and managing the Food and Beverage Operation Department. Experienced in Pre-opening of Five Star International Hotels within Singapore and Malaysia namely Century Park Sheraton Hotel Singapore, Palace of The Golden Horses Hotel Kuala Lumpur and Cyberview Lodge Resort & Spa Cyberjaya.
Past working experience in Hubertus Grill Fine Dining European Continental Restaurant at the Century Park Sheraton Hotel Singapore, Modesto’s Club Damansara Heights, Water Margin Restaurant at Life Centre Kuala Lumpur, Villaraya Recreation Club Selangor etc.
Member of Singapore Sommelier Association in 1995, Member of Malaysian Food & Beverage Executives Association (MFBEA) since 2007 and Member of International Food & Beverage Association (IFBA) since 2012.
Among his notable experience as the Team Leader in the Culinaire Malaysia National Level competition, under F&B Service Category – Cocktail, Mocktail & Fruit Flambe Competition in 2009 & 2013 in-conjunction with the bio-annually Food Hotel Malaysia (FHM). He was later appointed as the Judge for Fabulous 1 Flair Tending Mocktail Competition in 2013, which was in conjunction with the Malaysian Golden Chef ASEAN Cuisine Competition.
Currently working in Waz Lian Group of Companies as the Group F&B Operation Manager under Club Management of Seven Food & Beverage outlets including Restaurants, Bars and Entertainment operations.
Raja Kamaroszaman Raja Zainal
Executive Chef, The Royale Bintang Hotel Kuala Lumpur
26 years in experience with hotel and catering industry, specialize in Malaysian and Asian cuisine.
Have spend more than 5 years as chef de cuisine for banqueting ,fine dining restaurant and coffee house operation.
Diploma In Hotel management at hospitality College in Stugart Germany.
Certificate certified train the trainer from St Gallen University Swiss.
As an Executive Chef for 14 years, Deputy chairman for Practical Artistic in Culinaire Malaysia 2009, 2011, 2013 & 2015. Serving as judge in several food competition in Malaysia. As external examiner Diploma culinary art for Taylor’s University and Berjaya University.
Has been sent for Malaysian Food Promotion in various country in the world such like China, Turkey, Sydney, Japan, Vietnam, Manila, Ireland, London and Jakarta.
Sociologist: Workplace Specialist and Food Scholar
Eric Olmedo is currently Principal Research Fellow at the institute of ethnic Studies (KITA) at the National University of Malaysia (Universiti Kebangssaan Malaysia). He conducts research activities in the fields of anthropology of organisations and sociology of work. He is also a Food Scholar.
He is the Director of a laboratory in applied anthropology, namely “ANTROPOTEK”, from which he has been providing consultancy services, mainly in human resources’ management and development, for multinational companies. Check out the lab’ website: www.antropotek.com