By UOW Malaysia 

Aspiring chefs have been sharpening their knives and honing their skills at two dynamic events designed to ignite culinary passions: the skill-enhancing Koppert Cress Continuing Professional Development Program for professional chefs and the high-stakes Power Chef 2025 competition for high school students.

Mastering the Art of Microgreens

On 4 July 2025, at the UOW Malaysia Glenmarie Campus, 50 participants, including UOW Malaysia culinary lecturers and students, invited chefs, and suppliers, gathered for the Koppert Cress Continuing Professional Development Program. This event was a unique opportunity to learn how to elevate dishes with a new focus on flavour and presentation.

Led by internationally renowned culinary consultant Chef Frank Pontais, the workshop explored the world of specialty herbs and microgreens. Chef Pontais is a French Masterchef-trained culinary author and presenter who is a renowned specialist in cooking with specialty plants and edible flowers. Participants were treated to live cooking demonstrations and tasting sessions, learning how these delicate ingredients are not just garnishes but key components of a dish. The hands-on session provided practical knowledge and new perspectives on how to use herbs innovatively, reinforcing the importance of continuous professional development in the culinary arts.

The Ultimate Cooking Showdown!

UOW Malaysia hosted the thrilling Power Chef 2025 competition on 12 July 2025 at the Glenmarie Campus. 90 students from high schools across Selangor participated in the full-day event, which challenged them to plan, prepare, and present dishes under intense time pressure.

The participants were divided into five large groups, each with a dedicated facilitator. Teams rotated through five interactive stations, tackling everything from creating a grilled chicken sandwich to whipping up a pasta aglio e olio. The new ‘Black Box’ final round added a twist, where the top eight teams had to create a dish from a mystery bag of ingredients, with the best team crowned the ultimate champion. The competition, sponsored by brands like McCormick and Monin, not only introduced students to a professional culinary environment but also gave them a glimpse into potential career pathways.