By UOW Malaysia 

February 2025 was a month of exceptional culinary experiences at UOW Malaysia, where a series of interactive workshops highlighted various international artisanal essentials and advanced culinary skills, bringing together students, staff, and industry professionals.

On 6 February 2025, the Wagashi Japanese Sweet Workshop, led by renowned Chef Machiko Chiba, introduced 20 students and 9 staff members to the delicate artistry of Wagashi, traditional Japanese sweets. Participants learned about the cultural significance and intricate techniques involved in crafting these beautiful confections​.

Following this, on 10 February 2025, the Kobe Beef Association Exclusive Tasting Session gathered 60 participants, including students, staff, and industry partners, for a rare opportunity to experience premium Kobe beef. With live demonstrations on preparing prime Kobe beef cuts by Chef Mariko Watanabe and a curated five-course tasting menu, this session offered participants an immersive culinary experience​.

The international ingredient exploration continued on 21 February 2025, with the U.S. Potatoes Culinary College Training Workshop. This event saw 30 attendees, including staff and students, who gained valuable insights into the versatility of U.S. potatoes. Through interactive presentations and cooking demos by guest chefs Shanmugam Rajoo and Victor Siow, participants expanded their knowledge of potato-based dishes​.

On 25 February 2025, the Golden Churn Butter Cookies Demonstration brought 30 participants together, including students and staff, to learn creative baking techniques from Chef Anna Christabel. She demonstrated how to transform basic cookie dough into a variety of delicious butter cookie types, inspiring attendees to explore new ways of using Golden Churn butter​.

The month concluded with the exciting Golden Churn & UOW Raya Cookies Baking Competition on 28 February 2025, where 26 student contestants, judged by 2 SHTCA judges and 3 representatives from GBA Global, competed to showcase their technical and creative baking skills. They crafted three types of Hari Raya-themed cookies using Golden Churn butter, with the top three winners receiving cash prizes totalling RM3,000​.

These workshops provided invaluable learning experiences and highlighted the importance of versatility and creativity in the culinary arts, reinforcing UOW Malaysia’s commitment to shaping future culinary professionals.