Sunday July 22, 2012

Sweet success in Adelaide

TEACHER TALK By NITHYA SIDDHU

LIFE is sweet for Technical and Further Education South Australian (TAFE SA) diploma of hospitality student Kee Cher Weng, who has combined his love of travel, friendship and dessert.

The Kedah-born 28-year-old’s talent for cooking came as no surprise to his family, who share a flair for food and hospitality.

“I guess it all started with my mum who is a great cook. My grandpa owned a factory which was next to the family home, so she would cook for all of the employees,” said Kee.

And there is also Kee’s sister Jakie, who studied at the prestigious Le Cordon Bleu in Adelaide and the University of South Australia.

“My sister is now working at the Adelaide Convention Centre. As she had such a good experience in Adelaide and because I knew TAFE SA had a good reputation, I decided to come here too,” he said.

Now in the final stages of his diploma, Kee said the best part of his study was being able to create sweet treats.

He said: “I love desserts like pavlovas, cheesecakes, everything really! If I’m cooking for friends I like to make something different, something like a delicious Bavarian cake. And if I go out with my friends for dinner, there must be dessert.”

According to Australian Education International’s December 2011 statistics, there are about 2,330 Malaysian students in South Australia.

Malaysia is also the third most popular source country for international students in South Australia after China and India.

Kee said there are many reasons for Adelaide’s popularity as a study destination for Malaysian students.

He added: “Adelaide is such a friendly place to live in. There are lots of activities you can do, it’s easy to get around, not crowded, and the air is clean.

“I have also found my experience with TAFE SA to be really good; I have been taught a wide range of skills in the patisserie discipline and look forward to bringing those skills back to Malaysia.”

Kee said his diploma of hospitality will help improve his job prospects and allow him to build his love of dessert into a career in an industry that is growing in popularity.

He added: “Malaysia has changed quite a lot, and more and more people are going out to sit and relax with coffee and a piece of cake or pastry.”

“I would love to bring back what I have learned about Australian culture and cuisine and one day open my own store serving coffee and delicious desserts.” – Bernama