Chef Rohana with her dishes at the Global Culinary Challenge Malaysia. - Supplied
BANDAR SERI BEGAWAN: When she was announced as the winner of the Champions Cup at the recent Global Culinary Challenge Malaysia (GCCM), Chef Rohana was speechless. Given the number of high-calibre chefs, she didn’t have high hopes of claiming the coveted title.
Organised by the Global Culinary Challenge Malaysia Association on July 2-4 at the Malaysia International Trade and Exhibition Centre, the competition attracted chefs from China, India, Indonesia and Morocco.
The chef, who is in her 30s, received a gold medal and the Champions Cup in the rendang chicken category, as well as a bronze medal for her daging rendang and nasi kebuli wafa dish.
The head chef at a local hotel said, “It was my second time participating in an international culinary competition; the first one in Kedah, Malaysia about five years ago, where I received two silver medals.”
Chef Rohana has also been enjoying success domestically, taking the top spot in the food decorations category in a competition held in celebration of Her Majesty Raja Isteri Pengiran Anak Saleha Mohamed Alam’s birthday.
The results in the GCCM have boosted her confidence and provided a much-needed relief as she did not prepare for the competition nearly as well as she would like to due to the responsibilities that come with being a head chef.
Fellow Bruneian chef, Hardey bin Haji Hussain received a silver medal in the rendang chicken category and a bronze medal in the practical cooking: main course – lamb/beef category. While he didn’t win any gold medals, Chef Hardey is nonetheless happy with his performance at the competition, especially given that it was his first time competing on the international stage.
For the 40-year-old chef, the love for cooking began at a very young age. Now the executive chef at a hotel in the Sultanate, he said being able to make a living doing what he loves is a dream come true.
He also said international competitions, like the recent GCCM, serve as a great stepping stone to hone his culinary skills and encouraged local chefs serious about their crafts to consider participating in them.
When it comes to preparations for competitions, Chef Hardey said, “I am so used to cooking that it was more of a matter of mental preparedness and staying focused on my skills and talent. Of course, it was quite challenging to block out the stress that came with knowing that you were up against many chefs who were far more experienced than you.” – Borneo Bulletin/ANN
