ROYAL Brunei Catering (RBC) conducted a cooking class for some 30 participants from the Authority for Info-Communications Technology Industry (AITI) of Brunei Darussalam yesterday afternoon.
The class was held at the poolside area and saw RBC Sous Chef Mohamad Izan Ismail leading the session by demonstrating techniques on how to whip up three recipes that included Nyonya Mango Salad, Moroccan Lamb Soup, and Poached Fish with Capes Dill Sauce.
Chef Mohamad began by showing the participants, who were split into groups of five and spread out over six cooking stations, how to slice and dice cucumbers, and the proper method of disposing of the cucumber seeds.
The 39-year-old chef joined RBC back in 2006 after graduating in Chef Training at the University of Mara Institute Technology in Selangor, Malaysia.
With some 20 years experience in fine western dining, he began his career at a resort in Subang Jaya in 1991, before moving on to work as an Executive Sous Chef at the Dynasty Hotel in Kuala Lumpur.
“It was a very interesting learning experience and it was also, quite fun cooking the lamb,” said an officer for AITI yesterday.
RBC stated that they would be conducting more practical cooking classes upon request. The monthly classes have been conducted since April 2006.
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