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Chef Wan

SINTOK – Datuk Redzuwan Ismail, who is more commonly known as Chef Wan, has been appointed adjunct professor for the School of Tourism, Hospitality and Environmental Management (STHEM) in Universiti Utara Malaysia, effective from Feb 1 to Jan 31, 2019.

He received the letter of appointment from Chairman of UUM’s Board of Directors Tan Sri Siti Sa’diah Sheikh Bakir, here today, witnessed by UUM Vice-Chancellor Datuk Seri Dr Mohamed Mustafa Ishak.

Mohamed Mustafa said Chef Wan’s appointment was based on the experience, expertise and suitability of the 51-year-old chef in his field which he could share with the lecturers and students.

“The appointment is a move to improve our knowledge (in the field) and is part of STHEM’s academic planning process,” he said at UUM’s 33rd anniversary celebration and launch of the Manager’s Coffee Restaurant here today.

Chef Wan holds associate degree in Professional Chef Training and Hotel Management from the California Culinary Academy in San Francisco, America.

In 2009, he won the Best Celebrity Television Chef of the Gourmand World Cookbook Awards and in 2010, he was awarded ‘Friends of Thailand Award’ by the
Government of Thailand. – BERNAMA

JOHOR BARU – Malaysia could turn into a sickly and unproductive nation if people do not adopt a healthier lifestyle, especially in eating habits, warns celebrity chef Datuk Chef Wan.

Chef Wan, whose real name is Redzuawan Ismail, said hectic lifestyles have led to many neglecting the need to eat healthy and nutritious food.

“These days, it is more common for people to eat outside than nutritious home-cooked food, as parents are too busy with work.

“It has come to the point where even 13-year-olds can be diagnosed with diabetes and 30-year-olds suffer from heart diseases,” he said after conducting a cooking demonstration here on Saturday.

“We need to go back to our roots, as the healthier older generations proved that cooking at home leads to a better quality of life,” he said.

Chef Wan also stressed that children should be taught at a young age about the importance of eating healthy and learning about the ingredient that went into their food.

“We need to incorporate more of food education for younger children besides teaching them about gardening and nature,” he added.

On a separate note, Chef Wan claimed that poor attitude and lack of passion among young aspiring chefs were the biggest obstacles for the growth of the culinary industry in Malaysia.

“They come in thinking it’s an easy way to gain fame and glory, especially with all the cooking competitions and shows that focus on newcomers.

“I am worried where the authenticity of our Asian food will end up and this is not just coming from me, as I have also been receiving complaints from other experienced chefs in the country,” he said.

Chef Wan added that it has been tough training younger ones, as they were mostly demanding and picky about which cuisines or specialities to focus on.

“People tend to forget that cooking is about skills,” he said, adding that even popular local street foods are being taken over by foreigners. – The Star Online

KUALA LUMPUR – Malaysian celebrity chef Redzuawan Ismail, better known as Chef Wan, is known for his cooking as well as his witty chatter.

He held quite a crowd during a cooking demonstration at a hypermarket recently, where he shared his recipes using Amor margarine.

Chef Wan, who is ambassador of the product, shared 12 exclusive recipes during the demonstration that were tried and tested in his “cooking lab”. The recipes will be featured on Amors’s 2015 calendar.

The internationally renowned chef also displayed his ability to innovate well-loved recipes through fusion cuisines, such as the Rolled Kway Teow Lasagne.

A DIVERSE FAN BASE

Never the one to keep recipes and cooking tips to himself, Chef Wan also made the recipes available on Facebook and YouTube.

“When I was tasked to create recipes using the margarine, I took it a fun and interesting challenge.

“As a chef, I appreciate the opportunity to showcase my creativity in creating new recipes. Good food is a real treat to our senses”, he said.

His cheerful demeanor has also created for him a large and diverse fanbase.

For Masitah Ahmad, it was the first time she had witnessed the chef cooking live and tasted his dish.

The 51-year-old often follows the television shows hosted by Chef Wan.

“It was entertaining watching him cook. I enjoyed the “Ayam Seri Wangi Bermadu. You can taste the kaffir lime used as smell its fragrant aroma”.

Meanwhile, Patricia Lee, 34, came all the way to the hypermarket to meet with her culinary idol of 10 years.

While other fans asked Chef Wan to sign on their calendar, she asked him to sign her mobile phone cover.

“I have often tried Chef Wan’s recipes because they are simple and easy to follow. Most of his dishes also suit the Chinese palates”.

The brand manager of Auric Pacific (M) Sdn Bhd, June So, said palm oil is the main vegetable oil ingredient used to produce the margarine.

As a naturally semi-solid compound, the hydrogenation process is not rendered in the production for solid fat formulation.

“This eliminates the by-products of partially hydrogenated fats, better known as trans-fat”, she said.

Besides margarine, the company also produces butter, cheeses, frozen foods and breads. – BERNAMA