Each campaign offered must conform to the Trade Descriptions (Use of Expression ‘Halal’) in 1975 but still found the premises to use alcohol-based raw materials, ingredients that are dubious, the raw material there is no confirmation halal chicken from sources that are not clear and the mixing of raw materials with non-halal halal reception area (loading bay ) and stores.
fresh local products
This week, the S3 takes the reader into the kitchen Prego Restaurant located at the Westin Kuala Lumpur to seek comments on the issue of the restaurant premises using ingredients that doubt.
There, we met with the Director of the kitchen, Chef Garth Welsh who came from Sydney, Australia.
Since October 2011, Chef Garth began working in Malaysia and found the hotel and food premises in the country is faced with a problem like this.
However, the Chef Garth, the issue may be resolved if the premises restaurant or hotel that is using the materials produced by local people halal and not suspicious.
“I have worked in seven different countries, namely Australia, England, Fiji, Philippines, Maldives, Malaysia and Norway .
“In-the-job adventures, I found that the use of local materials needs better people.
” In addition to taste more fresh and readily available from ingredients which are imported, a substance local farmers over Malaysia’s Halal certification standards, “he said.
According to him, the use of local materials are not only high quality, but quality is also suitable for use as a global cuisine.
” Material food such as vegetables, fruits, fish, meat and local spices and suitable for use in any food to be produced either Asian or European cuisine, “he said.
Chef Garth said, he began the business of cooking since the age of 15 years.After graduating, he worked at a restaurant near his home. Since then, he continued his career until the present day without tired. “But where I was, all my work provides a different experience.
“I take what I learned previously to new places. Although I only worked in ordinary restaurant serves not as good at this, but what I have learned has helped me.“In my opinion, a chef not only cooking but also be wise to do the work management at the same time.
“That’s why I feel fortunate to be able to see the lives of local people and understand their culture. can learn the local cuisine as well, “he said. He said, each chef is not the story of its own strength and learn from local chefs.
” I support them because the local chefs is a specialist real dishes respectively.
“As at the Westin, there are six different restaurants and I do not mind spending time at each restaurant is simply want to learn the local cuisine. However, when talking about global cuisine, I is that they teach.
“In my country, we do not have their own cooking as in Malaysia, Thailand, India and Japan. However, we have a variety of dishes as in Australia, many people live there, “he said.Quote of the idol in the field of cooking, Chef Garth queen admired the ability of native spices, Chef Christine Manfield.
“He was very famous in my hometown and he is capable of managing his own restaurant. In addition to her cooking prowess, I admire her personality, “he said.
- DIRECTOR OF KITCHENS CHEF GARTH WELSH
- garth welsh