Datuk Joniston Bangkuai with chefs and San Damiano Hostel residents during the cooking and baking lesson programme, on Sunday.
KIULU: A group of professional chefs returned to San Damiano Kiulu Boarding School to offer cooking and baking lessons to 120 rural students.
Building on the success of last year’s similar event, this programme aims to enhance the students’ culinary skills and promote healthy eating habits.
Encouraged and supported by Kiulu assemblyman Datuk Joniston Bangkuai, the chefs demonstrated techniques and shared recipes, making the lessons educational and enjoyable.
“It’s wonderful to see the students so engaged and eager to learn, as these skills are useful for their personal growth and can open doors to future career opportunities,” he said.
Kiulu assemblyman Datuk Joniston Bangkuai with San Damiano Hostel residents.
During the program on Sunday, Joniston observed the lessons and even tried his hand at bun making, emphasising that hands-on sessions allowed students to practice and improve their skills under expert guidance.
“I urge our talented chefs to keep sharing their knowledge and passion, as these lessons are not just about cooking but also build confidence and encourage creativity among the students,” he added.
Joniston highlighted the value of such activities, noting that these programmes introduce students to Western food preparation and baking methods while providing ingredients for practice.
“Hopefully, they master these skills and apply them in their lives, whether to generate income for their families, sustain themselves at the hostel, or sell their baking and cooking at the local market and during events like the upcoming Kiulu Adventure Challenge in November,” he added.
He also hoped this meaningful programme could become an annual event involving more local passionate companies and industry experts.
Philanthropist Collin CK Tan led the program, supported by chef Adrian Chong, chef Daniel Peh, chef Michael Chin, and businessman Hong Jia How, with sponsorship from Interflour, Ye Fung Enterprise, Bidfood (WM) Sdn Bhd, and MSC Snd Bhd; as well as philanthropists KY Lam, Michael Lo.
Students learned specific cooking and baking recipes from chefs in their areas of expertise, with Chef Adrian teaching beef burgers, sautéed sausages with onions, and garden salad with ‘bambangan’ dressing.
Chef Daniel demonstrated cream puffs and butter cakes, while Chef Michael showed how to make sausage buns and cake bread with chicken sausage.
