Hong Kong-based condiments producer Lee Kum Kee has brought its Hope as Chef Programme to Malaysia, in an effort to nurture and promote Chinese culinary culture in South East Asia. The culinary scholarship programme is designed to support fledgling professional chefs, helping them to come up with successful Chinese recipes in the international arena.
The programme, launched in conjunction with Lee Kum Kee’s 130th anniversary, is carried out in partnership with the Malaysia Selangor and Federal Territory Ku Su Shin Choong Hung Restaurant Association (KUSU), a renowned professional Chinese cuisine chef training centre.
“At Lee Kum Kee, we believe in making a positive impact to our local community with special focus in empowering young talents. With our mission of ‘Promoting Chinese Cuisines Worldwide’, we hope to create a platform for aspiring chefs in Malaysia to further hone their crafts in realising their dreams through this scholarship programme, and in the long run contributing towards the development of the Chinese culinary industry,” said May Lim, Managing Director – South East Asia, Middle East, Africa & India of Lee Kum Kee.
“Furthermore, in nurturing a new generation of professional chefs out of today’s youth, we’re also able to ensure the longevity of the Chinese culinary culture here and continuously promote it to the future generations in this country as well,” she added.
As part of its 130th anniversary celebrations, Lee Kum Kee is also set to award some RM250,000 to 13 outstanding students of the KUSU Chef Training Programme, supporting their eight-month culinary training as they complete their diplomas.