Aug 26, 2009


here is the abstract of my Phd proposals;
Culinary program is a formal and structured-career-oriented program, which upon graduation, the participant or culinary graduate is expected to work in a kitchen environment. Then with sufficient training and working experience a person most likely to be conferred with the title “Chef”. There are now as many as 7 institutions offering culinary courses with different principles in teaching and learning of culinary. These many views suit well to reformers suggestion on the next new thing, while on the contrary traditionalists demand on the basic competency (Antun 2008).

The debate on culinary curriculum development continues in tangent as this exciting discipline continues to grow. However there must be certain elements of stages to the formulation and analysis before making any decision or framework apart of emphasize on the selection of content. Similar process is also being offered by Toohey (1999); it clearly indicated that the process of curriculum development shall have several stages starting with establishing the need and ended with program validation. It also mentioned the selection of content as the core elements in any curriculum development. This is not the only model, as other educational experts also suggested similar process which will be further discussed in literature reviews.

The framework of culinary curriculum which is adapted from Hegarthy (2004) suggested that the curriculum should be moving forward because of uncertainty in liberal vocational educational as it requires culinary program to be constantly upgraded to suit the need of the industry and the advancement of technology of hotel and kitchen equipment. The sample derived from culinary program (diploma level) of 4 institutions in Malaysia indicate that vast difference and similar competencies are offered since each institutions has their own philosophy of teaching and learning even though all are known as Diploma in Culinary Arts.

The findings resemblances to the research conducted on the culinary science program by Birdir (2000) that there are 46 knowledge statements, 38 skills and ability statements, and 23 behavioral statements. While Hegarthy (2004) suggested four (4) areas to be included in core area and further supported by Santich (2007) which offer a different perspective in culinary / gastronomy competencies by suggesting 15 orientations.

The significant differences in requirement across program lead to series of questions, what knowledge and skills are most important for future success? And what knowledge and skills will be needed to adapt to trends that are emerging in this area of industry? (Harrington et. a. 2005).

It is therefore, the intellectual challenge for these program, are

1) To understand the changes that are taking place in the new fields and
2) The interaction of changes between them.

Since culinary arts is still considered as a new discipline, retrieving academic articles on the subject proved to be difficult. Hegarthy (2005) argues that culinary arts, culinary science and gastronomy have received little serious scholarlistic attention to date. This is due to the factors such as:

1)Lack of theoretical underpinning that would allow it to become a discipline

2)The difficulty in separating its transitory nature and link with physical work.
3)The industry needs from those of knowledgeable in the subject i.e. science or theory

4)The absence of doctoral scholars in the field – a major defiency in culinary arts and science education

Overcoming the scenarios or rectifying the problems of which competencies to be included in culinary program can only be satisfied by conducting a systematic research. In holistic perspective, the objective of this paper is to further strengthen the framework policy which can be best achieved through re-evaluation by integrating the culinary stakeholders (Antun, 2008).

Rashi Hariri August 2009

Aug 17, 2009

My Dream Set of Knife

knife is the most important tools for a chef. Myself have very few type of knife, namely the chef/ french knife 6", a utility knife. A boning knife ( a gift from a NZ chef), Serrated knife 11'' as Pastry Chef should have and few type of small knife.

Frankly these knife did not come cheap. Nevertheless I hope to get few more of them, and recently I found ..... now the money issue :(

the set of knife; with everage price of RM150 per piece, looks alike I need few thousand then.. only time will tell when I will get these

Food and Hotel Malaysia 2009

.....or FHM in short, are the biggest food fair and exhibition in Malaysia and South East Asia. Conducted as bi-annual programme offer various updated information's on food, food innovations, F&B machinery's and lots more.

Machineries for food production are the main attractions, nevertheless my main objective was to visit the food display

Bread and chocolates

Bread and confectionaries

Florence Tan with all her jokes!!!

Fruit Coulis, ice-cream and cheese products

Pastries and processed meat product

premium meat cuts and confectionaries

Organic Rice, Purified Water and Bird Nests

Vinegar, seafood and Spices

Spices, mushroom and frozen food

Processed Meat, Cheese and Chocolates

Pastries, Coffee Products and Premium Meat Products

July 09 - letters as life experience

Here are the extraction of 4 mailing which I received recently which I indicate it as life experience. The first two was from my current workplace. It was frustrating indeed, but then the last two mails make my day.

Mail - One
Despite your exemplary contribution to the university, we regrets to inform you that we are unable to process further your promotional application..... (know how, not know who..that is me) sucks - dont ask people to apply if you dont have the intention to promote your staff

Mail - Two
We regret to inform that your articles are not qualified for the incentive scheme (again know how, not not who, my paper is indeed accepted by one on refereed conference) another stupid policy; dont come up with such policy if you have double standards

Mail - Three
We would like you to join us as ........ for time being. Once you complete the PhD, the university will offer a better scheme up to Associate Professor. Since we are a research university, it will offer a conducive environment for people like you( an invitation from a public university of Malaysia)

Mail - Four (the best moment indeed....)
We would like to extend our invitation to you as Visiting Professor, from Jan 2011.( what!! a US-based state university invited me as a professor) (since then the conversation has been continue....)

Sometime with office politics, its only killing you and subsequently the organization. People will move forward and contributes more if only organization appreciate the workers. That is the core in human capital.

Life is a climb, at the end, the view is priceless - Miley Cyrus from Hannah Montana the Movie ;)

Culinaire 09 for Ghazali

Zali...An Eiffel tower made from baguette, decorated with French Color...bon appetite monsieur!

Aug 13, 2009

Culinaire 2009: The kitchen Artist

Here, the display more as artistic using stryofoam, pastillage, butter sculpture, modelling chocolate or hard dough (bread) as the medium.