A top Malaysian chef recently helped staff and students at universities up and down the country to forget the British weather by serving up a spicy taste of Malaysia.
Chef Rashied Noli left behind the soaring temperatures of his native Malaysia in South East Asia, to visit over a dozen UK universities as part of a three week tour of some of Sodexo's Higher Education business. Working with the on-site chefs and catering teams at the various locations, Rashied created a true taste of Malaysian cuisine, with his signature dishes including chicken marinated with ginger, galangal, lemon grass and coconut milk.
The chef's visit was part of a global chef exchange programme run by leading university catering and facilities management provider, Sodexo. Now in its fifth year, Sodexo's programme allows leading chefs from different countries to share authentic cuisine and cooking techniques with local culinary teams. The academic establishments visited in this year's programme included King's College in London, University of Bradford, Birmingham City University and Southampton Solent University.
In addition to introducing a new food experience for staff and students, chef Noli also created mouth watering dishes for university sponsored dinners and Sodexo client events.
Chef Noli joined Sodexo in 2007 and has since enchanted customers with his different culinary techniques. His unique style fuses the mouth-watering combinations of Nyonya, Indian, Chinese, Malay and Western cuisine, while his practical experience includes orchestrating hotel and restaurant kitchen brigades, restaurant management consulting and catering for high-profile clients.
Jane Bristow, managing director, Sodexo Education, said: “The aromatic, spicy dishes went down a storm, no matter where in the country we were, and definitely helped banish the winter blues. Our chefs are some of the most skilled and respected professionals in the industry worldwide. The Global Chef Programme keeps our local teams fresh and excited about food preparation, which helps them to better understand world cuisine and prepare new dishes with different flavours.”