The attendance of some 180 chefs had the opportunity to learn various ways to cook and serve Norwegian salmon and seafood at the Olive Tree Hotel in Penang.
Held in collaboration between the Norwegian Seafood Council and Penang Chefs Association, the one-day class saw participants learning from Chef Jimmy Chok, a celebrity chef from Singapore, and Chef Markus
Dybwad, the former junior sous chef from Heston Blumenthal’s Fat Duck.
Norway ambassador Hans Ola Urstad said Norway was the biggest producer of farmed salmons. “We cater to the growing demands in Malaysia for farmed salmons”.
Chief Minister Lim Guan Eng, who was also present, said the addition of Norwegian salmon and seafood would add more color and attraction to the cuisine on offer in Malaysia. “Through this training, I hope the chefs will bring with them the best practices in introducing safe and high-quality seafood into their menu,” he added.
