Bachelor of Patisserie Arts (Honours) Programme at the School of Food Studies and Gastronomy hosted an enchanting event that delighted taste buds and honored cultural diversity - 'Ramadhan Delights Bazaar'. The event took place at Taylor's University Lakeside Campus, offering a delectable assortment of desserts from various Asian regions. The bazaar showcased a diverse range of delicacies representing a rich tapestry of cultural backgrounds such as Malay, Nyonya, Chinese, Indonesian, Bruneian, Singaporean, Thai, Vietnamese, Filipino, Middle Eastern, Indian, and Pakistani patisserie desserts.
Each dessert presented a unique fusion of flavors, textures, and techniques, reflecting the culinary heritage of its origin. Beyond the culinary delights, the event aimed to explore and celebrate the diverse concepts, techniques, and unique ingredients used in Asian desserts. The sharing sessions with the lecturers in charge, Chef Norhayati Hussin and Chef Nur Khairunnisak Athira Ab Razak added depth to the experience, providing valuable insights that resonated with the participating students.
The bazaar provided students, who represent the future of the baking industry, with a valuable learning experience. The event emphasized the significance of visual literacy and entrepreneurship skills in the culinary field, equipping students with essential tools for their future careers. Furthermore, the Ramadhan Delights Bazaar facilitated cultural immersion, promoting experiential learning and broadening students' culinary horizons. By embracing diversity and celebrating culinary heritage, the event instilled a deeper appreciation for Asian cuisine and its global culinary influence.
In essence, the Ramadhan Delights Bazaar transcended being a mere display of sweet treats; it was a celebration of culture, creativity, and culinary excellence. As Taylor’s students continue their culinary journey, they carry with them the enriching experiences and insights gained from this unforgettable event.
