Spice Odyssey™ experience

Yesterday’s Spice Odyssey project marked my last day in school before going for a 6-month internship at Patisserie Glacé. Spice Odyssey has traditionally been a capstone project for the students of At-Sunrice GlobalChef Academy before graduating from the Academy. Spice Odyssey shows how herbs and spices are intimately interwoven into our lives.  Each kingdom focuses on a particular experiential aspect of the herbs and spices. (source: https://www.at-sunrice.com/news-and-events/spiceodyssey/). The kingdom which I was working on is the Survival & Preservation, which is related to how our forefathers survived and preserved food in the olden days.

I was so fortunate to work with 6 classmates from the culinary, as well as from the pastry & bakery courses, to bring beautiful dishes to the guests who visited our Kingdom. We transported our guests to the old “kampung” days, particularly after the Japanese Occupation of the Second World War. During that time, sweet potato and tapioca were among the staple food consumed by the people, rather than rice. Local ingredients, such as coconut, banana leaves, pandan leaves, and preserved food were common to create delicious dishes despite the hardship.

Extremely grateful to work with a bunch of people who shared the same passion for food.
Decoration for the Survival & Preservation Kingdom
Decorations for the Survival & Preservation Kingdom
What is a “kampung”? “Kampung” is the Malay word for village. I absolutely love the hand drawn image of an olden days village by my teammate. It augmented the “kampung” atmosphere which we would like to create to our guests.
A chocolate showpiece which my classmates and I constructed during the module on Fabricate Chocolate Decorations.

Dishes prepared by our team:

Dishes presented by the culinary students: Deconstructed rojak ice cream, Flourless carrot cake, crispy beef rendang poh-piah, and Ravioli with Chinese barbecued pork.


Sweet potato and ondeh-ondeh macaron prepared by myself.
White chocolate bon-bon with passionfruit and coconut ganache.
Puteri Pulut Serunding, a Malay pastry made of glutinous rice topped with spicy mutton and coconut mix, served on banana leave.

Through the Spice Odyssey experience, I realised the five factors for success in entreneurship were also applicable to any situation in life, as long as what I am aiming for is SUCCESS. The five factors introduced by Donald Trump and Robert T. Kiyosaki are: strength of character, focus, brand (what we stand for), relationships, and little things that count. During the process of preparing our dishes and decorating the venue to represent the kingdom of Survival & Preservation, all of us exhibited a certain extent of mental toughness and the ability to focus. We worked closely with each other, although sometimes we had different opinions. Eventually, we managed to pull off a wonderful food experience for our guests as a team. Well done, everyone!



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