Appreciating the Art

Fruit Carving~ice carving~culinary art~pastry &bakery art~these are wonderful arts to be learned in this beautiful world~in my point of view,a great artist is not judged by how much they can carve?how quick they can carve?but the expression of their feeling towards the final product~the passion,the uniqueness of imagination,the expression of feeling~ that comes from the heart.~and of course the training part plays the main role in action,practices make a better result.In everything we do in this world ,commitment comes first.Same in this field,commitment to think, imagine and do it with the heart until the end to the finishing line.
I really enjoyed doing these arts,its have be a part of my life to share my knowledge to everyone~When we get the knowledge then we give back to others,this is how we should appreciate the art.1 of my senior ever told me about "when I have teach you, don't be selfish to teach our next juniors,so the knowledge can be improvised and shared to everyone" I keep this in my heart and  tell the others.For me "what we received is the blessing we give back to others" now I keep learning and searching for a new knowledge to be explored.Never give up until the last sleep of the world life.(^_^).Here I shared to you about the experience and knowledge that I learned from many great sifu..

all I want for Christmas is YOu

Thank God for this year, I have the opportunity to celebrate Christmas day with family and friends.For this year Christmas day, I have made special desserts to them~CHRISTMAS CAKESSS..To see people eat and enjoy your food is a big satisfaction in your heart.They liked it and They want more of it.. especially the DURIAN CAKES.For all of this,I really enjoyed spending my time making a lot of cakes to them.There will be something special for this upcoming new year event..hehehe..SUPriseee....

Christmas cakes-Red velvet,fruitcake, choco chesse cake,Christmas Durian Cake

credit to Kele for the nice photo capture~!

Signature dish

when chef combines food,he is a chemist.
when chef develops food,he is a scientist.
when chef builds up food,he is an architect.
when chef imagines food,he is an artist.

Kiwi mirror cake,lemon creamcheese tart served with prune sauce garnished with brandy snap

One night at Laman Grill

lifetime opportunity when we~uitmpp culinary team was invited to chef Zubir's restaurant~"Laman grill" to have a food testing dinner for Malaysian culinary team that went for Germany world culinaire last few months. To see a great chefs combined and worked together in professional way  really make me want to be one of the team member someday,surely i will fight for it!!!We should proud of them because they were standing in the eye of the world to prove that we ~ Malaysian is respectable as the other country especially in culinary.The food was beautifully presented to us,wonderful experience and had a great dinner that night.

Food comment card Olympic Germany

Laman Grill Restaurant

Took a picture with malaysian culinary team

 herbs bread crusted beef-oxtail ragout in mousseline warmed mushroom calf's sweetbread terrine duo of chessy potato tart, seasonal vegetable, garlic-cream emulsion natural juices reduction

starter~salmon confit pan-sear cod

The inspiration~

"There must be someone that appears in your life that helps you to achieve your target" still freshly remembered in my mind about these words that said by my sifu, I do believe it that.But by the Grace of God,there are many unimaginable plans that will be given to you as you keep the faith in you.In everything I do in culinary,I put God as the 1st place in whatever,whenever,however it will be.Thank God to everything that he provide to me in making me a light to bless people around me to see his grace in me.
I believed every person that appears in life is a destiny that have been written in our book of life.I have seen and knowing many great people in culinary field.Chef Fauzan my trainer,all the specialist field chefs in uitm,Chef zubir,Chef Papa joe and many more. All of them are my source of great inspiration in becoming a professional chef someday.Thank God!

middle-Chef Fauzan my great sifu

middle-Chef Zubir my inspiration

Chef Papa joe my inspiration

Culinarian who loves Competition

Competition to me is not a channel to show-off of what you have in getting popularity and glamorous.Competition is where a culinarian want to know the level of achievement and skill that have developed in time.Just like me,I just want to gain that wonderful experience to know the level of my developed skill.Competition is good but without proper training and trainer,we cant achieve our goal easily.Most special thank to all my chef and trainer that have trained me to be a knowledgeable student from the starting point until now.My sifu ,Chef Ahmad Fauzan who is very gifted and talented person to open my eye to see the real world of culinary.

Achivement with UITMPP culinary team
1. 2010-Gold medal penang beach carnival -hot cooking  and fruit carving
2. 2011-Diploma Award in food display Battle of the chef penang chapter
3. 2011-Culinaire malaysia
              Gold medal- Remy and linguine
              Silver medal- Hot cooking apprentice
              Bronze medal-Food display plate dishes
4. 2011-Gold medal penang beach carnival -hot cooking  and fruit carving
5.2012-Nestle culinary art award-Finalist
6.2012-Singapore culinary expo-Bronze medal in Food display plate dishes

UITMPP culinary team-battle of the chef  2011

Gold medal remy and linguine Me and didie

Penang beach carnival cooking and fruit carving competition

Ice carver in learning

Ice carving to me is a very interesting art to do.It is not an easy thing to be done as some people think,to be an ice carver we should have imagination and proper developed skill.I still remember my ice Sifu carver,Chef Rahman said to me "to carve an ice,dont scare to make a mistake,we should have an imagination.For the 1st time carving lesson you will not get a perfect shape but by time you learn,someday it will be nicer and better"..

carving lesson with Chef Rahman

my 1st imperfectness swan carving 

carving lesson with the black carvers team,Chef Ahmad Fauzan

The black carvers from the left`~chef Fauzan, Fikree,didie,Chef syafiq and me

culinary begins

Hi,I am Melvin Mawen Gatu,to tell the story~I am proud to be a culinarian,it is my dream when I was in the high school. Dreaming about wearing a chef jacket while handling a chef knife make me feel very sick about culinary.I started my culinary journey in 2009 when I was selected to enter the culinary art course in uitm penang.

1st semester in Uitm penang~ kitchen practical class

Competition training

Really enjoyed the sweet moment of study in university,now I am entering the huge food industry to continue learn about food.

Modernaize sabah traditional food

Hello guys,Thank you for entering this blog.I am Melvin Mawen, here in this post, I am trying to bring my local food to a new level and to a new acceptance to people from all around the globe. I will share to you about the sabah's traditional food but  make it in the new concept of presentation.Modern style of "stay originality increase the quality".For the first dish, here I present to you my local traditional dish~

Fish  tuhau marination ,black borneo hill rice, sauted mix local white chili and vegetables, bambangan pickle served with bambangan lemon sauce

translation to simpler local word

Fish  tuhau marination - ikan goreng diperap tuhau
black borneo hill rice   - beras bukit merah
sauted mix local white chili and vegetables - sayur campur lada putih
bambangan pickle - jeruk bambangan/noonsom bambangan
 bambangan lemon sauce- sos bambangan lemon (*modernaized~new )