ROLES AND PRACTICES OF MALAY CHEFS IN SUSTAINING

AUTHENTICITY OF MALAY FOOD IN KLANG VALLEY HOTELS,

MALAYSIA

By
NURUL ASHIKIN BINTI ISMAIL (MSc in Food Service)
April 2014

Chairman : M. Shahrim Ab. Karim, PhD
Faculty : Food Science and Technology

This study was conducted to identify the practice of the Malay chefs in preparing
traditional Malay dishes in the hotels in the Klang Valley and their skills and techniques
of knowledge sharing with the younger generation of Malay chefs. In addition, this study
aimed to identify the level of knowledge and practice of these chefs in the aspects of
culture and traditional cooking traditions to see how knowledge can be passed on
consistently to the younger generation of Malay chefs. However, in reality, these
practices and traditions are slowly being neglected and no longer the pride of younger
generations, especially in the hotel industry. These include the traditional practice for
food preparation, skills and cooking techniques to maintain the authenticity of the
traditional Malay cuisine in the hotel sector. In addition, the use of processed food in the
Malay kitchen today is something that is not foreign anymore. The techniques of
cooking traditional Malay food have been tainted with modern culinary techniques due
to lack of exposure and knowledge in traditional Malay cuisine. Generally, traditional
cooking methods are viewed as outdated, obsolete and not in accordance to
modernization. In addition to conforming to the style of cooking with the modern
equipment and technology, it indirectly alters the prevailing practices in traditional food
preparation in the hotel, such as the use of basic ingredients in making traditional Malay
spices and cooking pastes.


Therefore, a qualitative research approach of in-depth interviews with the Malay chefs
working in hotels were used other than comprehensive observation in the hotels Malay
kitchens. Sixteen Malay chefs working in the 3-star, 4-star and 5-star hotel were
participated in this study and 5 selected Malay kitchen in the Klang Valley hotels were
involved to identify the current practices of Malay chefs in preparing the traditional
Malay food in the commercial hotel. The research findings of this study has shown that
replication of village traditions such as collaborative cooking during feasts were adopted
by the Malay chefs in preparing traditional Malay dishes. In addition to information
sharing, the skills, cooking methods and beliefs of these traditional foods were
conveyed informally to the younger Malay chefs in the kitchens. These findings should
contribute some awareness to hoteliers and academicians on the importance of
documenting and recognizing the cultural knowledge of Malay food. Besides, the Malay
chefs successes of should be given due recognition and appreciation of their efforts to
maintain the practice of ancestral skills and traditional cooking methods while going
through the changes in the commercialization of Malay food in hotels in Malaysia. This
study requires a rigorous and specific action to begin documenting the techniques, skills,
and practices of traditional Malay cooking among great chefs in hotels as well as
implement an action plan to upgrade the traditional features in Malay food preparation
in the hotel industry. The study concludes with the suggestion that aggressive
implementation of knowledge to the young generation of Malay chefs be improved in
order to maintain the purity of traditional Malay food preparation handed down by our
ancestors. In view of this, the head chefs of Malay cuisine in Malaysias hotels are
encouraged to provide prompt and detailed approach on the importance of traditional
values and practice of Malay dishes for the younger generation of Malay chefs.