Three Diploma in Culinary Arts students from SEGi recently elevated their creative skillsets through an exclusive Fruit and Vegetable Carving Workshop hosted by UCSI Kuching Campus. Organised by UCSI University’s School of Hospitality & Tourism Management in collaboration with the Kuching Chef Association (KCA), the session aimed to inspire culinary students to explore the artistic side of food presentation — a vital element in modern gastronomy and global dining trends.
Led by Chef Mohd Yusuf from Kolej Komuniti Beaufort, Sabah, the workshop offered step-by-step instruction in traditional and contemporary carving techniques. Chef Yusuf, widely respected for his intricate work in food artistry, guided participants through the fundamentals of shaping flowers, leaves, and intricate patterns using everyday fruits and vegetables. His demonstration emphasised precision, discipline, and the art of elevating food into a visual experience — a skill that has become increasingly important in the era of social media-driven dining and experiential gastronomy.
Throughout the hands-on session, SEGi students practised carving under expert supervision, receiving detailed feedback on knife control, structure, and finishing. According to the World Association of Chefs’ Societies, presentation accounts for up to 30% of perceived food quality in hospitality settings, demonstrating the professional relevance of such skills. Engaging in this creative exercise not only refined their technical expertise but also deepened their understanding of how design and culinary execution work hand in hand.
This workshop also offered an invaluable opportunity for SEGi College Sarawak’s students to connect with peers from other institutions and learn from a seasoned professional outside their usual academic setting. It reinforced the importance of industry engagement in broadening perspectives and building career readiness — especially in creative industries where continuous innovation and practice are essential. As Malaysia works to position itself as a culinary tourism destination, the need for industry-ready, globally aware chefs continues to grow.
The experience reflects SEGi’s mission to develop confident, well-rounded culinary professionals who can combine technical skill with artistic expression. Participation in industry-linked events like this allows students to grow creatively while building soft skills such as patience, discipline, and adaptability — all essential traits in a fast-paced hospitality landscape. It is through such experiences that education becomes both relevant and inspiring.
This event is organised in support of the following United Nations Sustainable Development Goals (SDG):
SDG 4 – Quality Education
SDG 8 – Decent Work and Economic Growth
SDG 17 – Partnerships for the Goals
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