On 9 April 2025, students from SEGi’s Faculty of Hospitality and Culinary Arts had the unique opportunity to experience the fast-paced world of professional gastronomy during a study visit to Roots Restaurant, one of Kuching’s most respected contemporary dining establishments. This initiative forms part of SEGi’s continuous effort to merge classroom learning with industry-based exposure, preparing students to thrive in real-world culinary environments.
Welcomed by the restaurant’s culinary team, students gained a comprehensive overview of what it takes to run a successful kitchen, from back-end operations and kitchen management to the importance of creativity, sustainability, and storytelling in food presentation. The head chef delivered an engaging session on how modern culinary trends, like farm-to-table sourcing and zero-waste cooking, are shaping the future of food service—concepts that align strongly with global sustainability goals.
The hands-on segment of the visit saw students donning aprons and working side-by-side with professional chefs to prepare and plate signature dishes. This practical experience gave them firsthand insight into the discipline, teamwork, and attention to detail required in high-performing kitchens. It also underscored the importance of sourcing local ingredients—an approach that supports both community livelihoods and environmental sustainability.
According to the United Nations Environment Programme, approximately one-third of all food produced globally is wasted each year. Experiences like this empower future chefs to lead the change through more sustainable culinary practices, while also highlighting the critical role of hospitality professionals in promoting responsible consumption.
The visit concluded with a vibrant Q&A session, where students explored topics such as culinary entrepreneurship, customer experience, and innovation in the Malaysian food and beverage landscape. More than just a visit, this collaboration offered a blueprint for excellence and showed SEGi Sarawak students how passion, professionalism, and purpose can come together on a plate.
This event is organised in support of the following United Nations Sustainable Development Goals (SDG):
Goal 4: Quality Education
Goal 8: Decent Work and Economic Growth
Goal 12: Responsible Consumption and Production
