RMIT STUDENT LEARNING TOUR AT Q INDUSTRIES VIETNAM
QNEWS
Recently, we took the students from the F&B course in RMIT on a tour through our facility in Q Industries Vietnam, which gave them the opportunity to familiarise themselves with our integrated F&B solutions from the backend logistics, to the front of the house.
At the Q.uriosity kitchen, we equipped the students with basic culinary skills and they competed against each other in an educational and exciting Masterchef Challenge where they had 45 minutes to prepare 2 dishes.
In the classroom, industry professionals were also present to guide the students on their learning tour and to provide product trainings to help them understand the diversity of products carried by Q Industries.
CONGRATULATIONS TO THE SINGAPORE JUNIOR CHEFS TEAM!
The Singapore Junior Chefs Team once again did the country proud as they clinched the championship for the second year in a row at the Alen Thong Golden Coffee Pot Young Chefs Challenge in Abu Dhabi.
QFEATURED BRAND
WE SPEAK TO CHEF THOMAS GUGLER, PRESIDENT OF WORLDCHEFS AND CATERING DIVISION CEO (MANSOUR HOLDING GROUP)
The F&B scene in Saudi Arabia is best described as…
Booming. The Saudis are very well travelled and globally connected, and they love their food, so there’s a very high demand for good interesting cuisines from all over the world.
Currently, the trendiest phenomenon in the Saudi Arabian food scene are…
Pop-up food trucks. Personally, I think the market is over saturated with them and most of the promotions and menu items are beginning to look the same.
Describe your latest project with Q Industries.
MHG Holding Group and Q Industries together have branded and created the TAG (Thomas Andreas Gugler) line with chinaware specially designed by Legle, which includes different glassware, cutlery and kitchenware as well.
The most surprising thing you learnt about Saudi Arabia was…
How friendly the local Bedouins are when you’re touring the desert in jeeps and how well kept all the historical places are.
Your favourite local dishes include…
Hashi, a whole cooked camel with rice and its accompaniments; Masoub (banana bread pudding); Aish Bil Laham (lamb pizza); Salig (white rice dish with meat); and Kabsa (mixed rice with meat) are all delicious traditional delicacies that are always worth trying.
WE SPEAK TO CHEF SHERINE LIM, ONE OF THE CHEFS WHO
REPRESENTED SINGAPORE AT THE EXPOGAST CULINARY WORLD CUP. 
Your favourite part of the competition was…
The night when everyone, including the mentors stayed up all night to help with the cold display as there was such a warm spirit of teamwork.
How has Expogast influenced your culinary style?
I learned how to be a more organized chef and my skills have also improved a lot more after the competition.
Your favourite dish in the competition was….
The hot appetiser dish as it took a lot of technical precision in order to execute the dish well and I’m so proud of what we put up for the judges.