Flavours of Mexico in Malaysia at HELPCAT

Flavours of Mexico in Malaysia at HELPCAT


Guest Chef Ivan Chavarria Hernandez demonstrating the culinary techniques to the culinary students of HELPCAT.

HELP College of Arts and Technology (HELPCAT) was proud and honoured to be the only education institution to host the Flavours of Mexico in Malaysia in collaboration with the Embassy of Mexico as the event returned for the third consecutive year. As part of the event, a Mexican gastronomic workshop and lunch buffet was held on September 20, 2016 at the L’Orangerie Restaurant.

Several culinary arts students of HELPCAT participated in the gastronomic workshop conducted by Guest Chef Ivan Chavarria Hernandez, a gastronomic specialist in Mexican and Mediterranean cuisine and co-owner of the Blue Corner Bar and Restaurant in Bali.

During the workshop, the students were taught to prepare traditional and authentic Mexican dishes such as beans cream and cheese mini sopes. Together with Guest Chef Ivan Chavarria, they prepared a delicious Mexican Buffet Lunch for a crowd of enthusiastic guests, which include representatives from the Embassy of Mexico and Dr Choong Yeow Wei, President of HELPCAT.

The Flavours of Mexico in Malaysia is an annual initiative and cultural programme of the Embassy of Mexico which aims to promote Mexican culture and food to Malaysians through a unique and exquisite gastronomic experience. Apart from HELPCAT, other participating organisations include an impressive line-up of famous Mexican restaurants in Kuala Lumpur such as La Mexicana, La Boca Latino Bar, Fresca Mexican Kitchen and Bar, and Cedar 15 at Impiana Hotel.


(Top row, from left) Chef Shanmugam Rajoo (Chef Lecturer), Ms Nur Amalina Johanis (Coordinator), Chef Nurul Huda (Chef Lecturer), Sofia Martinez Lopez (Executive Assistant for Cultural and Academic, Embassy of Mexico), Dr Choong Yeow Wei (President of HELPCAT), Chef Ivan Chavarria Hernandez (Guest Chef), Martin Torres (Deputy Head Of Mission, Embassy of Mexico), Chef Mohammed Razif Haron (Head Chef Lecturer), Mr Ahmad Fuad (Lecturer) and Mr Karthigeyan (F&B Lecturer) with the culinary students of the workshop at the L’Orangerie Restaurant.


Cheese mini sopes, one of the traditional Mexican dishes that were taught at the gastronomic workshop.