PRACTICAL INSIGHTS SERIES: COOK CHILL Cutting Cost Where It Matters Date: 7TH November (Tuesday) – 8th November (Wednesday), 2017 Time: 9.30am to 6 PM Venue: BANGI GOLF RESORT CLUBHOUSE & HOTEL BANGI-PUTRAJAYA DAY 1 9.30 am Registration and breakfast 10.00 am “Basically, there are two things we know: Everybody has less time, and the general

public is demanding better food - better in terms of quality and better in terms of flavour” ISSUES FACING OWNERS AND OPERATORS ABOUT FOOD QUALITY TODAY

“The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.” DEFINING COOK CHILL IN TODAY’S KITCHEN – BIG & SMALL.

11.00 am “Start by doing what's necessary; then do what's possible; and suddenly you are

doing the impossible” STEP 1: THE IMPORTANCE OF GETTING IT RIGHT AT THE BEGINNING How your initial process affects your production – from cooking processes and applying automation at the very beginning.

1.00 pm “Cooking is an art, but all art requires knowing something about the techniques and

materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!” STEP 2: TIME TO CHILL. Breaking the norm and understanding your products. What defines freshness?

2.00 pm “We shouldn't let anti-science zealotry shut down the ability to produce low-cost,

quality food for billions across the globe” STEP 3: HOLDING THE FORT ON FOOD QUALITY Changing the mindset of cooking away from general Asian practices with sous vide cooking and food preservation through vacuum packing.

3.30 pm “Quality is never an accident. It is always the result of intelligent effort”

STEP 4: REGENERATING QUALITY Rethermalisation application in café & restaurants.

4.30 pm “Once you understand the foundations of cooking - whatever kind you like, whether

it's French or Italian or Japanese - you really don't need a cookbook anymore” RECAP SESSION: PANEL DISCUSSION & Q & A SESSION. 5.30 pm BANGI GOLF RESORT KITCHEN TOUR 7.00 pm NETWORKING DINNER EVENT SHOWCASING COOK CHILL CONCEPTS AT

FUNTASIA, HOTEL BANGI-PUTRAJAYA

PRACTICAL INSIGHTS SERIES: COOK CHILL Cutting Cost Where It Matters Date: 7TH November (Tuesday) – 8th November (Wednesday), 2017 Time: 9.30am to 6 PM Venue: BANGI GOLF RESORT CLUBHOUSE & HOTEL BANGI-PUTRAJAYA DAY 2 9.30 am Registration and breakfast 10.00 AM “It matters little how much equipment we use; it matters much that we be masters

of all we do use” SESSION 1: MAKING YOUR KITCHEN WORK FOR YOU

Understanding your requirements and making them work for you effectively. 11.00 AM “Quality is not an act, it is a habit”

SESSION 2: HACCP STANDARDS TO LIVE BY Understanding, building and maintaining good habits. Managing your risk in the kitchen.

1.00 PM “Many people who try to do big bold things in the world find out it's not about the

money or the technology: It's about the regulatory hurdles that will try and stop you” SESSION 3: IMPLEMENTING HALAL PRACTICES Shattering the myth around HALAL certifications

2.00 PM “The first rule of any technology used in a business is that automation applied to an

efficient operation will magnify the efficiency. The second is that automation applied to an inefficient operation will magnify the inefficiency” SESSION 4: ITS NOT JUST IN FOOD PRODUCTION

It is the planning and control in place and the outline of effective process and communication flow.

3.30 PM “Low budgets force you to be more creative. Sometimes, with too much money,

time and equipment, you can over-think. My way, you can use your gut instinct” SESSION 5: HOW COOK CHILL PLAYS A ROLE FOR YOU AND YOUR PRODUCTION A success story and how cook chill proves to be a success in a different environment.

4.00 PM “When restaurants start to mature - and usually the five-year time is the time when

the restaurant starts to settle in and have its own personality - your job is to grow it.” SESSION 6: MOVING FORWARD

5.15 PM “I learned more from the one restaurant that didn't work than from all the ones that

were successes” SESSION 6: PANEL DISCUSSION & Q & A SESSION

• Participants are encouraged to submit request for case studies before the event if they have questions that they would like the speakers to help them.

• Agenda are subject to change with participant’s feedback and request