Electrolux Newsroom Asia Pacific

How the professionals feed the multitudes

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The KLCC’s kitchens are fully equipped with professional cooking appliances from Electrolux, enabling chef Richmond to cook for up to 5,000 people in one night.Richmond Lim, Executive Chef at the Kuala Lumpur Convention Center and internationally renowned banqueting chef at the Electrolux Professional Innovation Center, where he gave a 2-day training session on banqueting,Richmond Lim, Executive Chef at the Kuala Lumpur Convention Center and internationally renowned banqueting chef at the Electrolux Professional Innovation Center, where he gave a 2-day training session on banqueting,

According to the bible, it took a miracle from Jesus to feed a hungry crowd of 5,000. More than 2,000 years later, with the miracle of technology, Kuala Lumpur Convention Center (KLCC) Executive Chef Richmond Lim can do the same  for the same number of people or more.

A world-class centre of excellence for banqueting, the KLCC kitchens are fully kitted out with Electrolux’s Professional cooking appliances. Chef Richmond himself is renowned in Asia for his expertise in 5-star banqueting, and has written his own visually striking guidebook to banqueting, The Stainless Steel Kitchen. The 264-page book, created in partnership with Electrolux, provides insight, advice and cooking methods for creating the perfect banqueting experience.

KLCC kitchen

Photo credit: Electrolux

Chef Richmond’s 28-year career saw him starting out as a pantry boy and working his way up through the ranks to become KLCC’s Executive Chef who manages a kitchen brigade of 51 chefs. Here’s a few tips from themaster himself on managing a banquet and cooking for large parties.
How did you end up in the world of banqueting?

My mum is a great cook and my passion for food came from her. This was the main reason I embarked on my journey into the culinary arena.  In the 80s, there weren’t many hotels, so if you were a trainee in the kitchens, it would be fortunate as you had a good opportunity to pick up the art of cooking.

richmond lim

Photo credit: Electrolux

Curiosity was another main driver for me as this allowed me to revise and modify various dishes and create new ones.  Additionally, my passion for cooking and sense for flavours have made me the chef I am today.

Richmond lim 2

Photo credit: Electrolux

In banqueting, it was the challenges that excited me. I’m sometimes taken aback by the high level of technology that is available today and allows for the preparation of top quality cuisine.

Could you describe for us your role during a banquet?

In any banquet, I ensure a smooth and efficiently operational kitchen, providing guests with professional culinary advice for their event and to meet their expectations.

I’m constantly immersing myself in research and development as I strive to create new dishes and improve KLCC’s food and beverage offerings.

Another part of my role is to be inspired and motivated to instil fresh ideas in the team’s training modules to improve efficiency and productivity.

What is your favourite style or method of cooking?

My favourite cooking style is from one of my 5-Star applications – “Vacuum – Low Steam Cycle – Blast Chilled – Seared – Convection Cycle”. In other words, cooking at a low temperature for a longer period.

Could you provide some tips for readers on cooking dinners for large parties at home?

The 80:20 ratio is a perfect guide. 80% preparation and 20% execution. It’s important to plan ahead in terms of what you want to serve and do some research prior to your event.

It’s better to cook at a low temperature for a longer time to ensure better quality of food. The right combination of food served at a dinner party is also crucial. Choose dishes that complement each other in terms of taste and texture.

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