BANDAR SERI BEGAWAN – Pots and pans clinked in the kitchen as the first student cohort of Laksamana College of Business (LCB)’s Culinary School prepared to cook up a storm for the school’s official opening on Tuesday.

The Minister of Primary Resources and Tourism (MPRT), YB Dato Seri Setia Hj Ali Apong, was on hand to officiate the launch at LCB’s Batu Satu campus, saying the opening of the culinary school reflected the significant growth in Brunei’s food and beverage industry over the past five years.

“As the industry continues to expand, businesses will need to know how to manage a more competitive market, and this will require them to become more aware of their strategies and increased creativity which can then lead to their success,” he said.

Minister of Primary Resources and Tourism, YB Dato Hj Ali (C) officiating the launch of the Culinary School by Laksamana College of Business on March 26, 2019. Photo: Hazimul Wa’ie/The Scoop

“The school has what Brunei needs to produce talented and qualified professionals who are capable of creating world gastronomical delights and most importantly, not forgetting our own local Bruneian roots in this industry.”

“We want to see more chefs, not cooks. Chefs who can create an impact both locally and internationally,” the minister added.

“When we travel around the world, whether it be for business or leisure, we expect to have a memorable experience each time. Food is part of that experience and it is important that we are able to create positive memories for visitors and patrons alike.”

The Culinary School offers certificate and diploma courses adapted from City and Guilds UK — a London-based vocational education and training provider that has been in operation for more than 140 years —  to equip young chefs with the basics of professional food preparation and best practices that have been adopted worldwide.

Two intakes are planned each year — one in March and another in September — with slots limited to 25 students per intake.

A student at the Culinary School preparing dishes at the school’s kitchen facility on March 26, 2019. Photo: Hazimul Wa’ie/The Scoop

Ian Pirie, director and principal of LCB and Kensington College of Business (KCB) said the programmes offered are suitable for beginners and experienced professionals.

Students will gain experience at the institution as well as access to a wealth of hospitality opportunities and avenues worldwide, said Pirie, with the school headed by Luke Macaan, a chef with three decades of global experience under his belt.

Pirie added that because the courses are awarded by City and Guilds UK, it also provides students with internationally-recognised qualifications.