HULU LANGAT, May 7 — The third National Gastronomy Seminar (SEGEMUK III) is not merely a knowledge-sharing platform but also an opportunity for food entrepreneurs to strengthen their products in line with current market demands.
Noted culinary influencer Mohd Rahmat Bahaudin, also known as Chef Kecik, said the research presented helps industry players produce higher-quality products, benefiting both the economy and society.
“The sharing from scholars is highly welcomed. These presentations can help industry players improve themselves and, more importantly, have a positive impact on society and the economy,” he said.
Rahmat was delivering his keynote address at SEGEMUK III held in the Bangi Avenue Convention Centre yesterday.
The seminar, which brought together more than 30 presenters from within and outside the country, also saw academic participation from Universiti Kebangsaan Malaysia, Universiti Utara Malaysia, and Universiti Teknologi MARA.
It was organised to strengthen research and elevate the status of local heritage food through a combination of academic and industry perspectives.
Themed 'Juadah Asli vs Lakuran', SEGEMUK III focused on Malay world gastronomy studies, encompassing various disciplines including language, culture, psychology, literature, and archaeology.
Earlier, its chairman Mohd Faizal Musa said Rahmat was chosen as the keynote speaker for his role in bridging academia and the food industry to elevate Malay gastronomy.
He added that Rahmat, who has a background in food science, also brings a fresh perspective on the evolution of modern Malay cuisine without neglecting its original identity.
