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Former "Top Chef" Contestants Angelo Sosa and Ed Cotton Discover Malaysia's Culinary Pleasures
Dec 27, 2010
Chef Angelo Sosa of Sosa Consulting Group and Plein Sud Chef Ed Cotton Engage in a Once in a Lifetime Trip to True Foodie Destination
December 27, 2010, New York - As part of Malaysia Kitchen for the World, a campaign launched by the Malaysia External Trade Development Corporation (MATRADE) to promote Malaysian cuisine, ingredients and restaurants in the United States, professional chefs and "Top Chef" Season Seven finalists Angelo Sosa and Ed Cotton participated in a nine day culinary tour of Malaysia in December. Traveling to key food destinations such as Kuala Lumpur, Penang, Ipoh and Melaka, Chefs Cotton and Sosa experienced the best that Malaysian cuisine has to offer - from delicious Roti Canai at bustling hawker stalls to savory Beef Rendang at high-end Kuala Lumpur restaurants.
Highlights of the trip included a tour of the Penang wet markets for fresh fruit and fish with renowned Malaysian food critic, Helen Ong, as well as a visit to Penang's Tropical Spice Garden to touch, taste, and experience the vast and unique spices and herbs used in Malaysian cooking. In addition, the chefs enjoyed cooking classes with popular Malaysian chefs and cookbook authors such as Nazlina Hussin, Rohani Jelani, Debbie Teoh and Zamani Abdul Wahab to learn both traditional and modern Malaysian cooking techniques.
Chef Ed Cotton, of such famed restaurants such as db Bistro Moderne, Daniel, BLT Market and now Plein Sud in New York, stated, "I highly recommend visiting Malaysia and can't wait to go back! Truly a life changing experience. I think I will apply Malaysian spices now to my cooking at Plein Sud." Continued Cotton, "I loved the different curry blends and the flavor of Beef Rendang. It had so much depth to it and has a lot of potential to making it on my menu."
Angelo Sosa, chef/owner of Sosa Consulting Group that advises to some of New York City's top restaurants, is looking forward to introducing Malaysian flavors and techniques to American palates. "My experience and travels throughout Malaysia were exciting, especially as a chef who's passionate about Asian cuisine," said Sosa. "From being able to work with fresh turmeric leaves to the old techniques of cooking sticky rice in bamboo, my mind was stimulated beyond belief. Working with this knowledge, I'm truly excited to get back into the kitchen to work through some new dishes."
To inspire Americans to cook Malaysian food themselves, Chefs Sosa and Cotton will contribute Malaysian-inspired recipes to the Malaysia Kitchen for the World U.S. web site, www.MalaysiaKitchenNYC.com. For more information about the Malaysia Kitchen for the World program in the U.S., visit www.MalaysiaKitchenNYC.com and follow us on twitter @MalaysiaKitchen.
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