Healthy Kids, Healthy Future
The world’s leading Nutrition, Health and Wellness company, Nestlé Malaysia, recently treated a group of children to a fun-filled healthy cooking experience!
In conjunction with International Chefs Day, approximately 200 kids had the chance to don aprons and chef’s hats, as Nestlé and 80 professional chefs taught them about nutritious diets. Themed “Healthy Kids – Healthy Future”, the event demonstrated the importance of healthy eating in fun and educational ways. Held in Kuala Lumpur and Penang, children aged 6 to 12 years from orphanages, kindergartens and primary schools participated in the event.
In Kuala Lumpur, the cheery atmosphere was made even more exciting by the presence of celebrity chef Amy Beh. Chef Amy co-led the baking session with Chef Leah, an inspirational 6-year-old chef who bakes to raise funds for her younger sister suffering from microcephaly, a rare neurological condition.
Choo Siew Ling, Food Business Manager of Nestlé Professional said, “As the world’s leading Nutrition, Health and Wellness company, we strongly believe that children must be taught good nutritional habits from a young age. Celebrating International Chefs Day with the kids today was an excellent way to expose them on the importance of embracing healthy lifestyles and instill nutritional values in a fun and engaging manner. This is also well in line with Nestlé’s business philosophy of Creating Shared Value.”
This collaboration builds on the partnership between World Chefs Without Borders and Nestlé Professional, a programme that helps educate future chefs about nutrition. The Kuala Lumpur event kicked off with Chef KK Yau, Committee Member of World Chefs Without Borders and Executive Chef of Dorsett Regency Kuala Lumpur, who spoke about the daily life of a chef. The children were visibly fascinated by what they heard as they posed multiple questions, ranging from details on the uniforms of chefs to reasons for choosing the culinary profession.
Dr. Chong Li Choo, Program Director, Bachelor of Science (Culinology), Taylors University then shared about healthy eating and provided practical tips for the children to apply in their daily lives. She introduced ‘My Plate’ to illustrate the five food groups that form the building blocks for a healthy diet, including fruits, vegetables, grains, protein and dairy. During this session, the children were taught to think about what goes on their plate before eating.
This was followed by a session called ‘7 Colours of Healthy Food’ conducted by Chef Wilment Leong, Chairman of World Chefs Without Borders. Utilising creative and interactive ways, the children were taught how to identify healthy food by matching each colour section on the ‘food wheel’.
Putting their newfound knowledge to practical use, the children were then divided into groups with chefs assisting them to bake and decorate banana muffins. It was clear that they had great fun as excited chatter and laughter was heard throughout the baking session.
Chef KK Yau commented: “Through our activities today, the children have learnt that it is possible to eat healthy food that also tastes good. I believe that our responsibility as adults is to ensure that we empower the next generation to the best of our ability. Many of the kids present today have never met chefs in person before, and they were very interested in hearing what we do. Globally, over 10 million chefs engage in charitable activities on International Chefs Day, ultimately providing exposure on the profession, while making a positive impact in their communities. All the chefs enjoyed interacting with the young children and we were glad to be a part of this event.”
At the end of the day, the children enjoyed a delicious buffet spread which the chefs had specially prepared for lunch. During the meal, they had the opportunity to interact with the friendly chefs, and the curious ones managed to learn a skill or two from the chefs.
The event in Penang was held at Taman Perbandaran, fondly known as Youth Park to the locals, while the event in Kuala Lumpur was held at Taylor’s Lakeside Campus.
The International Chefs Day celebration is held as part of the Nestlé Healthy Kids (NHK) Programme, which is a global initiative to raise awareness of nutrition, health and wellness and to promote physical activity among school-age children. The NHK Programme is aligned with the fundamentals of Creating Shared Value, Nestlé’s way of doing business. Nestlé believes that in order to create long-term value for the company, it must concurrently create value for the society.
In line with Nestlé’s belief in the importance of embracing multi-stakeholder partnerships, Penang’s event was a joint collaboration between Nestlé Malaysia, Penang Junior Chefs Club, Penang Chefs Association and World Association of Chefs Societies, while the Kuala Lumpur event saw Nestlé partnering with Food Aid Foundation and World Chefs Without Borders.
About Nestlé Malaysia
Nestlé, the world’s largest food and beverage manufacturer and a leader in Nutrition, Health and Wellness, is headquartered in Switzerland. Since 1866, Nestlé has been committed to providing high quality, tasty, safe and nutritious products to our consumers, in line with our promise of Good Food, Good Life. Nourishing Malaysians since 1912, Nestlé has earned the trust of our consumers through our quality brands and products, as well as our commitment to improve the lives of the communities in which we operate. At Nestlé, our consumers are at the heart of everything we do. We aim to delight our consumers by offering the best quality products; staying true to our Swiss roots while maintaining our Halal excellence and integrity. To learn more about how we have been nourishing Malaysians for over a century, do visit www.nestle.com.my or our Facebook page at http://www.facebook.com/NestleMalaysia
For more information, please contact:
Nestlé (Malaysia) Berhad
Tel: (+603) 7965 5185
Email: [email protected]
Joanne Lim or Yasmin Kadir
Tel: (+603) 7958 8348
Email: [email protected]