The Stainless Steel Kitchen Garners Another International Honour

Published on : Tuesday, December 10, 2013

USA-Book-Award-Finalist-300x233Kuala Lumpur Convention Centre (the Centre) Executive Chef, Richmond Lim’s ‘The Stainless Steel Kitchen : Banqueting Revolution’ (‘The Stainless Steel Kitchen’) continues to garner international attention, this time making the finalist list of the ‘Cookbooks: International’ category of the coveted 2013 USA Best Book Awards announced recently by USABookNews.com, the premier online magazine featuring mainstream and independent publishing houses.

 

 

 

Now in its 10th year, the annual USA Best Book Awards is one of the largest mainstream book award competitions in the USA. Designed specifically to capture publicity and attention during the busy holiday retail season, the competition has benefitted thousands of authors and publishers to-date.

 

 

 

 

“Having my book among the finalists of such a prestigious award is high praise indeed. International recognition means being able to share my cooking methods and knowledge with my esteemed counterparts from around the globe so together, we can enrich the world of banqueting!

 

 

 

 

“I am absolutely delighted with this honour and would like to thank my publisher, My Nourishment Sdn Bhd, and the Centre for their support and in particular the culinary team for helping me make ‘The Stainless Steel Kitchen’ a reality,” said an ecstatic Lim.

 

 

 

 

The 10th Annual USA Best Book Awards 2013 nomination is the second international accolade accorded ‘The Stainless Steel Kitchen’. The first was when the book won the ‘Best Book for Food Professionals’ in Malaysia title. This led to ‘The Stainless Steel Kitchen’ representing Malaysia in the 2011 Gourmand World Cookbook Awards held in Paris, France, where the book was selected ahead of 71 finalists to take home the ‘Best Book in the World for Food Professionals’.

 

 

 

 

‘The Stainless Steel Kitchen’ is a detailed guide for professionals in the culinary industry, and provides a measure trove of innovative ideas and tips on tackling the banqueting challenges faced by chefs the world over and offers cutting-edge solutions and creative, avant-garde ways to ensure the consistent, successful delivery of quality banqueting events.

 

 

 

In the glossy, 264-page turner, Chef Richmond shares his knowledge and secrets to success behind his fully-fledged 5-star kitchen and the importance of “Speed – Time – Temperature,” as well as the need for banqueters to adapt to the new technologies available in today’s kitchen.

 

 

 

 

Source:- KLCC

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