20 years from now, I see problem in our Malay Food. Now all chef, graduates come out of school, cooking fusion food cooking salmon, steak.. same thing over and over again. Suruh masak lauk lemak aja terbeliak biji mata.
Kalau masak seperiuk kecik, mungkin ramai boleh bikin…
Tapi kalau masak longgok siapa nak bikin? Ayam Lemak Cili Padi nak masak untuk 200 org mcm mana? Siapa nak buat?
Ini skill punya kerja, it takes experience and a lot of patience.
Tukang masak yg terror dan bagus semua dah teramat senior, One day retire, kalau anak tak take over, mcm mana?
Budak Singapore in 20s, mana dia nak masuk dapur mcm gini. Rare nak cari tukang masak longgok yg in their 20s or 30s.
Recently, Ummi pergi meeting, customer yg ada cafe ni, nak belajar buat sambal tumis untuk Mee rebus nya, and Ummi tanya siapa masak mee rebus tu.. dia kata org china. Ummi tanya mcm mana dia belajar… customer Ummi tu kata belajar dgn kakak melayu yg dah retire….
Dia pun boleh masak sambal, tapi tak sedap…so they want to ask if they can pay me to teach him?
Anyway, there goes our Malay cooking, if none of our children wants to do this, foreign talent is going to take over. Mati lah kita kalau rendang kat wedding nanti nak harap org asing masak. And at that time, Sambal Goreng Pengantin will be a rare treat at function and restaurant. In 20 years time, Im worried all will be gone.
Source: Ummi Abdullah Saadah
