An Old Friendship Sparks New Cuisine at ISKL’s Ampang Campus

Segumin Bae, Chef de Cuisine for Conrad Seoul, collaborated on the menu for Seoul Kitchen, the newest food outlet at the ISKL campus.
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The year was 2010 when Corporate Executive Chef for Cezar’s Kitchen Gregory Ferris met Segumin Bae who was working as a Chef for the Conrad Hotel, Tokyo. The two began a friendship that sparked the co-authoring of Molecular Cuisine Demystified and ultimately saw Bae leave Japan to become the Chef de Cuisine for the Conrad Seoul, the chain’s flagship property. When Cezar’s Kitchen was given the green light to open a food outlet at ISKL’s Ampang Campus, Greg Ferris immediately thought of his friend, Bae. Taking leave from his post at the Conrad Seoul, Bae flew to Kuala Lumpur to collaborate on the menu for Seoul Kitchen, the newest offering at the Ampang Campus featuring authentic Korean dishes. “Bae and I arrived in Kuala Lumpur with our recipes and scouted the local markets for the freshest and most appropriate ingredients to ensure a high-quality offering for ISKL students and staff,” said Ferris. “ We worked with our kitchen staff there to make sure that the recipes used were authentic, that the presentation was appropriate, and the food offering was of high quality.” Chef Bae trained at the Culinary Institute of America in New York and has worked both in the United States and throughout Asia, before landing at his current post in Seoul. Mr. Ferris will return to Kuala Lumpur in mid-September and hopes to offer some programming for the ISKL community. Watch for that coming soon!

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