Samsung nurturesyoung bada technopreneurs

BRAVO: Deputy Minister of higher education, Datuk Saifuddin Abdullah (second from left) presenting the mock cheque to the Bada Developer Varsity Challenge 2010 winners, team G-Polaris of Universiti Sains Malaysia. With them on the far right is Lee Jui Siang, head of marketing- mobile phone, Samsung Malaysia Electronics.

KUALA LUMPUR: Teams from four local universties were the winners in a competition to showcase the most innovative applications based on Bada - Samsung's new, open smartphone platform.

In the finale of the Bada Developer Varsity Challenge 2010, Team G-Polaris from Universiti Sains Malaysia (USM) presented an application called Green Polaris, which provides location-based services, news briefs, greening tips, and links to environmentally-friendly companies.

Team Doa Nazihah (which means "An Honest Prayer") from Universiti Teknologi Mara (UiTM) developed an application it called Doa Recital for Muslim Pilgrims to help those performing the Haj pilgrimage.

The Management and Science University (MSU) team, named Rois et Reine, developed The Pianist app that teaches users how to play the piano. And Team Smart from Universiti Teknologi Malaysia (UTM) unveiled a location-based mobile friend-finder application called Tell Me.

Team G-Polaris was the 1st place winner, followed by Team Doa Nazihah and Team Rois et Reine in 2nd and 3rd place, respectively. The Most Innovative Team Name and Logo prize went to Team Rois et Reine.

G-Polaris comprised Chai Jian Wei, Khoo Han Ni, and Peter Lau Yi Zhong, all 22, with their supervisor Azlan Osman. The three students are pursuing a degree in Computer Science.

They received RM15,000 cash while the second and third teams received RM10,000 and RM5,000, respectively.

The winning teams also received four units of the Samsung Wave smartphone each.

The challenge is supported by the Multimedia Development Corporation (MDeC), which is guardian of the country's MSC Malaysia initiative, and industry regulator the Malaysian Communications and Multimedia Commission.

It is to encourage university students to use their creativity and ingenuity to develop Bada applications for social networking and location-based services, as well as educational and religious activities.

"Samsung is actively constructing a total eco-system around the Bada platform ... making our platform vision a reality for consumers, developers and operators to experience the freedom of choice that Bada enables," said Yu Jai Sul, managing director of Samsung Malaysia Electronics.

Saifol Bahri Shamlan, MDeC vice-president, said it is committed to the continued development of the ICT (information and communications technology) industry that will help the nation reach its goal of becoming a developed country by 2020.

"With that in mind, we support the initiative by Samsung to deliver cutting-edge technologies to Malaysia's ICT industry and the public," he said.

The entire challenge took three months of intense brainstorming and work. It received a total of 22 registrations from 18 varsities across Malaysia. Each team consisted of one advisor and three students to inculcate team work and synergy among lecturers and students.

A Symphony of Chefs: Celebrating Taylor’s University School of Hospitality, Tourism & Culinary Arts (TCHT)’s 25th Anniversary

It was a night of glamour, music and tantalising French cuisine as Taylor’s University School of Hospitality, Tourism and Culinary Arts (TCHT) kick-started their silver jubilee celebration with the Symphony of Chefs.
As the theme said it, “A Stellar Past, A Brighter Future”, TCHT, the largest and most established hospitality and tourism management school in South East Asia promised a more vibrant and exciting future, while remembering its 24 years of significant achievements.

Representatives from Taylor’s University, French Embassy in Malaysia, French Ministry

University of Toulouse and Academie de Toulouse cut a birthday cake to signal the launch of Taylor’s University School of Hospitality, Tourism and Culinary Arts (TCHT)’s 25^th anniversary celebration.

The celebration culminated in an evening of fine cuisine, whereby a trio of well-known Chefs or “craftsmen” with the Meilleur Ouvrier de France (MOF) title prepared a gastronomic feast for the guests. Among those present were Monsieur Laurent Le Marchand, Acting Ambassador of the Embassy of France in Malaysia; Professor Olivier Dugrip, Rector of Toulouse Academie; Professor Daniel Filatre, President of University of Toulouse 2; Professor Pierre-Yves Boisseau, Vice President of University of Toulouse 2; Dr. Mathieu Guerin, Director of Malaysia-France University Centre (MUFC); Dato’ Loy Teik Ngan, Group CEO of Taylor’s Education Group; Professor Dato’ Dr. Hassan Said, Vice Chancellor & President, Taylor’s University; and Mr Pradeep Nair, Deputy Vice Chancellor, Taylor’s University; industry experts and partners as well as TCHT alumni members.

According to Mr. Neethiahnanthan Ari Ragavan, Dean of Taylor's University School of Hospitality, Tourism & Culinary Arts (TCHT), the silver jubilee celebration has gotten everyone at TCHT renewed with vigour, enthusiasm and determination to continue to touch lives through higher education.

“In the past 25 years TCHT has accomplished remarkable achievements as a result of our graduates’ achievements in the industry; the strength of our education and training programmes; and the quality of the faculty, top class facilities and student learning. We will continue to set new benchmarks in the industry and raise the bar in education for many more years to come,” said Neethia.

The event saw a gathering of three MOFs flew in all the way to work with students and lecturers of TCHT to serve up world renown French cuisine with a slight Asian twist. It was certainly an honour for the students and lecturers as they learned from Chef Robert Bertolino, Chef Jean-Luc Danjou and Madam Chantal Wittmann their secret to the most delicious French gastronomic meal and the French way of servicing, a day leading to the event.

Menu of the Night:

• Foie Gras Tandoori served with Cauliflower Fireworks by Jean-Luc Danjou MOF
• Sea & Garden Bouillon A Mix of Seafood Consomme & Vegetable Bouillon served with Shellfish, Baby Vegetables & Micro Herbs Recreated by Chef Faruok Othman and Chef Frederic Cerchi as per the Original Dish Selon la Recette de Olivier Roellinger
• Pan Fried Red Snapper Fillet with Tapenade, Zucchini Spaghettie & Smoked Salmon Waffles Sewed with a Veloute of Coconut & Ginger Flower by Robert Bertolino
• Bitter Chocolate ‘Gateau’ served with Orange Confit & Extra Virgin Oil by Chef Karam as per the Original Selon la Recette de Pierre Gagnaire

During the day, a Symposium entitled “French and Malaysian Gastronomy in Perspective” provided a platform for knowledge-sharing with renowned gastronomy specialists and academics from France. Celebrating the inscription of French gastronomic meal as UNESCO world intangible heritage, a panel of industry experts from both France and Malaysia shared their experiences, knowledge and opinions on the institutionalization of gastronomy as a world heritage in this symposium. The symposium saw some industry experts flown all the way from France to share with us on how gastronomy meals can become UNESCO world intangible heritage.