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IFTM delegation attends a talk by Executive Sous Chef from L’Attitude restaurant at Morpheus hotel

中文摘要 / Summary in Chinese

Integrated resort operator Melco Resorts and Entertainment Ltd invited the IFTM Year 4 class from the Culinary Arts Management Bachelor Degree Programme to attend a Master Chef’s Talk at the Morpheus Hotel, City of Dreams. The talk was by Chef Safa Rodas, Executive Sous Chef at L’Attitude, a French-style bistro. It took place on 12 March.

The chef spoke about her professional experience, knowledge, and skills in the hope of instilling in new generations a passion for ongoing study and for exploring the culinary arts field. The event was also attended by several IFTM faculty members, namely Culinary Arts Management Programme Coordinator Dr. Christy Ng Yen Nee, Assistant Professor Dr. Andy Kuo Chen Feng, Lecturer Ms. Marieta Wong, and Lecturer Mr. Benjamin Chen Kuan Ting.

Melco Resorts’ Director of Training Ms. Joyce Wong Iok In, and its Executive Director of Human Resources, Mr. Lawrence Li Ka Ho, arranged for the group to visit L’Attitude and the Alain Ducasse at Morpheus restaurant. The teams at each of the establishments showed their respective kitchens and facilities to the students and faculty members of IFTM in order for them to understand the restaurants’ operations. The delegation then attended the talk by Chef Rodas.

She graduated from the culinary arts programme at Enderun Colleges in Metro Manila, Philippines. Chef Rodas did an internship in a restaurant of famed French chef Alain Ducasse, located in Paris, France, and then worked for 6 years in New York City in the United States. She came to Macao around 2 years ago for her first professional stint in Asia.

During the talk, Chef Rodas said she found the dining culture in Macao different from that of New York. Having worked already for several years in the culinary sector, Chef Rodas said she remained highly passionate about the culinary arts: she was now focused on further learning how to adjust her cooking style to the Macao clientele profile.

Chef Rodas encouraged the IFTM students to be energetic and passionate about the culinary sector to face any career challenge. She also pointed out that at L’Attitude, the team included a variety of nationalities. Chef Rodas said it was essential to treat everyone fairly and promote teamwork, even if facing challenges linked to language differences, to earn the respect of all staff.

“There are 3 elements that helped me to be where I am now: passion, determination, and discipline,” Chef Rodas said.

She stated she hoped increasing numbers of customers would visit the restaurant to enjoy the dining experience on offer. That was why the team kept on learning and working on continually improving recipes and service.

After the talk, Chef Rodas demonstrated how to prepare a signature dish of L’Attitude: frog legs roasted with garlic and butter.

The talk allowed students to gain new culinary knowledge and skills and learn more about the various culinary careers upon graduation. They also learned about the importance of passion and teamwork for professional success in the industry.

President’s Corner

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