Woopz Productionz.

We live in a world where we work fast, live fast and therefore eat fast. Almost everything under the sun (and edible) is available frozen, canned and highly processed.

Jean Michel Fraisse, author of cookbook Taste (as featured in theStar today), observed that:

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“In France, we worship fresh produce but this practice doesn’t exist here – not any more, anyway,” he says. “In Asia, 90% of the food explanation and information is outdated and obsolete. The food and beverage industry here is caught in a time warp.

“Having lived in Malaysia for the past 12 years, I have seen the cooking competency level decline over the years. Malaysia is not short of talent but it’s sad when good chefs are forced to go abroad for better pay because it’s cheaper to hire foreign labour to cook with poor quality produce.”
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One does not have to look far to see this. Just switch on the AFC channel on Astro. Most of the cooking shows produced in the Europea and Canada features chefs cooking food using only fresh ingredients. Compared this to Malaysian cooking shows, which (mostly) shows chefs cooking with ingredients from Maggi or Ayamas. While i am well aware that these shows are sponsored by these companies, it is disheartening to see that Malaysian Chefs are actually promoting these products in a cooking show.

Mr Fraisse also adds that:

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It’s no use resorting to organic food only when your health or those of your family members are affected. By then, it may be too late. Why not start now?

“Although the price you pay for good quality and organically grown food may be higher now, it’s actually more cost-effective in the long run. Nourish your family with all the nutrients from good, wholesome food and think of how much you’d save on health care costs in the long run.”
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Organic food is often label the 'food for the sick'. This is furthest from the truth, as everyone needs the best nutrients and nourishments in life.