PETALING, Selangor, 27 August 2026 (The Capital Post) – A total of 42 young Malaysian chefs have showcased how collaboration between academia and industry can drive culinary innovation by reinventing Malaysia’s multicultural food heritage using Idaho potatoes as a key ingredient.
The initiative was highlighted through the launch of the cookbook Tentang Ubi dan Rempah-Ratus: Makanan Kegemaran Rakyat Malaysia Diolah Semula dengan Kentang Idaho (Of Spuds And Spices: Malaysian Favourite Food Reimagined With Idaho Potatoes) here today.
Deputy Higher Education Minister Adam Adli Abd Halim said strategic cooperation between higher education institutions (IPTs) and industry players, both locally and internationally, was an important approach in ensuring graduates acquire the skills, experience and competencies needed for the future workforce.
He said the project demonstrated the value of bringing together academic expertise, industry experience and student creativity to produce culinary innovations rooted in local identity.
The cookbook is the result of a collaboration between Sunway University and the Idaho Potato Commission from the United States, combining academic knowledge, industry experience and the creativity of culinary students.
According to Adam Adli, the collaboration is in line with the aspirations of the Malaysia Higher Education Plan (RPTM) 2026-2035, which emphasises strategic partnerships between higher education institutions and various stakeholders, including industry, to strengthen the country’s higher education ecosystem.
He said higher education today should no longer be confined to classroom learning but should serve as a platform bringing together knowledge, industry, culture and creativity to produce talent capable of creating value and adapting to changes in the world of work.
Through the project, culinary students reinvented traditional recipes from various Malaysian communities using Idaho potatoes as the main ingredient, creating new interpretations of dishes familiar to Malaysians.
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The approach not only exposed students to real-world industry practices but also strengthened their technical skills, creativity, problem-solving abilities and capacity to develop products with commercial value.
At the same time, cross-cultural experiences and exposure to international partners provided students with opportunities to understand global market perspectives and explore the potential of local flavours and food heritage for international markets.
The collaboration demonstrates how strong links between academia and industry can create more meaningful learning experiences while empowering young talent to become more confident, creative and prepared for the demands of future industries.
The initiative could also serve as an example for more higher education institutions to strengthen strategic partnerships with industry in developing curricula and learning experiences that are responsive to market needs and enhance graduate employability.
Also present were United States Agricultural Counsellor for Malaysia, Singapore and Brunei Alicia Hernandez; Sunway Education Group chief executive officer Dato’ Prof. Dr. Elizabeth Lee; Idaho Potato Commission Asia director Kenneth Wee; and Sunway University president Prof. Dr. Sibrandes Poppema.
According to a post on the official Facebook page of the Ministry of Higher Education, the initiative reflects the importance of academia-industry collaboration in developing future-ready talent and strengthening graduate employability. – The Capital Post
