KUALA LUMPUR, MALAYSIA: As day one of his five-day masterclass series with Ajinomoto (Malaysia) Berhad (AMB) gets underway, international culinary authority Chef Fadi Mneimneh dropped exclusive insights into the rigorous world of high-end gastronomy.

Chef Fadi, whose 18-year career includes serving as the Executive Chef for the Royal Private Affairs of King Salman bin Abdulaziz Al Saud, noted that cooking for the most demanding guests requires a level of discipline that standard commercial kitchens rarely encounter. The masterclass aims to translate the chef’s long-term experience in elite cooking environments into actionable skills for local culinary operators looking to elevate their menu standards.

Chef Fadi, whose 18-year career includes serving as the Executive Chef for the Royal Private Affairs of King Salman bin Abdulaziz Al Saud, noted that cooking for the most demanding guests requires a level of discipline that standard commercial kitchens rarely encounter. The masterclass aims to translate the chef’s long-term experience in elite cooking environments into actionable skills for local culinary operators looking to elevate their menu standards.

“When you are cooking for the most prestige guests, you aren’t just cooking food; you are crafting a consistent familiarity and absolute trust on a plate,” Chef Fadi explained.

When pressed on the creations he remembers most fondly from his career, Chef Fadi pointed to complex, slow-braised signature dishes where mastering foundational balance was critical.

“The dishes that linger in your memory aren’t necessarily the most expensive ones, but the ones where flavor depth is achieved with technical precision. That is the exact secret we will be exploring through the application of Umami in the coming days.”

For HORECA operators, that precision is also a business advantage. The real challenge in any professional kitchen is delivering the same depth of flavor consistently, at volume, and at a controlled cost.

This is where AJINOMOTO’s range of professional seasonings becomes a practical operating tool. By building reliable umami into the foundation of a dish, kitchens can hold a consistent standard across every shift and every outlet, reduce the long preparation hours that traditional flavor-building demands, and protect food cost without compromising the result on the plate. The outcome is a menu that earns repeat business through dependable quality, not guesswork.

Food service operators and culinary professionals eager to study these advanced techniques will soon have full access to the complete series. The step-by-step masterclass detailing the professional preparation of Chef Fadi’s dishes and more will be released soon. Register today on the Ajinomoto KSA website to secure your exclusive access.