The Ulam School Masterclass Series
In a progressive collaboration between The Ulam School and Temu House, our team designed an Ulam (wild and naturalized edible plants of Southeast Asia) School Masterclass Series for you to learn about the unexplored world of ulam. We welcome you in an inspiring and peaceful art space!
Guided by the expertise of Ulam School founder Dr. Eric Olmedo and facilitator Lucie Benoit, participants will delve into the rich and vibrant world of ulam.
Complementing the educational experience, a specially curated lunch awaits guests, designed by Chef Eddie Tan. Drawing inspiration from both Asian and Mediterranean culinary traditions, the 3-course meal promises a fun exploration of the intricate flavors of ulam.
11:00am - 11:45am
Start of Ulam School Masterclass Series
What is Ulam School?
Topic 1 Wild Edible Plants WEP
1.a. Your own story with ulam
1.b. What are WEP and where
to find them
Topic 2 Introducing plants terminology
Topic 3 Toxicity and edibility of plants
11:45am - 12:00pm
12:00pm - 1:15pm
Workshop: Manipulating Local Plants
4.a. Building your own interrelation
4.b. Identifying plants and plants’ parts
Topic 5 Sensorial analysis of
an ulam sampling
Topic 6 Discussion: where to
access ulam in Malaysia
1:15pm - 2:30pm
Lunch is served
Iced watermelon juice with Bario salt, infused with bunga kantan, assam gelugor and ginger
Saba mackerel on ulam bruschetta
Ulam pesto pasta served with house-smoked duck
Nasi ulam with mango sushi, dressed with gula Melaka
The Ulam School Team
Our vision is to be a regional reference in education and research for plant-based sustainable food systems. We aim to achieve this by improving public health, environmental awareness and encouraging social connection with like-minded communities.
In 2018, Eric Olmedo, founder of the school was awarded a grant by the Toyota Foundation in Tokyo, Japan. By then, a food education project he led evolved and was aptly called “The Ulam School”. In 2020, the National Commission of UNESCO in Malaysia took some interest and supplied a modest funding to carry out the research.
In 2022, we decided to go further than the construction of an ulam database or publishing a recipes book. We began to design short courses, for college students of for lifelong learning purpose. That year, the Ulam School really became a school. For all.
Dr Eric Olmedo Panal
Dr. Eric Olmedo, the founder of Ulam School is a sociologist by training. He is currently a Principal Research Fellow at the Institute of Ethnic Studies (KITA), Universiti Kebangsaan Malaysia (UKM), and the Director of ‘Antropotek’, a social science laboratory. , Eric also manages the UNESCO Chair on Social Practices in Intercultural Communication and Social Cohesion.
The first part of his career was dedicated to the hospitality industry and education where he occupied
various managerial positions in France, Canada, Latin America, Malaysia and Vietnam.
Since 2012, he has been appointed as an expert in training and education for hospitality and industry sectors by various agencies in Malaysia. He has also conducted various missions on workforce development and capacity building on behalf of the French Development Agency (AFD) and the World Bank Group in Central and Southeast Asia.
With over 12 years of international experience, Lucie’s focus lies in surveying foraging behaviors in contemporary Europe - from European suburban towns to African villages and with traditional Pygmy hunter-gatherers. Her expertise extends to providing tailored advice and literature reviews for both non-specialized professionals and academic researchers in fields such as ecology, anthropology, and sociology.
Proficient in adapting ethnobotanical and scientific language, she bridges the gap between specialized knowledge and a broader audience. Passionate about science popularization, particularly in ethnobotany, she actively shares knowledge in various public forums. Her focus lies in surveying foraging behaviors in contemporary Europe to empower communities, enhance self-sufficiency, address food security, and provide comprehensive solutions to local nutrition challenges.
Chef Eddie Tan
Chef Eddie Tan Kean Buan stands out as an innovative chef with a deep connection to both the art and science of culinary arts. From a young age of 19, he began his culinary journey with an apprenticeship bridging Kuala Lumpur and Savoie Leman, France, mastering French cuisine.
Recognized with the Teaching Excellence award for three consecutive years, he is a Senior Chef Lecturer in the School of Hospitality at INTI International College, Subang.
A key aspect of his culinary identity stems from his family's Nyonya culinary roots, as he seeks to rejuvenate cherished comfort foods and their inherent health benefits.
Given his extensive background and research into local foodways, Chef Eddie will be creating an Asian and Mediterranean inspired 3-course lunch filled with ulam flavours for participants at the Ulam School Masterclass Series!
Event Price per pax: RM188
📆 Friday, 8th December
⏱️ 10.30am - 2:30pm
📍 temu house, Section 16, PJ Only 24 slots available SIGN UP HERE:
Ulam School stands for food education with care. After the captivating journey through the world of ulam in our inaugural masterclass at Temu, we're thrilled to invite you to the second installment of the Ulam School Masterclass series.
Dive even deeper into the enigmatic world of South East Asia's wild and naturalized edible plants with Eric Olmedo's expertise and passion for ulam. Part 2 promises to unravel more secrets, more flavors, and even more culinary adventures.
We're mixing things up next year! We will be on the hunt for up and coming Malaysian cooks to whip up awesome ulam menus. Get ready for some fresh flavors that'll totally blow your taste buds away.
If you thought the first experience was enlightening, brace yourselves for an even more illuminating culinary journey.
Stay curious, stay healthy, and join us at the next Ulam Masterclass!