This program highlights the versatility and benefits of Malaysian palm oil in local cuisine through interactive activities with University of Johannesburg, South Africa. Featuring local chefs, the event will include live cooking demonstrations that showcase palm oil’s effectiveness in baking and frying, a brief seminar on its nutritional and functional advantages, and an exciting cooking competition for students using Malaysian palm oil. Combining education with practical experience, the initiative aims to encourage the use of palm oil in local food preparation, fostering partnerships and promoting its role in providing sustainable, high-quality culinary solutions.