A Cuisine For Any Occasion

It was apparent since I was a child that I would become an entrepreneur. When I was 6 my mom had a stroke so I had to do my part. I cooked and cleaned and did laundry. In that same year, first grade I noticed all the kids would rather eat my lunch than to eat the cafeteria food, so I came up with this idea in Sunday school to start selling the things everyone wanted. I told my mom my Idea and she supported me and allowed me to use the empty room at our church to start a business. I made and sold my own popcorn and what we call bag juice there, (which is frozen juice made with citrus in a bag) and trust me in Jamaica's heat and sun it was worth the 25 cents. My mom bought all my lunch items at a wholesale store for me to sell and taught me about supply and demand.

At 12, I started traveling the Island, climbing Mango, Bread Fruit, Ackee, and Nesberry trees you name it, there wasn't a tree I wouldn't climb. Then I moved to Europe and started experiencing all this other rich culture of food, I was intrigued. So my friends and I decided to take a journey across the continent of Europe. Trying local foods at every stop. When I got back to Holland all I wanted to do was to try making and using all these  wonderful experiences. So I went to culinary Arts School. University of the West Indies and got a degree. 

I have traveled to 10 countries and 48 States In America all in search of expanding my knowledge of food. When I came to America my lust and drive for food wasn't all I thought it would be. I had a life craving to create out of the box, and wanted to push the boundaries as much as I could, so I moved to the city, where I could find a school that could help me do that, since my bachelors degree was before they had developed a computer system on the Island. in Milwaukee I found a college with the most open minded Instructors that helped me to hone my art and creativity. I have cooked for County Executives, multiple Mayors, Lieutenant Governors, Governors, Senators and participated and have multiple awards for my teaching skills and eccentric foods.

Chef Malaysia Campbell-Leung is a well known Chef, Caterer and the owner of Fusion and Spice Catering in Milwaukee. She was born in Jamaica and grew up in Zundert Holland, to an inter racial couple where she started perfecting and honing her talent. She attended University of the West Indies majoring in Culinary Arts and Nutrition before moving to the US where she attended Milwaukee Area Technical College to re-accomplish the same degrees. She has worked in ten countries and has traveled forty-eight States to perfect her talents and skills. 

Amazingly she didn't stop there. Since COVID 19 she has donated her time and effort to the first responders, by cooking and bringing lunch to three police departments in the city every Tuesday. Since 2018 she has been on multiple television shows and news breaks advising the community to do more for the people that protect us, and to help the kids for a better future with her cooking and teaching skills. 

Chef Malaysia has also done a lot of local work to which she has brought other young people to carry the torch on , including VGI. Victory Garden Initiative. Farm to table, teaching young people how to plant and how to eat what they plant. 

For community services she has been volunteering for the RiverWest food Pantry for the last 15 years and getting other young people involved. Doing soup kitchens like St Joseph's Chef Malaysia has since paved her own way into the ideal citizen. She’s became a household name over the years based off of all the things she has done in and around the city including the Culinary Education Program which she’s been a part of for the last seven years, teaching and training our future chefs from age 12 to 17, before she became a member of the American Culinary Federation in 2013.

Fusion and Spice Catering is highly-known for the quality food we serve to our clients; freshly prepared by our most 

talented chefs. We are located on the North West side of Milwaukee, serving business events, weddings, and other social gatherings in and around the area. 

We pride ourselves in our motto that, “Customer is key.”We do a variety of all the wonderful food cuisines from around the world. This flair will give you the feeling that you are part of our International family. Though we are new, the love and taste in our fresh made food is abundant.

To my American culinary college Milwaukee Area Tech. I would Personally like to thank Chef Lisa McKay for always believing in me and for all her support over the years, Chef Lou & Chef Pat Whalen International cuisine, Chef Dess Catering , Chef Reeves Dining room services , Chef Reiss Fine tuning of all you've learned, Chef Michael Clark Law & liability, Chef Moran Sea food and sustainability, Chef Barton Meat fabrication, Chef Chuck Pastry arts, Chef Surillo Soup, stocks and sauces, Chef Adam Genrich Food safety, both Chef Edwards Chocolate is an aphrodisiac, Chef Jim Udulutch Garden manger, Last but not least Beverly Johnson (B for bear) for helping me to figure out the kind of person and learner that I am which has helped me to relate better to people, Dr. Richard Busalacchi and his secretary Dean of the department that was always willing to help.