Management and Science University (MSU) bagged two gold medals at the latest Battle of the Chefs (BOTC) this August.

 

Secured by Bachelor in Culinary Arts (Hons) students Iqqah Jefri via Hot Fresh Pasta Dish Challenge (Authentic Italian Taste or Fusion) and Nur Natasya Nabila Othman via Pastry World Burger Revolution, the gold topped thirty other medals and diplomas to MSU from BOTC 2022.

 

 

Bringing in three silver medals are Bachelor in Culinary Arts (Hons) students Mohd Fazreen Hairolanuar and Wan Muhammad Afeq Amni Wan Ali via Hot Pasta Dish Challenge (Authentic Italian Taste or Fusion) and Chaamalah Thannimala via Pastry World Burger Revolution.

 

Ten bronze winners include Bachelor in Patisserie Arts (Hons) student Nurul Liana Natasya Mohd Zamri via her Pastry Art Showpiece Chocolate Works and Bachelor in Culinary Arts (Hons) students Chaamalah Thannimalai and Deisy Kartika Sari Sibarani Ahmad Rasit via Malaysia Heritage Cuisine 2; Dayangku Adila AG Mohamad, Jayganesh Thanasegran, and Muhammad Farihin Mohd Faizal via Main Course (Chicken); Muhammad Sazni Zailil via Main Course (Lamb); Muhammad Sazni Zailil and Siti Nurul Shafiqah Mohd Norazaman via Pastry World Burger Revolution; and Muhammad Farihin Mohd Faizal via Hot Pasta Dish Challenge (Authentic Italian Taste or Fusion).

 

 

Diploma recipients at BOTC 2022 comprise five from Bachelor in Culinary Arts (Hons) and five from Diploma in Culinary Arts as well as three from Bachelor in Patisserie Arts (Hons) and three from Diploma in Patisserie Arts, and one academic member at the School of Hospitality and Creative Arts (SHCA).

 

They are, from Bachelor in Culinary Arts (Hons), Siti Nurul Shafiqah Mohd Norazman and Deisy Kartika Sari Sibarani Ahmad Rasit via Main Course (Chicken); Effazatul Ekma Supanate via Confectionery; Muhammad Luqman Hariz Hariri via Main Course II (Beef); and Muhammad Irsyad Noorasfihan via Hot Pasta Dish Challenge (Authentic Italian Taste or Fusion).

 

From Bachelor in Patisserie Arts (Hons), Nazarith Sofea Shaifulazmi and Rahah Nabilah Abdul Rahman via Pastry Art Showpiece 1 Chocolate Works; Noor Ain Fariza Zainodin via Plated Dessert (Asian/Western).

 

From Diploma in Patisserie Arts, Nurhazirah Mohd Fazley via Modern Stylish Wedding Cake; Muhammad Salihin Mohd Noor Azmi via Pastry Art Showpiece I Chocolate Works; and Syahira Mohd Abdul Nasir via Pastry Art Showpiece I Chocolate Works.

 

And from Diploma in Culinary Arts, Amir Naufal Mohd Hafez via Pastry Art Showpiece 1 Chocolate Works; Nur Ilyana Aqilah Kusni and Muhammad Adam Qashri Muhammad Shahril via Modern Western Cuisine (Team of 2 persons); Nabila Myra Mazlan via Individual Fruit and Vegetable Carving; and Jayganesh Thanasegran via Malaysia Indian Heritage Cuisine 2 Chefs.

 

Also receiving a Diploma via Malaysia Indian Heritage Cuisine 2 Chefs is SHCA lecturer Muhammad Syazwi Asna Mazlan.

 

 

Twenty competition categories in BOTC 2022 included hot cooking, plated food, patisserie, and artistic display, among others.

 

Participants local and international from South Korea, Indonesia, the United States, and the Philippines included aspiring as well as master chefs competing in the Greenhorn Chefs Challenge (Junior) and Master Chefs Challenge.

 

 



Management and Science University (MSU) bagged two gold medals at the latest Battle of the Chefs (BOTC) this August.

 

Secured by Bachelor in Culinary Arts (Hons) students Iqqah Jefri via Hot Fresh Pasta Dish Challenge (Authentic Italian Taste or Fusion) and Nur Natasya Nabila Othman via Pastry World Burger Revolution, the gold topped thirty other medals and diplomas to MSU from BOTC 2022.

 

 

Bringing in three silver medals are Bachelor in Culinary Arts (Hons) students Mohd Fazreen Hairolanuar and Wan Muhammad Afeq Amni Wan Ali via Hot Pasta Dish Challenge (Authentic Italian Taste or Fusion) and Chaamalah Thannimala via Pastry World Burger Revolution.

 

Ten bronze winners include Bachelor in Patisserie Arts (Hons) student Nurul Liana Natasya Mohd Zamri via her Pastry Art Showpiece Chocolate Works and Bachelor in Culinary Arts (Hons) students Chaamalah Thannimalai and Deisy Kartika Sari Sibarani Ahmad Rasit via Malaysia Heritage Cuisine 2; Dayangku Adila AG Mohamad, Jayganesh Thanasegran, and Muhammad Farihin Mohd Faizal via Main Course (Chicken); Muhammad Sazni Zailil via Main Course (Lamb); Muhammad Sazni Zailil and Siti Nurul Shafiqah Mohd Norazaman via Pastry World Burger Revolution; and Muhammad Farihin Mohd Faizal via Hot Pasta Dish Challenge (Authentic Italian Taste or Fusion).

 

 

Diploma recipients at BOTC 2022 comprise five from Bachelor in Culinary Arts (Hons) and five from Diploma in Culinary Arts as well as three from Bachelor in Patisserie Arts (Hons) and three from Diploma in Patisserie Arts, and one academic member at the School of Hospitality and Creative Arts (SHCA).

 

They are, from Bachelor in Culinary Arts (Hons), Siti Nurul Shafiqah Mohd Norazman and Deisy Kartika Sari Sibarani Ahmad Rasit via Main Course (Chicken); Effazatul Ekma Supanate via Confectionery; Muhammad Luqman Hariz Hariri via Main Course II (Beef); and Muhammad Irsyad Noorasfihan via Hot Pasta Dish Challenge (Authentic Italian Taste or Fusion).

 

From Bachelor in Patisserie Arts (Hons), Nazarith Sofea Shaifulazmi and Rahah Nabilah Abdul Rahman via Pastry Art Showpiece 1 Chocolate Works; Noor Ain Fariza Zainodin via Plated Dessert (Asian/Western).

 

From Diploma in Patisserie Arts, Nurhazirah Mohd Fazley via Modern Stylish Wedding Cake; Muhammad Salihin Mohd Noor Azmi via Pastry Art Showpiece I Chocolate Works; and Syahira Mohd Abdul Nasir via Pastry Art Showpiece I Chocolate Works.

 

And from Diploma in Culinary Arts, Amir Naufal Mohd Hafez via Pastry Art Showpiece 1 Chocolate Works; Nur Ilyana Aqilah Kusni and Muhammad Adam Qashri Muhammad Shahril via Modern Western Cuisine (Team of 2 persons); Nabila Myra Mazlan via Individual Fruit and Vegetable Carving; and Jayganesh Thanasegran via Malaysia Indian Heritage Cuisine 2 Chefs.

 

Also receiving a Diploma via Malaysia Indian Heritage Cuisine 2 Chefs is SHCA lecturer Muhammad Syazwi Asna Mazlan.

 

 

Twenty competition categories in BOTC 2022 included hot cooking, plated food, patisserie, and artistic display, among others.

 

Participants local and international from South Korea, Indonesia, the United States, and the Philippines included aspiring as well as master chefs competing in the Greenhorn Chefs Challenge (Junior) and Master Chefs Challenge.