Over 53 percent of jobs come from the food industry. Enjoying his station as Chef de Partie at EQ Hotel’s Nipah Restaurant in Kuala Lumpur is MSU College Penang Diploma in Culinary Arts alumnus Muhammad Afiq Abdul Malek.

 

 

Having successfully positioned himself as supervisor just a couple of months into the restaurant world, Chef Afiq is responsible for the interns working under his direction. His job entails quality checks on everything they prepare before the food goes out to the guests. He says he had a lot of help getting to where he is today.

 

“I learned from very accomplished chefs at MSU, who taught us a lot more than the minimum required by industry. I was also involved in many competitions, where I learned teamwork and experienced working under pressure. When I graduated, I was fully prepared for what lies ahead. It had been experiential learning all the way at MSU, about how you actually do it in the real working world.”

 

Chef Afiq was recently invited to cook for his alma mater at the MSU Foundation dinner. He prepared and served some of his signature dishes in an eight-course meal. One was the scallop, which needed an eye for detail.

 

“With seafood, you have to make it as late as possible to ensure freshness. For all else, the amount of tedious work as well as copious attention needed require me to prepare the dishes a few days ahead.”

 

Navigating the hustle and bustle of a busy professional kitchen while keeping to details seems not too far off from the extreme sports he enjoys such as parkour; an activity originating from the military-style obstacle course parcours du combattant involving running, jumping, and climbing. As traceur, the player has to see his environment in a new way and imagine his routes of navigation.

 

“I like learning and exploring new things. I prefer anything that’s adrenaline rushing.”

 

Asked about his favourite dish to cook, Chef Afiq nonchalantly says that it can be anything his guests enjoy from his cooking. His signature dish, though, is anchovy hot sauce, a classic from his grandmother’s recipe.

 

“I may have recreated it a hundred times but it just has never turned out quite the same as my grandmother does it. As is true with any chef’s distinction, it could be the classic case of ‘air tangan’ (her hands) being her secret ingredient.”

 

MSU Diploma in Culinary Arts

MSU Bachelor in Culinary Arts (Honours)

MSU Diploma in Patisserie Arts

MSU Bachelor in Patisserie Arts (Honours)

 

 



Over 53 percent of jobs come from the food industry. Enjoying his station as Chef de Partie at EQ Hotel’s Nipah Restaurant in Kuala Lumpur is MSU College Penang Diploma in Culinary Arts alumnus Muhammad Afiq Abdul Malek.

 

 

Having successfully positioned himself as supervisor just a couple of months into the restaurant world, Chef Afiq is responsible for the interns working under his direction. His job entails quality checks on everything they prepare before the food goes out to the guests. He says he had a lot of help getting to where he is today.

 

“I learned from very accomplished chefs at MSU, who taught us a lot more than the minimum required by industry. I was also involved in many competitions, where I learned teamwork and experienced working under pressure. When I graduated, I was fully prepared for what lies ahead. It had been experiential learning all the way at MSU, about how you actually do it in the real working world.”

 

Chef Afiq was recently invited to cook for his alma mater at the MSU Foundation dinner. He prepared and served some of his signature dishes in an eight-course meal. One was the scallop, which needed an eye for detail.

 

“With seafood, you have to make it as late as possible to ensure freshness. For all else, the amount of tedious work as well as copious attention needed require me to prepare the dishes a few days ahead.”

 

Navigating the hustle and bustle of a busy professional kitchen while keeping to details seems not too far off from the extreme sports he enjoys such as parkour; an activity originating from the military-style obstacle course parcours du combattant involving running, jumping, and climbing. As traceur, the player has to see his environment in a new way and imagine his routes of navigation.

 

“I like learning and exploring new things. I prefer anything that’s adrenaline rushing.”

 

Asked about his favourite dish to cook, Chef Afiq nonchalantly says that it can be anything his guests enjoy from his cooking. His signature dish, though, is anchovy hot sauce, a classic from his grandmother’s recipe.

 

“I may have recreated it a hundred times but it just has never turned out quite the same as my grandmother does it. As is true with any chef’s distinction, it could be the classic case of ‘air tangan’ (her hands) being her secret ingredient.”

 

MSU Diploma in Culinary Arts

MSU Bachelor in Culinary Arts (Honours)

MSU Diploma in Patisserie Arts

MSU Bachelor in Patisserie Arts (Honours)