Internationality has long been on the menu for alumnus Muhamad Farhan Aszme. He encountered it while in culinary training on the Diploma in Culinary Arts programme at the School of Hospitality and Creative Arts (SHCA) of Management and Science University (MSU), and expanded his exposure to it through stints onboard the cruise liners Mein Schiff 2 and Mein Schiff 6 in Germany. Once a Demi Chef in charge of fish at an upswing hotel kitchen helmed by a Swede in Kuala Lumpur, Chef Farhan gives his best tip for salmon.
“To keep its texture, salmon is best steamed. It is versatile enough to be fried or curried but if it’s the latter then you’ll need just the head to flavor the curry or you’ll risk making it soggy by including the flesh.”
The now Sous Chef at Ames Hotel in Melaka was back at MSU for the MSU Foundation Charity Dinner, where he prepared his signature compressed melon alongside another culinary alumnus Chef Afiq.
“It had taken me around two days of prep. After peeling it up I had to put it in a vacuum machine to remove the air and then keep it for a day before putting it back into the vacuum machine. Then came the sugary syrup, and again into the vacuum machine, and finally the chiller. It was tedious yet fruitful – with lots of flavours in, including spicy and sour.”
The apparent passion for culinary art can be traced to his time in Germany.
“I was on the cruise liners for three years. One of the onboard chefs expounded the profession’s advantages. You can work everywhere you go, he said, so I tried my hand and was sold.
“I have since been learning from accomplished chefs as well as talented, experienced lecturers. MSU is the best place to study culinary locally because of its facilities. The kitchens are fully equipped with quality, up-to-date equipment. The school also boasts an amazing mock fine dining restaurant and its very own bakery for students of Patisserie Arts. The practical learning ecosystem provides you with the best learning experience.”
MSU Bachelor in Culinary Arts (Honours)
MSU Bachelor in Patisserie Arts (Honours)
MSU Bachelor in Food Service Technology (Honours)
MSU Bachelor in Nutrition (Honours)
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Internationality has long been on the menu for alumnus Muhamad Farhan Aszme. He encountered it while in culinary training on the Diploma in Culinary Arts programme at the School of Hospitality and Creative Arts (SHCA) of Management and Science University (MSU), and expanded his exposure to it through stints onboard the cruise liners Mein Schiff 2 and Mein Schiff 6 in Germany. Once a Demi Chef in charge of fish at an upswing hotel kitchen helmed by a Swede in Kuala Lumpur, Chef Farhan gives his best tip for salmon.
“To keep its texture, salmon is best steamed. It is versatile enough to be fried or curried but if it’s the latter then you’ll need just the head to flavor the curry or you’ll risk making it soggy by including the flesh.”
The now Sous Chef at Ames Hotel in Melaka was back at MSU for the MSU Foundation Charity Dinner, where he prepared his signature compressed melon alongside another culinary alumnus Chef Afiq.
“It had taken me around two days of prep. After peeling it up I had to put it in a vacuum machine to remove the air and then keep it for a day before putting it back into the vacuum machine. Then came the sugary syrup, and again into the vacuum machine, and finally the chiller. It was tedious yet fruitful – with lots of flavours in, including spicy and sour.”
The apparent passion for culinary art can be traced to his time in Germany.
“I was on the cruise liners for three years. One of the onboard chefs expounded the profession’s advantages. You can work everywhere you go, he said, so I tried my hand and was sold.
“I have since been learning from accomplished chefs as well as talented, experienced lecturers. MSU is the best place to study culinary locally because of its facilities. The kitchens are fully equipped with quality, up-to-date equipment. The school also boasts an amazing mock fine dining restaurant and its very own bakery for students of Patisserie Arts. The practical learning ecosystem provides you with the best learning experience.”
MSU Bachelor in Culinary Arts (Honours)
MSU Bachelor in Patisserie Arts (Honours)
MSU Bachelor in Food Service Technology (Honours)
MSU Bachelor in Nutrition (Honours)