While aspirations reach greater heights, interests follow suit on a similar spectrum. In rare occurrences, these two converge and travel together. At the end of the day, picking one over the other sets in motion a chain reaction of incredibly good things that no one could have predicted. Jihan Balqish Ruzelan, who wanted to make a name for herself in the corporate world as an accountant, was just as devoted to her love of baking delicious desserts. She had a life-changing decision to make: pursue her passion or achieve her ambition. The former won.
The MSU 32nd Convocation President awardee, Jihan, graduated with a Bachelor in Patisserie Arts (Hons) from the School of Hospitality and Creative Arts (SHCA).
When it comes to challenging herself, the 23-year-old woman is constantly prepared.
For Jihan’s first experience living away from home, the Global Mobility Programme (GMP) landed her at Kadir Has University in Istanbul. As she made friends with people from all over the world, including France, Hong Kong, Mexico, and Indonesia, she was able to naturally progress in her networking efforts.
“Not only did I have the opportunity to learn about Turkish culture, cuisine, and social norms, but I also had the privilege of celebrating Ramadan and Eid Mubarak with them,” she stated.
Pushing herself beyond her comfort zone, Jihan’s relentless pursuit of knowledge propelled her to unforeseen heights.
She conquered every application and interview that came her way, and she was hired as an intern at the famed Mandarin Oriental Emirates Palace in Abu Dhabi, all through MSU’s Global Internship Programme (GIP). Jihan’s doggedness is a captivating quality. Her firsthand account should serve as an enduring motivation for anyone desiring to go off the beaten path.
Baking is just one aspect of the patisserie arts. The dynamic of this system includes rigorous training in innovation, attention to detail, trend tracking, and the management of complete operations, including but not limited to the control of cost and quality, as well as the handling of cleanliness and safety concerns. To stay true to its core, Jihan would rotate between different kitchens every two months to learn the ins and outs of Garde Manger, pastries, and bakeries.
“Being the sole female in the kitchen combined with the fact that it was the busiest month of the year—with consecutive events like the FIFA World Cup, UAE National Day, and Petronas ADNIC—made my first month feel like an eternity. I even had the good fortune to serve our His Majesty the Yang di-Pertuan Agong of Malaysia (YDPA),” she said.
The honour of being named Chef of the Month in February 2023 was bestowed on her as a result of her cumulative tenacity and her never-ending thirst for learning. The chance to work alongside Michelin-starred chefs and the prestige of being the first intern to receive it only served to strengthen her resolve.
This dynamic young woman made the most of every chance she had to embark on a life-altering quest to continuously improve her skill set. She saw her life change for the better and her future become brighter, just like the University’s motto, Transforming Lives, Enriching Future.
“My experience travelling abroad through the GMP and GLP is one that I would never give up or let go of, and it is something that I will always cherish. My life was changed by these two programmes; I went from being an introvert to someone fearless and outspoken; I developed personally and gained new insights. The highlight, without a doubt, was meeting people from all walks of life and learning about their culture.
The 23-year-old young lady’s unwavering commitment to both her studies and her extracurricular activities is quite impressive. Jihan was a consistent recipient of the Dean’s List Award throughout every semester. She was honoured with two President List Awards, one in 2020 and the other in 2021. For her exceptional presentations on the research project, she was honoured at the 13th and 14th SHCA Research Colloquium.
Sailing was not without its bumps. Among the students impacted by the pandemic was Jihan.
“Due to the online nature of COVID-19, I encountered my greatest challenge during that time. It seemed inevitable that I would struggle to learn the techniques in the Patisserie classes as we could only utilise films to demonstrate how to produce the items, despite the course’s emphasis on hands-on learning. Regardless, thanks to all the lecturers and chefs who went above and beyond to make sure we were prepared for life when the lockdown ended,” Jihan stated.
Serving as the Activity Exco for the Kitchen Army Club allowed her to plan various programmes, including SHCA Clubs Jejak Nur Ramadhan, MSU Young Chefs, Idaho Potato with Chef Sabri Hassan, and Carving Session, among others.
Jihan’s parents own a teakwood furniture company, BME Jati Group. They started the firm following their marriage, and it now has four branches in Selangor, Perak, and Kedah. Expanding their organisation and gaining expertise in business management are two things that Jihan is looking forward to. “As far as I can tell, I have never looked up to anyone in particular. Everyone, in my opinion, has some redeeming quality from which we can learn and grow. But ever since I was a little girl, my parents have served as examples for me to follow.
“Learn to rest, not quit, when you are exhausted. If we are not making a concerted effort to improve and become the best version of ourselves, then being clever is not enough. Obtain the blessings of your parents and pray before you do anything,” she ended.
Inspiring others to strike a balance between academic excellence and personal fulfilment, her narrative serves as an oasis of optimism for those facing the trials of academia. Jihan Balqish is currently running a home-based dessert business called Heavenly Taste.
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While aspirations reach greater heights, interests follow suit on a similar spectrum. In rare occurrences, these two converge and travel together. At the end of the day, picking one over the other sets in motion a chain reaction of incredibly good things that no one could have predicted. Jihan Balqish Ruzelan, who wanted to make a name for herself in the corporate world as an accountant, was just as devoted to her love of baking delicious desserts. She had a life-changing decision to make: pursue her passion or achieve her ambition. The former won.
The MSU 32nd Convocation President awardee, Jihan, graduated with a Bachelor in Patisserie Arts (Hons) from the School of Hospitality and Creative Arts (SHCA).
When it comes to challenging herself, the 23-year-old woman is constantly prepared.
For Jihan’s first experience living away from home, the Global Mobility Programme (GMP) landed her at Kadir Has University in Istanbul. As she made friends with people from all over the world, including France, Hong Kong, Mexico, and Indonesia, she was able to naturally progress in her networking efforts.
“Not only did I have the opportunity to learn about Turkish culture, cuisine, and social norms, but I also had the privilege of celebrating Ramadan and Eid Mubarak with them,” she stated.
Pushing herself beyond her comfort zone, Jihan’s relentless pursuit of knowledge propelled her to unforeseen heights.
She conquered every application and interview that came her way, and she was hired as an intern at the famed Mandarin Oriental Emirates Palace in Abu Dhabi, all through MSU’s Global Internship Programme (GIP). Jihan’s doggedness is a captivating quality. Her firsthand account should serve as an enduring motivation for anyone desiring to go off the beaten path.
Baking is just one aspect of the patisserie arts. The dynamic of this system includes rigorous training in innovation, attention to detail, trend tracking, and the management of complete operations, including but not limited to the control of cost and quality, as well as the handling of cleanliness and safety concerns. To stay true to its core, Jihan would rotate between different kitchens every two months to learn the ins and outs of Garde Manger, pastries, and bakeries.
“Being the sole female in the kitchen combined with the fact that it was the busiest month of the year—with consecutive events like the FIFA World Cup, UAE National Day, and Petronas ADNIC—made my first month feel like an eternity. I even had the good fortune to serve our His Majesty the Yang di-Pertuan Agong of Malaysia (YDPA),” she said.
The honour of being named Chef of the Month in February 2023 was bestowed on her as a result of her cumulative tenacity and her never-ending thirst for learning. The chance to work alongside Michelin-starred chefs and the prestige of being the first intern to receive it only served to strengthen her resolve.
This dynamic young woman made the most of every chance she had to embark on a life-altering quest to continuously improve her skill set. She saw her life change for the better and her future become brighter, just like the University’s motto, Transforming Lives, Enriching Future.
“My experience travelling abroad through the GMP and GLP is one that I would never give up or let go of, and it is something that I will always cherish. My life was changed by these two programmes; I went from being an introvert to someone fearless and outspoken; I developed personally and gained new insights. The highlight, without a doubt, was meeting people from all walks of life and learning about their culture.
The 23-year-old young lady’s unwavering commitment to both her studies and her extracurricular activities is quite impressive. Jihan was a consistent recipient of the Dean’s List Award throughout every semester. She was honoured with two President List Awards, one in 2020 and the other in 2021. For her exceptional presentations on the research project, she was honoured at the 13th and 14th SHCA Research Colloquium.
Sailing was not without its bumps. Among the students impacted by the pandemic was Jihan.
“Due to the online nature of COVID-19, I encountered my greatest challenge during that time. It seemed inevitable that I would struggle to learn the techniques in the Patisserie classes as we could only utilise films to demonstrate how to produce the items, despite the course’s emphasis on hands-on learning. Regardless, thanks to all the lecturers and chefs who went above and beyond to make sure we were prepared for life when the lockdown ended,” Jihan stated.
Serving as the Activity Exco for the Kitchen Army Club allowed her to plan various programmes, including SHCA Clubs Jejak Nur Ramadhan, MSU Young Chefs, Idaho Potato with Chef Sabri Hassan, and Carving Session, among others.
Jihan’s parents own a teakwood furniture company, BME Jati Group. They started the firm following their marriage, and it now has four branches in Selangor, Perak, and Kedah. Expanding their organisation and gaining expertise in business management are two things that Jihan is looking forward to. “As far as I can tell, I have never looked up to anyone in particular. Everyone, in my opinion, has some redeeming quality from which we can learn and grow. But ever since I was a little girl, my parents have served as examples for me to follow.
“Learn to rest, not quit, when you are exhausted. If we are not making a concerted effort to improve and become the best version of ourselves, then being clever is not enough. Obtain the blessings of your parents and pray before you do anything,” she ended.
Inspiring others to strike a balance between academic excellence and personal fulfilment, her narrative serves as an oasis of optimism for those facing the trials of academia. Jihan Balqish is currently running a home-based dessert business called Heavenly Taste.