Iqqah Jefri has been cooking since she was a kid. When it came time to go to university, she took her love of cooking along. The nineteen-year-old has won two gold medals since she began studying for a Diploma in Culinary Arts at Management and Science University (MSU). She was recently selected to assist MSU’s new Visiting Lecturer Chef Omur Akkor prepare an ancient Turkish dessert on stage at the MSU Performing Arts Theatre.

 

 

What do you enjoy the most with regards to food and entertainment?

I love spicy food, thrillers and horror movies, indie as well as rock music.

 

Who inspires you?

My mother and my grandmother are both great cooks. My mother makes the best char kway teow and my grandmother the best tom yum. Grandma is a native Thai.

 

 

What’s your secret to the gold?

My lecturers are the best, especially Chef Azmir because he really guided me with the winning recipes for the two gold. At the MSU School of Hospitality and Creative Arts (SHCA) HeARTS (Hospitality and Creative Arts) Carnival it was Singaporean Chilli Crab; at the Selangor International Culinary Festival 2019 it was Two-Way Chicken with Potato Dauphinoise and Honey Orange Glazed Vegetables served with Pumpkin Purée and Roasted Chicken Sauce in the Hot Main Course Poultry Category.

 

Why did you choose MSU for culinary arts?

MSU’s School of Hospitality and Creative Arts (SHCA) is among the biggest in the country. My father encouraged me to go to MSU, and a friend of his told me that MSU would be my best bet if I want to go far in culinary arts.

 

 

A pinch of Turkey opens future adjunct series by MSU’s new cuisine expert

MSU’s young chefs win big in Melaka Challenge 2019

MSU Diploma in Hospitality and Tourism Management

MSU Diploma in Public Relations and Entertainment Management

 

 



Iqqah Jefri has been cooking since she was a kid. When it came time to go to university, she took her love of cooking along. The nineteen-year-old has won two gold medals since she began studying for a Diploma in Culinary Arts at Management and Science University (MSU). She was recently selected to assist MSU’s new Visiting Lecturer Chef Omur Akkor prepare an ancient Turkish dessert on stage at the MSU Performing Arts Theatre.

 

 

What do you enjoy the most with regards to food and entertainment?

I love spicy food, thrillers and horror movies, indie as well as rock music.

 

Who inspires you?

My mother and my grandmother are both great cooks. My mother makes the best char kway teow and my grandmother the best tom yum. Grandma is a native Thai.

 

 

What’s your secret to the gold?

My lecturers are the best, especially Chef Azmir because he really guided me with the winning recipes for the two gold. At the MSU School of Hospitality and Creative Arts (SHCA) HeARTS (Hospitality and Creative Arts) Carnival it was Singaporean Chilli Crab; at the Selangor International Culinary Festival 2019 it was Two-Way Chicken with Potato Dauphinoise and Honey Orange Glazed Vegetables served with Pumpkin Purée and Roasted Chicken Sauce in the Hot Main Course Poultry Category.

 

Why did you choose MSU for culinary arts?

MSU’s School of Hospitality and Creative Arts (SHCA) is among the biggest in the country. My father encouraged me to go to MSU, and a friend of his told me that MSU would be my best bet if I want to go far in culinary arts.

 

 

A pinch of Turkey opens future adjunct series by MSU’s new cuisine expert

MSU’s young chefs win big in Melaka Challenge 2019

MSU Diploma in Hospitality and Tourism Management

MSU Diploma in Public Relations and Entertainment Management