Have you ever wondered what goes on behind the swinging kitchen doors of a luxury 5-star hotel? If you prefer chopping, sautéing, and plating over sitting in a classroom reading textbooks, then a Culinary Arts course in Malaysia might just be your true calling!
In a delicious new episode of “Uni Spills” by Uni Enrol, our host Angel Lim visited the bustling kitchen of the Contango Restaurant inside the luxurious Majestic Hotel Kuala Lumpur. She caught up with Rosemin, a passionate culinary intern, to get a taste of the real-world kitchen experience.
If you are thinking about donning a chef’s hat and want to study Culinary at YTL-ICHM, here is a fun, behind-the-scenes look at what it takes to survive and thrive during a professional internship. Let’s dig into the interview at Level 2, Yeoh Tiong Lay Plaza, 55, Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia!
Angel (Host): Excuse me! What is the best dish that you have ever made here?
Rosemin (Intern): Yes! I think it would be the Thai Seafood Salad. We mix all the delicious seafood that we have, like mussels, prawns, and squid. 🦐🦑
Angel: Wow! Are you a full-time chef here?
Rosemin: No, I’m just a trainee here! I’m currently doing my internship here at the Contango Restaurant in The Majestic Hotel Kuala Lumpur.
Angel: How long have you been working at The Majestic Hotel Kuala Lumpur?
Rosemin: I have another two weeks left until my internship is finished! We have our internship for 3 months, and even though it’s another two weeks, I already feel sad that I have to go back to college.
Angel: Aww, it sounds like you love it here! What college are you from?
Rosemin: I am from YTL International College of Hotel Management (YTL-ICHM), and I am currently doing my Diploma in Culinary Arts! 👨🍳🎓
Angel: So, what are you making right now at this station?
Rosemin: Right now, I am making the event’s signature dish.
Angel: How long does it usually take to make one?
Rosemin: It really depends on the pax (number of guests) and the portion that we have to make. But if it is only like 100 pax, one or two hours is enough! Doing this repeatedly also helps me upgrade my knife skills and plating skills. 🔪✨
Angel: [Tasting the Thai Seafood Salad] Mmm! I really like the salad! And it is plated so beautifully.
Rosemin: We make it pretty because when you first eat, your eyes eat first before your mouth! It must look appetising and taste appetising. Not bland, and definitely not tasteless! 🥗👀
At the end of the challenge, Hoe Jun completed his dish first with 40 minutes to spare, while Yuwenshan fully utilised the 2 hours we gave him. Then came the judging – cue ominous music.
Angel: I love that philosophy! Let’s go back to the beginning. What made you choose the hospitality and culinary line after SPM?
Rosemin: As I said before, I’m not really interested in studying too much theory. So, I figured I might as well provide customer service differently—with my cooking! Here, it is very practical and hands-on, which is something that I actually like to do. That’s why I chose the YTL-ICHM Culinary Arts program! 🍳🔥
Angel: Do you want to start working right away after you graduate?
Rosemin: Ya, I want to work here! I’ve actually got a lot of my seniors here. Many (YTL-ICHM) graduates work here. The staff and the vibes are really nice, and the food is great!
To learn more about our in-depth review of YTL International College of Hotel Management (YTL ICHM) and its fees and courses, check out:
- YTL International College Of Hotel Management Campus Tour – Book Your Campus Tour!
Ready to Turn Your Love for Food into a Culinary Arts Career?
If you want a career that gets you out of the classroom and straight into the heat of a professional kitchen, hands-on experience is everything. Your journey begins at the YTL-ICHM campus, where you get the incredible opportunity to intern and work alongside top industry professionals in award-winning restaurants!
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About the Author:
Ken Hoong is the co-founder of Uni Enrol and a contributing writer. Drawing on his close work with Uni Enrol’s counsellors, he brings keen insight into Malaysia’s evolving private higher education landscape and the shifting preferences of students in learning and career choices.
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