INTI International College Penang (IICP) has established itself as a force to be reckoned with in the culinary world, achieving success at the prestigious Battle of the Chef (BOTC) 2024. The competition, held from 27 to 29 June at the Spice Arena in Penang, showcased the exceptional skills and creativity of top talents from various institutions.
Students from IICP’s School of Hospitality and Culinary Arts demonstrated outstanding performance, emphasising the institution’s dedication to excellence in culinary education. Chief Executive Hemalatha Murugiah said, “We are immensely proud of our students’ achievements at the Battle of the Chef 2024. Their success reflects their hard work, creativity, and dedication. At INTI, we aim to provide an education that imparts technical skills while nurturing innovation and passion.” She continued, “This success wouldn’t have been possible without our dedicated faculty’s unwavering support and mentorship. Their expertise has been instrumental in shaping our students into talented chefs. We look forward to continuing to push the boundaries of culinary education and seeing our students excel.”
Jeff Lim, Head of the School of Hospitality and Culinary Arts, echoed these sentiments, stating, “As the Head of the School of Hospitality and Culinary Arts at INTI International College Penang, I am incredibly proud to announce the phenomenal achievements of our students at the Battle of the Chef 2024. This year, our students achieved a remarkable 100% medal achievement, earning accolades in numerous categories.”
The medal wins by INTI include:
- Fruits Flambé (Master): Evelynn Ooi Jia Xing (Silver), Tan Chee Yi (Bronze)
Evelynn Ooi Jia Xing shines as the silver medalist in Fruits Flambé (Master) at BOTC 2024.
Tan Chee Yi excels, earning a Bronze in Fruits Flambé (Master) at BOTC 2024, showcasing dazzling culinary skills.
- Mocktails (Junior): Khor Man Nee (Bronze)
- Beef Cuisine (Master): Teh Yong Teik (Bronze)
Teh Yong Teik is the Bronze Medallist in Beef Cuisine (Master) at BOTC 2024, setting a new standard in culinary excellence.
- Petite Gateaux (Junior): Voon Wei Wen, Lee Wen Lin, Ong Su Min, Fatin Qurratu Aini Binti Mustafa (Bronze)
Voon Wei Wen, Lee Wen Lin, Ong Su Min, and Fatin Qurratu Aini Binti Mustafa achieved Bronze Medals in Petite Gateaux (Junior) at BOTC 2024, showcasing their exceptional talent and creativity.
- Chicken Cuisine (Junior): Adam Chew Xun Loong, Ho Xin Ying (Bronze)
Adam Chew Xun Loong and Ho Xin Ying won bronze in Chicken Cuisine (Junior) at BOTC 2024.
- Lamb Cuisine (Junior): Yukki Yeap Yi Qi (Bronze)
- Beef Cuisine (Junior): Lim Chun Wei (Bronze)
- Fresh Pasta (Junior): Dominic Savio (Bronze)
- Seafood Cuisine (Junior): Yeoh Zhi Qian (Bronze)
Meanwhile, INTI alumni also earned medals:
- Cocktail (Master): Josh Tean De Zong, Evan Chang Yew Boon (Penang Marriott Hotel) (Gold)
- Mocktails (Master): Josh Tean De Zong (Penang Marriott Hotel) (Silver)
- Mocktails (Master): Evan Chang Yew Boon (Penang Marriott Hotel) (Bronze)
- Overall Award: The Best Mixologist Award: Josh Tean De Zong (Penang Marriott Hotel) (1 Gold, 1 Silver)
- Hot Cooking Asia Pacific (Master): Ooi Wye Xen (Ascott Gurney Penang) (Bronze)
Fostering diverse talents is central to the educational approach at IICP. Jeff Lim highlighted the emphasis on hands-on training, personalised mentorship from experienced chefs, and a mix of traditional and contemporary culinary techniques. Regular workshops, industry visits, and collaborations with renowned culinary experts prepare students well for competitions like BOTC.
IICP takes a holistic approach, balancing theoretical knowledge with practical skills. Students benefit from state-of-the-art facilities, an industry-aligned curriculum, and strong industry connections, giving them a competitive edge. Dedicated instructors such as Chef Syamsul, Chef Nazrin, Mr Zikri, and Mr Clemment Foo offer invaluable mentorship, which is crucial to the success of INTI students at BOTC.
Looking forward, IICP is dedicated to expanding culinary education by incorporating the latest industry trends and technologies into its curriculum. Building stronger global partnerships with leading culinary institutions and industry leaders will provide students with more opportunities for growth.
Jeff Lim shared exciting plans: “We recently signed an MOU with Eastin Hotel Penang and G Hotel Penang for further industrial collaborations, giving our students additional platforms to showcase their talents. Ultimately, we aim to produce graduates who are skilled chefs, leaders, and innovators in the culinary world.”
He also encouraged current and prospective students: “The culinary arts field is challenging and rewarding. At INTI, you will receive a top-notch education that combines technical skills, creativity, and industry insights. We are dedicated to helping you achieve your career goals and nurturing your passion for culinary arts. With our support and your dedication, you can excel in this dynamic industry and make a significant impact.”