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Hello!
My name is Sharifah Nur Syazwani Binti Wan Ahmad. You may call me Wani, Sharifah or Che Pah. I am 22 and currently studying for a Bachelor of Science (Hons) in Culinary Art Management at UiTM Pulau Pinang Kampus Permatang Pauh. I was born on 23 September 2001 in Hospital Umum Kuching, Sarawak but raised and live in Kampung Seberang Sebuyau, Sarawak. I am the youngest among 12 siblings, the only one still struggling to build the future, and the only single in the family.

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Tabika Kampung Seberang, Sebuyau
(2006-2007)

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Sekolah Kebangsaan Tuanku Bagus Sebuyau
(2008-2013)

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Sekolah Menengah Kebangsaan Sebuyau
( 2014-2016)

Sekolah Menengah Kebangsaan Tun Abang Haji Openg, Kuching
(2017-2018)

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University of Technology MARA Terengganu Campus Dungun
(2019-2021)

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University of Technology MARA Pulau Pinang Campus Permatang Pauh
(2022- now)

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First picture together during Interim Week.

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Diploma Classmate- HM115B

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My very first time wearing kitchen attire as a student

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Breakfast Menu- First week Kitchen Class

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Breakfast Menu- First week Kitchen Class

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Western kitchen class, conducted by our lecturer, Madam Mell.

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Me and my teammates doing our best cooperation decoration our cakes

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Yeah this is me when i was a bit chubby in 2021.

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I had been placed to do industrial training at Hotel Hilton Kuching. I started my internship on 29 March 2021. This hotel was a 4-star-rated hotel in Kuching city. At that time, this hotel was chosen to be a place for quarantine centers for people coming from outside Sarawak. I have experienced in about 3 months getting involved in preparing and packing the food for people who quarantine in this hotel. During this period, I tend to manage time, emotions, and the way to socialize with strangers. I met very kind chefs, yet they were strict sometimes when it comes to preparing the food. Apart from that, I also had been approached by the f&b staff, which now they were so close to me until now.

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During Ramadhan month, almost everyday I did the same task which is preparing the different appetizer daily for Ramadhan Iftar dinner in Hotel Ballroom. I was so impressed with myself as it was one of the tough task I've received.

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This picture was captured in front of Hotel UITM Dungun

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I and Afifah joined the banquet team during Ramadhan month for only one day. We got offered by one of the f&b captains, Rabaah to join her team for only one day because of the less of staff. A bit challenging for me because got zero experience working in the f&b department.

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I with Kak Baah and Aida, the f&b staff, they were like unbiological sister to me

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We were together to welcomed the guest for Ramadhan Iftar

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Me and my friend, Afiffah was assigned to take over the egg and noodle station for the breakfast buffet starting from September 2021 until the end of our internship day on December 2021.

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I learned a lot about f&b bits of knowledge as she was an F&B Supervisor at Hilton Hotel, Kuching and she had experienced almost 20+ years of working in the f&b department. She was an expert in making cocktails and also the bartender.

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October 2021- Right after I got infected by Covid-19 disease, I became lack of appetite as it comes from the effect of Covid 19. By that time, losing weight happened. Then I realized that I should start to gain pieces of knowledge about a healthy diet. Alhamdulillah, for almost 1 month I studied everything about Calorie Deficit Diet which is you need to do calorie counting on the dishes that you take daily. I started my journey on November 2021. Take less sugar, and control the portion of Carbo, especially rice. Eat more fruits and vegetables, and take a quarter of protein. It's called Diet Suku Suku Separuh. Drink at least 2-3 liters of plain water daily. My weight at that time was 105kg. I really enjoy the diet process, as it went smoothly. No stress, eat everything you want. Not to forget, do exercises at least 2-3 times a week. The exercises I did before were brisk walking and abs workouts. But you need to remember to control the food intake portion. "If you want to change, you must make sure you work for it until you succeed!" This quote I keep along the journey.

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Looks at the differences, that is why I love to take mirror selfie before starting the shift. My weight here is 95kg.

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One of my breakfast meals, together with Hot Nescafe + Full Cream Milk with no sugar. Easy and less time to prepare.

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Spices Grilled Chicken, Carrot saute with garlic and Green Apple

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Spicy Spaghetti with cabbage, boiled egg and fuji apple

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Small cutting of Kebaya, XL size fitted me well.

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Happy me finally can wear Kebaya on Hari Raya Aidilfitri

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Happy me finally can wear Kebaya on Hari Raya Aidilfitri

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My weight there was 78kg! After 8 months of diet journey. Alhamdulillah, now I gain confidence in dressing up, I'm so proud of myself.

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Looks happier, and chubby a bit than before.

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I gained 4kg of weight after entering Degree studies. My current weight is 82kg

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Chef Wani's every morning routine, before starting the shift. MIRROR SELFIE IS A MUST

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I got offered by the executive chef, Chef Alex to join their kitchen team as a 3rd cook right after I finished my internship. I was legally employed as a 3rd Cook on 1st March 2022 at Hilton Hotel, Kuching.

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My working shift started from 5 am until 3.30pm

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Chef incharge in Egg station & Noodle station

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Chef incharge in Egg station & Noodle station

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I have also been assigned to take over of breakfast buffet and made an a la carte menu in Executive Lounge. I gained a lot from there. I get more confident in communication as I always welcomed the guest and talked to them every day. Apart from that, I am also able to cook ala carte menus such as American Breakfast, French Breakfast, Mee Kolok, Laksa Sarawak, and Roti Canai with Dhal Curry.

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During the weekend, I was assigned to take over every station of the Hi-Tea buffet, such as the carving station, grilled station, noodles station, Naan Cheese station, and an ABC station. Tasks are given based on the chef in charge on that day, who already divided us to cover each station.

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I am able to make fresh and hot Cheesy Naan Bread. For the dough, Chef Gan trusted me to make it every weekend for Hi-Tea Buffet and Dinner Buffet.

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Chef Wani signing off. Right after got UPU results, I decided to resign from work for the study purpose.

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View of Dewan Undangan Negeri Sarawak & Sarawak River

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View of Dewan Undangan Negeri Sarawak & Sarawak River

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This is some inspiration to those who still struggling to lose weight

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We wore black to potrayed a class photo session.

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Hello. So yeah this is my classmate. I was beyond grateful to meet them during this Degree study level. They are all advantageous, kind, and responsible for each other.

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Sambal Udang Petai, Ulam-ulaman and Fried Fish

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Malay style menu

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Right after we done the food presentation, we used to gather outside the kitchen to eat the dishes together.

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Cooking is absolutely my first passion !

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Cooking is absolutely my first passion !

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Whenever I was in Asian Kitchen Class, I usually found an opportunity to stand and cook at the burning stove. Through that, I get bits of knowledge from Chef Hussein on how to give a taste to foods.

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Desserts- Paris brest, and Peach struddle

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Desserts- Paris brest, and Peach struddle

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With our pastry lecturer, Madam Saliza

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Finally, we successfully made it. After 4 weeks, we have struggled a lot in making it step by step. The toughest step was to assemble the flower because of the need to hold it carefully, it was fragile. We were proud of ourselves as the end of our product exceeded's lecturer expectations.

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Alhamdulillah, we had done our presentation excellently. A big thanks to Dr. Nur Hidayah for her bits of help and guidance throughout this semester.

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In my opinion, this semester's courses make me able to learn more advanced pieces of knowledge for each course. These results the more challenging it is, the more I try to figure it out by doing research either online or offline. It was very useful in order to gain knowledge for future use.