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I'm Fatin Farisha 'Ainaa' Binti Suhaime, born on September 4, 2002, in Sungai Petani, Kedah. I currently live in Sungai Petani and am the third of five siblings. I completed my culinary diploma at UiTM Permatang Pauh and am now pursuing my degree in the same field at the same institution.

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Mr. Jamal, founder of Dandy Modern Food and Chef Fauzan, The chef consultant of Dandy

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On the last day of my internship, pictured from left to right: Shamil, myself, Zikri, and Muaddib. Without the presence of these three individuals, my internship experience would have undoubtedly been the worst, and I believe I wouldn't have been able to endure it.

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Zikri and I were involved with colabration UiTM X Dandy

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Food preparations for the event

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Who wouldn't be amazed by the beauty of a sunset? Whether it's the familiar view from my own surroundings or a new location, the sheer beauty of the sunset always compels me to pause and appreciate its allure while I ponder things in my head.

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Perlis is my favorite place; this state holds a special place in my heart. Perlis is truly rich in nature. I always went to Perlis often because there are more hidden gems I want to explore. The places I have visited include Bukit Chabang, Kg. Wai, Timah Tasoh Lake, Balai Seni, and Batik Inderawasih. Additionally, Perlis offers affordable and delicious local food.

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In this class, I've learned a lot from Dr. Hidayah. She often shares her experiences from her time working in the industry, sometimes relating them to my own internship. Particularly, when Dr. Hidayah recounts her stories about handling demanding customers or guests, I find them especially relevant. With a wealth of experience, Dr. Hidayah inspires me to seek more experiences akin to hers.

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Surrounded by a supportive team during my internship, the staff treated me like family. They consistently extended gestures of kindness, such as sharing meals and drinks, and they regularly surprised me with treats from Baskin-Robbins, conveniently located near at our working place

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Here's my first attempt at coffee art, the most basic and easy for newbies like me. Siti, the senior barista, has been guiding me through the basics knowledge of coffee, covering basics such as pouring, milk steaming, and latte art

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I've been learning plating for this menu. It was a bit challenging at first, but with practice, it has become easier. Hummus, made from blended chickpeas, stands out as one of our top-selling vegetarian dishes.

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My obsession with strawberry lattes is undeniable. I have a deep love for strawberry lattes and often find myself on a quest to discover this delightful drink at various coffee shops. It's a bit of a treasure hunt since not all cafes include strawberry lattes on their menus.

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During my part-time at Kopi Bunga Cafe, the barista would always treat me to strawberry latte during my break, knowing well my obsession with strawberry lattes.

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I want to enjoy my time in university as much as I can before starting my job. I still have a year and a half left, and I hope to make lots of memories during this time.