Over 60 aspiring chefs from INTI International College Penang showcased their culinary skills and creativity in the hands-on Intel Young Chefs Programme 2025, gaining real-world experience in large-scale kitchen operations at Intel Malaysia’s corporate dining facilities in Penang and Kulim.
Held from August 25 to 28, 2025, the four-day industry immersion involved students from the Diploma in Culinary Arts (DCAN) and Diploma in Hotel Management (DHMN) programmes, who participated in professional kitchen and service operations serving over 400 guests daily. Under the supervision of their lecturers and Intel’s Food Services team, students rotated through production, hot kitchen, and service stations, gaining firsthand experience in high-volume corporate dining.
Students from INTI International College Penang’s School of Hospitality and Culinary Arts with Chef Lecturer Nazrin Sah at the Intel Penang (PG7) Plant during the Intel Young Chefs Programme 2025.
Jointly coordinated by INTI’s School of Hospitality and Culinary Arts (SOHOS) and Intel, the programme connects classroom learning with real-world practice by exposing students to the speed, precision, and teamwork needed in a corporate culinary setting.
“This collaboration gave our students invaluable exposure to large-scale kitchen operations,” said Chef Syamsul Idham Musa, Senior Chef Lecturer at SOHOS. “They not only learned to perform under pressure but also developed teamwork, time management, and adaptability, which are qualities that define future-ready professionals in the culinary industry.”
Chef Lecturer Nazrin Sah agreed, emphasizing the importance of strong industry partnerships. “Intel’s commitment to sustainability and employee well-being aligns with SOHOS’s mission to nurture well-rounded, industry-ready graduates,” he said. “This collaboration helped students understand workflow, menu planning, and hygiene standards in professional kitchens while reinforcing the importance of discipline and creativity.”
Before stepping into Intel’s kitchens, students underwent pre-departure training on kitchen safety, hygiene, and corporate etiquette. During their placement, they were guided by their lecturers and Intel’s Food Services team to ensure consistency and quality throughout the service. The experience also gave them a close-up view of the operational standards and coordination required to deliver large-scale dining at an international organisation.
For Sushmita Yogeeswaran, a DCAN student, the experience was a defining moment. “It was exciting to serve real guests and see their smiles as they enjoyed our dishes,” she shared. “I learned how to communicate better, work as a team, and deliver quality under pressure.”
Her sentiments were shared by classmate Tang Yi Xuen, who found his proudest moment behind the live-cooking counter. “Managing the Korean pancake live station for hundreds of guests was both nerve-wracking and rewarding,” he said. “At first, I struggled to perfect the texture, but through teamwork and problem-solving, we served dish after dish successfully. The direct feedback from guests made the experience unforgettable.”
Diploma in Culinary Arts (DCAN) student Tan Kok Hong preparing Korean peanut pancakes (hotteok) under the guidance of Chef Lecturer Jeff Lim during the Intel Young Chefs Programme 2025 at Intel Malaysia.
According to Chef Syamsul, Intel’s culinary team commended the students for their professionalism and attitude. “They displayed discipline, punctuality, and a strong work ethic, which are values we continuously emphasise at SOHOS,” he said. “Seeing them apply theory so confidently in practice reaffirms the strength of experiential learning.”
Reflecting on the collaboration, Hemalatha Murugiah, Chief Executive of INTI International College Penang, commended the students and faculty for their performance.
“This initiative exemplifies INTI’s mission to provide transformative, industry-driven education,” she said. “Through real-world engagement with partners like Intel, our students gain the professional maturity and global mindset needed to thrive in today’s hospitality landscape. These experiences prepare them not just for employment, but for lifelong excellence.”
A full Korean meal prepared by INTI Penang’s young chefs during the Intel Young Chefs Programme 2025, featuring cucumber and spinach side dishes (banchan), steamed rice, sweet peanut pancake (hotteok), spicy fried chicken (dakgangjeong), and soft tofu soup (sundubu jjigae).
What began as a training exercise became a defining experience for many of INTI’s young chefs. Working in a professional kitchen tested their creativity, composure, and teamwork, showing them that success in the culinary world is not just about skill, but also about heart, perseverance, and pride in their craft.