Introducing our new guest chef at TSG Cooking School starting February 2015- Chef Nurilkarim Razha.
Nuril will be conducting cooking classes on Jawi Peranakan cuisines, which we believe he is the most suitable candidate to do so because of his astonishing background and experience in the industry. He will be having his very first class at TSG Cooking School on the 3rd of February 2015. Do not miss this opportunity to learn from an authentic Peranakan Jawi chef!
I have always had a very strong passion for food from an early age, not only in cooking Asian dishes but trying out different combinations of herbs to enhance local flavours and bland European food. The food industry also generates infinite possibilities for the young and passionate. My interest in this field is inspired by the way my parents encouraged me to make culinary presentations to their guests and the ovation I received from my friends every time I cooked for them. Growing up in an environment such as Penang where the culinary mosaic is so diverse and all ethnic communities delight in trying food from other cultures, I have thoroughly enjoyed eating out and finding the ‘secret’ ingredients which has made particular dishes so ‘special’ to the people in Penang and tourists. Penang has helped me develop a strong love for local cuisine and flavours. I believe my Diploma in Culinary Arts and Degree in Hospitality and Events Management combines well with my earlier interests and will provide me with a firm foundation to start my career in this industry.
Furthering my undergraduate studies in Hospitality and Events Management has also given me a wider perspective in the industry. I now can expand my capabilities and interests and venture beyond the kitchen into higher managerial positions. I have also learned to accept high standards of practice and service, necessary to expel the perceived mediocrity affecting Hospitality and Tourism in some parts of the country. My other personal interests also include flora and fauna photography, gardening and indigenous aquaculture related to sources of food; I am a firm believer in sustainable sources of food particularly in businesses which are large consumers of natural resources. As an individual who is young in this field, I am eager to develop a modern fine dining Peranakan cuisine for an international clientele where every flora of the Menu; flowers, spices, shoots and herbs, will be research based and sourced from our lush equatorial gardens and rainforests. I hope eventually to be an international symbol of tropical hospitality and a future market leader. I know I must do this – fulfil my life ambition and find happiness in what I do.”
Nurilkarim Razha is a Malaysian award winning Chef, with a degree in IMI Bachelor of Arts in International Hospitality and Events Management (Hons) and an IMI Diploma in Culinary Arts. While he was an undergraduate at college, he was Captain of the Independent team at Hong Kong; won the Bronze Medal at’ the Food Hotel Asia Culinary Challenge’, East meets West, Open Category, Food & Hotel Asia Singapore, in April 2010 and the Silver Medal at the International Culinary Classic Competition, Hong Kong in 2011. He created a fusion nyonya and French entrée prepared with grilled cod and otak-otak with Asian basil and pesto sauce. He conducted a cooking demo for a book launch, entitled, ‘Redefinition: Molecular Cuisine, Traditional Recipes through a Modern Kaleidoscope” by Darren Teoh Min Guo’ at the Grand Dorsett, Subang Jaya in October 2010 and had a published patented recipe in the book, entitled Senangin Masak Assam,Peppered Jelly, Ulam pp 172-175 ; 2010: August Publishing . Nuril was Head of Food & Beverage and Planned Menu for ‘World Chefs Day’, Tropicana City Mall, endorsed by Chefs Association of Malaysia, October 2010. He has been Executive Chef of the ‘Practical Production Module’ KDU University College, November 2009 and Class Representative and Executive Chef of Cula 3, Diploma in 2009.
Nuril Joined Cilantro at Micasa Hotels, Kuala Lumpur in 2011, the only Malaysian Restaurant listed in the Miele Food Guide where he engaged in a week-long food fest with two Star Michelin Celebrity Chef, Yuichi Kamimura in November 2012. In 2013, he returned to Penang to take up a job as Executive Chef and Manager of JAWI HOUSE, a Jawi Peranakan or Peranakan Muslim Heritage Café on the famous Armenian Street walk in George Town. He designed the Peranakan Muslim Heritage Menu and the organisational plan of the Heritage Café at JAWI HOUSE.
Nuril was Culinary Editor of the much acclaimed Peranakan Muslim Heritage Series book, “Feasts of Penang: Muslim Culinary Heritage” by Dato’ Dr Wazir Jahan Karim (MPH 2012) and presented the book to TYT, Tun Abdul Rahman (Dr) Hj. Abdul Abbas, the Governor of Penang in July 2013 at the Third George Town Festival, an event co-sponsored by Think City and JAWI HOUSE, which also launched JAWI HOUSE Café Gallery. In August 2014, he was selected for the Penang Global Tourism Promotional Campaign, featuring Jawi Peranakan foods and participated in AFC/Penang Global Tourism Series on ‘My Penang’ in August 2014. In September 2014, he organised the Peranakan Muslim Food Launch at the Opening of The Star Building, George Town. Nuril was strongly recommended to participate in SNAP TV (London) Series on George Town’s Street Foods with Ainsley Harriot; “Anisley Eats the World” and demonstrated Jawi Laksa, a JAWI HOUSE signature dish for Chef Ainsley Harriot, in November 2014.