Chef
Content
CONTENT
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Title Biography Achievement Career Background Signature Dish Magazine and Newspaper Cutting
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BIOGRAPHY CHEF ANIS NABILAH
Having learnt to cook since she was 10 years old, Anis Nabilah is sure she has the skills and not just the looks for her current job.IT is not hard to see Anis Nabilah‟s passion for food. Once you get her started about the subject, it is hard to get her to talk about something else.With a passion for cooking honed as a child growing up in a kitchen with her mother and six sisters and watching them cook, it was a lifelong ambition for award-winning Anis Nabilah to be selected as the host of her new series Icip Icip.Travelling the length and breadth of Malaysia and cooking on location with both passion and enthusiasm, Anis has made Malaysian cooking accessible for viewers by bringing them simple tips and tasty recipes that everyone could follow.A relentless and committed hard worker, Anis hopes that her role as host of Icip Icip will bring her closer to her lifelong dream of someday setting up her own culinary institute in Malaysia.Anis has competed in a number of international cooking competitions held across Malaysia, and has won numerous awards and accolades.Anis graduated with a diploma from the Food Institute of Malaysia in 2008..And her ambition is to get young people to learn the art of cooking. She herself learnt to cook when she was still young, she says, explaining that she always observed her mother in the kitchen. “One day, I attempted to make an omelette by myself. That turned out to be a success and I started to learn cooking from that point.”Bold and beautiful: Anis Nabilah is unfazed by unsavoury comments about her age and stature. – NORAFIFI EHSAN/The Star.It was also a form of therapy for those days when she got grounded for being naughty, she adds.Anis says her mum has advised her on the importance of making a difference in the world, and she is taking it very seriously; hence her interest in wanting to teach people how to cook.She
is a qualified chef (having graduated with a diploma from the Food Institute of Malaysia) but she does not want to be known as a chef.“I‟m just Anis. I don‟t want to be intimidating because I‟m a chef. Anyone and everyone can actually cook,” says the petite 24-year-old lass from Subang Jaya.Anis got her big break on screen when she was called for an audition for TV3 two years ago. She got the job despite the large number of people who auditioned and she has never looked back.The best part of the job, she reveals, is that she has opportunities to travel around the country and learn the culinary specialities of each state. Being relatively young and with a pretty face, she admits that she is not taken seriously sometimes. “I might be young but I have been cooking since I was 10. I do know something about cooking,” stresses Anis who dreams of opening her own culinary institute one day.Anis adds that while in college, her ability in the field of cooking was also questioned because of her small frame. Apparently, there is a perception that those in the kitchen should be tall and big – so they can carry the pots and pans with ease.“The most important thing is you know why you are doing what you are doing and have faith in yourself. I am doing it not for popularity but because I love and enjoy cooking,” she says.
ACHIEVEMENT
There she was also awarded a certificate of appreciation for contributing to the college's achievements.T is not hard to see Anis Nabilah‟s passion for food. Once you get her started about the subject, it is hard to get her to talk about something else.Anis is currently hosting a number of food programmes - Asian Food Channel‟s (AFC) Icip-Icip, Enak Tradisi (TV1) and Sesedap Rasa (TV2).And her ambition is to get young people to learn the art of cooking. She herself learnt to cook when she was still young, she says, explaining that she always observed her mother in the kitchen. “One day, I attempted to make an omelette by myself. That turned out to be a success and I started to learn cooking from that point. Anis was able to showcase herself in several international cooking competitions held across Malaysia and won numerous awards and accolades; one of the most memorable being the medal in the Culinaire 2007 competition.Ever the hardworking and prolific chef, Anis has hosted five television cook-shows (Icip-Icip, Sesedap Rasa, Enak Tradisi, Rasa-Rasa and Food Short) in just over a year. Anis‟ presentation skills and emphasis on “quick to make” recipes are a huge hit with her viewers. Such is the impact that Anis has made resulting in viewership that has skyrocketed to over 1 million viewers per episode. This is indeed a huge achievement for this young media personality who is still widely regarded as a rookie in the cooking-show circuit.
CAREER BACKGROUND
She have 7 siblings and we are all quite close in age, so whenever her mum needed to do some cooking she couldn’t leave us all out playing in the street so she would take us all into the kitchen with her and give us all a job to do! I was about 9-years-old and I just liked it – I suppose all kids like doing adult stuff.she remember being in the kitchen with all my siblings and her mum was making a layer cake, so she let us make a layer each. We all chose a different colour and we made this wonderful rainbow cake! When I was at high school cooking was more of a stress reliever. If I had broken up with my boyfriend and I was crying I would go into the kitchen and bake.After she inished hig school she want to be a psychiatrist, then a lawyer she had loads of ambitions, her my mother said ‘you enjoy cooking, why don’t you give it a go?’ I thought ‘why?’, because if she did something she loved as a job she might start hating it. But she gave it a go and she fell in love with it.When she was a student she was very active; getting involved in competitions as well as working part-time in a hotel, and when she graduated she was offered three positions, one of which was the showIcip-Icip and I just thought, why not? she been doing a lot of cooking demos at events, and she’s planning to open restaurant. She working on the paperwork now. She want it to be cosy; a contemporary English feel to it but serving Malay food. She have found a place in she’s neighbourhood and she hoping to buy it. She want to publish a book to teach people about Malay cooking step-by step. She would also like to open own’s culinary institute, but probably a few years from now.
SIGNATURE DISH
Steak, Cheese, Gherkins Ingredients
2 minute steaks – ideally thin slices of rump or topside (125–175g each) little olive rapeseed or sunflower oil Butter for spreading 4 slices of good fresh bread or 2 crusty warm baguettes, split 2–3 crunchy gherkins, sliced 4 slices of Cheddar or other well-flavoured hard cheese English mustard (optional) Sea salt and freshly ground black pepper
Methods 1. The steaks should be no thicker than 1cm. If necessary, put them between two sheets of greaseproof paper and give them a light „tapping‟ with a mallet, rolling pin or other similar object, to thin them slightly. 2. Heat a large frying pan or ridged cast-iron griddle pan over a high heat until very hot. Trickle some oil over the steaks and season them well on both sides with salt and pepper. Cook the steaks in the searing hot pan for just 45–60 seconds each side – no longer or they may become tough. Remove the steaks from the pan, transfer to a warm plate and allow them to rest for 5 minutes in a warm place. Butter the bread. Slice each steak neatly into 5 or 6 pieces, on an angle, and arrange over two of the bread slices or the bottom of the baguettes. Top the steak with the gherkins, cheese and mustard (if using) and sandwich together with the other bread slices or baguette tops. Serve with mustard .
3.
4.
NEWSPAPER AND MAGAZINE CUTTING
Bil 1 2 3 4 5
Title Biography Achievement Career Background Signature Dish Magazine and Newspaper Cutting
Page 1 2 3 4 5-7
BIOGRAPHY CHEF ANIS NABILAH
Having learnt to cook since she was 10 years old, Anis Nabilah is sure she has the skills and not just the looks for her current job.IT is not hard to see Anis Nabilah‟s passion for food. Once you get her started about the subject, it is hard to get her to talk about something else.With a passion for cooking honed as a child growing up in a kitchen with her mother and six sisters and watching them cook, it was a lifelong ambition for award-winning Anis Nabilah to be selected as the host of her new series Icip Icip.Travelling the length and breadth of Malaysia and cooking on location with both passion and enthusiasm, Anis has made Malaysian cooking accessible for viewers by bringing them simple tips and tasty recipes that everyone could follow.A relentless and committed hard worker, Anis hopes that her role as host of Icip Icip will bring her closer to her lifelong dream of someday setting up her own culinary institute in Malaysia.Anis has competed in a number of international cooking competitions held across Malaysia, and has won numerous awards and accolades.Anis graduated with a diploma from the Food Institute of Malaysia in 2008..And her ambition is to get young people to learn the art of cooking. She herself learnt to cook when she was still young, she says, explaining that she always observed her mother in the kitchen. “One day, I attempted to make an omelette by myself. That turned out to be a success and I started to learn cooking from that point.”Bold and beautiful: Anis Nabilah is unfazed by unsavoury comments about her age and stature. – NORAFIFI EHSAN/The Star.It was also a form of therapy for those days when she got grounded for being naughty, she adds.Anis says her mum has advised her on the importance of making a difference in the world, and she is taking it very seriously; hence her interest in wanting to teach people how to cook.She
is a qualified chef (having graduated with a diploma from the Food Institute of Malaysia) but she does not want to be known as a chef.“I‟m just Anis. I don‟t want to be intimidating because I‟m a chef. Anyone and everyone can actually cook,” says the petite 24-year-old lass from Subang Jaya.Anis got her big break on screen when she was called for an audition for TV3 two years ago. She got the job despite the large number of people who auditioned and she has never looked back.The best part of the job, she reveals, is that she has opportunities to travel around the country and learn the culinary specialities of each state. Being relatively young and with a pretty face, she admits that she is not taken seriously sometimes. “I might be young but I have been cooking since I was 10. I do know something about cooking,” stresses Anis who dreams of opening her own culinary institute one day.Anis adds that while in college, her ability in the field of cooking was also questioned because of her small frame. Apparently, there is a perception that those in the kitchen should be tall and big – so they can carry the pots and pans with ease.“The most important thing is you know why you are doing what you are doing and have faith in yourself. I am doing it not for popularity but because I love and enjoy cooking,” she says.
ACHIEVEMENT
There she was also awarded a certificate of appreciation for contributing to the college's achievements.T is not hard to see Anis Nabilah‟s passion for food. Once you get her started about the subject, it is hard to get her to talk about something else.Anis is currently hosting a number of food programmes - Asian Food Channel‟s (AFC) Icip-Icip, Enak Tradisi (TV1) and Sesedap Rasa (TV2).And her ambition is to get young people to learn the art of cooking. She herself learnt to cook when she was still young, she says, explaining that she always observed her mother in the kitchen. “One day, I attempted to make an omelette by myself. That turned out to be a success and I started to learn cooking from that point. Anis was able to showcase herself in several international cooking competitions held across Malaysia and won numerous awards and accolades; one of the most memorable being the medal in the Culinaire 2007 competition.Ever the hardworking and prolific chef, Anis has hosted five television cook-shows (Icip-Icip, Sesedap Rasa, Enak Tradisi, Rasa-Rasa and Food Short) in just over a year. Anis‟ presentation skills and emphasis on “quick to make” recipes are a huge hit with her viewers. Such is the impact that Anis has made resulting in viewership that has skyrocketed to over 1 million viewers per episode. This is indeed a huge achievement for this young media personality who is still widely regarded as a rookie in the cooking-show circuit.
CAREER BACKGROUND
She have 7 siblings and we are all quite close in age, so whenever her mum needed to do some cooking she couldn’t leave us all out playing in the street so she would take us all into the kitchen with her and give us all a job to do! I was about 9-years-old and I just liked it – I suppose all kids like doing adult stuff.she remember being in the kitchen with all my siblings and her mum was making a layer cake, so she let us make a layer each. We all chose a different colour and we made this wonderful rainbow cake! When I was at high school cooking was more of a stress reliever. If I had broken up with my boyfriend and I was crying I would go into the kitchen and bake.After she inished hig school she want to be a psychiatrist, then a lawyer she had loads of ambitions, her my mother said ‘you enjoy cooking, why don’t you give it a go?’ I thought ‘why?’, because if she did something she loved as a job she might start hating it. But she gave it a go and she fell in love with it.When she was a student she was very active; getting involved in competitions as well as working part-time in a hotel, and when she graduated she was offered three positions, one of which was the showIcip-Icip and I just thought, why not? she been doing a lot of cooking demos at events, and she’s planning to open restaurant. She working on the paperwork now. She want it to be cosy; a contemporary English feel to it but serving Malay food. She have found a place in she’s neighbourhood and she hoping to buy it. She want to publish a book to teach people about Malay cooking step-by step. She would also like to open own’s culinary institute, but probably a few years from now.
SIGNATURE DISH
Steak, Cheese, Gherkins Ingredients
2 minute steaks – ideally thin slices of rump or topside (125–175g each) little olive rapeseed or sunflower oil Butter for spreading 4 slices of good fresh bread or 2 crusty warm baguettes, split 2–3 crunchy gherkins, sliced 4 slices of Cheddar or other well-flavoured hard cheese English mustard (optional) Sea salt and freshly ground black pepper
Methods 1. The steaks should be no thicker than 1cm. If necessary, put them between two sheets of greaseproof paper and give them a light „tapping‟ with a mallet, rolling pin or other similar object, to thin them slightly. 2. Heat a large frying pan or ridged cast-iron griddle pan over a high heat until very hot. Trickle some oil over the steaks and season them well on both sides with salt and pepper. Cook the steaks in the searing hot pan for just 45–60 seconds each side – no longer or they may become tough. Remove the steaks from the pan, transfer to a warm plate and allow them to rest for 5 minutes in a warm place. Butter the bread. Slice each steak neatly into 5 or 6 pieces, on an angle, and arrange over two of the bread slices or the bottom of the baguettes. Top the steak with the gherkins, cheese and mustard (if using) and sandwich together with the other bread slices or baguette tops. Serve with mustard .
3.
4.
NEWSPAPER AND MAGAZINE CUTTING
