To make an impact on Malaysia and the region’s culinary education scene, Taylor’s University opened its Taylor’s Culinary Institute with plans for the next three years to franchise the brand locally and throughout Asia. Currently, Taylor’s Culinary Institute (TCI) houses the Diploma in Hotel Management, Diploma in Culinary Arts, and Advanced Diploma in Patisserie and Gastronomic Cuisine, and will be providing masterclasses, teambuilding activities and organising public events.
The highlight of the franchise expansion
Taylor’s Culinary Institute held a hands-on experience whereby students and lecturers have the opportunity of experiencing caviar farming. Through that, the students manage to learn how to harvest the caviar and to create an exceptional dining experience for many. This is quite a major development seeing as the public always had the impression of overseas caviar production.
Working with the professionals
To celebrate TCI’s evolving curriculum and the start of a new chapter, TCI hosted an exclusive farm to fork experience bringing forward a gastronomical experience unlike any other.
For this culinary industry which Taylor’s is venturing in, it involved the collaboration The outstanding collaboration between distinguished chefs like Chef Francois, an expert in cheese, Chef Frederic Raymond Paul Cerchi, the Director of TCI and Chef Pascal, the culinary master.
These notable chefs will be guiding every student on the ways to dominate the world with their culinary skills. Adding to that, the Vice-Chancellor, Prof Michael Driscoll mentioned how he hopes that TCI will be able to distinguish itself from other culinary institutes by expanding its horizons and not only focusing on one cuisine like French. But also Asian cuisines like Japanese, Korean, Indian and our own Malaysian. In correlation to that, Taylor’s aims to provide its students with an all-rounded learning experience so that they will be equipped to face the competitive industry.
TCI’s students come from a stable of well-known programmes and had worked with top industry leaders, celebrity chefs and Michelin Star restaurants. With their students winning several international competitions, it is no doubt why they shouldn’t franchise.
TCI alumni and current Young Chef Olympiad 2020 gold medallist, Chen Khai Loong, was also present at the launch dinner, proving his mettle alongside the Michelin star and MOF chefs in the kitchen. The celebratory event was, in fact, the culmination and celebration of the student and master, with three generations of chefs showcasing their skills for the dinner. Chef Pascal was the chef lecturer to Chef Frederic, and Chef Frederic is the director for TCI which has bred award-winning students such as Chen.
Also to note, Taylor’s University will also be introducing the Bachelor of Patisseries Arts (HONS) degree in August 2020 which would help open another path for the Diploma and Advanced Diploma graduates to further their skills and knowledge of the industry.
