Taylor’s Culinary students to intern at Michelin-starred Restaurants in France and Singapore
If your passion lies in culinary arts, interning at world-famous restaurants is a dream come true. That is the case for Taylor’s Culinary students!
Subang Jaya, 31 May 2022 – Taylor’s Culinary Institute (TCI) has sent off its latest batch of Advanced Diploma in Patisserie and Gastronomic Cuisine (ADC) students who are completing their final year of studies at Taylor’s University. The group, consisting of 26 local and international students, will be taking up internship placements in Michelin-star restaurants in France and Singapore such as En Pleine Nature, L'Ambrosia, and Meta Restaurant.
They are also the first group of students to experience this overseas internship since the beginning of the COVID-19 pandemic.
"I am extremely thrilled to be given this opportunity to boost my experience in the culinary arts industry, especially in a restaurant that is as highly awarded as Maison BRAS. I hope to bring back everything I learn and try to implement and hopefully normalise the systems and operations of higher standards in the restaurants in Malaysia,” said ADC student Jack Yap Zhen Jie, 21, who will be interning at Maison BRAS in France under the tutelage of Chef Sébastian Bras, son of Michelin-starred chef Michel Bras.
Jack Yap Zhen Jie hopes to normalise the higher standards of systems and operations in restaurants in Malaysia.
“I'm deeply passionate about both cooking in Michelin-starred restaurants and running my own business so I'm keeping my options open once I complete my studies. However, I will certainly continue to pursue my career in the Food & Beverage industry,” he also shared.
(Also read: Study Culinary Arts in Malaysia)
A Hari Raya to Remember
Children of Pusat Jagaan Pertubuhan Kebajikan dan Pendidikan Raudhatul Nurr Jannah with ADC students and staff at the Truffles Restaurant.
Participating in a final culinary event before their internships, the Advanced Diploma in Patisserie and Gastronomic Cuisine (ADC) students and TCI academics also hosted a Hari Raya Aidilfitri dinner for orphaned children as part of an initiative to give back to the community during the festive season. The dinner event, which took place in Truffles Restaurant at Taylor’s Lakeside Campus, was attended by 11 children aged between 12 and 17 years old from Pusat Jagaan Pertubuhan Kebajikan dan Pendidikan Raudhatul Nurr Jannah, Batu Caves.
Mohd Danish Aiman Mohd Khalid, 13 and Zulqarnain Mohd Noraizaidi, 12, enjoy the Seafood Cannelloni starter of the four-course meal.
Together with the four-course menu served, the children also took part in various activities within the TCI facilities such as a motivational talk on the culinary and hospitality industry by lecturers Chef Abd Halim Tumin and Mr Reuben Arthur as well as a dining etiquette and beverage demonstration, where they observed the process of preparing a ‘Raya Nojito’ mocktail featuring local ingredients like calamansi, asam boi, longan, and lemongrass.
Chef Abd Halim Tumin delivers a motivational talk on working in the culinary industry.
TCI lecturer Jasmine Chen demonstrates the proper way of using utensils according to Western dining etiquette.
Children observe the making of a 'Raya Nojito' mocktail featuring lemongrass, asam boi, mint, and calamansi.
“Through this dinner and the sessions with our academics, we wanted to showcase the best of what we have to offer and we hope to inspire the children towards future studies and careers in the culinary and hospitality industry,” said Chef Aaron Tang, Programme Director of the Advanced Diploma in Patisserie and Gastronomic Cuisine (ADC) and Diploma in Culinary Arts programmes.
Inspired chiefly by French and Italian cuisine, the Continental four-course meal consisted of a variety of dishes including Seafood Cannelloni, Pumpkin Soup, Chicken Ballotine, and a trio of Crème Brûlée, Cream Puffs, and Opera Cake for dessert, which were all prepared by experienced TCI chefs and students.
Taylor's Advanced Diploma in Patisserie and Gastronomic Cuisine students, slated to start their internships in Michelin Star restaurants in June, prepared a Raya meal for the orphanage children.
"I had fun gathering and celebrating Hari Raya at Taylor's with my peers, especially watching the behind-the-scenes of preparing a fine dining meal before serving. We also ate dishes that many of us have not heard of before, so it was interesting to experience and taste. Working in hospitality or culinary arts is something I could consider for my future," said Puteri Nadia Nursahhira binti Mohd Fairol, 16, who currently resides in the welfare home.
Taylor’s Culinary Institute - International Leader in Culinary Arts & Hospitality Education
Taylor’s Culinary Institute Lecturer, Chef Abd Halim Tumin (right) garnishes plates for the main course.
Taylor’s Culinary Institute (TCI) houses world-class facilities and three fine-dining restaurants on Taylor’s Lakeside Campus to simulate the working environment of leading hospitality and culinary organisations. Aside from its industry-standard culinary suites and trainings, Taylor’s Culinary Institute offers dual awards diplomas with longstanding partners University of Toulouse-Jean Jaurès and Academy of Toulouse.
Promising ADC students (from left to right): Woo Kai Wen, Eason Leong Yuk Shang, and Daniella Carissa Sachi Lau.
"We have sent over 356 students to experience a once-in-a-lifetime opportunity to experience an internship at Michelin-star restaurants since 2010. Some of our alumni have now opened their own restaurants or are working in renowned restaurants such as Kevin Wong and Thirushaan Gunasakara who are prominent chefs in Meta Restaurant and Spago Dining Room by Wolfgang Puck respectively in Singapore. Working directly with top chefs to serve a diverse clientele and food critics will ensure that they become high-calibre and industry-ready graduates. I am excited to witness the further growth and successes of our ADC students once they are abroad," said Chef Frederic Raymond Paul Cerchi, Director of Taylor's Culinary Institute.
Chef Frederic Cerchi, Director of Taylor's Culinary Institute, serves soup to the guests.