Start a Dessert Business with Chef Edwin Chan from Elevete Patisserie!

Bachelor of Patisserie Arts Programme, School of Food Studies and Gastronomy organized a field trip consisting of approximately 20 students to a patisserie outlet at Elevete Patisserie located in Petaling Jaya. The itinerary included a macaron-making session with Chef Edwin Chan and a short tour around the business’s kitchen and facilities.

The field trip aimed to help students fully understand and equip themselves with the necessary attitudes, characteristics and skills of a successful baker and an entrepreneur mindset when they enter the industry. Besides that, students will also be able to understand what it is like to work in a bakery industry, how each baking equipment is used in the facility and the concept of artisanal cakes and modern gateau production.

Elevete Patisserie was founded in 2014 by Chef Edwin Chan, a former culinary student at Taylor's University. Chef Edwin and his Assistant Chef Clarissa thoroughly shared their previous experiences in the baking industry, as well as how Chef Edwin began to develop his entrepreneurial vision for Elevete Patisserie. In the workshop, Chef Edwin explained the importance of recipes and why every chef should know how to control their recipes rather than being controlled by them.

Aside from that, Chef Clarissa talked about her professional struggles and challenges. Chef Clarissa, in particular, shared her thoughts on family and peer support and how everyone should respond when family and peers have an opposing views on ambitions and entrepreneurship.

Chef Edwin and Chef Clarissa's sharing sessions positively impacted the students because they are the potential individuals who will hold and change the concept of baking in the years to come. This field trip is critical for preparing Taylor's students by improving their visual literacy and actively incorporating the trip into the curriculum. Students had the opportunity to see new things and learn about them in a less structured manner, allowing them to choose what they learn and how they learn it. In other words, student learning can be interest-driven rather than teacher or curriculum-driven.

Taylor's Hospitality, Tourism, Events & Culinary Alumni Marketplace 2022 - COME, CONNECT & CREATE!

Taylor's School of Hospitality, Tourism & Events (SHTE) and School of Food Studies & Gastronomy (SFSG) together with Alumni Office organized an Alumni Marketplace with the theme of "COME, CONNECT & CREATE!". This was an occasion where alumni COME to the event, CONNECT with other alumni and CREATE the business opportunities. 30 alumni from various programme of SHTE and SFSG attended the event at Tangerine Restaurant & Deck, Taylor’s University.

The alumni were from the Hospitality, Tourism, Events, Culinary, Culinology, and Master’s programmes. This was the first physical alumni event after the pandemic where alumni catch up with Lecturers and other Alumni.

This event was aimed to enhanced alumni collaboration, where during the event, it allowed alumni to share about themselves and current job status, connect with others and share business ideas/opportunities, and to create opportunities to showcase businesses and alumni achievements.

On the event day, the alumni showcased their business or company through the display of physical bunting, digital advert and product placement. The alumni that embodied their company were from MONIN Asia KL, General Assembly Malaysia, NCH, Woots! Event, WuRen Production, Varmah Ventures, VCR, Coliseum Café and Circe’s Brew Kombucha Malaysia.

The event received positive feedbacks from alumni and they have extended their wishes to have similar event setup to take place in future. Till our next alumni event, SHTE, SFSG and Alumni Office hope to reconnect with many more alumni.

“Coconut Agogo” Dessert Making Masterclass Series by Taylor's Alumni Chef Gunawan Wu

School of Food Studies and Gastronomy (SFSG) invited the alumni Chef Gunawan Wu, who is currently Sweet Responsible Ambassador for Lakanto Australia, Chocolate Ambassador for Nestlé Professional Australia and also Chef Instructor at Scoffed Cooking School to conduct a half-day Dessert Plating Workshop with Bachelor of Culinary Management and Bachelor of Patisserie Arts students.

More than 20 students participated in this workshop to learn the advanced plating design with various edible components. The workshop aimed to introduce students to the latest plating techniques, garnishing and experimenting with fusion flavours in dessert making.

In addition, Chef Gunawan Wu presented his new signature menu "Coconut Agogo", a combination of Coconut Mousse, Ginger Crumbs, Passion Fruit Curd and Mango Brulé.

In this workshop, students not only explored the skills and techniques but were also given the opportunity to engineer their plating design. This session was also to encourage, motivate and develop student interest to prepare them to be wholesome graduates to suit industry demands.