Taylor's School of Hospitality, Tourism & Events and Global Coffee Resources Renew Their Ties!

Memorandum of Agreement (MoA) Signing Ceremony between Taylor's School of Hospitality, Tourism and Events and Global Coffee Resources paves way for many potential industry collaborations between the two renowned establishments. The much-awaited ceremony was held at Truffles restaurant at Taylor’s University Lakeside Campus with Mr. Jasen Lee, Managing Director, Global Coffee Resources; Mr. Darwin Arriega, Farm & Brand Owner of Degayo Coffee and Mr. Marcus Manimtim, Sr DaVinci Gourmet Brands SG/MY, representing Global Coffee Resources with Prof. Dr. Neethiahnanthan Ari Ragavan, Executive Dean, Faculty of Social Sciences and Leisure Management and Assoc. Prof. Dr. Joaquim Dias Soeiro, Head of School, School of Hospitality, Tourism and Events from Taylor’s University.

The MoA renewal ceremony promises the continuation of partnership between Taylor's University, School of Hospitality, Tourism & Events (SHTE) and Global Coffee Resources since 2018. Supported by the Bachelor of International Hospitality Management students during the lunch buffet after the ceremony was a blast along with the amplitude of coffee beverage creations by the Global Coffee Resources Team. Many credits to Mr. Sean Choy, current Beverage Innovative Executive and SHTE Alumni.

The MoA testifies many collaborative projects namely internal beverage student competitions, management of the two most coveted clubs The Barista Club and the Booze & Fuse Mixology Club supervised by SHTE Lecturers and along with launch of many more exciting projects for a mutually beneficial relationship between School of Hospitality, Tourism and Events & Global Coffee Resources.

Adjunct Appointments of Ecole hôtelière de Lausanne's Cedric Bourassin & Thomas Fefin at TCI

Taylor’s Culinary Institute (TCI) are pleased to welcome the newly appointed Adjunct Senior Lecturers, Mr. Cedric Bourassin and Mr. Thomas Fefin. This initiative is aimed as a platform for well renowned professionals to share their experiences and entrepreneurship principles with our academics and students. It is also initiated to strengthen and enhance the teaching, learning and professional profile of the Institute. Furthermore, it would foster and strengthen links between the Institute and our Industry partners, professionals and industrial communities.

Mr. Cedric Bourassin

Mr. Cédric Bourassin is a Lecturer of Practical Arts and Head Chef in the Berceau Des Sens (BDS) at the Ecole hôtelière de Lausanne (EHL), where he teaches students the tools and techniques of culinary arts and fine cuisine. After obtaining his "Brevet Technicien Supérieur Option B" in "Art Culinaire de la Table" in France, Cédric led an international career working for prestigious restaurants and hotels in Europe, Malaysia and Japan.

After 16 years, he achieved his ultimate career goal by obtaining a 3-star Michelin rating for the Michel Bras TOYA restaurant in Japan, as the Head Chef and Director. Cédric Bourassin joined EHL in 2016 as a Head Chef to transmit his knowledge and share his passion for cooking. After being awarded 16 out of 20 points by Gault & Millau two years later, the highest ever rating for an educational restaurant, Cédric Bourassin and the BDS team received the first Michelin Star for the establishment, the ultimate culinary distinction in 2019. Today the BDS is the only training restaurant in the world to hold a Michelin Star.

Awards:

• 3 Michelin Stars for a French restaurant in Japan for the 2012 special edition

• 16 out of 20 points from Gault & Millau Switzerland 2019 for the Berceau des Sens

• First Michelin Star for the Berceau des Sens, 2019 edition

Mr. Thomas Fefin

Mr. Thomas Fefin is originally from Lorraine, he completed his Brevet Technicien Supérieur in Hotel Management in Metz before moving to Kuala Lumpur, Malaysia to obtain a Professional Degree in Hotel Management in English at Taylor's University. His career began in Asia, first in Macau and then in Guangzhou, China. Back in France in 2012, he joined the teams at the Epicure*** restaurant in Paris and subsequently held various positions as a maître d’hôtel.

In July 2017, he became an Assistant Director of the two Michelin-starred Le Gabriel Restaurant at La Réserve Paris – Hotel and Spa; and, in 2018 he began preparing for the Meilleur Ouvrier de France (MOF) competition. Passionate about his job, he ensures the cohesion of the group, built on a demanding vision of a quality offering. His daily commitment has resulted in his earning the ultimate MOF 2019 award and the pleasure of being the Director of Le Gabriel. In September 2020, he joined the EHL as a Practical Art Lecturer at the Berceau des Sens restaurant.

Awards:

• MOF – “Maitre d’Hotel du Service et des Arts de la Table 2019”

Inaugural In-House Business & International Sporting Events Competition by SHTE

Winning a competition is a great achievement, but not to forget, the greatest achievement is taking the first step to participate in a competition. This is exactly what 15 students from the Bachelor of International Tourism Management (Honours) (Events Management) did over the past 4 months. They took the challenge to participate in the inaugural In-House Business & International Sporting Events Competition. They were benefitted from the experience of going through the process of preparing for the competition and completing the task.

The students were required to undergo 4 series of workshops by the industry and academic before preparing and submitting a detailed event concept proposal. The final part of the competition was the proposal presentation to a panel of judges that took place on 27th April 2022. The students were able to learn from the feedbacks provided by the judges and this was a valuable experience that the students will not be able to learn from any textbook or class.

The main objective of the competition was to expand students’ creativity in planning for business & international sporting events, as well as providing a platform for the students to apply what they have learned in class. This was the first year the School of Hospitality, Tourism and Events (SHTE) organized such competition with four participating teams, with a combination of year 1 to year 3 students. The competition also allowed the students to have a platform to develop their ideas for other national and international competitions in the future.

Many thanks to Adjunct Professor and Industry Advisory Panel (IAP) Dato' Sri Abdul Khani, CEO of Malaysia Convention and Exhibition Bureau (MYCEB); Mr. Kenneth Fong, Honorary Secretary of MACEOS, Adjunct Associate Professor and IAP; Dr. Lisa Tung, Programme Director, Bachelor of International Tourism Management (Hons) (Events Management) and Bachelor of International Tourism Management (Hons) programmes along with Ms. Wai Yee Ng, Stream Leader for Events Management for being part of the panel of judges for the competition.