Taylor's-Hilton Future General Manager Programme (GeM) Adoption Ceremony

Students from the Bachelor of International Hospitality Management (BIHM), School of Hospitality, Tourism and Events (SHTE) never run out of opportunities to be embraced by hospitality industry experts. One such avenue is our exclusive Future General Manager Programme (GeM), the home-grown fast-track career pathways that gives access for the BIHM students to various leading international hotel brands.

Hilton, a long-standing industry partner with SHTE for its GeM programmes recently adopted our students under their brand to train, nurture and make them ready for their careers. Each adopted student was appointed a mentor who is part of the Hilton leadership team not only to groom the students but also to guide them throughout their learning journey with Hilton and their bachelor’s degree programme at Taylor’s.

The adopted BIHM students were welcomed by Ms. Angela Pecoraro, General Manager Hilton Kuala Lumpur, accompanied by her leadership team and the student mentors that included Ms. Kristine Chan, Hotel Manager; Mr. Justin, Director of Food and Beverages (F&B); Mr. Vignes, Manager of Food and Beverages (F&B); Ms. Chloe See, Human Resources Manager and Chef. Kazi Hussain, Executive Chef.

The students were also introduced to the Hilton GeM programme alumni Mr. Ethan, who is currently the Sales Executive at Hilton Kuala Lumpur shared his experience on this insightful journey. Indeed, an expedition to prepare future proof hospitality graduates groomed by industry experts.

Taylor's Culinary Institute Masterclass on Cheese & Wine Pairing at Flagship Vineyard Outlet

Ms. Jasmine Chen Yar Li, Lecturer from Taylor's Culinary Institute (TCI) organized a Masterclass on Cheese and Wine Pairing. The session was opened to TCI students to wine & dine at the flagship Vineyard outlet located at Pavilion Bukit Jalil, operated by BoozeiT Retail and has kindly hosted our students.

The objective of this event was to educate the youth on food and wine pairing. This wine and cheese guided pairing session included 5 wines which were specially selected to match with 5 different cheeses. Ms. Zenon, the Area Manager of BoozeiT Retail and WSET Level 2 Certified Sommelier, guided the participants through the appreciation for 1.5 hours.

The pairing selections were:

1. Dog Point Sauvignon Blanc paired with Buchette Cendree

2. Chateau Ste Michelle Indian Well Chardonnay paired with Brie de Meaux Cheese

3. Lapostelle Cuvee Alexandre Merlot paired with Parmigiano Reggiano Cheese

4. Chateau Cantemerle Haut Medoc 2017 paired with Smoked Provola

5. Sons of Eden MARSCHALL Barossa Valley Shiraz paired with Roquefort

It was a successful event with high praises for the generous hospitality, knowledge, guidance and overall fun learning experience.

Women Chefs Know No Limits!

In conjunction with International Chef's Day 2022, Taylor’s Culinary Institute (TCI) hosted a dining event to celebrate the successes of Women Chefs to inspire the next generation of chefs. The theme of this year’s celebration was “Women Chefs Know No Limits”, highlighted their accomplishments and struggles they have overcome. The event showcased successful alumni who are female Chef, Restaurateur and Owner. They were invited to guide and lead a female only team of students towards preparing a 5-course fine dining dinner for the media and invited guests.

In various industries, women have faced the stigma of not being able to perform similar level as their male peers. While this perception has been disproven by countless women decades ago, yet many still carry these outdated views. These views extended into the culinary world as well, as the heat and pressure of professional kitchens were thought to be more suited to the likes of men who can handle tough working environments better.

However, with grit and persistence, the women chefs featured at this dinner found success with their own culinary talents and shared a taste of their skills in the event’s menu. Among the lineup of the guests to the dinner were Alumni Chef Venessa Jia Yi, Pastry Chef & Co-Founder of JY Food Lab; Chef Illiana Zakaria, Chef & Owner of Ficus Bistro; and Chef Stephanie Joanna Sia, Head Pastry Chef of Akâr Dining.

TCI is in support of the empowerment of women and kitchen equality within the culinary industry.