Associate Professor Dr. Chong Li Choo Receives Prestigious Food Systems Impact Change Maker Award from Impact Circle Malaysia

We are thrilled to announce that Dr. Chong Li Choo, Associate Professor from Taylor's University's School of Food Studies & Gastronomy, and Director of the Taylor’s Food Security & Nutrition Impact Lab, has been honored with the prestigious Food Systems Impact Change Maker Award by Impact Circle Malaysia. This award recognized leaders who are driving transformative change in food systems across Southeast Asia.

The award ceremony took place on July 3, 2024, at the Malaysia International Trade and Exhibition Centre (MITEC) in Kuala Lumpur, as part of the Food & Drinks Malaysia event orgranised by Salon International de l'Alimentation Network. The event, presided over by Puan Nurul Izzah Anwar, Senior Advisor of Impact Circle, recognized 20 outstanding individuals for their exceptional contributions to sustainable agriculture, food security, and nutrition.

Impact Circle is a leading AgriFoodTech ecosystem builder and multiplier, dedicated to catalyzing sustainable innovation and collaboration for the food and agriculture sector in Southeast Asia. It connects investments and power collaborations within the food and agricultural ecosystem and supply chain to catalyze profitable innovation, expand sustainability and environmental awareness, and bring greater impact on food and nutrition security. 

Dr. Chong’s pioneering research in food technology and her unwavering commitment to sustainability have made a profound impact on communities and the environment. Her efforts advanced sustainable agriculture and bolstered food security, perfectly aligning with Impact Circle’s mission to create resilient and equitable food systems.

This award underscored the critical role of innovation and community impact in shaping a future where nutritious food is accessible to all and agriculture practices honor our planet’s resources. Congratulations, Dr. Chong Li Choo, on this well-deserved recognition. Your achievements continue to inspire and set a benchmark for excellence in the field!

School of Hospitality, Tourism & Events Marks a New Era through Partnership with Society of The Golden Keys Malaysia

On July 11, 2024, the School of Hospitality, Tourism and Events at Taylor’s University celebrated a significant milestone with the launch of the Junior Concierge Skills Certification Programme. The event commenced with the signing of a Memorandum of Understanding (MOU) with the Society of The Golden Keys Malaysia, ushering in a new era of concierge education. This was followed by an in-depth training session on Junior Concierge Skills.

The Society of The Golden Keys Malaysia is a non-profit organization consisting of all hotel concierges in Malaysia. It provides a platform for members to gather, exchange ideas, share experiences, and extend assistance, all with the common goal of delivering exceptional service to the valued guests. Affiliated with the Union Internationale des Concierges d'Hotels (UICH) in Paris, France since 1997, it upholds the prestigious tradition symbolized by the golden keys proudly worn by its members.

In his welcoming address, Professor Dr. Neethiahnanthan Ari Ragavan, Executive Dean of the Faculty of Social Sciences & Leisure Management, emphasized the international acclaim of Les Clefs d’Or and underscored the significant benefits that this collaboration with the Society of The Golden Keys Malaysia will offer to students in the Bachelor of International Hospitality Management with Honours and Diploma in Hotel Management programmes.

Mr. Narain Rao, President of the Society of The Golden Keys Malaysia, noted that this MOU marks the beginning of a transformative era in concierge training, setting new standards for excellence in the hospitality industry. The partnership aims to enhance concierge education through collaborative training programmes, shared resources, and ongoing professional development. This collaboration is designed to drive continuous growth and collaboration within both the educational and hospitality sectors.

The programme featured dynamic training sessions on crucial topics such as customer service excellence, local knowledge acquisition, effective networking, and advanced problem-solving. Industry experts and certified trainers led these sessions, offering about 180 Taylor's Hospitality students practical insights and real-world applications, thereby equipping them with the skills necessary for exceptional service delivery.

This event represented a pivotal step forward in advancing concierge services and preparing the next generation of hospitality professionals for future success.

Taylor’s Culinary Institute, Cave & Cellar and Luca Restaurant Blend Cultures in an Exquisite Wine Dinner

Upmarket Luca Restaurant in Bangsar Shopping Center recently hosted an exclusive wine dinner in collaboration with Taylor’s Culinary Institute and Cave & Cellar. This distinguished event welcomed 50 invited guests, including notable figures such as Japanese Ambassador to Malaysia, His Excellency Takahashi Katsuhiko, and his wife, Mami Takahashi. The evening was a true celebration of gastronomic excellence, featuring meticulously crafted dishes paired with exquisite wines, providing an unforgettable dining experience for all attendees.

The Luca's Head Chef, Chef Fazil Shahreen crafted an exceptional fusion menu that seamlessly blended Western ingredients with Indian spices. The five-course dining experience was expertly paired by Cave & Cellar with a selection of fine wines from France, Spain, and Portugal. Oenology Specialist and certified Wine & Spirit Education Trust (WSET) Trainer, Mr. Reuben Suresh Arthur from Taylor’s Culinary Institute, guided the guests through each wine pairing, enhancing their culinary journey.

The evening began with a welcome drink of Lanson Prestige Cuvee, Le Black Label Brut NV from the Champagne Region in France, setting a celebratory tone. Guests then enjoyed a Tapas Board featuring Spanish cheeses and sausages, paired with a crisp Albarino from Diluvio in Rias Baixas, Spain. The second course offered pulpo carpaccio and cod fish croquettes, paired with a delicate still rosé from Jumilla, known for its floral aromas and light, fresh finish. Two main courses were complemented by a red still wine from old vine Garnacha grapes in Carinena, Spain, celebrated for its balanced fruitiness and balsamic notes.

The evening concluded with a Fruit Flan dessert paired with Offley Late Bottled Vintage Port 2015 from Douro, Portugal, delivering a rich and satisfying finish to the meal. The wine dinner at Luca Restaurant was a resounding success, masterfully blending Western ingredients with Indian spices to create an unforgettable culinary experience. As guests departed, the exceptional fusion of tastes and the elegant ambiance of the evening left a lasting impression, marking it as a notable highlight in the realm of fine dining. The collaboration among Taylor’s Culinary Institute, Cave & Cellar, and Luca Restaurant underscored a shared commitment to innovative dining, blending culinary expertise and fine wines to create a truly memorable experience.