HEX Talk 2024: Cultivating Excellence in Talent Acquisition & Retention through Cultural Shifts and Transformational Needs

Hospitality Executive (HEX) Talk 2024, themed "Talent Acquisition & Retention: Culture Shifts & Transformation Needs in the Hospitality Industry," was a pivotal event in the hospitality sector, drawing together prominent figures to discuss crucial industry trends. The event, organized by the School of Hospitality, Tourism and Events, provided a platform for in-depth exploration and forward-thinking insights.

The forum kicked off with the Executive Dean of the Faculty of Social Sciences & Leisure Management, Taylor’s University, Prof. Dr. Neethiahnanthan Ari Ragavan's welcome address, which effectively framed the discussions that followed. YBhg. Datin Christina Toh, President of the Malaysian Association of Hotels (MAH), delivered an opening address that set a thoughtful tone for the event, highlighting pressing issues within the industry.

Notably, Mr. Justin Lee, Hotel Manager of EQ Kuala Lumpur, shared strategies on optimizing talent retention, while Ms. Jave Cheung, Learning & Development Manager at JW Marriott Hotel in Hong Kong provided personal perspectives on navigating transformational challenges in hospitality. Mr. Javier Tejero Ramos, Human Resource Partner for Asia Pacific at Melia Hotels International, Vietnam, offered a comprehensive overview of talent acquisition strategies across the Asia Pacific region. Additionally, Assoc. Prof. Dr. Joaquim Dias Soeiro, Head of the School of Hospitality, Tourism & Events, Taylor’s University contributed an academic perspective on effective talent retention practices.

Central to HEX Talk 2024's success was the moderation by Mr. Hanley Chew, Founder and CEO of Hotel Tales and JustTonite, whose skillful guidance and incisive questions fostered dynamic exchanges among panelists and participants alike. This interactive approach ensured that the event transcended mere speeches to become a forum of vibrant dialogue and actionable insights.

Attended by over 200 industry experts, academics, and hospitality students, HEX Talk 2024 undoubtedly enriched understanding of the evolving landscape of talent acquisition and cultural shifts within the hospitality sector. The diverse perspectives shared at the event are poised to influence future strategies and innovations across the industry.

Looking ahead, the success of HEX Talk 2024 foreshadowed another impactful gathering in the future, continuing to drive meaningful conversations and advancements within hospitality management.

Taylor's Culinology Students Excel in Academic-Industry Mentorship Programme with IMCD Malaysia

In a landmark partnership between Taylor's University and IMCD Malaysia, it has proven to be immensely fruitful, marking a significant milestone in the realm of food innovation. Over a 6-month mentorship programme organized by IMCD, ten Bachelor of Science (Hons) in Culinology students from the School of Food Studies & Gastronomy at Taylor's University embarked on a journey of practical learning and creativity. IMCD Malaysia is a global leader in the formulation, sales and distribution of speciality chemicals and food ingredients. Through their technical, marketing and supply chain expertise, they bring added value and growth to both customers and principal partners throughout the world.

The project led by Associate Professor Dr. Chong Li Choo, and guided by Ms. Claire Yong, Application Technologist from IMCD, allowed the students to immersed in real-world challenges. They were tasked with developing seven unique savory product concepts and their corresponding formulations. Their creativity, supported by expert mentorship, culminated in a showcase of culinary excellence at the E.A.T with #IMCD event. Industry partners praised the students' innovative solutions, recognizing their commitment and proficiency in addressing intricate challenges.

This collaborative effort underscored the potential of bridging academia with industry. By immersing students in such practical endeavors and exposing them to industry insights, the programme empowers them to become future leaders and innovators in the food sector. It not only enhances their technical skills but also fosters a mindset of innovation and problem-solving crucial for driving forward the field of food science.

Gratitude is extended to IMCD Malaysia for their steadfast support and partnership throughout this endeavor. Together, this collaboration set a precedent for future joint initiatives, promising ongoing growth and innovation in the dynamic field of food studies and gastronomy. The success achieved was a testament to the power of collaboration in shaping the next generation of food innovators and advancing the boundaries of culinary excellence.

A Week of Culinary Excellence with Chef Jocelyn Deumie and Chef Pascal Bonnafous at Taylor’s Culinary Institute

Taylor’s Culinary Institute (TCI) upholds its commitment as a global leader in culinary education by cultivating partnerships with acclaimed chefs and prestigious establishments. Recently, TCI organized an exclusive one-week culinary experience featuring Chef Jocelyn Deumie and Chef Pascal Bonnafous, distinguished luminaries in the culinary realm. Tailored for Advanced Diploma in Patisserie and Gastronomic Cuisine students, this event aimed to elevate their skills through invaluable collaboration with these esteemed Chefs.

Chef Jocelyn Deumie, with extensive experience from Michelin-starred restaurants worldwide, shared his wealth of knowledge and expertise with TCI students. Starting from his early days at the Lycée Hôtelier de Toulouse to his roles at Les Jardins de l'Opéra in Toulouse and L'Esplanade à Domme, Chef Jocelyn has consistently pushed the boundaries of culinary excellence. Adding to the excellence of this event was Chef Pascal Bonnafous, a seasoned culinary virtuoso with an illustrious career spanning over two decades. As a Senior Lecturer at the renowned Lycée des Métiers de l'hôtellerie et de tourisme d'Occitanie, Toulouse, France, he imparts his knowledge and experience to the next generation of culinary talents, shaping the future of the industry with his passion and dedication.

One day of the week, Chef Jocelyn and Chef Pascal, alongside Chef Frederic Cerchi, Chef Aaron Tang and TCI’s culinary students converged at Resorts World Genting for an exclusive four-hands dinner focused on French Foie Gras. This collaboration with Resorts World Genting, a premier destination known for luxury and hospitality, provided an exceptional platform for TCI students to apply their skills and learn from Master Chefs. Chef Jocelyn and Chef Pascal showcased their expertise, guiding the students through the preparation of exquisite Foie Gras dishes with advanced techniques and creative presentations.

Chef Jocelyn and Chef Pascal went beyond the kitchen to engage students with hands-on demonstrations and discussions on the essence of gastronomy. They emphasized the importance of creativity, innovation, and collaboration, fostering a sense of camaraderie among students and staff alike. This event not only upheld the Institute's standards of excellence and innovation in culinary education but also set a milestone for future collaborations and events that will bolster its global reputation in gastronomy.

Stay tuned for more exciting developments from Taylor’s Culinary Institute as they continue to push boundaries and inspire the next generation of culinary talents.