Taylor's University and Utusan Singapura Redefine ASEAN Journalism Landscape through a Memorandum of Understanding

Taylor's School of Media & Communication and Utusan Singapura, the esteemed publisher of Wake Up Singapore, have embarked on a transformative partnership with the signing of a Memorandum of Understanding (MoU). This collaboration aimed to cultivate talent and address industry challenges within the news media and content creation sectors in Malaysia and Singapore. It marked a significant milestone in nurturing vital talent for these industries across both countries. Through this collaboration, students will gain access to invaluable insights, skills and experiences, equipping them with the essential tools to thrive in the dynamic world of media.

Wake Up Singapore is a news and media website founded in September 2013. It has been active in shaping the political scene in Singapore. It is made up of a community of young activists looking to bring alternative voices to the major issues locally and around the world. The activists are also advocates for reform and social justice, and often delve into controversial topics the mainstream media is afraid of telling. They feel that there is an air of pervasive cynicism and apathy in Singapore.

"In an era where information knows no borders, it is imperative that our future journalists are equipped to navigate the complexities of a globalized media landscape. This collaboration is a testament to our commitment to providing our students with holistic educational experiences that prepare them for the realities of the media industry. Through initiatives like this partnership, we are not only preparing our students to confront these challenges head-on but also empowering them to become responsible, ethical, and impactful storytellers,” said Ms. Prema Ponnudurai, Head of the School of Media & Communication at Taylor's University.

"We are honoured to partner with the diverse and brilliant faculty and students to add value and colour to ASEAN's media landscape. We look forward to reviving the spirit of Malayan Journalism and working together with Taylor's University to expand our regional efforts," said Mr. Ariffin Sha, Founder of Wake Up Singapore.

Through joint initiatives, workshops, internships and collaborative projects, Taylor's University and Utusan Singapura (Wake Up Singapore) aimed to empower students to become critical thinkers, ethical communicators, and innovative storytellers. By nurturing talent and fostering meaningful collaborations, both organizations are positioned to shape the future of news media in Malaysia and beyond, thereby contributing to the industry's advancement in the ASEAN region.

Taylor’s Culinary Institute's Michelin-Star Magic Unravels the Culinary Wonders at Wolfgang's Steakhouse at Resorts World Genting

Taylor’s Culinary Institute (TCI) upholds its unwavering dedication to fostering industry collaboration by consistently engaging with renowned chefs, restaurants and hotels, ensuring that its students are equipped with up-to-date industry standards. With the return of Chef Cedric Bourassin, a distinguished Michelin Chef from Berceau des Sens Restaurant at EHL Hospitality School in Lausanne, TCI reaffirmed its partnership with Wolfgang’s Steakhouse by Wolfgang Zwiener at Resorts World Genting for another installment of the Michelin Magic Series.

Chef Cedric Bourassin, a Lecturer of Practical Arts and Head Chef in the Berceau des Sens (BDS) at the EHL Hospitality School, where he teaches students the tools and techniques of culinary arts and fine cuisine. Upon obtaining his "Brevet Technicien Supérieur in "Art Culinaire de la Table" in France, Chef 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. Chef Cédric joined EHL Hospitality School, Lausanne in 2016 as a Head Chef to transmit his knowledge and share his passion for cooking.

Students from the Diploma in Culinary Arts programme, under the guidance of Taylor's Culinary Institute's Director, Chef Frederic Cerchi and Lecturer, Chef Aaron Tang Kok Keong, assembled at Resorts World Genting to showcase their culinary skills alongside Chef Cedric. Together, they delighted the esteemed guests of Wolfgang’s Steakhouse with an unforgettable dining experience.

Among the distinguished attendees were Prof. Dr. Barry Winn, Vice-Chancellor and President of Taylor’s University, Prof. Dr. Neethiahnanthan Ari Ragavan, Executive Dean of Faculty of Social Sciences and Leisure Management and Prof. Dr. Jean-Pierre Poulain, Professor and Chair of Food Studies, University of Toulouse-Jean Jaurès, together with Mr. Peter Dewey Foster, Executive Vice President - Leisure, Hospitality & Lifestyle and Mr. Devakumar Subramaniam, Assistant Vice President of Food and Beverage of Resorts World Genting.

The evening commenced with an atmosphere filled with anticipation and excitement. Chef Cedric's collaboration featured a Black Angus Maki paired with Plexus Sparkling White Wine and Crab & Mango Raviole paired with Château de Fesles, La Chapelle Rosé d'Anjou as the appetizer. For the main course, guests enjoyed Piémont Hazelnut Crusted Halibut with Morande Adventure Despechado Pinot Noir 2019. Chef Cedric showcased exemplary technical skills, providing a valuable learning experience for both students and chefs. The event culminated with attendees expressing a palpable sense of satisfaction, underscoring the remarkable impact of the evening.

Taylor's University and Hernan Corporation Joint Forces to Pioneer Food Innovation by Establishing a Centre of Excellence in Food Development

The collaboration between Taylor's University, School of Food Studies & Gastronomy and Hernan Corporation Sdn Bhd marks a significant step forward in advancing culinary innovation. Hernan Corporation stands out as Malaysia's leading exporter of durian products, distinguished by its commitment to quality and innovation, perfectly aligns with Taylor's University's expertise in food studies and gastronomy.

Hernan Corporation is a reputable manufacturer based in Malaysia and established in 1996. The company markets and distributes products to Australia, New Zealand, UK, New York and recently expanded to European Union countries, Hong Kong and China. It emerged as an industry leader in supplying the best quality Durian fruit and foodstuff products to customers. Managed by the owners, every employee works as a team and focuses on meeting challenges of evolving consumer preference. They operate a group of well established food manufacturing entities through it's subsidiaries, producing a range of quality Durian dessert and bakery products.

Taylor's University and Hernan Corporation have come together to explore the creation of a Centre of Excellence in Food Development. The meeting brought together key stakeholders from both organizations, with Datuk Anna Teo, Co-Founder & Group Chief Executive Officer, Ms. Rafidah Jaguli, Group Head of Human Resources and Mr. Jason Ng Yoon Chun, Senior R&D Manager representing Hernan Corporation Sdn Bhd and a team from Taylor's University including Prof. Dr. Neethiahnanthan Ari Ragavan, Executive Dean of Faculty of Social Sciences and Leisure Management, Assoc. Prof. Dr. Anthony Ho Siong Hock, Pro Vice-Chancellor of Research & Enterprise, Ms. Siti Ramadhaniatun Ismail, Head of the School of Food Studies & Gastronomy, Ms. Adeline Yong Sui Yen, Director of Centre for Research Management, Dr. Wendy Lim Pek Kui, Programme Director of Bachelor of Science (Hons) in Culinology® and Dr. Chong Li Choo, Associate Professor from the School of Food Studies & Gastronomy.

The primary aim of this collaboration is to create a platform for Taylor's facility namely Food Innovation Lab to work with industry partners, facilitating research and engaging its students in real-world projects. As such, Hernan Corporation will provide industrial-scale facilities for hands-on training over and above the pilot project at Taylor's University. Both parties are committed to developing an action plan to allocate resources and integrate the curriculum, with the aim to bridge the gap between academia and industry, fostering innovation in the field of food development.

Ultimately, the partnership between Taylor's University and Hernan Corporation exemplifies the vital role of collaboration in meeting the dynamic demands of consumers worldwide. By leveraging academic expertise and industry insights, this initiative is poised to drive culinary excellence and shape the future of food innovation.