Baking a Brighter Future: Empowering Seniors Through Healthy Creations and Culinary Ventures at Taylor’s Culinary Institute

At Taylor’s Culinary Institute, our dedication to fostering lifelong learning and empowering all generations was exemplified in the recent ‘Healthy Baking’ workshop. Held as part of the U3A@Taylor’s initiative, the programme was specially designed for seniors and aligned with Taylor’s University’s Education 2030 vision and the United Nations’ Sustainable Development Goal 3 (Good Health & Well-being). This initiative reflects our commitment to promoting wellness, inclusivity, and meaningful education for the broader community.

The workshop, led by Chefs, Azuralisda Mohd Ghazali and Massyittah Omar, offered more than just lessons in crafting delicious and nutritious baked goods. Participants were also introduced to the entrepreneurial possibilities of their new skills. They learned how to create market-ready products and were guided on strategies to sell their baked goods, providing them with tools to explore side income opportunities. This blend of culinary arts and business acumen empowered attendees to turn their love for baking into a practical and rewarding pursuit.

Focusing on the intersection of personal fulfilment and practical application, the workshop encouraged participants to enhance their baking techniques while embracing the potential for financial independence. Beyond learning healthier recipes, attendees gained a renewed sense of confidence and purpose, inspiring them to remain active socially and economically during their later years.

The success of this event underscores Taylor’s Culinary Institute’s commitment to delivering transformative educational experiences that promote well-being and empowerment. As we continue to innovate with programmes like this, we remain steadfast in our mission to support lifelong learning, foster inclusivity, and contribute to the growth of our diverse and dynamic community.

Decoding Complexity: Prof. Fatimah Mohamed Arshad’s Key Insights on Modern Food Systems

On 2 December 2024, Taylor’s University’s School of Food Studies and Gastronomy hosted an insightful guest lecture titled "Understanding Complexity in Food Systems." This session, part of the Master of Food Studies and Gastronomy programme, underscored the programme’s commitment to addressing critical challenges in the global food sector.

The lecture was delivered by Ybhg. Professor Datin Paduka Dr. Fatimah Mohamed Arshad, a distinguished research fellow at the Laboratory of Agricultural and Food Policy Studies (ITAFoS), Universiti Putra Malaysia, and Adjunct Professor at Taylor’s University. Renowned for her expertise in agricultural marketing and policy, Prof. Fatimah provided a comprehensive exploration of the intricate dynamics of food systems, including governance, sustainability, and the transformative role of technology in fostering resilience and efficiency.

Aligned with the module “Food System: Social Organization & Design,” the lecture drew nearly 50 participants, including students and academics from Taylor’s University and partner institutions such as ISTHIA, Université Toulouse – Jean Jaurès (UT2J), France and the Indonesia International Institute for Life Sciences (i3L). Enriched by diverse perspectives, discussions bridged theoretical insights with real-world applications, emphasizing collaboration among stakeholders to foster sustainable food systems.

Prof. Fatimah highlighted the critical role of sustainability and the impact of innovative technologies in building efficient and resilient food systems. Key highlights included the importance of collaboration among farmers, policymakers, consumers, and technologists to address global food challenges. Prof. Fatimah also examined the transformative potential of technology and data analytics in enhancing decision-making and resource management.

The lecture marked a milestone for the newly launched Master of Food Studies and Gastronomy programme, which integrates rigorous academic content with practical insights, equipping graduates to lead innovation in the food sector. Taylor’s University extends its heartfelt gratitude to Prof. Fatimah for her invaluable insights, inspiring participants to tackle global food challenges with creativity and critical thinking.

Brewing Connections: Hi Tea Malaysia’s Artistry and Traditional Tea Ceremony

Ms. Lee Shinyi from Hi Tea Malaysia recently conducted an engaging tea-sharing session and traditional tea ceremony demonstration at Taylor's University’s scenic Lakeside Campus. The workshop welcomed 25 Diploma in Hotel Management (DH) students, accompanied by their Programme Director, Ms. Michelle Lee Gee Wey. During the session, Ms. Shinyi introduced participants to a selection of teas, featuring three exceptional brews: Scient in the Sky, Dark Sheep, and Asamica Red Tea, all meticulously prepared and savored by the attendees.

Ms. Shinyi shared the inspiring journey of Hi Tea Malaysia, rooted in her family’s tea plantation in China, which later expanded into wholesale operations in Malaysia. To meet the growing demand for tea appreciation, they established Hi Tea Malaysia, a distinctive rooftop tea house in Petaling Street. This venue offers short courses, tea-sharing sessions, and a vegetarian menu, creating an immersive experience for guests.

Tracing the history of tea to the Tang Dynasty, Ms. Shinyi introduced The Classic of Tea (茶经) by Lu Yu, the first known monograph on tea. She detailed Lu Yu’s dedication to tea culture, which began during his care for a monastery’s tea garden and led to his mastery of tea brewing, to the extent that he drank only his own brews. Participants also explored the two primary tea plant species, Camellia Sinensis and Camellia Taliensis, which produce various teas such as Green, White, Oolong, and Black teas. Additionally, Ms. Shinyi highlighted key tea-producing countries and explained the tea production process, from harvest to brewing.

The session concluded with a hands-on tea ceremony demonstration at Terrasse. Ms. Shinyi guided participants through the art and etiquette of tea ceremonies, explaining the use of tools like the gaiwan (lidded bowl) and serving cups. She demonstrated precise brewing techniques, emphasizing the mindfulness and attentiveness integral to each gesture, which conveys respect for the tea, its origins, and shared enjoyment. The event culminated in a graceful tea-pouring ritual, symbolizing harmony and tranquillity, leaving students with a profound appreciation for tea’s rich heritage and the artistry behind its preparation.