Taylor’s Culinary Institute (TCI) are pleased to welcome the newly appointed Adjunct Senior Lecturers, Mr. Cedric Bourassin and Mr. Thomas Fefin. This initiative is aimed as a platform for well renowned professionals to share their experiences and entrepreneurship principles with our academics and students. It is also initiated to strengthen and enhance the teaching, learning and professional profile of the Institute. Furthermore, it would foster and strengthen links between the Institute and our Industry partners, professionals and industrial communities.
Mr. Cedric Bourassin
Mr. Cédric Bourassin is a Lecturer of Practical Arts and Head Chef in the Berceau Des Sens (BDS) at the Ecole hôtelière de Lausanne (EHL), where he teaches students the tools and techniques of culinary arts and fine cuisine. After obtaining his "Brevet Technicien Supérieur Option B" in "Art Culinaire de la Table" in France, 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. Cédric Bourassin joined EHL in 2016 as a Head Chef to transmit his knowledge and share his passion for cooking. After being awarded 16 out of 20 points by Gault & Millau two years later, the highest ever rating for an educational restaurant, Cédric Bourassin and the BDS team received the first Michelin Star for the establishment, the ultimate culinary distinction in 2019. Today the BDS is the only training restaurant in the world to hold a Michelin Star.
Awards:
3 Michelin Stars for a French restaurant in Japan for the 2012 special edition
16 out of 20 points from Gault & Millau Switzerland 2019 for the Berceau des Sens
First Michelin Star for the Berceau des Sens, 2019 edition
Mr. Thomas Fefin
Mr. Thomas Fefin is originally from Lorraine, he completed his Brevet Technicien Supérieur in Hotel Management in Metz before moving to Kuala Lumpur, Malaysia to obtain a Professional Degree in Hotel Management in English at Taylor's University. His career began in Asia, first in Macau and then in Guangzhou, China. Back in France in 2012, he joined the teams at the Epicure*** restaurant in Paris and subsequently held various positions as a maître d’hôtel.
In July 2017, he became an Assistant Director of the two Michelin-starred Le Gabriel Restaurant at La Réserve Paris – Hotel and Spa; and, in 2018 he began preparing for the Meilleur Ouvrier de France (MOF) competition. Passionate about his job, he ensures the cohesion of the group, built on a demanding vision of a quality offering. His daily commitment has resulted in his earning the ultimate MOF 2019 award and the pleasure of being the Director of Le Gabriel. In September 2020, he joined the EHL as a Practical Art Lecturer at the Berceau des Sens restaurant.
Awards:
MOF – “Maitre d’Hotel du Service et des Arts de la Table 2019”
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