Strengthening Industry Collaboration: Taylor’s Culinary Institute Partners with LK Fresh to Advance Experiential Learning and Sustainable Sourcing

Taylor’s Culinary Institute (TCI) has formalised a strategic collaboration with LK Fresh (Liang Kee Farming Sdn Bhd) through the signing of a Memorandum of Understanding (MoU), marking a significant milestone in strengthening industry–academia partnerships. LK Fresh, a leading Malaysian producer of antibiotic-free and value-added eggs, brings extensive industry expertise that will enrich teaching, learning, and research at the institute.

The collaboration introduces a one-year in-kind sponsorship to directly support TCI’s teaching kitchens, product development initiatives, applied research activities, and experiential learning opportunities. The partnership will benefit students across programmes such as Culinology®, Culinary Arts, and Pastry by integrating real-world farm-to-table practices into the curriculum. Through this engagement, students will gain deeper insights into sustainable sourcing, ingredient quality, and supply chain dynamics, enhancing their industry readiness.

The signing ceremony was officiated by Prof. Dr. Neethiahnanthan Ari Ragavan, Executive Dean of the Faculty of Social Sciences and Leisure Management, on behalf of Taylor’s University, and by Mr. Tan Leng Yee, Chief Executive Officer, on behalf of Liang Kee Farming Sdn Bhd. The occasion was further supported by the presence of the TCI team, led by Chef Frederic Cerchi, Head of Taylor’s Culinary Institute, alongside Prof. Dr. Chong Li Choo, Professor at the institute, and dedicated faculty members, reflecting strong academic leadership in support of this collaboration, and was attended by senior representatives from LK Fresh. The event concluded with a networking session and campus visit, providing a valuable platform for meaningful engagement and fostering closer ties between academia and industry.

A key feature of the partnership is the weekly supply of DHA and Omega-3 enriched, free-range eggs, with an estimated annual sponsorship value of approximately RM80,000. This contribution not only supports practical learning environments but also promotes the use of high-quality, nutritionally enhanced, and responsibly sourced ingredients in culinary education.

The collaboration is expected to deliver significant impact by strengthening the integration of industry practices within academic programmes while advancing sustainability and nutrition-conscious approaches in culinary training. It also underscores TCI’s commitment to fostering innovation, enhancing industry relevance, and developing future-ready graduates equipped with both technical expertise and a strong understanding of responsible food systems.