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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.

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