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TCI in the Spotlight: Redefining Canned Food at Yeo’s Culinary Class Wars

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Taylor’s Culinary Institute (TCI) was exclusively selected by Yeo’s Malaysia to participate in the 2025 Caramu Snap & Share: Culinary Class Wars, a prestigious culinary competition that challenged students to reimagine canned food through innovative transformation. Coordinated by Ms. Tracy Wong Fang Lian, who served as project lead and liaison, the initiative fostered strong collaboration between TCI and Yeo’s while encouraging active student participation.


Eighteen students representing all three TCI bachelor programmes competed in Round 1, creatively reinventing canned products into imaginative and elevated dishes. Following a rigorous evaluation, five exceptional finalists advanced to the live cook-off, which took place on 30 June 2025 at Kitchen Showdown, Bukit Jalil. In the final challenge, contestants had 60 minutes to prepare a three-course meal, an appetizer and dessert from provided recipes, and a main course crafted from a mystery box of ingredients.

A distinguished judging panel comprising Mr. Mohamad Halim Merican, CHA; Chef Dong, Ms. Lorraine Tan, and Ms. Tracy Wong Fang Lian evaluated the competitors. The cash prizes were generously sponsored by Yeo’s Malaysia, underscoring the strong partnership between industry and academia.


  • Champion: Hansen Wijaya (Bachelor of Patisserie Arts) — RM2,000

  • 1st Runner-Up: Kyrabelle Joanne Wynn (Bachelor of Culinary Management, Year 1 Semester 2) — RM1,000

  • 2nd Runner-Up: Ivan Herru Putra (Bachelor of Culinary Management, Year 2 Semester 4) — RM500

  • Honourable Mentions:

    - Ramethra Elisha Raj (BSc in Culinology, Year 2 Semester 4) — RM300

    - Marcelino Eugine Kurniawan (Bachelor of Culinary Management, Year 1 Semester 2) — RM300


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Alongside their cash prizes, all finalists received certificates of achievement, hampers of Yeo’s food products, and were spotlighted on Yeo’s official social media platforms. This collaboration celebrated the creativity and technical expertise of TCI’s student chefs and food innovators, reaffirming the institute’s commitment to nurturing future professionals who continue to redefine the boundaries of modern cuisine.

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