Appetite for Learning
Taylor’s Culinary Institute’s holistic curriculum provides a progressive, experiential education
With state-of-the-art facilities and equipment, Taylor’s Culinary Institute, located within Taylor’s University Lakeside Campus, is known for producing high-calibre graduates recognised by the industry. The school has ties with reputable culinary institutions around the globe, giving students valuable insights and preparing them for the challenges of the industry.
We speak to the director of Taylor’s Culinary Institute, Frederic Raymond Paul Cerchi, and final year student Jack Yap Zhen Jie about their experiences.
FREDERIC RAYMOND PAUL CERCHI
Appointed as the director of Taylor’s Culinary Institute in 2019, Cerchi brings more than 20 years of industry experience. Having worked in countries such as France, Spain, and England, he joined Taylor’s University 17 years ago to complete his master’s degree and work as a lecturer, and has been there ever since.
How does Taylor’s Culinary Institute set itself apart from other culinary schools?
Through our network of worldclass chefs, we provide our students opportunities to learn skills at prestigious European restaurants. We have collaborations with Ecole Hôtelière de Lausanne, ranked number one by Quacquarelli Symonds (QS) Rankings, and our internships include international placements all over the world at Michelin-starred restaurants. We provide an exceptional culinary education that not only meets but exceeds industry standards. Our graduates don’t just follow culinary trends; they shape them, and that sets us apart.
How do you provide a progressive learning environment?
We create an environment that fosters experiential education, emphasising social learning interactions, and the development of core capabilities for lifelong learning and career advancement. The institute provides a global curriculum, producing graduates valued by the industry, and supporting continuous learning. Partnerships with industry leaders such as the University of Toulouse,
and working with Taylor’s Urban Farm to bring forth the farm to fork concept, as well as courses such as Wine and Spirit Education Trust, provide invaluable upskilling opportunities. Our international faculty, facilities, and global network offer a diverse and dynamic backdrop for learning, promoting cross-cultural understanding, and preparing students for the global culinary stage. Additionally, our holistic approach fosters soft skills, such as communication and leadership through the Taylor’s Graduate Capabilities initiative.
What are some of the most exciting internships students have experienced?
Our students enjoy internships at renowned establishments across the globe, including iconic restaurants helmed by Massimo Bottura, Michel Bras, and Martín Berasategui. They also work alongside Joel Robuchon and Cedric Grolet, and learn from Meilleur Ouvrier de
France recipients who are masters in their fields. These internships provide invaluable mentorship, allowing our students to refine their skills, gain insights from culinary luminaries, and cultivate a global perspective in the culinary arts. Such experiences shape our graduates into well-rounded, highly skilled professionals.
Tell us about Taylor’s Institute’s facilities. JACK YAP ZHEN JIE Culinary
Our culinary suites and pastry kitchen provide comprehensive culinary training. Additionally, our on-campus restaurants—truffles, Tangerine, Thyme, Tarragon and Terrasse—offer students a practical learning experience. Our wine laboratory is modelled after those found in vineyards around the world to educate students on wine tasting.
Yap, 22, is a final year Bachelor in Culinary Management student. He completed his internship at Maison
Bras in Laguiole, France, where he was inspired to found the Young Chefs Community Club, which now has 150 student members.
Tell us about your experience at Maison Bras.
There is only one word to describe my experience interning at one of the best restaurants in the world—life-changing. Maison Bras is renowned for its high standards, and the demanding environment there pushed me to excel even when faced with challenging situations. I learned how to work under an immense amount of pressure, a skill that is essential in any professional kitchen.
Taylor’s Culinary Institute’s global reputation played a significant role in securing my internship. Their extensive network and connections with culinary establishments worldwide opened doors for me that I might not have had otherwise. It was a fantastic opportunity to immerse myself in the culinary traditions of France and learn from one of the best chefs in the world. I am immensely grateful to Taylor’s Culinary Institute for making this experience possible and for preparing me for a successful future in the culinary world.
What were some of your best experiences during your time at Taylor’s Culinary Institute?
From representing Malaysia and the institute in national and international culinary competitions to founding the Young Chefs Community Club, my journey here has been filled with opportunities for growth and learning. I learnt to hone my culinary skills, thrive under pressure, become an effective team player, and expand my global network through an enriching internship. These experiences have not only prepared me for a future in the culinary industry but also fuelled my passion to blend culinary artistry with entrepreneurship, with the ultimate goal of creating exceptional dining experiences.