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COOKING OR ENTERTAINMENT? the Rise of Culinary-Related Television Shows and Its Impacts on the Culinary Arts Industry

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COOKING OR ENTERTAINMENT? the Rise of Culinary-Related Television Shows and Its Impacts on the Culinary Arts Industry VOL 1 hospitality asia platinum awards 2010-2012 malaysia series 2013 PP 9896 / 07 / 2013 ( 032839 ) The Official Magazine of Taylor’s University School of Hospitality, Tourism and Culinary Arts COOKING OR ENTERTAINMENT? The rise of culinary-related television shows and its impacts on the culinary arts industry Sustainable Hospitality Tourist Decision Making Tier 6 in D-Setara for Practices and Challenges vs Travel Risk: A Tourist Hospitality & Tourism in the New Millenna Perspective Taylor’s University is the first and An in-depth analysis of sustainability The impact of cultural differences only university to achieve the and its challenges in the hospitality and media messages on a tourist’s highest rating in the MoHE industry decision to travel to certain places Discipline-Based Rating System Welcome In This Issue Content WELCOME Message from 02 Message from the Dean 2013, Issue 1 PP 9896 / 07 / 2013 ( 032839 ) the Dean... CELEBRATING SUCCESS Commemorating the remarkable feats by lecturers and students of Taylor’s Publisher: University School of Hospitality, Tourism and Culinary Arts Taylor's University Sdn. Bhd. (149634-D) 04 TCHT Receives MOHE’s Highest D-SETARA Rating Taylor’s University is the only university to be awarded Tier-6 Rating Editor: Emily Yeap Chef Hilme Brings Home Medals from IKA 05 Degree Student Wins Historic Gold Medal for Malaysia Co-Editor: A League Team Taylor’s Perform Outstandingly at Exco Taiwan Tan Lee Ping PERSPECTIVE Creative: 06 What are Food Studies? Workbridge Design of its Own Contributors: IN THE SPOTLIGHT • Prof. Dr. Jean Pierre Poulain 08 Watch Me Cook: The Impact of Food and Cooking • Mayukh Dewan Shows on the Culinary Arts Industry • Anshul Grag Chef Shahreen Salleh, Chef Daniel Green, Chef Emmanuel As I reflect on all that happened last year, I’m truly proud of the approaches, including but not limited to, research collaborations, Stroobant, Master Chef Malaysia finalist Arshad Zamir Mohd. Azmi continued growth and success of Taylor’s University School of consultancy, academic and student recruitment and exchanges, and and Deputy Dean of TCHT Siti Ramadhaniatun Ismail share their Le Petit Hotelier PP9896/07/2013(032839) is Hospitality, Tourism & Culinary Arts (TCHT). We accomplished many a more focused integration of an international dimension into our views on the rise of food and cooking shows and its impact on the published tri-annually at Taylor’s University, for of the goals we set for ourselves and embraced the challenges that teaching and learning initiatives. culinary arts industry friends, alumni, staff and students of Taylor’s School came our way. This gives me confidence TCHT is on the right track of Hospitality, Tourism and Culinary Arts. toward becoming Asia’s finest hospitality and tourism school by 2015. I hope you’ll continue to follow the progress of our school as we’ll EXPLORATION: RESEARCH AND DISCOVERY One of the main highlights over the past several months was the have many exciting developments in the months ahead. I welcome 12 Sustainable Hospitality Practices and Challenges in Contributions from readers are most welcomed. you to contact my office should you wish to partner with TCHT in one Digital prints of at least 300dpi (black and white impressive achievements by our staff and students in national and the New Millenna international competitions. From the Culinary Olympics to the ASEAN way or another or share ideas on how we can work together to raise or color photos) and news can be sent to Mayukh Dewan finds out more about sustainability and its Skills Competition to the Destination Marketing Competition, they the bar of excellence in hospitality and tourism education. I wish [email protected]. challenges in the hospitality industry gave 110 percent of their effort, showcased great talents and skills, everyone a prosperous and productive 2013! competed with integrity, proved they’re among the best of the best Selection and publication of entries are at the editor’s and brought great pride to our school. ASIA-EURO CONFERENCE discretion. The editor reserves final editing rights on 14 A Successful Conference that Attracts Hundreds of all materials submitted for publication. Le Petit TCHT also kick-started the year with a a bang by obtaining the highly Delegates Hotelier is produced by the School of Hospitality, coveted Tier 6: Outstanding rating in the Malaysian Ministry of Higher Tourism and Culinary Arts in collaboration with the Education (MoHE) Discipline-Based Rating System (D-SETARA). We EXPLORATION: RESEARCH AND DISCOVERY University’s Institutional Marketing Department and are very proud to be the first and only university to have achieved the Alumni Relations Office. 16 Tourist Decision Making vs Travel Risk: highest rating in this inaugural rating exercise conducted by the Malaysia Qualification Agency (MQA)! A Tourist Perspective Anshul Grag figures out how much of cultural differences and media With this optimism in place, we at TCHT are looking forward to the messages would influence a tourist decision in traveling to certain opportunities and challenges of 2013. The appointment of Prof. Dr. places Jean Pierre Poulain from University of Toulouse as TCHT’s chair of food studies will definitely boost our research and innovation agenda. BEYOND THE CLASSROOM We’re confident of undertaking several research activities that will 20 The Simulation Game Journey fulfil the key thrust area, which is High Impact Research and 22 Training @ Temptations Commercialisation, where we aim to deliver useful research to contribute to the people, industry and the environment. A.R Neethia Dean CAMPUS LIFE In an effort to respond to the growing importance of the School of Hospitality, 24 Producing ‘GEMS’ for the Hospitality Industry internationalisation of higher education, we’ll invest more of our time, Tourism and Culinary Arts TALENT Programme Grooms Students for the Industry energy and resources in this area for the benefit of our faculty and Taylor’s University 25 Culinary Arts Students Get a Dose of Masterchef’s Fame students. Our strategy to engage globally will include a variety of Prominent Man Appointed as Adjunct Professor ALUMNI 26 Making His Mark in Hotel Sales 02 03 Welcome In This Issue Content WELCOME Message from 02 Message from the Dean 2013, Issue 1 PP 9896 / 07 / 2013 ( 032839 ) the Dean... CELEBRATING SUCCESS Commemorating the remarkable feats by lecturers and students of Taylor’s Publisher: University School of Hospitality, Tourism and Culinary Arts Taylor's University Sdn. Bhd. (149634-D) 04 TCHT Receives MOHE’s Highest D-SETARA Rating Taylor’s University is the only university to be awarded Tier-6 Rating Editor: Emily Yeap Chef Hilme Brings Home Medals from IKA 05 Degree Student Wins Historic Gold Medal for Malaysia Co-Editor: A League Team Taylor’s Perform Outstandingly at Exco Taiwan Tan Lee Ping PERSPECTIVE Creative: 06 What are Food Studies? Workbridge Design of its Own Contributors: IN THE SPOTLIGHT • Prof. Dr. Jean Pierre Poulain 08 Watch Me Cook: The Impact of Food and Cooking • Mayukh Dewan Shows on the Culinary Arts Industry • Anshul Grag Chef Shahreen Salleh, Chef Daniel Green, Chef Emmanuel As I reflect on all that happened last year, I’m truly proud of the approaches, including but not limited to, research collaborations, Stroobant, Master Chef Malaysia finalist Arshad Zamir Mohd. Azmi continued growth and success of Taylor’s University School of consultancy, academic and student recruitment and exchanges, and and Deputy Dean of TCHT Siti Ramadhaniatun Ismail share their Le Petit Hotelier PP9896/07/2013(032839) is Hospitality, Tourism & Culinary Arts (TCHT). We accomplished many a more focused integration of an international dimension into our views on the rise of food and cooking shows and its impact on the published tri-annually at Taylor’s University, for of the goals we set for ourselves and embraced the challenges that teaching and learning initiatives. culinary arts industry friends, alumni, staff and students of Taylor’s School came our way. This gives me confidence TCHT is on the right track of Hospitality, Tourism and Culinary Arts. toward becoming Asia’s finest hospitality and tourism school by 2015. I hope you’ll continue to follow the progress of our school as we’ll EXPLORATION: RESEARCH AND DISCOVERY One of the main highlights over the past several months was the have many exciting developments in the months ahead. I welcome 12 Sustainable Hospitality Practices and Challenges in Contributions from readers are most welcomed. you to contact my office should you wish to partner with TCHT in one Digital prints of at least 300dpi (black and white impressive achievements by our staff and students in national and the New Millenna international competitions. From the Culinary Olympics to the ASEAN way or another or share ideas on how we can work together to raise or color photos) and news can be sent to Mayukh Dewan finds out more about sustainability and its Skills Competition to the Destination Marketing Competition, they the bar of excellence in hospitality and tourism education. I wish [email protected]. challenges in the hospitality industry gave 110 percent of their effort, showcased great talents and skills, everyone a prosperous and productive 2013! competed with integrity, proved they’re among the best of the best Selection and publication of entries are at the editor’s and brought great pride to our school. ASIA-EURO CONFERENCE discretion. The editor reserves final editing rights on 14 A Successful Conference that Attracts Hundreds of all materials submitted for publication. Le Petit TCHT also kick-started the year with a a bang by obtaining the highly Delegates Hotelier is produced by the School of Hospitality, coveted Tier 6: Outstanding rating in the Malaysian Ministry of Higher Tourism and Culinary Arts in collaboration with the Education (MoHE) Discipline-Based Rating System (D-SETARA).
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