lepetitHOTELIER SCHOOL OF HOSPITALITY AND TOURISM NEWSLETTER TAYLOR’S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM volume 3 s 2008 PP9896/02/2009 (020982)
Cooking to Victory
The talented duo of Tiong Jia Hui, 17, and Wu Shin Yin, 17, from SMK Damansara Utama cooked their way to first place in the first ever Taylor’s Culinary Challenge 2008.
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The champions, Jia Hui (left) and Shin Yin receive their prizes from Taylor’s Chief Operating Officer Mr. Pradeep Nair. The team celebrate their success
Cover Story Collaborations
Team Angel 1’s first dish, Grilled Chicken with The top six teams with TCHT staff Baked Potato
(continued from cover) a Certificate in Cake Decorating course The illustrious panel of judges included worth RM850 and RM300 for the Chef Federico Michieletto, Vice Jia Hui and Shin Yin (Team Angel 1) school. President of Chef Association of won RM500 cash prize, medals, Malaysia (CAM), Chef Chong Wei Tzeh, certificates and an International Chef Frederic Cerchi, Chef Rex Lee, The Celestial Dragon The outstanding chefs (from l-r) Chef Wong, Chef Patrick, Culinary arts students keep busy in the kitchen Certification in Patisserie course worth Chef Patrick Siau and Chef Vincent Tan Chef Norizzan, Chef Bala and Chef Zulkifly RM3,100. They also received RM1,000 from TCHT. and a challenge trophy for their school. Chef Federico commented: “Overall, Taylor’s Talents Shine at Swiss-Garden Hotel “We’re very happy as we tried our best the participants performed well and I Twenty culinary arts and hospitality “The atmosphere in the kitchen was to win. We complement each other’s was pleasantly surprised at the quality management students from TCHT stressful and exciting at the same time,” strengths as I’m good at food of food produced by these teenagers. I became full-time workers for a night said Diploma in Culinary Arts student presentation, while my partner is skillful encourage them to continue pursuing when they assisted in managing a Goh Han Nern. I was responsible for in cooking,” said Jia Hui. their interest in this field.” special dinner service at the Flavours preparing the garnishing for some of Restaurant in Swiss-Garden Hotel the dishes and it was very challenging Second place went to Team White The participating schools were SMJK Kuala Lumpur. working on 180 plates at the same time. I had to work fast and ensure that Merlot from SMJK Katholik, which took Katholik, SMJK Kwang Hua (Klang), The hands-on opportunity was made I did a good job.” home RM300 cash prize, medals, SMK Bandar Utama 4, SMK Damansara possible for the students thanks to a certificates, a Certificate in Cake Jaya, SMK Damansara Utama, SMK one-of-a-kind collaboration between Out in the restaurant, the hospitality Decorating course worth RM850 and Subang Jaya, SMK Sultan Abdul Samad, Swiss-Garden Hotel and TCHT in students kept busy with setting up the RM500 for the school. Finishing in third SMK USJ 8 and SMK USJ 12. running a joint food promotion themed restaurant and entertaining the guests place was Team Samad A from SMK Sultan A World of Flavors in the Heart of the under the guidance of Swiss Garden The White Merlot Team made up of Tan Der Abdul Samad, PJ. The prizes were Roasted Lamb City for 180 guests. Hotel’s restaurant staff. RM100 cash prize, medals, certificates, Ching (left) and Wong Choon Lim (right) from SMJK Katholik, PJ, in action TCHT’s Chef Bala Murali, Chef Guests were given a special surprise Norizzan Ramudin and Chef Patrick during the night when Chef Patrick left Organised recently by Taylor’s College, Siau worked together with the kitchen to give a sugar-art School of Hospitality & Tourism (TCHT), Swiss-Garden Hotel’s Chef Wong Yean demonstration in the restaurant. He the culinary challenge saw 29 teams Loong and Chef Zulkifly Mohamad showed them how he created his from nine secondary schools around Fairuz to create the delectable masterpiece, The Celestial Dragon. the Klang Valley battle for the eight-course affair that celebrated championship. Only the top six teams cuisine, promoted talented local chefs made it into the final round of and gave students valuable industry competition. exposure. Assisting the chefs in the Chef Patrick with Taste test by (from l-r) Chef Federico, Chef Rex Mr. Pradeep (left) kitchen were the culinary arts students. his masterpiece and Chef Chong For the challenge, contestants were 'UANAJA #HOCOLATE #AKEpresents a souvenir to required to prepare a main course for Mr. Harmil TCHT chefs prepared the following dishes: four persons within the time limit of 90 s 1UAD STARTER OF 0URPLE 0OTATO 0UREE minutes. The dish had to be complete Cherry Tomatoes with Chicken Jerk with a portion of starch and vegetables Meat and Basil, Watermelon with as well as include the surprise Coriander Pesto and Laksa Noodles ingredient given to them, which was with Tomyam Seaweed chicken in the first round of competition s 3CALLOP $UMPLINGS IN 4OMATO and fish in the final round. Consomme s &IVE 3PICED "RAISED #HICKEN 4HIGH Contestants were judged on the with Asparagus and Baby Carrots following criteria: presentation and s 0AN &RIED $UCK "REAST WITH showmanship, taste, use of ingredients, Peppercorns and Braised Daikon hygiene and cleanliness and their ability s 2OASTED ,AMB FLAVOURED WITH 9OGHURT and Cumin Jia Hui shows her talent for food to work within the imposed time limit. Contestants enjoy a pastry demonstration after the 1UAD 3TARTER s 'UANAJA #HOCOLATE #AKE WITH ,YCHEE 2 presentation first round of competition Foam 3 Collaborations
The Celestial Dragon The outstanding chefs (from l-r) Chef Wong, Chef Patrick, Culinary arts students keep busy in the kitchen Chef Norizzan, Chef Bala and Chef Zulkifly Taylor’s Talents Shine at Swiss-Garden Hotel Twenty culinary arts and hospitality “The atmosphere in the kitchen was management students from TCHT stressful and exciting at the same time,” became full-time workers for a night said Diploma in Culinary Arts student when they assisted in managing a Goh Han Nern. I was responsible for special dinner service at the Flavours preparing the garnishing for some of Restaurant in Swiss-Garden Hotel the dishes and it was very challenging Kuala Lumpur. working on 180 plates at the same time. I had to work fast and ensure that The hands-on opportunity was made I did a good job.” possible for the students thanks to a one-of-a-kind collaboration between Out in the restaurant, the hospitality Swiss-Garden Hotel and TCHT in students kept busy with setting up the running a joint food promotion themed restaurant and entertaining the guests A World of Flavors in the Heart of the under the guidance of Swiss Garden Roasted Lamb City for 180 guests. Hotel’s restaurant staff.
TCHT’s Chef Bala Murali, Chef Guests were given a special surprise Norizzan Ramudin and Chef Patrick during the night when Chef Patrick left Siau worked together with the kitchen to give a sugar-art Swiss-Garden Hotel’s Chef Wong Yean demonstration in the restaurant. He Loong and Chef Zulkifly Mohamad showed them how he created his Fairuz to create the delectable masterpiece, The Celestial Dragon. eight-course affair that celebrated cuisine, promoted talented local chefs and gave students valuable industry exposure. Assisting the chefs in the kitchen were the culinary arts students. 'UANAJA #HOCOLATE #AKE TCHT chefs prepared the following dishes: s 1UAD STARTER OF 0URPLE 0OTATO 0UREE Cherry Tomatoes with Chicken Jerk Meat and Basil, Watermelon with Coriander Pesto and Laksa Noodles with Tomyam Seaweed s 3CALLOP $UMPLINGS IN 4OMATO Consomme s &IVE 3PICED "RAISED #HICKEN 4HIGH with Asparagus and Baby Carrots s 0AN &RIED $UCK "REAST WITH Peppercorns and Braised Daikon s 2OASTED ,AMB FLAVOURED WITH 9OGHURT and Cumin 1UAD 3TARTER s 'UANAJA #HOCOLATE #AKE WITH ,YCHEE Foam 3 Achievements Showing Their Prowess in Pastry Making
Three students and a chef lecturer from TCHT brought glory to the college when they bagged six awards in the bi-annual MIBC (Malaysia International Bakery & Confectionary) 2008 Challenge.
Bachelor of Hospitality & Tourism Management student Wong May Ki was one of the competition’s top young stars. She emerged as Most Outstanding Apprentice for attaining the highest points in the Apprentice Competition, which covered three challenges: Dress the Cake, Making Chocolate Praline and Hot Dessert. In the individual Hot Dessert Practical, May Ki won a silver medal for her creative Chocolate Banana Soufflé with Sarawak Pineapple Chutney and Raspberry Coulis.
“I was quite nervous during the The Bird of Paradise The winners (from l-r) Chef Patrick, Ammie, competition because I wasn’t familiar May Ki, Pau Voon with the kitchen equipment provided, but I stayed focused on all tasks,” May Ki Showpiece category for her fairy-tale fused together with western elements – said. “It’s an honour to be named the best inspired sugar sculpture called The won Chef Patrick a silver medal. apprentice.” Enchanted. For the Hot Dessert Practical, contestants Fellow coursemate Ammie Khoo Suu “The second medal was a real surprise as had one hour to prepare a hot dessert for Yeen brought more joy to the TCHT team it was my first time making a sugar four persons using chocolate or any other when she secured two bronze medals. sculpture for a competition. Furthermore, pastry ingredient. In the Pastry The first came in the Hot Dessert I had to compete against professionals Showpiece, contestants were required to Practical, where she whipped up the from the industry!” said Ammie. create and display a sculpture made from Tarte Tatin served with Apple Espuma, sugar, chocolate, marzipan or any other Raspberry Coulis and Gooseberry. She Soon Pau Voon had practiced earnestly edible material. Participants were judged won the second medal in the Pastry for over a month to perfect his Valrhona by a team of recognised local and Chocolate Lava Cake with Confit Tomato international industry experts. and Anglaise Foam for the Hot Dessert Practical. His hard work paid off when he The MIBC Challenge 2008 was held in won a bronze medal for his conjunction with the three-day MIBC mouth-watering creation. 2008 Exhibition at the Mid Valley Exhibition Centre in July. The students’ mentor Chef Patrick Siau also shined in the competition by amazing the judges with his impressive sugar sculpture called The Bird of Paradise. The masterpiece – a phoenix
Chef Patrick focuses on May Ki receives the Most Outstanding perfecting his sculpture Apprentice award
4 Achievements
(L-R) Shane, Cassandra and Benjamin review their dishes
The Arrosto d’Angenello Con Polenta Masters of Italian Cuisine Diploma in Culinary Arts “It was the first time joining a culinary students Benjamin Tan, competition for all three of us so we Cassandra Law and Shane didn’t expect to win!” said team leader Tan from TCHT combined Cassandra. “It’s a great feeling to be their skills and talents to win recognised for giving our best and we first place in the inaugural would like to thank our chef lecturers Taste of Italy Cooking and Chef Claudio Giovanni from Competition 2008. Allegro Café for their guidance in preparing for this competition.” Organised by the Italian Trade Commission in The panel of judges for the competition Malaysia, the competition were Dr. Gianpaolo Neri, First Secretary saw four teams from TCHT, of the Embassy of Italy in Malaysia, Chef Legend International College, Federico Michielleto, Vice President of Nilai International University Chef Association of Malaysia (CAM), (L-R) Benjamin, Cassandra and Shane show College and Sunway International Chef Daniele Sarno from Il Tempio off their awards College gunning for the championship. Restaurant and Chef Bonaventura Mansi from Hilton Hotel Kuala Lumpur. Each team was made up of three The judging criteria included creation students. In four hours, they were of concept, cleanliness, taste and required to whip up a set of authentic texture, presentation and professionalism. Italian dishes, namely ravioli, risotto, roast lamb and tiramisu for five people. The Taste of Italy Competition 2008 was They had to develop original recipes held at TCHT in conjunction with the using traditional Italian ingredients and Italian Festival from May to July. create dishes that retained the authenticity of Italian cuisine.
The Taylor’s trio wowed the judges with their palette of creative and tasty dishes, such as Ravioli Con Ricotta E Spinacci (ravioli made from fresh egg pasta dough with ricotta spinach cheese and Italian tomato sauce) and Arrosto d ’ Angenello Con Polenta (roasted lamb rack with polenta in parmesan tower, roasted garlic and cherry tomatoes). For their win, the students received RM2,000 cash prize, a trophy and certificates. Cassandra prepares the parmesan tower for Chef Federico reviews the TCHT’s team’s progress the main course 5 Academic
Industry Professionals Speak Frying the Perfect Fries Potatoes are one of the world’s most widely consumed crops. One very popular TCHT students were able to expand their minds and understand the happenings in the real world thanks to several way of cooking potatoes is by frying it. experienced professionals from various sectors of the hospitality and tourism industry. They visited the campus to share their knowledge and expertise as well as motivated students to pursue excellence. A group of 70 TCHT Diploma in Culinary Arts students got a chance to educate themselves on how to make the best fries at a seminar on Fry Purchasing and Preparation by two representatives from the United States Potato Board.
Mr. Jeffrey Lim, Manager for Training and Market Development, and Mr. Richard Liew, Director for Trade Promotions, addressed various topics like proper storage, frying techniques, oil quality for frying and using a proper fryer.
Through a short video on Fry Preparation, students were also able to understand how to make the perfect fries as well as common mistakes to avoid, such as allowing fries to thaw at room Mr. Liew delivers temperature and using used oil to fry the potatoes. his presentation “I never knew that there are so many things to learn about potatoes. The insights I’ve gained from this seminar will definitely help me to cook tastier French fries from now on,” said student Lim Kee Shen.
Ms. Lynne Chee Before the seminar ended, students were treated to a delicious Country Director of Human Resources Malaysia spread of potato wedges, straight cut fries and tater tots courtesy of Mr. Michael Lee the US Potato Board. Mr. Lim Choong Sean Outlet Manager, Pacifica Bar & Grill Restaurant Students help themselves to some tater tots Director of Finance and Operations Mandarin Oriental KL Marriott Hotels Group s 3HARED ABOUT CREATIVE BAR DESIGNS WORLDWIDE s (IGHLIGHTED THE DIVERSE AND EXCITING CAREER opportunities available in the hospitality industry, s 3HOWCASED DIFFERENT BRANDS OF ALCOHOL AND THEIR ranging from culinary arts to communications characteristics
s %XPLAINED THE WORKING ENVIRONMENT AT THE HOTEL s %XPLAINED CAREER OPPORTUNITIES IN THE BAR INDUSTRY and the type of employees they hire and rewards of working in a bar Gain the Edge in Culinology
In an effort to keep academic staff abreast of new trends and developments in the culinary world, TCHT invited Mr. Michael Cheng, Associate Professor and Culinologist from Southwest Minnesota State University, USA, on campus to share about culinology and the value of being certified.
Culinology - an approach to food that blends culinary arts and food science to make food taste better – is growing steadily around the world as the food industry becomes more complex.
Mr. Cheng encouraged TCHT chef lecturers who are interested to broaden their Ms. Tracy Khee Ms. Pelita Lim perspective in food preparation and excel in the practice of Culinology to pursue Director of Marketing & Communications Freelance Food Stylist a Research Chefs Association (RCA) certification as either a research chef (CRC) or culinary scientist (CCS). YTL Hotels & Properties Sdn Bhd s $ESCRIBED THE JOB OF A FOOD STYLIST s $ISCUSSED THE ROLES AND RESPONSIBILITIES OF PUBLIC s %XPLAINED TECHNIQUES USED BY FOOD STYLISTS TO CREATE He explained that CRCs and CCSs are highly regarded in the industry and sought relations in managing the reputation of a hotel prepare and present a picture perfect dish for the after by food companies as they are masters of both culinary arts and food science camera as well as possess the expertise to develop new products and guide innovation in s 'AVE TIPS ON HOW TO GENERATE POSITIVE PUBLICITY AND s 3HARED HER WORK EXPERIENCE AT SEVERAL LARGE FOOD the industry. media coverage, such as through organising events COMPANIES SUCH AS -C$ONALDS AND +&# Headquartered in Atlanta, USA, RCA was established in 1996 and has become the premier source of culinary and technical information for the food industry.
7 Academic Frying the Perfect Fries Potatoes are one of the world’s most widely consumed crops. One very popular way of cooking potatoes is by frying it.
A group of 70 TCHT Diploma in Culinary Arts students got a chance to educate themselves on how to make the best fries at a seminar on Fry Purchasing and Preparation by two representatives from the United States Potato Board.
Mr. Jeffrey Lim, Manager for Training and Market Development, and Mr. Richard Liew, Director for Trade Promotions, addressed various topics like proper storage, frying techniques, oil quality for frying and using a proper fryer.
Through a short video on Fry Preparation, students were also able to understand how to make the perfect fries as well as common mistakes to avoid, such as allowing fries to thaw at room Mr. Liew delivers temperature and using used oil to fry the potatoes. his presentation “I never knew that there are so many things to learn about potatoes. The insights I’ve gained from this seminar will definitely help me to cook tastier French fries from now on,” said student Lim Kee Shen.
Before the seminar ended, students were treated to a delicious spread of potato wedges, straight cut fries and tater tots courtesy of the US Potato Board. Students help themselves to some tater tots
Gain the Edge in Culinology
In an effort to keep academic staff abreast of new trends and developments in the culinary world, TCHT invited Mr. Michael Cheng, Associate Professor and Culinologist from Southwest Minnesota State University, USA, on campus to share about culinology and the value of being certified.
Culinology - an approach to food that blends culinary arts and food science to make food taste better – is growing steadily around the world as the food industry becomes more complex.
Mr. Cheng encouraged TCHT chef lecturers who are interested to broaden their perspective in food preparation and excel in the practice of Culinology to pursue a Research Chefs Association (RCA) certification as either a research chef (CRC) or culinary scientist (CCS).
He explained that CRCs and CCSs are highly regarded in the industry and sought after by food companies as they are masters of both culinary arts and food science as well as possess the expertise to develop new products and guide innovation in the industry.
Headquartered in Atlanta, USA, RCA was established in 1996 and has become the premier source of culinary and technical information for the food industry.
7 Students Go on Professional Visits To expose students to actual realities of various sectors in the hospitality industry, several TCHT lecturers took their Diploma in Hospitality Management students on interesting field trips to successful organisations.
Edward at work in TCHT’s culinary suite Guinness Anchor Berhad Students toured the huge facility, saw how beers are brewed and Hi5 Breadtown Factory were treated to a The visit enabled students to sampling session. learn about the evolution of bread and how it is mass produced.
Kuala Lumpur Convention Centre The main purpose of the visit was to understand the recycling efforts of a large company. Tasting Room, Bangsar Mr. Ronald Khoo, Tasting Room Founder, shared with students about the art of wine harmony and pairing. They also had a chance to taste some quality wines.
Chef Patrick with his masterpiece
The Westin Kuala Lumpur Participating in the Experience Westin programme, students got to see for themselves the management and operations of a 5-star hotel.
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Caption for picture Internship Students Go on Professional Visits Building Experience on To expose students to actual realities of various sectors in the hospitality industry, several TCHT lecturers took their Diploma in Hospitality Management students on German Soil interesting field trips to successful organisations. Twenty-year old TCHT student Nur She added that the work experience Qurratu’ Aini bt. Ahmad Bistamin also taught her how to be creative in recently completed an internship that marketing the resort to potential Edward at work in TCHT’s culinary would turn most students green with customers and catering to all the suite Guinness Anchor envy. different needs and demands of guests. Berhad For four months, she worked in sales One of the most memorable parts of her Students toured the and marketing at the Ferienpark internship was assisting in organising a huge facility, saw how Oberwiesenthal, a holiday resort large and festive event at the resort in beers are brewed and Hi5 Breadtown Factory located in the popular health and conjunction with the Euro 2008 were treated to a The visit enabled students to winter sports resort of Oberwiesenthal Championship. An area of the resort sampling session. learn about the evolution of in Germany’s Ore Mountains. was turned into a mini stadium, where bread and how it is mass guests could gather to watch the produced. “It was the best experience of my life football matches on large screens, cheer and thanks to my time there, I’m now on their favourite team and enjoy good fluent in German,” said Qurratu’, who food and drinks. is a final-year Diploma in Tourism Management student. “After each game, we would have a flag ceremony to raise the flag and play the She had the honour of being the resort’s national anthem of the winning team’s first-ever foreign intern and during her country. I was responsible for making stint there, she took on many sure the flags were ready as well as responsibilities. Her main task was to raising each flag during the ceremony,” promote the resort and its services and Qurratu’ said. “It was amazing to be in she accomplished it through various the midst of the football fever, means, including travelling across especially when Team Germany was in Germany and neighbouring countries action!” to give presentations, updating marketing collaterals and completing She advises fellow students to spread an English translation for the resort’s their wings overseas if given the Website. chance. “Take a risk to leave your comfort zone. The experience will “I worked in a very fun and friendly change your life.” environment and over the four months, I got to learn how a ski resort operates. My mind expanded as I immersed Kuala Lumpur Convention Centre myself fully into a different culture, The main purpose of the visit was to mingled with so many interesting understand the recycling efforts of a large people and explored the world first company. Tasting Room, Bangsar hand,” Qurratu’ explained. Mr. Ronald Khoo, Tasting Room Founder, shared with students about the art of wine harmony and pairing. They also had a chance to taste some quality wines.
Chef Patrick with his masterpiece
The Westin Kuala Lumpur Participating in the Experience Westin programme, students got to see for themselves the management and operations of a 5-star hotel.
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Caption for picture Culinary arts and hospitality management students tantalised their guests’ tastebuds and senses with a rich dining experience during two recent food promotions held at TCHT’s L’escoffier Restaurant.
Students @ Work
Hospitality Students Give Back A one-day Children’s Community Majid and TCHT’s culinary arts students Project organised recently by 94 got hands-on with the children in a fun students of the Diploma in Culinary baking class. They created cupcakes Arts, Diploma in Hospitality and chocolate chip cookies and TCHT students assist the kids in making their Management and Diploma in Tourism designed mini figures from sugar icing. name tags Management programmes at TCHT brought smiles and laughter to 35 “I’m very happy to be here. I had a lot of underprivileged children from fun making my very first teddy bear El-Shaddai Home based in Old Klang from sugar and decorating my Road, Kuala Lumpur and Pusat cupcake,” said Foong Yit Kin, 12 from Penjagaan Kanak-Kanak Cacat Taman PPKKCTM. Megah (PPKKCTM). Diploma in Culinary Arts student The programme exposed the children to Theinarashu Venu said it was a the world of hospitality. Chef Patma Ghani rewarding experience to interact with the children and pass along some of her knowledge and skills.
After a hearty lunch prepared by the students, the children proceeded to F&B class, where they learned how to The kids enjoy the baking session with TCHT students manage a fine dining restaurant with TCHT’s tourism management students assistance from TCHT’s hospitality then entertained the children with management students. The session in various fun games and activities like L’escoffier Restaurant enabled the musical chairs and the Ping Pong Ball children to learn the various food and challenge. The children also embarked beverages duties, such as greeting on a tour around the college campus, guests, arranging cutleries, folding which provided them with a glimpse of napkins and setting up tables. a college student’s life. Games time Planting the Seed of Hope
Global warming is today a major environmental concern, causing havoc to global climate. One solution to tackle climate change and warming is reforestation.
To do their part in protecting the earth, a group of determined final-year Bachelor of Tourism Management and Engineering students from TCHT embarked on a one-month environmental campaign in collaboration with R.E.A.C.H (Regional Environmental Awareness Cameron Highlands).
The highlight of the campaign was the tree re-planting project called Planting the Seed of Hope in Cameron Highlands. They spent 2D/1N there to plant trees in areas that have suffered due to urban development and illegal logging. The students listen to a briefing on tree planting activities Ms. Carol Lawrence, R.E.A.C.H Consultant praised the students for their efforts and enthusiasm. “We need more vibrant young people like them to spread awareness about the effects of global warming and take action to care for the environment.”
According to Josephine Kuay, the project’s Vice President, the idea for their campaign was a result of learning about sustainable tourism. “As tourism students and future professionals in the industry, we have the responsibility to protect the environment and encourage others to do so as well.”
Other activities held during the students’ campaign were a recycling drive and screening of a short clip of the award-winning documentary An Inconvenient Truth.
10 Students @ Work Wowing Guests Diploma in Hospitality Management and Culinary Arts students from Batch 26 recently joined forces to create an unforgettable dining experience for guests at two of their food promotions. Coquille Salad The Four Seasons Airways team
Boarding Four Seasons The 100-plus guests were welcomed into a restaurant that was transformed into a first-class airline cabin with four distinct sections – spring, summer, autumn and winter. A team of smartly dressed cabin crew was also on hand to serve the guests.
In line with the dinner’s theme, the students developed a creative menu of food and drinks that celebrated each season. Among them were: Coquille Salad (seared scallop and Swiss brown mushroom served with salad in savoury tuile basket) for autumn and Sakura Bloom (red snapper tempura and fennel salad) for spring. The unique mocktails on offer were August Fall, Tropical Blush, Blooming Buds and Frost Bite.
In-flight entertainment for the night included a sizzling Latin dance performance by three Taylor’s students and a hilarious cross-dressing dance by four guys in the team.
“We chose to simulate a flying Culinary arts students manage the food in the restaurant for our event because we kitchen want our guests to experience an The entertaining unusual dining atmosphere,” said were able to do a good job because we cross-dressing dancers Restaurant Manager Sim Sui Yee. “We worked well together as a team.”
Noix Glace dessert representing winter Rockers Night It was a perfect opportunity for the students and their 86 guests to rock their socks off at the Rockers Night dinner. The scene was set in the restaurant with dark drapes, glow sticks, musical instruments, posters of rock bands and people dressed like rock stars.
The five-course meal included Dark Phoenix’s Garden (spring chicken roulade stuffed with dried fruits) and Armageddon (creamy potato soup seasoned with thyme oil). Guests were also treated to some entertainment, Best dressed rocker such as a live band, beat-boxing and a rocker-style catwalk show by the best enjoyed using this event as a stage to dressed finalists. F&B Lecturer Mr. Alex showcase our skills and talents,” said Sanmugam was voted as the winner of Restaurant Manager Paul Tam. the contest by guests. It was a fun evening all around for the Students ready “It was a great learning experience to guests and kudos to the organisers for manage a restaurant on our own and we delivering a wild, rocking event. to party 11 Spotlight on Alumni
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CPE CPE Professionals at Work: Making Waves in Baking the Perfect Bread
The 18 participants who graduated from techniques in hand-mixing, machine- TCHT’s International Certification in mixing, kneading and fermentation, the Maldives Bread Making no longer need to buy straight dough method and dough bread as they now have the knowledge strengthening. and skills to bake their own. They also discovered the art and Through observation and hands-on science of ingredient manipulation to activity over the two-day course, produce the best, most tasty bread. participants learned about different They were able to bake a wide variety ingredients used in bread making, of breads from different countries, ranging from Pain Viennoise to Grissini Sticks and Ciabatta under the guidance of experienced, award-winning Chef Tan Kean Buan. Chef Tan guides his students
Ms. Wan Zuraidah Hanum, an accountant, said the course has given but never knew where to start. Now I’m her confidence in baking. “Before this, happy that I can treat my family and I had a fear of baking because friends to different kinds of bread by whenever I tried it, I usually failed. just following the steps, tips and advice Thanks to my husband who saw an given by Chef Tan.” advertisement for this course and encouraged me to join, my baking skills The International Certification in Bread TCHT soared to new heights when 24 hoteliers from Maldives successfully have improved tremendously!” she Making is conducted during the graduated under the school’s Executive Diploma in Hotel Management added. weekend. Participants enjoy their own programme – marking Taylor’s first overseas graduation ceremony. ingredients and unlimited usage of Fellow coursemate Ms. Ong Lee Lai, a kitchen equipment and utensils. Upon The proud graduates who are currently managers at Villa Hotels & Resorts music teacher from Sekolah successful completion of the course, properties received their scrolls from Dato’ Loy Teik Ngan, Managing Chef Tan gives a demo Kebangsaan SS19 said, “I always participants receive a certificate from Director of Taylor’s Education Group. Witnessing the auspicious event was wanted to make my own fresh bread, Taylor’s. Dr. Mahmood Shaougee, Honorable Minister of Tourism and Civil Aviation; Mr. Qasim Ibrahim, Honorable Minister of Finance and Chairman of Villa Shipping & Trading Company; and Mr. Abdul Rasheed Hussain, Minister of Higher Education, Employment and Labour.
Dr. Mahmood Shaougee said, “We are grateful to Taylor’s for organising this executive diploma programme here in Maldives and thus assisting us Mind Map Workshop: to develop human resource capabilities. This is a commendable effort on Tapping the Power of the Brain their part and I look forward to further collaborations with Taylor's.” The graduation ceremony also saw Villa College and Taylor’s signing a MoU to provide academic and professional programmes to people In meeting the challenges of today’s fast paced world, working professionals need working in various industries in Maldives. to think fast and be creative to stay ahead of the game. Speaking at the graduation, Dato’ Loy said, “This programme has equipped To uncover the potential of their brains, 23 participants joined the two-day Mind hoteliers from the various Villa properties with up-to-date knowledge and Map, Quick Thinking & Creativity workshop held at TCHT. Originated in the late skills, and a recognised qualification that will help them to enhance 1960s by Mr. Tony Buzan, Mind Map is a powerful graphic technique that productivity in their present jobs. Besides that, they are also well-prepared harnesses the full range of cortical skills – word, image, number, logic, rhythm, to take on more challenging positions of a higher level in the near future.” colour and spatial awareness. Ms. Anna Kueh, the TCHT lecturer who conducted the Rooms Division Leading the Mind Map workshop was Mr. KC Liew, a license Buzan instructor, Management module said that the staff were a joy to teach as they were who has taught mind mapping to thousands of individuals around the world. inquisitive, articulate and experienced in the hotel line. Amongst the topics covered during the workshop were: Understanding the Brain and its Capacities, Developing New Thinking Habits, Improving The 14-month Executive Diploma in Hotel Management is a series of Memory and Mind Mapping as a Thinking Tool. theoretical modules and a Hotel Industry Project designed to relate to the current management trends and address the issues facing today’s Rather than combing through thick handouts, participants were given competitive hospitality and tourism industry. The students were taught by coloured pens, highlighters and art paper to transform their thoughts and TCHT lecturers. ideas into creative mind maps.
“This is my first time participating in this workshop and I thoroughly benefited from it. Now I can effectively utilise mind mapping techniques to brainstorm for my organisation business strategy,” said Mr. Louis Chong, Executive Director of Ogawa World Berhad. Dato’ Loy and Dr. Shaougee sign the MoU 12 Mr. Liew clarifies a point with a student 13 Spotlight on Alumni
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CPE CPE Professionals at Work: Making Waves in Baking the Perfect Bread
The 18 participants who graduated from techniques in hand-mixing, machine- TCHT’s International Certification in mixing, kneading and fermentation, the Maldives Bread Making no longer need to buy straight dough method and dough bread as they now have the knowledge strengthening. and skills to bake their own. They also discovered the art and Through observation and hands-on science of ingredient manipulation to activity over the two-day course, produce the best, most tasty bread. participants learned about different They were able to bake a wide variety ingredients used in bread making, of breads from different countries, ranging from Pain Viennoise to Grissini Sticks and Ciabatta under the guidance of experienced, award-winning Chef Tan Kean Buan. Chef Tan guides his students
Ms. Wan Zuraidah Hanum, an accountant, said the course has given but never knew where to start. Now I’m her confidence in baking. “Before this, happy that I can treat my family and I had a fear of baking because friends to different kinds of bread by whenever I tried it, I usually failed. just following the steps, tips and advice Thanks to my husband who saw an given by Chef Tan.” advertisement for this course and encouraged me to join, my baking skills The International Certification in Bread TCHT soared to new heights when 24 hoteliers from Maldives successfully have improved tremendously!” she Making is conducted during the graduated under the school’s Executive Diploma in Hotel Management added. weekend. Participants enjoy their own programme – marking Taylor’s first overseas graduation ceremony. ingredients and unlimited usage of Fellow coursemate Ms. Ong Lee Lai, a kitchen equipment and utensils. Upon The proud graduates who are currently managers at Villa Hotels & Resorts music teacher from Sekolah successful completion of the course, properties received their scrolls from Dato’ Loy Teik Ngan, Managing Chef Tan gives a demo Kebangsaan SS19 said, “I always participants receive a certificate from Director of Taylor’s Education Group. Witnessing the auspicious event was wanted to make my own fresh bread, Taylor’s. Dr. Mahmood Shaougee, Honorable Minister of Tourism and Civil Aviation; Mr. Qasim Ibrahim, Honorable Minister of Finance and Chairman of Villa Shipping & Trading Company; and Mr. Abdul Rasheed Hussain, Minister of Higher Education, Employment and Labour.
Dr. Mahmood Shaougee said, “We are grateful to Taylor’s for organising this executive diploma programme here in Maldives and thus assisting us Mind Map Workshop: to develop human resource capabilities. This is a commendable effort on Tapping the Power of the Brain their part and I look forward to further collaborations with Taylor's.” The graduation ceremony also saw Villa College and Taylor’s signing a MoU to provide academic and professional programmes to people In meeting the challenges of today’s fast paced world, working professionals need working in various industries in Maldives. to think fast and be creative to stay ahead of the game. Speaking at the graduation, Dato’ Loy said, “This programme has equipped To uncover the potential of their brains, 23 participants joined the two-day Mind hoteliers from the various Villa properties with up-to-date knowledge and Map, Quick Thinking & Creativity workshop held at TCHT. Originated in the late skills, and a recognised qualification that will help them to enhance 1960s by Mr. Tony Buzan, Mind Map is a powerful graphic technique that productivity in their present jobs. Besides that, they are also well-prepared harnesses the full range of cortical skills – word, image, number, logic, rhythm, to take on more challenging positions of a higher level in the near future.” colour and spatial awareness. Ms. Anna Kueh, the TCHT lecturer who conducted the Rooms Division Leading the Mind Map workshop was Mr. KC Liew, a license Buzan instructor, Management module said that the staff were a joy to teach as they were who has taught mind mapping to thousands of individuals around the world. inquisitive, articulate and experienced in the hotel line. Amongst the topics covered during the workshop were: Understanding the Brain and its Capacities, Developing New Thinking Habits, Improving The 14-month Executive Diploma in Hotel Management is a series of Memory and Mind Mapping as a Thinking Tool. theoretical modules and a Hotel Industry Project designed to relate to the current management trends and address the issues facing today’s Rather than combing through thick handouts, participants were given competitive hospitality and tourism industry. The students were taught by coloured pens, highlighters and art paper to transform their thoughts and TCHT lecturers. ideas into creative mind maps.
“This is my first time participating in this workshop and I thoroughly benefited from it. Now I can effectively utilise mind mapping techniques to brainstorm for my organisation business strategy,” said Mr. Louis Chong, Executive Director of Ogawa World Berhad. Dato’ Loy and Dr. Shaougee sign the MoU 12 Mr. Liew clarifies a point with a student 13 Spotlight on Alumni
Campus Life
Fun and Thrills for International Students
Through a weekend adventure camp in Pahang, 45 international students from Taylor’s College formed close bonds of friendships, built up their soft skills and enjoyed the beauty of Mother Nature.
The students, who hailed from over 10 their physical strength, mental The final activity of the camp gave countries, engaged in a series of fun capability, creative spirit and teamwork students an opportunity to show off and challenging activities at the Dusun were put to the test in several outdoor their creativity and construction ability. Eco Resort in Bentong. Over two days, and indoor challenges. Using ropes, bamboos and empty plastic canisters, they worked in teams One major highlight was the obstacle to build a raft and test its effectiveness course, where students were required to by racing it down a river. There were complete 12 tasks, ranging from cheers all around as all but one maneuvering a spider web to survived the journey in one piece. performing a commando crawl. The adventure camp was jointly “Some of the obstacles were difficult so organised by Taylor’s College Student I had to think and utilise different Services Department and the strategies to overcome them. I’m proud International Student Organisation with that I was able to complete all tasks with the aim of building rapport among Testing the raft the support of my friends,” said students from different countries and Diploma in Architectural Technology strengthening their soft skills. student Maria Magdalena Geoffrey from Tanzania.
Another interesting activity during the camp was the night treasure hunt. Divided into groups of four, the students raced against time to complete a number of games in order to reach the final checkpoint and uncover a hidden treasure. To finish the hunt, they had to work together and think quickly on their Navigating the Spider Web feet. Looking for clues Sporting Spirit Alive at Carnival The 4th MAPCU (Malaysian Association admirable feats. In futsal, the female of Private Colleges & Universities) team fought their hearts out to finish Sports Carnival 2008 was a hotly second overall despite being underdogs contested affair and demonstrated the in the tournament. In bowling, School rising standards of sports in Malaysian of Communication student Dionne Yeo private institutions. was a class above the rest as she Dr. Thevananthan engages the audience emerged as the Female Masters with his talk Organised by Taylor’s College in Champion. collaboration with MAPCU, the five-day sports carnival themed Let’s Mr. Murali Paramasivam, Organising Have Fun featured eight events - Chairman of the 4th MAPCU Sports athletics, bowling, 3-on-3 basketball, Carnival, said he was delighted with the futsal (male and female), netball, road enthusiasm and competitive spirit relay and tennis. Sixteen institutions displayed by all teams. participated in the carnival, which was a new record since it was first “It was a successful event because all introduced. the games were played at a high level and students from the different The carnival was extra exciting as no participating institutions were able to one team dominated and new teams mingle with one another,” he added. emerged as champions in the various sports. Sponsors of the event included 7-Up Revive, Malaysiakini, Malaysian Today, The Taylor’s team competed with spirit Perodua, Sting, The Malay Mail and and sportsmanship and achieved two Wilson. 14 Caption for picture
Campus Life Mind your English, Please A series of fun and “By writing the dialogue for the play educational activities took and communicating with one another, place during Speak English we learnt more about how to use Week 2008 at TCHT. English correctly,” said Diploma in Hospitality Management student By participating actively, Tengku Ani Zahidah. students got to enhance their English language skills, both The winner of the competition was the verbal and written, as well as group that performed the sketch Love, The winners of the sketch competition understand the importance of Honesty and Loyalty. using English in their daily communication. The other activities lined up during the week to promote the use of English The highlight of the campaign was a included: Caption for picture sketch competition, where four groups of students showed off their acting s -INI 2EADERS 4HEATRE n 3TUDENTS WERE skills. The theme was life in the given scripts from famous English Caption for picture hospitality and tourism industry and plays and they had to mimic the positive values that professionals must characters portrayed in the scripts. display. s 3INGING AND 6OCABULARY "UILDING n The four plays performed were: A Crazy Students were asked to sing a few of Valentine’s Day; Love, Honesty, their favourite pop songs and explain Loyalty; Malaysia ‘Truly’ Asia; and the meaning of vocabulary used in the Restaurant Episodes. Each group songs. entertained the audience with their hilarious and heartwarming sketches, s 0OSTER 0RESENTATIONS n 3TUDENTS HAD TO which had everything from rock and roll choose an inspiring quote and present dancing to guys dressed up in women’s it creatively in a poster. Acting skills on display clothing.
A Cake of Joy for Special Children It may not have been a grand, expensive “It took us almost four hours to prepare gesture, but the efforts of a group of this birthday cake, but I’m proud to TCHT Hotel Industry Apprenticeship have been a part of this event along with Scheme (HIAS) students and their my HIAS students as we’re able to bring lecturers certainly touched the hearts of laughter and joy to so many children,” some very special children. said TCHT Chef Azuralisda Mohd Ghazali. The Taylor’s team supported the birthday celebration for special students 3EKOLAH 3RI +ELANAS 0RINCIPAL -RS of Sekolah Sri Kelana by baking a big 2OHAYAH -OHD 3ARIF THANKED THE birthday cake and preparing a selection Taylor’s staff and students for giving the of finger food. They also served the 70 students a special treat. children in attendance as well as entertained and played games with TCHT F&B Lecturer Ms. Zuratulraha them. The children suffer from various Jaafar said, “We plan on donating a disabilities, such as Autism, Down’s birthday cake for the event every year Syndrome and Speech Impairment. from now onwards so that we can bring smiles and laughter to the children.”
Singing together at the party
Chef Azuralisda (left) and her students work on the birthday cake
15 Spotlight on Alumni
Spotlight on Alumni
JAYSON WOO CHI ZEN Dining Rooms Manager Bankers Club
Programme of Study: Diploma in Hotel Management
Year of Graduation: 1999
s 7HY DID YOU CHOOSE TO PURSUE A CAREER IN THE HOSPITALITY TOURISM INDUSTRY School Principals Medan I followed my passion and interest.
s 7HAT DO YOU DO IN YOUR CURRENT POSITION I’m in charge of Food and Beverage operations and organising events for Bankers Club customers. I’m also a magician who performs for our dine-in customers.
s 7HAT IS YOUR MOST CHALLENGINGUNFORGETTABLE PROFESSIONAL TASK TO DATE Performing my magic tricks in front of VVIP guests, such as members of the Royal Family, the Prime Minister and many other prominent corporate figures.
s 7HAT ARE YOU MOST PROUD OF ABOUT YOUR CAREER SO FAR I’m proud to have met and served so many high profile people. This is not something many people get to do.
s 7HAT IS YOUR MOTIVATION FOR GOING TO WORK EVERY DAY Other than the money factor, I always look forward to learning something new.
s (OW DID YOUR EDUCATION CONTRIBUTE TO YOUR SUCCESS My education at Taylor’s helped me to build up my self confidence especially through the practical lessons.
s 7HAT WASWERE YOUR MEMORABLE EXPERIENCES AT 4AYLORS 3CHOOL OF (OSPITALITY 4OURISM The good friends I made. I still keep in touch with some of them until today.
s $O YOU HAVE ANY ADVICETIPSWORDS OF WISDOM FOR CURRENT STUDENTS “While a person hesitates because he feels inferior, the other person makes mistakes and becomes superior.” Learn not to give up in life so easily.
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