An appetite for learning: Taylor’s Culinary Institute provides a progressive, experiential education

How does Taylor’s Culinary Institute set itself apart from other culinary schools? 

Through our network of world-class chefs, we provide our students with the opportunity to learn skills at prestigious restaurants in Europe. 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 with Michelin-starred restaurants.

We are dedicated to providing an exceptional culinary education that prepares our students not just to meet industry standards, but to exceed them. Our graduates don't just follow culinary trends, they shape them, and that's what truly distinguishes us in the landscape.

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How does the programme provide a progressive learning environment?

We create an environment that equips students with an experiential education with social learning interactions while focusing on the development of core capabilities for lifelong learning and career advancement opportunities. Taylor’s Culinary Institute also provides a global curriculum that produces graduates that are valued by the industry, while supporting continuous learning.

Partnerships with industry leaders such as the University of Toulouse, 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. Our international faculty, facilities, and global network offer a diverse and dynamic backdrop for learning, promoting cross-cultural understanding and enhancing preparation for the global culinary stage. 

Additionally, our holistic approach fosters soft skills, such as communication and leadership, through the Taylor’s Graduate Capabilities initiatives. We also ensure graduates are not only proficient chefs but also well-rounded professionals equipped for lifelong learning and career advancement.

What are some of the most exciting internships students have experienced?

Our students have the privilege of experiencing prestigious internships at renowned establishments across the globe, including iconic restaurants helmed by Massimo Bottura, Michel Bras, and Martín Berasategui. Students also have the opportunity to work alongside Joel Robuchon and Cedric Grolet, as well as learn from Meilleur Ouvrier de France recipients, who are masters in their respective 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 propel our graduates into the industry as well-rounded, highly skilled culinary professionals.

Tell us about Taylor’s Culinary Institute’s facilities.

Facilities such as our culinary suites and pastry kitchen are purpose-built to offer the most comprehensive culinary training. We also have our restaurants—Truffles, Tangerine, Thyme, Tarragon and Terrasse, to facilitate a proper learning experience. Our wine laboratory is modelled after wine laboratories in vineyards around the world to educate students on wine tasting.

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22-year-old Yap 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 has 150 student members from different courses.

Tell us about your experience during your internship 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 has a global reputation, and this played a significant role in securing the internship. The institute's network and connections with culinary establishments around the world 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've had the privilege of honing my culinary skills, learning how to thrive under pressure, becoming an effective team player, and expanding my global network through an enriching internship. 

These experiences have not only prepared me for a future in the culinary industry but have also fuelled my passion for blending culinary artistry with entrepreneurship, with the ultimate goal of creating exceptional dining experiences.

Tell us about the facilities at Taylor’s Culinary Institute

The institute is equipped with state-of-the-art kitchens, complete with the latest culinary technology and equipment. This allows students to gain hands-on experience in a realistic and professional environment. 

Additionally, there are dedicated classrooms for theory and culinary lectures, a well-stocked library, and collaborative spaces for students to work on projects and share ideas. The institute's commitment to providing top-notch facilities greatly enhances the overall learning experience and helps prepare students for the demands of the culinary industry.

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