Cover L to R: Chef Frederic Cerchi, Head of School, Taylor’s Culinary Institute; Chef Yuda Bustara, participating students of Camp of Leaders 2026 (April session); Professor Barry Winn, Vice-chancellor and president of Taylor’s University; Chef Hans Christian (second to last)
L to R: Chef Frederic Cerchi, Head of School, Taylor’s Culinary Institute; Chef Yuda Bustara, participating students of Camp of Leaders 2026 (April session); Professor Barry Winn, Vice-chancellor and president of Taylor’s University; Chef Hans Christian (second to last)
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For Taylor’s Culinary Institute, the 2026 Camp of Leaders marks a significant milestone as two celebrated chef alumni return to pass on hard-won wisdom, mentoring the next generation in an intensive day of reimagining Asian flavours
Taylor’s University’s Camp of Leaders (COL) has always championed hands-on learning and mentorship as essential to students’ success. The flagship initiative has been shaping future leaders by connecting promising students with some of the most influential players in the field. In 2026, COL returns for its fourth edition with a bold new focus on culinary arts.
Thoughtfully developed to go beyond the classroom, the programme continues to bridge academic learning with real-world industry connections, providing invaluable networking opportunities. This year, three sessions are planned across April, September and November, each centred on a distinct theme and guided by renowned chefs from around the world. The first session, themed “The Art of Modern Asian Culinary Expression,” challenged 17 promising students to reinterpret classic Asian flavours through refined technique, thoughtful presentation and cross-cultural influences.
Full-circle legacy
Above Chef Yuda Bustara, internationally recognised Indonesian chef, culinary entrepreneur and TV personality
Chef Yuda Bustara, internationally recognised Indonesian chef, culinary entrepreneur and TV personality
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Leading the first session were Taylor’s Culinary Institute alumni, Chef Hans Christian and Chef Yuda Bustara. Over 18 years after graduating, Chef Yuda returned to his alma mater as an official culinary diplomat for Indonesia, former host of Iron Chef Indonesia and several cooking shows on the Asian Food Network. He also won Netflix’s The Maverick Academy in 2024.
“There are so many areas in the culinary industry that you can get into,” Chef Yuda says, having imparted to students during the day’s masterclass the breadth of culinary careers available to them from fine dining to TV spots. “I’m not teaching them to be celebrity chefs, but in order to be a celebrity chef, you have to have master skills first. That’s why you’re here in Taylor’s.”
Chef Hans, meanwhile, brought the perspective of fine dining’s most exacting world, having navigated the Asia’s 50 Best Restaurants circuit and the rigours of Michelin recognition. Together, the two chefs offered students something rare: a panoramic view of what a culinary career can actually look like.
Starter under the guidance of Chef Yuda: Lobster Ulam, Poached Lobster, Wild Herb Medley (Pegaga, Kemangi, Mint) with Coconut-Lime Dressing and Sambal Belacan Oil
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Elevating Asian cuisine
The session’s theme resonated deeply with the students. For Wynn Wyman, a second-semester student in the Advanced Diploma in Patisserie and Gastronomic Cuisine who travelled from Jakarta to study at Taylor’s, the day proved enlightening. “I grew more in realising how much Asian cuisine could be elevated. So often the focus is on European, French or Italian cuisine,” Wynn shares.
See also: An appetite for learning: Taylor’s Culinary Institute provides a progressive, experiential education
Above Wynn Wyman, a second-semester student in the Advanced Diploma in Patisserie and Gastronomic Cuisine
Wynn Wyman, a second-semester student in the Advanced Diploma in Patisserie and Gastronomic Cuisine
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Beyond the big-picture thinking, the technical learning was just as transformative. “I learned a lot, including how to become a better chef, team player and person,” he says. “We also learned a lot of uncommon techniques from these experienced chefs who explained and slowly guided us on how to do it properly.”
Wynn grew up watching Chef Yuda’s shows, admitting he was “starstruck” to learn one of his childhood idols would be leading the session. “He is one of the chefs that made me want to cook more,” Wynn admits. By the day’s end, Wynn’s tense nerves had given way to genuine connection. “I found both chefs were very chill. So, I also felt comfortable working beside them. It was a really good experience for me.”
Wynn Wyman in the midst of preparing the starter course for an intimate group of guests
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The hands-on dimension of the programme was equally formative. Students began the morning with immersive masterclass sessions from both chefs before moving into afternoon preparation for a full dinner service. The timeline was tight, but the standard was high.
Don’t miss: Elevate your food-related career with Taylor’s University’s Master of Food Studies and Gastronomy Programme
Mindsets that last
Chef Yuda was candid about what he hoped students would carry forward. “A shortcut will never work in hospitality. You have to learn basic skills well,” he says. “The one that did [attend a culinary university] is going to excel in any kind of restaurant or hotel because they’ve got a strong foundation. I want these students to understand that when you’re studying at Taylor’s, you’re already ahead of so many people in the world. I want them to have confidence they can succeed.”
Show, don’t tell: Chef Yuda preparing desserts alongside the students as they replicated his technique
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The chef also hoped to encourage students to balance respect for heritage with creativity and innovation. “Taylor’s is a very international environment. I want [students] to shine, not just in terms of personal branding but to be proud of who they are and where they’re from.” He is firm in reminding all aspiring chefs that more than achieving viral fame, being original, creative and innovative is what captures the attention of global brands.
The value of COL, according to Chef Yuda, is access. “This initiative is like a platform for them to ask the experts,” he says. “It was hard in my day to meet somebody that had 50 Best or Michelin experience, to learn from and ask questions.” It is precisely this kind of unique exposure that Taylor’s Culinary Institute offers that sets it apart. Taylor’s University remains ranked within the top one per cent of universities globally, according to the QS World University Rankings 2026.
Learn more about the Camp of Leaders and Taylor’s Culinary Institute by visiting their official portals today
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Photography: Amru Shakir
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