Taylor’s Culinary Students Travel to Europe to Intern at Michelin-star Restaurants

Perfection, precision, hard work and speed – these were the words used by Taylor’s Culinary Institute students who interned at Michelin-star restaurants around Europe to describe their experience. Thirty-four students traveled to Spain, France and Italy in August and September to learn new techniques and valuable knowledge from various experts such as Michel Bras, Massimo Bottura, Erik Anderson, Frank Putelat, and Martin Berasategui among others. These Taylor’s students interned at renowned restaurants such as Les Freres Ibarboure, Bras Le Suquet, Laguiole, Restaurante Martin Berasategui, Osteria Francescana and Auberge des Lices for a duration of 3 months each.


From picking herbs in the gardens and meeting people from all around the world, to overcoming language barriers and working long hours in the kitchen, Taylor’s Advanced Diploma in Patisserie & Gastronomic Cuisine students learnt just what it meant to deliver Michelin-star gastronomic dining experiences. Quality, mastery of technique, personality, and consistency of the food is what makes each dish truly award winning and the students were able to learn firsthand from world-renowned chefs on honing their personal culinary skills.

“Behind every dish that is served at the restaurant, a lot of time is spent preparing it, and it is a lot of work!” revealed Leonardus Danny, who interned at Osteria Francescana, Italy, voted as the World’s No. 1 Best Restaurant in 2018. “For example, we had to prepare the ‘crunchy part’ of lasagna, where we needed to dry the lasagna chips for two days before we could fry it.”

The food and gastronomy sector has evolved at an exponential pace over the years. Taylor’s Culinary Institute prides itself in matching every stride of this growth by revolutionising its learning and teaching methods, to produce students with skills that will prepare them for the hospitality industry which is grueling yet satisfying for those with a penchant for culinary arts.

Taylor’s Culinary Institute Director, Frederic Cerchi, stated that, “At Taylor’s, programmes that we create for students are carefully curated to ensure it’s a mix of theory and practical training. This opportunity that we are presenting students at Michelin-star restaurants is a once-in-a-lifetime experience, collaborating with the right restaurants and partners to give students experiences that will boost their confidence, learning and overall experience. Our programme has done this for the past 10 years.

“Students will be able to work directly with top chefs in an environment where they will meet the demands of varied customers and food critics. This will allow them to improve and strive at an international level with excellent culinary skills to meet the market’s demand,” he added.

“Taylor’s places great emphasis on producing employable graduates who will make an impact in their communities. As the food industry is looked upon highly in Malaysia, students with the adequate skills would be able to contribute to the country’s economy by elevating Malaysian cuisine in the eyes of the world, thereby boosting Malaysia’s culinary landscape,” said Prof Neethiahnanthan Ari Ragavan, Executive Dean of the Faculty of Social Sciences and Leisure Management.


Ellen Nathania, who interned at Maison Bras restaurant, France, was grateful for the opportunity given to her, and observed various methods she could utilise in local kitchens.

“I was excited to be given this opportunity to widen my horizon in the culinary arts sector. As a Malaysian, food stays close to my heart, and to be given the chance to understand how other countries enhance its dining experience is a bonus!” said Ellen. She was supervised by Michel Bras, who was voted the most influential and respected chef in the world in 2016 by Michelin-starred chefs globally.

“At first, I was skeptical to use local spices as they may differ to how the French prepare their food, but I was surprised to know that they use quite a number of Asian spices such as Sarawak pepper, cardamom, cumin and many more. This experience has widened my perspective of food as I am learning to fuse our local hero ingredients with international flavours,” she added.


Upon completing the international internship in Michelin-star restaurants, students indicated that they are also honing their skills to benefit Malaysia’s local culinary landscape.

This internship has opened my eyes, and now I aim to make Malaysian cuisine known internationally. My plan is to apply the experience that I have gained in France back in our country and one day, to establish my very own Michelin-star restaurant,” said Erlina Khairuddin, who interned in Auberge des Lices in France, on her hopes to be one of the leading chefs known for her local food innovation globally.


Looking to elevate Malaysia’s food and gastronomy sector, Taylor’s University houses world class facilities and three fine-dining restaurants on campus to simulate a “real” working environment of leading hospitality tourism and culinary establishments. Apart from culinary trainings and industry-standard culinary suites, Taylor’s Culinary Institute offers dual awards with its longstanding partner Academy of Toulouse, which has opened up opportunities for students to learn under the best chefs – including preparing luxurious dinners alongside Michelin-star chefs who visit Taylor’s University campus.

Find out more about Taylor’s Culinary Institute at:

Source: Press Release

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