Spirit and adrenaline were at an all-time high as the 42-member team from Taylor’s University raced against time, ad hoc situations and beat all odds to rightfully claim the Most Outstanding Team in Catering Services title at the Culinaire Malaysia 2011, the nation’s highly anticipated and most prominent culinary challenge.

Team Taylor’s University is the proud recipient of the Most Outstanding Team in Catering Services and five other awards.

Beating over 600 local and international hotels, restaurants and education institutions to emerged as the top winners, the team from Taylor’s University School of Hospitality, Tourism & Culinary Arts (TCHT) won an impressive 6 Gold, 13 Silver and 10 Bronze medals, en route to a clean sweep of the Excellence Awards in the Food & Beverage section, a feat that no other competitors has ever done before.

Derek Loh Zhengwen was the star of the competition as he grabbed the notable Best F&B Personnel title and RM 3,000 cash prize with his remarkable achievement of 3 Gold and 1 Silver medals haul. A final year student from the Bachelor in Hospitality and Tourism Management programme, Derek won a Gold medal each in the Mocktail, Cocktail and Table Setting category and dominated the Excellence Award in both the Mocktail and Cocktail categories. He also took the Silver medal in the Fruit Flambé category.

Derek Loh Zhengwen impressed many with his three gold medals win.

“I am very excited with the win! Competing with industry professionals was a great eye opening experience, but to beat them in the competition was awesome!” said an ecstatic Derek.

He admitted that the one-month training for him and his fellow students was a challenging experience. “We had sleepless nights practicing and fine tuning our technical skills for the competition! I am very happy that our hard work and efforts paid off. I have my lecturers, family and friends to thank for what I have achieved at this competition,” he said.

Issac Yap Chee Chie posing with his winning Fruit Flambé creation named ‘Smiling Gui Fei’

Julian Tan Kang Peng won a gold and excellence award in the Table Setting category

Students Isaac Yap Chee Chie and Julian Tan Kang Peng also took both Gold medals and Excellence Award for the Fruit Flambé and Table Setting categories respectively.

Students Isaac Yap Chee Chie and Julian Tan Kang Peng also took both Gold medals and Excellence Award for the Fruit Flambé and Table Setting categories respectively.

Chef Diana Cornwell was Taylor’s sole gold medallist in the kitchen as she won the Gold in the Meat/Poultry Main Course category. A lecturer who just joined Taylor’s University, Chef Diana is overjoyed with the win. “I did not expect much from the competition, but the team spirit and support I received from TCHT colleagues and students were a great boost to help me win the gold,” said Chef Diana, who is of Thai origin.

Chef Abdul Halim Tumin (left) and Chef Diana Cornwell (right) show off their bronze and gold medal won at the Meat/Poultry Main Course category

Taylor’s University fellow students and colleagues also sent in their cheers and support to the team throughout the gruelling four day competition via the University’s official Twitter and Facebook page.

Dean of Taylor’s University School of Hospitality, Tourism and Culinary Arts (TCHT), Mr. Neethiahnanthan Ari Ragavan, congratulated the team’s success in grabbing the highly sought after title of Most Outstanding Team in Catering Services at Culinaire Malaysia 2011.

“I congratulate and thank the team who helped in adding this win to TCHT’s milestone achievement. This win has sweetened TCHT’s 25th anniversary celebration and made it more meaningful as we look forward to more notable achievements in the future. This is definitely only the beginning for more to come!” said Mr. Neethia.

Full list of categories won and medal recipients as below —

Most Outstanding Team in Catering Services
Taylor’s University

Most Outstanding F&B Personnel & RM3,000 cash prize
Derek Loh Zhengwen

Excellence Award in…
1) Table Setting – Julian Tan Kang Peng
2) Mocktail – Derek Loh Zhengwen
3) Cocktail – Derek Loh Zhengwen
4) Fruit Flambé – Isaac Yap Chee Chie

Gold Medal in…
1) Meat/Poultry Main Course – Chef Diana Cornwell
2) Table Setting – Julian Tan Kang Peng
3) Table Setting – Derek Loh Zhengwen
4) Fruit Flambé – Isaac Yap Chee Chie
5) Mocktail – Derek Loh Zhengwen
6) Cocktail – Derek Loh Zhengwen

Silver Medal in…
1) Fruit Flambé – Derek Loh Zhengwen
2) Plated Appetisers – Chef Vincent Pang
3) 4-Course Set Menu – Aaron Tang Kok Keong
4) Apprentice Chicken/Salmon Main Course – Foong Hin Lek
5) Dress the Cake – Valerie Pang Sherleen
6) 5-Course Set Menu – Khairil Anwar Ahmad
7) Mocktail – Karen Yuen Wei Teng
8) Cocktail – Jevon Lim XimFung
9) Fish & Seafood Main Course – Chef Frederic Cerchi
10) Fish & Seafood Main Course – Low Wen Liang
11) Selection of Tapas – Chef Massyittah Omar
12) Nyonya Heritage – Team Bunga Kantan comprising of Chef Massyittah Omar, Chef Mohd. Zamri Idris, Beh Pei Yi and Yoong Yuin Yuin
13) Crystal Ice Masterpiece – Team Icy Cool comprising of Chef Faizul Rizal Mt. Akhir and Chef Mohamad Shahrir Haron

Bronze Medal in…
1) Plated Appetisers – Chef Abdul Mudzzamir Abdullah Shan
2) 4-Course Set Menu – Foo Ee Lynn
3) 4-Course Set Menu – Aileen Chin Yih Fang
4) Meat/Poultry Main Course – Chef Abdul Halim Tumin
5) Stylist Buffet Showpiece – Chef Mohamad Sharir Haron
6) Apprentice Chicken/Salmon Main Course – Aaron Tang Kok Keong
7) Apprentice Chicken/Salmon Main Course – Foo Ee Lynn
8) Fish/Seafood Main Course – Chef Shahrizan Azali Mohamed Zamzuri
9) Dress the Cake – Mah Weng Sang
10) Dream Team Challenge – Team Les Gastronomes comprising of Lum Kit Yee, Justin Ho and Thirushaan Gunasakaran.

Best Signature Drink in Barista Challenge
Nigel Loon Chern Kit

Organised by the Malaysian Association of Hotels, Chefs Association of Malaysia and The Malaysian Food & Beverage Executives Association, Culinaire Malaysia is the region’s largest culinary competition and is held in conjunction with the Food & Hotel Malaysia Exhibition (FHM). Culinaire Malaysia aims to set a higher benchmark on the culinary standards in the Malaysian hospitality industry, and to recognize and motivate individual chefs who excel in their field of culinary arts that match world standards.

Held on a bi-annual basis, this year’s Culinaire Malaysia was held at the Kuala Lumpur Convention Centre from 20th to 23rd September and attracted over 1,500 participating entries from around Malaysia, Taiwan, Hong Kong, Korea, Germany, Mexico and many more countries.

About Taylor’s University School of Hospitality, Tourism & Culinary Arts (TCHT)
Established in 1986, Taylor’s University School of Hospitality, Tourism & Culinary Arts (TCHT) was the first private institution in Malaysia dedicated to hospitality management. Today, TCHT is the leading hospitality and tourism management school in Southeast Asia and is the only school in Malaysia to offer a full range of hospitality and tourism courses, from certificate level up to Master’s degree and PhD.

TCHT takes pride in consistently producing high caliber, industry-ready graduates who can deliver excellent performance in their workplace. Quality and commitment are reflected in the 60-plus awards the institution, faculty and students have received over the past 25 years, including the PATA (Pacific Asia Travel Association) Gold Award 2008 (Education & Training) and HAPA (Hospitality Asia Platinum Awards) Hospitality School of the Year 2007/08 and Honorary Award 2010-2012.

For more information, email admissions@taylors.edu.my, or telephone at 03-5629 5000.