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This Spotlight is sponsored by Taylor's University.
Breaking into today's culinary industry requires much more than just possessing amazing skills in the kitchen
In addition to technical ability, budding chefs also need to have creativity, resilience, and real industry exposure even before taking on their first jobs.
With a keen understanding of these demands, Taylor's University helps students bridge the gap between classroom learning and the daily grind of professional kitchens through Camp of Leaders (COL) programme.
As part of the programme's evolution, Taylor's Culinary Institute (TCI) hosted its first COL session on 15 April, featuring highly acclaimed chefs
For the inaugural day-long masterclass, a cohort of 17 students were mentored by prominent Indonesian chefs Yuda Bustara and Hans Christian — both TCI alumni who have created successful careers.
"This programme acts as a platform for students to learn directly from experts," said Yuda, whose feats include hosting several cooking shows including Urban Cook and Home Cooked Indonesia, featuring as a judge on Iron Chef Indonesia, and winning Netflix's The Maverick Academy while proudly representing his homeland.
TCI alumnus and celebrity chef, Yuda Bustara of Indonesia.
Image via Phyon Lam/SAYS"In my day, it was incredibly difficult to gain access to chefs from the '50 Best' or Michelin-starred backgrounds," he added.
Chef Frederic, Head of School of Taylor's Culinary Institute [left], chef mentors Yuda Bustara and Hans Christian, together with participants from the inaugural culinary COL session take the stage at the conclusion of the dinner.
Image via Phyon Lam/SAYSFor this session, Camp of Leaders centred on the theme 'The Art of Modern Asian Culinary Expression', bringing students face-to-face with the challenge of rethinking familiar flavours
Instead of simply recreating traditional dishes, they were encouraged to break them down, understand their foundations, and rebuild using contemporary techniques and presentation styles.
For Yuda, who mentored the session, this balance between innovation and expression is what sets great chefs apart today.
At the presentation dinner, the team was closely guided by Yuda and Hans to produce incredibly unique dishes such as:
- An appetite-whetting lobster ulam starter with a coconut-lime dressing that boasted zesty and herby notes
- Kinmedai fillet with crispy scales that yielded succulent bites of fish meat juxtaposed with the crackle from the scales, all tied together by a curry emulsion that informed diners of the dish's distinct connection to Southeast Asia
- A reimagined cendol featuring gula melaka ice cream, coconut granita, tropical fruits, and a unique gel with strong pandan-cincau flavours
- A "coffee explosion" petit four that, when consumed in one bite, offered an energetic, caffeine-loaded pop in the mouth to end the night
"I want students to shine by being proud of their roots and where they come from, rather than just focusing on personal branding," he said. "Authenticity is key — you have to bring your identity to the plate."
According to Yuda, this mindset crucially encourages students to move beyond trends and create dishes that reflect both cultural heritage and personal perspective.
For Nur Arrysa, an Advanced Diploma in Patisserie and Gastronimic Cuisine student at TCI, being selected for COL was something she never saw coming
For the next step in her journey, COL participant Nur Arrysa will head to Toulouse, France for an industrial internship.
Image via Phyon Lam/SAYS"I honestly wasn't expecting to be selected for this initiative, it felt like a real milestone for me," she shared.
"Meeting Chef Yuda and Chef Hans was a major highlight. Many of us already follow them on social media, and some of my peers have even based their own menus on their work."
Beyond inspiration, the session also shifted how she approaches her craft, especially in terms of technique and experimentation.
"Seeing how they used cincau without needing gelatin or agar-agar was a revelation. It's techniques like those that really show you what's possible in modern pastry."
Collectively, experiences like these push beyond technical skills and help students prepare for the expectations of the industry
"There are no shortcuts in hospitality," Yuda emphasised. "You have to master the basic skills, and a university education provides the foundation that allows you to excel."
At the same time, the industry itself continues to evolve rapidly, shaped by global influences, digital platforms, and new technologies.
"In a fast-changing world, you must be resilient. Hospitality is an industry that never stops, and a solid education gives you the tools to adapt to any situation."
By combining strong fundamentals with direct industry exposure, students walk away with a clearer understanding of what it really takes to succeed.
Looking ahead, COL aims to continue showing how early exposure can shape a student's journey
Good service: Nur Arrysa and Chef Yuda pose for a quick photo together at the end of the presentation dinner.
Image via Phyon Lam/SAYSFor Arrysa, the experience is already influencing her next steps, from her upcoming internship in Toulouse to her long-term goal of working in high-end international kitchens.
If you're considering a future in culinary arts, you can learn more about Taylor's Culinary Institute here and the Camp of Leaders programme here.
