RCA Student Culinology® Competition 2019
A team (Team Ali) consists of 4 students from Bachelor of Science (Hons) Culinology (Chiew Jun Kang, Adrian Chua Sern Yi, Hii Wen Suog and Lee Chor Yang) with their team advisor (Dr Kuan Yau Hoong) has successfully became the finalist to be compete on-site for RCA Student Culinology Competition 2019 at Louisville, Kentucky, from 13th – 15th of March 2019.
Team Ali from Taylor’s University has successfully knocked out competitors from Southwest Minenesota State University and University of Guelph to clinch the coveted spot and declared champion for this competition.
RCA Student Culinology® Competition 2017
The student team from Culinology® programme, School of Hospitality, Tourism and Culinary Arts sweeps up the World Champion title, gold and silver medals at the Research Chefs Association’s 2017 Student Culinology® Competition, held in Puerto Rico, on March 14 – 17 in conjunction with the Research Chefs Association’s (RCA) Annual Conference and Culinology® Expo. The Research Chef Association (RCA) Student Competition is not a solely culinary competition but a Food Product Development Competition in which a manufacturable product can be produced and full-filling the consumer demand in the market.
Puerto Rico, the beautiful Caribbean paradise, with its melting pot of Indo-Caribbean, Spain, Africa and North America and rich culinary culture played host to the 11th edition of the RCA Student Culinology® Competition. Organised by the RCA, this annual international competition and calls upon aspiring students and Culinology® practitioners from all over world to take up the challenge of creating a “Commercial Retail Food Product Concept” (CP) that envisions the future of food.
As in any commercial food product, the students’ CP needs to meet both culinary tastes and scientific function, including the challenges of freezing, packing, shipping, and reheating. The ultimate challenge is when the reheated CP is judged on how well it matches up to the same product prepared and served fresh on the day of the competition.
In RCA 2017, Taylor’s University was represented by three teams who entered the final round of competitions in both the Savoury and Pastry categories. As the sole student contingent from Asia, our team is effectively representing both Malaysia and Asia at this prestigious competition. Members of the Taylor’s contingent included students from all over Asia, including Malaysia, Indonesia, India and Maldives.
For the Taylor’s contingent, the months of tireless and enthusiastic product development and culinary training culminated in the final showdown which featured 2 hour culinary cook-off preparing the product fresh and the moment of truth, when the CP and the fresh product is presented to the judges. The students sweeps up the World Champion title, Gold, and Silver Medals!
FIRST PLACE (GOLD MEDALIST) – TEAM PLUS ULTRA
DISH: Plantain Pastelón with Turkey Picadillo & Spicy Mango Sauce
TEAM MENTOR: DR WENDY LIM PEK KUI
TEAM MEMBERS: BERTRAND BARRETT TAN (Team Leader)
ABDUL HANNAN BIN ZULKARNAIN
JEREBY POH MUN XUEN
MUHAMMAD RAMZALI BIN MOHAMMED AKHIAR
THIRD PLACE (SILVER MEDALIST) – TEAM BAM
DISH: Trio Des Tortellini with Salsa De Tomaté Sauce
TEAM MENTOR: DR ROBIN TAN CHUN HONG
TEAM MEMBERS: KEVIN KHOH JUN KIT (Team Leader)
DAYANG PUTERI NADHIRA BINTI ABANG OMAR
VINCENT TAI WAI LOK
YVONNE KOESYONOE KHOE
SECOND PLACE (SILVER MEDALIST) – TEAM CUATRO
DISH: Coco Loco –Coconut Banana Tarte with Rum Tembleque & Tropical Sauce
TEAM MENTOR: DR BENJAMIN WONG TZIAK ZE
TEAM MEMBERS: ALYSSA ENG HUI LING (Team Leader)
NIKHIL NAGATH RAJAGOPALAN
On top of the prizes granted, RCA presented its President’s Award to Dr. Neethiahnanthan Ari Ragavan, Dean, School of Hospitality, Tourism & Culinary Arts, Taylor’s University. The award recognized Dr. Neethia’s impactful contribution to the association and industry, for his tireless support in the mission of Culinology®.
RCA Student Culinology® Competition 2016
The student team from Culinology® programme, School of Hospitality, Tourism and Culinary Arts won the first place at the Research Chefs Association’s 2016 Student Culinology® Competition, held in Colorado, on March 9 – 12 in conjunction with the Research Chefs Association’s (RCA) Annual Conference and Culinology® Expo. The Research Chef Association (RCA) Student Competition is not a solely culinary competition but a Food Product Development Competition in which a manufacturable product can be produced and full-filling the consumer demand in the market.
After months of preparation, Spicy Linguine Roulade de Pollo was the winning food product for a team of Taylor’s students competing in the 2016 Research Chefs Association (RCA) Student Culinology® Competition held in Denver.
A team from Taylor’s University is now the only team from Asia to have ever been named champions of the Research Chefs Association (RCA) Student Culinology® Competition. Through this outstanding achievement by four Bachelor of Science (Hons.) Culinology® students, Taylor’s University is also the first foreign institution to have won the top Honours at the RCA Students Competition. This prestigious international competition is not solely a culinary competition, but a Food Product Development Competition and is a platform for Culinology students to bring their culinary creativity and food science experience to the table. This year’s event was held in Denver, Colorado (USA). The winning team, whose team members included Grace Tan, Jason Wong, Alyssa Eng, and Nicholas Chan (team leader) were trained by Dr. Chong Li Choo, Programme Director of Bachelor of Science (Hons.) Culinology®. The team trained every day for the past 3-months, ensuring that their menu planning, formulas and techniques were perfected. The training paid off, as the team impressed the judges with their confidence and the high quality of the final product.
Taylor’s University Culinology® team winning entry, titled Spicy Linguine Roulade de Pollo, was a nutritious and balanced complete meal comprising high fiber and protein pasta, chicken roulade with prune and lentil filling, accompanied by roasted vegetables. The pasta was formulated with black bean & lentil flour, served with a vegetarian chilli inspired by chilli con carne, retaining the rich south-western flavours. Each team had to develop a proposal for a concept which included both a ‘gold-standard’ recipe and also the corresponding commercial product with manufacturing details. The top six finalist teams then competed on-site, creating a fresh ‘gold-standard’ version of their products which had to match-up against the proposed commercialized and processed version.
Culinaire Malaysia 2015
Nikhil Nagath Rajagopalan – Culinaire Malaysia 2015 -Pastry showpiece Diploma Award
RCA Student Culinology® Competition 2015
The Research Chefs Association (RCA) is the leading professional community for food research and development. RCA is the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology® – the integration of the culinary arts and food science.
Founded in 1996, the RCA has rapidly grown to over 2,200 members, including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students.
The student team from Culinology® programme, School of Hospitality, Tourism and Culinary Arts won the second place at the Research Chefs Association’s 2015 Student Culinology® Competition, held in New Orleans, Louisiana, on March 24 -27 in conjunction with the Research Chefs Association’s (RCA) Annual Conference and Culinology® Expo. The Research Chef Association (RCA) Student Competition is not a solely culinary competition but a Food Product Development Competition in which a manufacturable product can be produced and full-filling the consumer demand in the market.
Taylor’s University is proud to be the FIRST and ONLY University which has three teams made it to the TOP 6 finalist out of 17 entries, and won one of the top three awards. This has created the history of Research Chef Association (RCA) Culinology® Student Competition in the USA!
Taylor’s Culinology® winning team members (A.C.E.) included Ernie Sagim (team leader), Goh Wu-Dong-Yan, Helena Gunawan and Wilbert Lie. The winning team was advised by faculty advisor Dr Chong Li Choo, with additional input from Chef Najihah Salwana Sanusi and Chef Sharizan Sharizan Azali Bin Mohamed Zamzuri. The other two teams which successfully made it to the finalist are team TITAN and team ARChe.
Team ACE :
- Ernie Sagim
- Goh Wu Dong-yan
- Wilbert Lie
- Helena Gunawan
- Cheah Ping Lon
- Yeoh Mey Eun
- Tan Ming Huei
- Nicholas Chan Li Wing
- Lam Vin Son
- Kenley Lukman
- Marquita Calista Kasmun
- Norshuhada Binti Muhamad Zuki
2015 RCA Student Culinology Competition
RCA Student Culinology® Competition 2014
The student team from Culinology® programme, School of Hospitality, Tourism and Culinary Arts took second place in the inaugural Professional Culinology® Competition, March 11-14 in Portland, Oregon, held in conjunction with the Research Chefs Association’s (RCA) Annual Conference and Culinology® Expo. The Research Chef Association (RCA) Student Competition is not a solely culinary competition but a Food Product Development Competition in which a manufacturable product can be produced and full-filling the consumer demand in the market. The judging criteria is from concept to prototype, meaning 50% of the competition mark is based on the proposal that we have submitted and another 50% is based on the on-site competition.
The Culinology® team is proud to be the FIRST Asia team that made it to the finalist out of 17 entries and first time in the history of Research Chef Association (RCA) in the USA, a foreign institution won one of the top three awards. In the RCA Student on-site Competition 2014, each team’s entry was judged by a panel of culinary experts, R&D experts and scientist against criteria including originality of concept, nutritional profile, manufacturing feasibility, flavor, aroma, texture, presentation and safety standards.
The theme of the competition was to develop a manufactured food product based on food truck cuisine featuring grab-and-go seafood item for school food lunch service (grades 9 -12). Taylor’s Culinology® team winning entry was “Turaton” (Multi-layered Tuna Roll with Tangy Lemon Sauce). Their concept is to enclose different type of ‘dishes’ in one piece which mainly consist of fiber-enhanced seafood filling, vegetable crepe and crunchy dough. Students had done a series of research including the background study on cuisine, ingredients availability, costing, concept of truck food and other criteria required for to develop the competition product. Students had used their scientific knowledge and culinary skills gained in Culinology® programme to justify the rationale of their concept, to transform the gold standard into commercial product and to plan future manufacturing and processing of the commercial product.
Taylor’s Culinology® team members included Adwin Koh Hsien Win, Don Harris Rahmat, Jasmine Law Seng Lei and Ben Lim Wei Chen. The winning team was led by faculty advisor Dr Chong Li Choo. (idiot)
F&N Bake Off Challenge 2016
2014 F&N Bake Off Challenge
Organized for the first time, F & N in collaboration with the Department of Hospitality, Tourism & Culinary Arts Taylor’s University has launched this challenge with the goal of supporting the chef’s potential in creating a special taste moment and raising the level of culinary excellence. 24 students gathered in pairs to compete towards achieving the coveted title of Maestro Entremet in the Bake Off F & N Challenge was held at Taylor’s University recently.
F & N Bake Off Challenge 2014 Entremet “The Secret Garden of Eden”, enriched with F & N Full Creamy Sweet Milk successfully manages the judges and puts Mah Jing Yi and Kuan Su Wen out of Team Sumi in 3rd place in the F & N Bake-Off Challenge.
UniChef Competition 2014
Uni-Chef (or University Chef) is the first healthy eating competition in Malaysia conducted by the leading nutrition experts in Malaysia. The unique competition combines the element of nutrition value and culinary arts, as well as online and offline engagement.
Objectives of Uni-Chef competition:
- To produce a new generation of society that are knowledgeable about healthy eating and preparing healthy meals which are also appealing in taste and appearance
- To promote a healthy eating habit that will help to reduce the growing risk of Non-Communicable Disease (NCD) among Malaysians
- To foster good relationship and networking among students, lecturers and experts in promoting healthy meals
The theme for Uni-Chef 2014 was “Healthy Recipes for School Children”.
Culinology student from BS3 (Batch 3) Norshuhada Binti Muhd Zuki won First Runner Up in this competition.