Taylor's University alumnus chef Hans Christian returned to his alma mater as a mentor for the Camp of Leaders initiative, connecting students with industry leaders in the culinary arts.
TAYLOR’S University alumnus chef Hans Christian returned to his alma mater not just as a guest, but as a mentor – guiding a cohort of 17 students through the Camp of Leaders initiative.
Designed to shape the next generation of talent, COL connects students with industry leaders through mentorship opportunities, creating space not just for learning, but for growth and inspiration. This year’s edition focused on the culinary arts, offering aspiring chefs from Taylor’s Culinary Institute an opportunity to be mentored by renowned culinary experts, Christian and Yuda Bustara.
Christian said that he jumped at the chance to give back to his alma mater through the programme, as he had always wanted to contribute to students’ education.
“I know how crucial that phase of your life is, and if I can do anything to inspire or contribute, I'm going to do it in a heartbeat,” he said. “That is why I am so invested in helping high schoolers or university students, because the earlier that you can impart your knowledge, mentality and philosophy, the better,” he said.
Today, as co-founder of August, a fine dining restaurant in Indonesia – recognised as one of Asia’s 50 Best Restaurants in 2024 – Christian’s journey reflects the very principles he now imparts. Christian emphasised that success in a real kitchen depends not just on academic ability but on having the right mindset, attitude and a willingness to keep learning.
— GLENN GUAN/The Star The chef credited his education at TCI for the success that he has today, shaped not only by rigorous training but by lecturers who invested deeply in their students.
“I got very good insights and help from many of the chef lecturers here, not only because of the classes, but also the way they care about the students,” he said. He recalled a moment when his lecturer had given him candid feedback that shaped him to become the chef he is today.
“When I was in term six, chef Frederic Cerchi mentioned that my plating was very beautiful, but it didn't taste good, and that stayed with me. “From that point on, I always remember to make things that are tasty and nicely seasoned, with substance leading presentation,” he said. He said that to be a great chef, it is important to be introspective and leave space to listen to advice from others.
Guided by this philosophy, the students selected for the COL underwent a day-long masterclass with their mentors, culminating in a special dinner presentation at Taylor’s Lakeside Campus, themed “The Art of Modern Asian Culinary Expression”. For Nur Arrysa, a student in the Advanced Diploma in Patisserie and Gastronomic Cuisine programme, meeting the chefs was the highlight of the whole experience since they were her role models.
“It was inspirational because they were once Taylor’s students, which made me think that maybe I could be like them one day. “These are professionals who are really good in their field, so you're really trying to absorb as much as you can from them,” she said. She added that she learned a lot about the philosophy of cooking and that Christian taught her that it was important to be more intentional with their food.
Nur Arrysa preparing the dessert course alongside her fellow students as part of the COL masterclass. — GLENN GUAN/The Star Christian echoed this sentiment, explaining that through his mentorship, he focused on instilling in students the mindset needed to be a good chef, as well as helping them understand what really happens in a professional kitchen.
“No matter how good you are in school, when it comes to the real kitchen, it takes a certain mentality, character and attitude to really absorb as much as you can. Additionally, Nur Arrysa was impressed by the chef’s flavour combinations. The dinner showcased a harmonious infusion of South-East Asian flavours – from the appetisers to the dessert course. The perfectly cooked dishes were a clear testament to the students’ growth, demonstrating skills that go beyond classroom learning.
The COL initiative will have two more sessions this year, featuring a new cohort of students and mentors each time, and encompassing a different theme for each session. The medical school that nurtures dreams, supports research and celebrates excellence
Taylor's University Camp Of Leaders Culinary Institute Mentorship Christian Yuda Bustara Culinary Experts Aspiring Chefs Fine Dining Restaurant Asia's 50 Best Restaurants Mindset Attitude Willingness To Learn
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