[This is a sponsored article with Taylor’s University.]
We love the idea of a natural born leader. The prodigy. The one who seems to have everything.
But leadership is not something you are born with. It’s something you learn. It’s something you’re pushed into, tested on, and built through experience. Sometimes under pressure, sometimes on the stove.
This philosophy lives on through the Camp of Leaders (COL) program, Taylor University’s structured learning platform that connects students with industry professionals to bridge the gap between the classroom and the real world.
The COL program is more than just a boot camp. It provides direct exposure to industry realities where mentors guide students through real challenges and share insights shaped by real practice, not just lectures and textbooks. And this year, that experience changed in the kitchen.
In its fourth edition, the program focuses on culinary arts, throwing 17 hand-picked students from Taylor’s Culinary Institute (TCI), mainly from the Advanced Diploma in Patisserie and Gastronomic Cuisine, into the pan under the theme “The Art of Modern Asian Culinary Expression”.
Their mission was to reimagine classic Asian flavors with a modern twist. This challenge required not only technical skills but also composure, teamwork, and team leadership.
The challenge came as a one-day crash course where the students had to prepare a five-course, four-course dinner (the term for a collaborative style of cooking where two chefs create a single tasting menu) under the guidance of two of Taylor’s students who have made their mark in the industry.
One was Chef Yuda Bustara, a world-renowned Indonesian chef, entrepreneur, and TV personality. He brought Indonesian food to a global audience through shows like this one Urban Cook, Home Cooked in Indonesiaagain Indonesian Iron Chefand representing Indonesia on Netflix Maverick Academy.
By his side was Chef Hans Christian, one of Indonesia’s most respected names in modern fine dining. He is the founder of August, a restaurant known for its modern Indonesian cuisine, which has earned regional recognition, including the American Express One To Watch Award in Asia’s 50 Best Restaurants 2023 and a place on the 2024 list.
A Window into the Real World
While the professional chefs set the tone, the real measure of the program is in the hands-on skills of the students on the other side of the aisle. Wynn Wyman, a second semester international student in TCI’s Advanced Diploma in Patisserie and Gastronomic Cuisine, was one of them.
For a native of Jakarta, whose interest in cooking began in childhood, the COL program was more than a day of high-pressure cooking; it served as a window into two very different culinary paths and an opportunity to discover where his ambitions might eventually lead.
His day at the boot camp started in the morning with back-to-back masterclasses from two chefs, who gave him and the other students personal insights into their career journeys.
For Wynn, the difference between the two industry leaders quickly became significant, not because they were naturally gifted, but because each had carved his own path with relentless effort.
“They told us a lot about their experiences—how they grew up in the industry, how they got started. I really learned a lot, both in technology and in life. How to be a better chef, how to be a better team player, how to improve as a person.” — Wynn
The afternoon was spent preparing for the dinner service. Students are treated I’m standing in place (the French culinary word for preparing and arranging ingredients), is served with desserts, and has a role in main courses and appetizers.
Learning from Industry Leaders
Crispy Kinmedai fish served with green yellow curry sauce and ginger flower—combining sweet, savory and slightly sweet flavors. / Photo Credit: Vulcan Post Malaysia
While Wynn picked up a number of technical skills during the experience, the biggest impact came from a shift in his mindset, which helped transform both his approach and perspective in the kitchen.
“I grew up realizing that Asian food could be elevated, modernized and gastronomic,” Wynn said. “There are not many restaurants that try to do modern gastronomic Asian food. They still focus on European, French, Italian. So it’s good to know that these chefs want to make Indonesian and Malaysian food more interesting.”
As someone who plans to expand the discipline of fine dining into Indonesian cuisine, this realization fits well with Wynn’s broader ambitions.
“I really hope that I can be someone who can promote Indonesian dishes, make them more known to people outside of Asia. I want to make Indonesian food as respected as French food,” Wynn shared before his training in France.
Wynn’s experience perfectly captures the soft skills development the program focuses on by learning to sit still and work confidently with experienced professionals, qualities that no amount of natural talent can replace.
“A lot of the techniques we don’t usually use right now,” Wynn noted. But since they are good chefs, they explain and guide us a little.”
Wynn said he went from that knowing that he will now pay attention to every detail, work to master more techniques, and never work collaboratively.
Pouring out the cup
For Chef Hans Christian, the opportunity to return to Taylor and teach this session of the COL program came from a deep understanding of how critical the transition from university to industry can be.
“Moving to Taylor is the first big decision in your high school life, and it kind of determines your life after that.” — Hans
Hans described himself as an enthusiastic and curious student who sought opportunities beyond the regular curriculum. “You have to be like a sponge,” emphasized Hans, noting the importance of seeking opportunities outside the classroom.
This concept is the core message he tries to convey to the students during the program, and he emphasized that academic strength alone does not automatically mean success.
“No matter how good you are in school, when it comes to the real kitchen, it takes a certain attitude, character, and attitude to empty your cup and really absorb as much as you can.
He also spoke about the importance of mindset over raw talent, especially when faced with the inevitable pressures and criticisms of a professional kitchen. For Hans, true leadership manifests itself in one’s response to adversity, not in one’s innate abilities or self-confidence.
“No matter how good you are, if your chef is yelling at you, you’re crazy and making you difficult, how do you do that?” He continued, “Can you wake up the next day and say, ‘I’m going to do better this time’? That’s what matters.”
At its core, the COL program offers students something that no textbook can by giving them the opportunity to face real pressure before entering the workforce.
With three sessions scheduled for April, September, and November 2026, each with a different theme and guided by world-renowned industry leaders, the COL program stands as a platform where students can step up and become leaders themselves.
- Learn more about Taylor’s Camp of Leaders program here.
- Learn more about Taylor’s Culinary Institute here.
