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Le Cordon Bleu News, 11/06/2011
Le Cordon Bleu-Sookmyung Academy;Alumni
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Cuisine graduates

Seung-Hwan Shin, Cuisine department, Restaurant ‘Zuberoa’, San Sebastian, Spain

Cuisine Diploma 2006

Seung-Hwan Shin graduated from the Cuisine Diploma program in 2006. He started to work at a Japanese restaurant from the age of 18. At first, he was interested in Asian cuisine, but he developed a profound interests in French culinary when he was given the book ‘Le Cordon Bleu Complete Cooking Techniques’ by a chef at the restaurant. Then he began a new chapter of his life at Le Cordon Bleu-Sookmyung Academy. After graduation, he worked at the Grand Hyatt Seoul but did not settle for the present. He studied very hard about famous restaurants he wanted to apply to in other countries and successfully got a position abroad. He worked for a few years at ‘Jumeirah Beach Hotel’ in Dubai and 'The Boathouse on Black Wattle Bay' in Sydney, nominated as ‘The Best Australian Restaurant in 2009 Saveur Restaurant & Catering’, before moving to his current work place ‘Zuberoa’, a restaurant in the Michelin Guide in San Sebastian, Spain. The basic knowledge in western culinary and chefs’ knowhow which he acquired at Le Cordon Bleu-Sookmyung Academy helped him greatly to adapt to new circumstances as well as develop new menus.

Seung-Hwan said, “Cooking is like an inspiring trip.” The everyday learning in the kitchen is valuable to him. He advices future students, ‘Always think that you can learn a lot from experiences as it is more efficient than just working blindly.’ He hopes they will not forget their original intentions and be modest before everything else.

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