Amelia Ng

Chef & Founder of Cleaver Shed Restaurant, Champion- 2017 Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany

After joining Le Cordon Bleu there is no looking for me in the food industry. I was able to refine my cooking techniques and that gave me a great head star into the working world as a chef. This is because Le Cordon Bleu does not only retain its classical cooking techniques but also introduces students to cutting edge culinary techniques that are used in the industry today. For that, I am proud to be a part of the Le Cordon Bleu alumni.

Janice Siew (Proprietor of Petiteserie Desserts)

Graduating fromLe Cordon Bleu gave me the confidence and skills I needed to pursue my dream to have my own bakery. My brand, Petiteserie Desserts was established 3 months upon graduating and I have never looked back.

Skolastika (Commis 1 at Four Season Dubai)

I will always be humbled and grateful for all the knowledge and skills I have learned at Le Cordon Bleu. I was taught by great chefs in a very well equipped kitchen, and given the opportunities to work with high quality ingredients during my practical lessons every single day. It was one of the best experience of my life.

Freya Yen Fei Chun (Founder of Le Petit Paris)

Studying at Le Cordon Bleu exposed me to the world of French baking. I loved every minute of it, it's a world on its own. Until today, after graduating from Le Cordon Bleu. I am still learning but I am ever grateful to my chef instructor, who has guided me and laid the foundation to the world of sourdough. It gave me the confidence to venture into the Boulangerie world, to create my own signature and to live my dream.