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Alumna Jasmine Kung
Testimonial

Let’s start with a little history about myself. I come from Penang, an island off the Malay Peninsula in the Straits of Malacca. Penang is well-known for many things and some parts are actually gazetted as UNESCO Heritage sites. To most Malaysians, Penang is famous for its street food. Interestingly enough, being surrounded by delicious food my whole life, it's not surprising that I gained interest in cooking when I was in high school. I would help my mum prepare dinner (she makes mean dishes), and secretly try to figure out what makes them so good.

My journey in the culinary arts accelerated when I was in my final year in high school where I was introduced to Le Cordon Bleu during an education fair by my school counsellor. I immediately enrolled for the January 2015 intake to take on the Diplome de Cuisine (interlink - https://www.cordonbleu.edu/malaysia/cuisine/en) course. Subsequently, I signed up for the April 2016 intake of the Diplome de Patisserie (interlink - https://www.cordonbleu.edu/malaysia/patisserie/en) after securing the Re-enrolment Scholarship offered by Le Cordon Bleu. I also spent 6 months completing an internship with the institute where I learnt to set up, organise, and manage a professional kitchen whilst assisting the chefs.

jasmine kung

The journey with Le Cordon Bleu (interlink - https://www.cordonbleu.edu/malaysia/home/en) changed the way I view the world of culinary arts. I was no longer a naïve little girl helping mum out in the kitchen as I learnt under the guidance of the best professional chefs who passionately imparting their skill and knowledge. I believe Le Cordon Bleu really embodies the best and is regarded as the most prestigious culinary arts institute because it truly focuses on the industry-based classical cooking techniques that are fundamental, yet progressive and relevant. Hence, it is such an honour and privilege to be a member of the Le Cordon Bleu Alumni community.

So officially, I started my career in 2017 at a hotel named Macalister Mansion in Penang. I worked as a Pastry commis, an apprentice, in the ‘Dining Room’ - a fine dine restaurant, where I honed my skills in the preparing of dishes before they were served to the guests. I focused on the areas of breads, bite-sized desserts as well as plated desserts.

I’m now working at the Chinchin Restaurant as a demi chef attached to the garde manger (more commonly known as the pantry), hot section and desserts section. I am able to work under the guidance of patient chefs who always remind me to work hard and retain my passion for the culinary arts. As I pursue my aim to be a successful chef, I am grateful to all my teachers from this wonderful journey, especially to those who started me on this path.

 

Find out more about other courses offered in Sunway Le Cordon Bleu Malaysia:

Grand Diplôme - https://www.cordonbleu.edu/malaysia/grand-diploma/en 
Diplôme de Cuisine - https://www.cordonbleu.edu/malaysia/cuisine/en
Diplôme de Pâtisserie - https://www.cordonbleu.edu/malaysia/patisserie/en
Diplôme de Boulangerie - https://www.cordonbleu.edu/malaysia/boulangerie/en

Testimonials

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    Samantha Lee (International Food Artist)

    Being a passionate cook and food artist, I only dream of coming to Le Cordon Bleu. This 9 months has been the most challenging experience of my life but I gained so much. Not only I did learn to cook delicious French cuisine. I gained confidence in cooking.

    Samantha Lee - Diplôme de Cuisine
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    Nikom Uatthong (Proprietor of KomPassion and K2 Restaurant)

    You are never too old to learn. Joining Le Cordon Bleu after being a self-taught Thai Chef for many years was the best decision of my life. With dedicated lecturers and staff, Le Cordon Bleu had provided me the foundation of French cooking techniques that enables me to expand my creativity beyond Asian cooking.

    Nikom Uatthong - Diplôme de Commis Cusinier
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    Abang Brian (Chef/ Owner of Young Chefs Academy Malaysia,TV Host, Cookbook Author)

    There is only one way- the Le Cordon Bleu way,a mantra that has been ingrained in me through my years of training with Le Cordon Bleu which has made me the educator I am today; One who does not compromise when it comes to respecting ingredients and food as I share the joy and value of cooking with kids all around Malaysia.

    Abang Brian - Diplôme de Commis Cusinier & Diplôme de Commis Pâtissier
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    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.

    Janice Siew - Diplôme de Commis Pâtissier
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    Chua Tor Aik (Sous chef at Zén Restaurant)

    Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instrutors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplome de Cuisine with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen

    Chua Tor Aik - Diplôme de Commis Cuisinier
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    Amelia Ng

    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.

    Amelia Ng Mei Vern - Diplôme de Commis Cuisinier & Diplôme de Commis Pâtissier
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    Dato Fazley Yaakob (Celebrity chef & owner of Suka Sucre Bistro)

    Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had became my proffesion and lifestyle. I learned and explored the French way of cooking whilst at school. It also made me a wholesome person being able to share what I had learned from Le Cordon Bleu. As the first Ambassador of Le Cordon Bleu Malaysia, it means shouting out loud to the world that "Look, I’m a Le Cordon Bleu graduate". To master the techniques, innovate and present a good cake, you need to learn from Le Cordon Bleu master chef instructors.

    Dato Fazley Yaakob - Diplôme de Commis Pâtissier
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    Datin Su (A well-known socialite and gourmand)

    l really enjoyed myself during my time at Le Cordon Bleu. I have learned a lot from the Lecturer Chefs there. Le Cordon Bleu do not cut corners either on the ingredients we used to learn to cook or on the Lecturer Chefs. They bring in the best Chefs, whom are strict but fair and they teach you all the trick of the trade in cooking and French Cuisine

    Datin Su Wai Fun - Diplôme de Commis Cuisinier & Diplôme de Pâtisserie
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    Tan Chung Liang (Owner of Whup Whup Restaurant)

    Deciding to join Le Cordon Bleu was simultaneously one of the most challenging yet most rewarding experiences I've had, ever. I've always wanted to have my own restaurant so deciding on a culinary academy that would both enhance my skills and give me the confidence to pursue this dream of mine was a huge priority, for which I'm glad to say, that I found all these and more at Le Cordon Bleu Malaysia. The lessons, the camaraderie amongst fellow chefs and the cooking will be memories that is hard to forget.

    Tan Chung Liang - Diplôme de Commis Cuisinier
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