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Le Cordon Bleu News, 04/26/2010
Alumni Showcase in Kuala Lumpur and Penang
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Alumni Profile: Kenneth Kam

Kenneth Kam graduated from the Le Cordon Bleu Sydney Culinary Arts Institute with the highest level award, The Grand Diplôme. This highly prestigious award recognises those students who undertake both study streams of Cuisine and Pâtisserie. Kenneth knew from an early age that the kitchen was “home” -  and it was inevitable that he would seek a career in the Culinary Arts. In fact, he credits his grandmother as the person who provided the greatest inspiration for him. She was an excellent cook and he spent many hours watching her in the kitchen.

He chose Le Cordon Bleu as he wanted to learn the basics of French technique, the essential criteria required to prepare chefs for the industry. He feels he has a good, solid foundation in terms of cooking skills and up to date knowledge of industry trends and issues.

Today, he is employed as chef lecturer at KDU College where he has been teaching young aspiring chefs for the past 5 years. Not only does Kenneth manage the busy culinary classroom but he is involved in preparing students for participation in culinary competitions. And with great success, as is evident by the long list of Gold and first place awards he has achieved in local and international culinary competitions.

In March, he took some time to prepare two Le Cordon Bleu style cooking demonstrations to support Marketing Manager, Karen DuBois in Kuala Lumpur and Penang. Students interested in studying at Le Cordon Bleu were treated to a Cuisine and Patisserie demonstration and saw first hand the skill and passion that Kenneth puts in to his work.

What makes a great chef? For Kenneth, it’s pure determination, a never say die attitude. He tells his students “ If you’ve done your best and failed, then your best is not good enough”!

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Kenneth at cooking demonstration Kenneth at cooking demonstration Kenneth at cooking demonstration

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