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Thrilled to be a chef lecturer

Alumnus Anthony Junha Shin - From culinary student to lecturer

Le Cordon Bleu alumnus Anthony Junha Shin has gone from culinary student to lecturer in only a few short years. He is now a Commercial Cookery Chef Lecturer at TAFE SA, having graduated with a Diplôme de Commis Cuisinier (SIT30816 Certificate III in Commercial Cookery) from Le Cordon Bleu Adelaide in 2013.

Anthony has the highest praise for the industry networks and connections he made at Le Cordon Bleu. In addition to meeting peers and mentors, he made life-long friendships. “I met great mentors as a student at Le Cordon Bleu. Now I am working with these fantastic people and really enjoying it! My lecturers at Le Cordon Bleu gave me great feedback all the time. I was offered this job at TAFESA by my ex-lecturer. I am very lucky to have met them. They are my mentors, colleagues and best friends.”

When asked about what he loves about his role, he said his students are his motivation. “I always have great students every semester. This gives me motivation to be the best I can be! Lecturers work very hard, we need to constantly study to develop the best quality teaching materials. Culinary techniques and food trends change every single day. I am responsible for giving my students current industry information.”

Anthony gives the following advice to graduating students: “Graduates in this industry need to continually learn new skills and knowledge. I strongly suggest you take notes and do your own research. You can create a lifelong reference book with notes and recipes.”

A strong work ethic was encouraged by his mother from an early age. “I have never missed a class in my whole life. Being responsible is my most important work principle. Anyone can cook, but being responsible is what really counts. As chefs we have the responsibility to our customers to serve beautiful food on time and to exceed their expectations.”

In the long-term, Anthony intends to continue lecturing at TafeSA which he loves. Future plans include travelling to different countries, meeting world-class chefs, and developing his skills. His cherished goal is to be a role model for his students, encouraging them to have passion for their lifelong dreams.

CRICOS: 02380M/ RTO:4959