When did you know you wanted to go into culinary?
After spending my school life in Australia since the age of 13, I also worked part-time to gain experience until completing a master's degree. I returned to work at an automotive company for a while. Finally, I decided to come back and help the family resort business at Amphawa District, Samut Songkhram province, Thailand.
In my point of view, when we run a resort business, we provide breakfast for our customers to eat. Bread or cakes, I should be able to make it myself; hence the idea that I would like to build on my skills. So I took a Diplôme de Pâtisserie Baking Course at Le Cordon Bleu Dusit in 2013. Upon graduation, I had the opportunity to work at Le Bua Hotel, before moving to the Production team at Le Cordon Bleu Dusit and finally I decided to return to running the resort business at home. This is also the starting point for making my croissants at Kangsadan.
How do you know Le Cordon Bleu Dusit and Why did you choose to study at this school?
I got to know Le Cordon Bleu Dusit from magazines and got recommendations from friends. It's a high standard cooking school, so I decided to study there.
Your chef instructor, your friends and the learning environment.
Chef Instructors and my classmates are friendly and ready to help each other. The learning environment and atmosphere is very professional.
How did you prepare for the exams?
Review the previous lessons and practice doing it.
How does Le Cordon Bleu teaching methodology help you to understand and acquire the French Cooking techniques?
Demonstration of the chef's techniques for making desserts at each step. It is very detailed and clear. It allows us to understand and take action to continue.
Tell us a bit about your Memorable Experience & Your impression you have at the school.
It's about kitchen management experience and skills as a chef.
What is your future plan in the culinary industry?
I want to continue my studies if I have the opportunity.
Your inspiring culinary quote
"The food you make reflects who you are" - Chef Punnawit Wittayakornlerk