When did you know you wanted to go into culinary?
I have cooked with my parents from an early age but knew I wanted to go into culinary arts from the age of 12, when I attended my first Teen Chef course at Le Cordon Bleu Dusit.
How do you know Le Cordon Bleu Dusit?
With my growing interest in cooking and culinary arts, I searched for a cooking course for teenagers here in Bangkok and was delighted to see the brand new Teen Chef course being advertised. I knew that Le Cordon Bleu Dusit is a prestigious culinary school and would give me the training I needed.
Why did you choose to study at Le Cordon Bleu Dusit?
Le Cordon Bleu is the oldest and most recognised culinary schools in the world and after attending the Teen Chef workshop, I signed up for many one day workshops until I reached the age to study the Grand Diplôme. During the workshops I felt inspired and enjoyed the method of instruction. I was also impressed by the comprehensive programmes on offer.
How does Le Cordon Bleu Teaching Methodology help you to understand and acquire the French Cooking techniques?
The Grand Diplôme, which is divided into three levels: Basic, Intermediate and Superior.
Le Cordon Bleu's teaching methodology is based on three words WATCH, LEARN and DO where we are able to watch Chef Instructors in demonstrations and learn various skills and French cooking techniques before doing it ourselves in practical classes. In the practical classes, the Chef Instructors are there to support you and provide extra tips and knowledge.
Your chef instructors, your Friends and the Learning Environment
The Chef Instructors are very knowledgeable and passionate about their work and that can be seen in the way they demonstrate their skills, teach, encourage and support. In terms of friendships, it’s been exciting to meet new people from other areas of the world that come to Bangkok to learn and absorb themselves in Thai life. I have always found that people in the group have formed friendships that have facilitated good teamwork in the kitchen and that for me was also an important part of the course too. These friendships have gone beyond the kitchen and we still meet frequently. The campus has state of the art kitchens and is a beautiful environment to learn in. Once you’re in the kitchen it’s like the rest of the world doesn’t exist. Your classmates are the people that support you if there are any unexpected obstacles, as well as the Chef Instructors and the Student Services team that are always on hand to help with anything!
Preparing for the examination
The exams at the end of each level are divided into two parts: written and practical. For the written exam I would be sure to take notes during demonstrations and ask questions on things I was unsure about. As you progress through each level you build up on knowledge and skills that leave you in a position to succeed. When you're at superior level you use your newly acquired knowledge and skills to create your own dishes.
Your Memorable Experiences and Impression you have at the school
It is very hard to say what was the most memorable experience because I have to say that my whole time here has been memorable.
Your Future Plan
I believe that we never stop learning so my plan for the future is to travel, explore cuisines from other cultures and continue to learn to be the very best I can and eventually one day I will have my own restaurant and that will be my opportunity to show my vision and passion. I look forward to seeing people enjoy my food.
Your Culinary Inspiration Quotes
I think for me it has to be creativity. Once you have the skills and knowledge you are able to make your vision a reality in both Cuisine and Pâtisserie - taking simple ingredients and turning them into something memorable with flavours, textures and of course passion! That passion also leads you to discover new things and to never stop learning no matter where you are in your career.
"You get a lot of young chefs who have a lot of savoir-faire, technical knowledge. What’s important is to convey to them a cuisine that is made from the heart.” -
Joel Robuchon.
