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Our Alumni Diaries
Sarita Silawarn

le cordon bleu dusit

Embrace the month of love with a special interview of Sarita Silawarn or Gift, our beloved alumni and colleague who received the Certificates of Le Grand Diplôme in 2016 and Art of Bakery Diploma in 2015 from Le Cordon Bleu Dusit Culinary School, Bangkok, Thailand.

A graduate in Master of Marketing Management from University of Kent, UK and Bachelor of Business Management from Ritsumeikan Asia Pacific University, Japan with interesting working experiences from international companies; Taiyo CableTec Corporation, Rakuten Travel Inc. and Dentsu Thailand. Presently the culinary arts have become her latest obsession.
Gift has been with Le Cordon Bleu Dusit for almost four years starting from being a basic cuisine student in 2013 until becoming a Pastry Chef Assistant in June 2016. Here we are talking with a masterpiece!

Le Cordon Bleu Dusit was more than I expected - especially
the course, chefs and my classmates.
I got new experiences, skills, techniques and learned a lot during the time.

When did you know you wanted to go into culinary?

I found myself enjoying cooking with my parents since I was young. I had a chance to attend home cooking school in Osaka. Since then, I realized that I wanted to study a proper course in a culinary school. Le Cordon Bleu Dusit is a world famous school and one of my friends took a cuisine course here and she recommended me to take a course here.

Your Challenges

When I decided to study at LCBD, I expected that I can learn proper French cuisine and pastry and be able to work in a culinary career.
Eventually It was more than I expected - especially the course, chefs and my classmates. I got new experiences, skills, techniques and learned a lot during my studies.

Your Moments at Le Cordon Bleu Dusit

While studying I made a lot of new friends. There was so much fun during my student life. The only obstacle during my study was that I sometimes had no time to practice and also no free time to reuse what I had learnt - especially preparing myself for the exam.

How to get through it!

As I took a part time course on Saturday I was very busy during the weekdays. I tried to concentrate in class and do my best in my practical lessons. Listening and following the advice of the Chef Instructors is the key to success. They are very nice, at the same time, they are also very strict. They are motivated to make us skillful.

Your Future Plans

Now I'm working at Le Cordon Bleu Dusit as a Chef Assistant. I would like to have a few more years in Production; then I will consider opening my own restaurant or café.

Your Advice to All

You will definitely enjoy the courses here at Le Cordon Bleu Dusit. Also, you will be amazed with the skills you will acquire from your culinary adventure.

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