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Talk with Maksim Bakhvalov, who started from a small beginning which inspired him to become a chef

Le Cordon bleu dusit
Begins 2023 with the first interview column of alumni this year, Maksim Bakhvalov, alumni who have completed Diplôme de Pâtisserie and are continuing Diplôme de Cuisine with the passion of being a Chef Instructor from a small beginning just wondering how to make pizza. It has become what inspired him to become a chef.

Being a chef is not only a profession but also a lifestyle where every day, you learn something new and strive for excellence

- Maksim Bakhvalov -


What make you wanted to go into culinary?

A long time ago when I was learning to cook pizza with big Croatian chef, I felt that I absolutely love cooking for people and making them happy with my food.

Why did you choose to study at Le Cordon Bleu Dusit?

I chose to study here because I knew that the school’s reputation is very good and it is well-known in the food industry. There are well-known Chefs who teach professional high skilled techniques in a way you can master it without any experience of cooking in past. In addition, the school is located in the center of Bangkok, which is very convenient to travel to study at the school.

What is your impression of this culinary school?

I’m very impressed of vast variety of high-quality ingredients that we use, some of them are unique and rare, like a monk fish or French pigeon. I am impressed by the quality of learning process, how kitchens are equipped and a menu that we cook.

How is your life in Thailand as international students?

For me, there is no problem in adapting at all. I feel free to live my life and enjoy it. Thailand is famous for its food so it always to be an interesting new place to eat. The culture and traditions are very interesting and close to everyone who live a happy life.

After graduated in Diplôme de Pâtisserie, how can it be further developed?

After completing Diplôme de Pâtisserie 4 years ago, I got a job as a pastry cook in St. Petersburg at the Four Seasons Hotel. Then moved back to Vladivostok, Russia, my hometown, to work as Executive Pastry Chef at a big company which have several shops like bakery, café, dining kitchens etc.

What are good things from school have you got?

I always remember Chef Marc Champiré, a very organized and extremely strict chef building in us self-discipline. Respecting the recipe and methods of cooking. Developing the best flavor and textures out of ingredients. And of course, a big feeling of joy from cooking.

Can you tell me a bit about your experience at work?

I was responsible for creating new deserts and menus which are suitable for the customer in every format that we had. Creating a building plans and equipment lists for the new projects.

Why did you come back to study cuisine courses at Le Cordon Bleu Dusit?

I want to continue developing myself in cooking and I already knew the best place to do it so when Thailand government put covid restrictions down, the decision come and study French cuisine was made fast.

How different between Pâtisserie and Cuisine course from your point of view?

I think cooking cuisine is something that requires more feelings. Like feeling level of seasoning, heat of stove and pan which is different for people. In opposite the Pâtisserie must be very precise in the recipe, cooking time and temperature for building the flavor that he needs and whoever made same recipe will have same result.

How do you see the future after graduating from here?

Bigger projects, more complicated dishes, more customers and friends to cook for them.

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