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Alumni of the Month

Sangwha Lee/ CEO of Pas À Pas Culinary Academy

Diplôme de Pâtisserie 2014


What made you learn pastry at Le Cordon Bleu-Sookmyung Academy?

I did not study pastry in college. But I opened a little cafe after graduating, and that is when I thought: ‘I should learn to make desserts.' That is when I checked out Le Cordon Bleu, and I chose Le Cordon Bleu-Sookmyung Academy because it would allow me to study pastry and run my cafe at the same time.


What was your job before joining the Academy, and what do you do now?

I studied Management in college, after graduating, I ran a little cafe. I started to learn pastry while I was still running my own business. Since I have completed the pastry program, I am working in a pastry-related field. In the beginning, I started giving one-day classes or ateliers while running my cafe, but now I am giving throughout the on/offline lessons and developing new menus.


How does what you learned at the Academy contribute to your career?

For those who start pastry at a relatively late age like me and those who do not know anything about it, I think Le Cordon Bleu-Sookmyung is the only place where you can discover various French desserts while you are enrolled. In addition, many desserts I learned and tasted at the Academy are truly helping me to find new ideas in many pastry-related businesses I am involved in.

Is there an activity you specially remember from the Academy?

It was when I participated in making the Alumni Recipe Book to celebrate the 125th anniversary of Le Cordon Bleu. I heard that they were making an Alumni recipe book, so I sent my favorite chocolate mousse recipe. The fact that my recipe was chosen as one of the recipes representing Le Cordon Bleu alumni the proudest moments, I have been in the pastry industry.


What are your plans?

I hope that next year, the Pas à Pas Culinary Academy that I am operating grows as a total baking Academy that offers both bakery and pastry classes. So, I am currently planning to take a Bakery diploma program at Le Cordon Bleu Sookmyung Academy. I also intend to continue giving online and offline baking classes. The Pas à Pas Academy also offers a baking kit for those taking the online courses from their home to have the same learning experience as in the classroom.


What would you like to say for those who are hesitating to take the program?

Many people ask me whether they should enroll in a course at Le Cordon Bleu, and those who are new to the field show more hesitation. But I did not know anything when I enrolled in the pastry diploma program, and from then on, I studied and researched, and that is what made the Pas à Pas of today. But, of course, if you do nothing, there will be no results, so I would like to tell you to put your concerns aside and go for it. And if you choose Le Cordon Bleu as the place to start, I think you will find your path more securely.


To me, Le Cordon Bleu means?

Le Cordon Bleu has helped me to build the job of my life. If I did not go to Le Cordon Bleu, I do not think Pas à Pas would exist. And If I did not start at that time, I cannot even imagine what I would be doing now.   

More Alumni Success Stories

Diplôme de Cuisine
Diplôme de Pâtisserie
Diplôme de Boulangerie