Alumni Success Stories

Kim, Min Jeung

(2018 Diplôme de Pâtisserie. CEO of Happy Happy Cake)

While working as a designer, I became interested in pastry. Le Cordon Bleu was the school I wanted to study for the 2nd stage of my life. I learned the importance of the basic things and attitudes. Thanks to the vivid explanation of real experience from the chefs, I realized how much effort is required and how rewarding it can be. When I face challenges, I think about the school days. I appreciate the solid curriculum, the advice and help of chefs, and for giving me the chance to meet reliable colleagues.

2012 Diplôme de Pâtisserie

I was able to make excellent products with inspiration from the various ingredients.

Starting as a self-taught home baker, I realized I needed a more formal understanding of pastry fundamentals. Le Cordon Bleu provided exactly the technical depth I was looking for. Through their intensive practical sessions covering all the basic doughs and creams, I was able to refine my skills and master the essentials of the craft.