How did you learn about the academy, and why did you choose us for your education?

- I learned about the academy from google. I decided to gain my education here because I
love the internship program that this academy provides. In addition, I manage to engage
with people around the world with different cultures.

If you came through an agent, did you get enough assistance from them during the admission
process?
- Absolutely, they are very quick with relies and helpful in every way.

Please share your impressions and comments about the organization and structure of each
semester.
- I think the structure for each semester is very well formed. First semester I learned the
basics and went straight to internship for practice in the second semester. Then in the
third semester, I was taught about various things like wine, catering, and working in a
real environment in a restaurant. Last semester's 1 year internship in the US was great
as it pushed me outside of my comfort zone and explored the world. From time to time at
the academy, we are visited by some chefs who showed us their techniques and
signature dishes.

Did the internship programs meet your expectations? In what way?

I would say that the internship programs exceed my expectations. Mainly because it really
opened my eyes to where this career can take me and expanded the possibilities in some areas
that I can develop myself.

What was the best lesson you learned during your studies?
Stay calm no matter what. There is no point getting fed up about the thing you can't control.

What was the biggest challenge?

My biggest challenge is to discover what I am ignorant of and how I can get better everyday.

What are your plans for career development after graduation?

My plan is to surround myself with the best chefs that can push my limit.

Do you have any recommendations/ advice for us after your studies?

I would recommend the first semester students should go working as an intern in some
restaurants. So they can have some idea about the standard and service between normal and
fine dining restaurants, hotels. What it is like working 12-16 hours a day.

Are you interested in future top-up programs, short courses, or additional training at the
academy?
Yes, I am looking forward to those programs, courses and training.

Do you need any assistance from us at the moment, and for what?
My initial plan is to move to France and learn from scratch their language, cooking style, culture,
and mannerism. I would appreciate it if I can get some advice or assistance about France.