coursesmalaysia-sunway-lcb-student-jack-2018

Chin Tzer Ching (Jack)

Diplôme de Cuisine
Jack studied Diplôme de Cuisine at Sunway Le Cordon Bleu

What research did you do before entering your current institution?

I have known about Le Cordon Bleu since I was 12. Le Cordon Bleu is known of its world-known culinary school reputation and the very finest techniques of cooking quality. I have been finding out several of culinary schools among the country before I finally pursue the course at Sunway Le Cordon Bleu (SLCB), but SLCB is the best choice to learn and build a very strong foundation in the career of culinary, although the fee is quite high, but it’s definitely worth of paying to build a very stable foundation before stepping out to the working world.

What attracted you to pick this institution?

It’s known as the ‘Harvard University’ amongst the culinary schools. The main reason I chose to enter and study in Sunway Le Cordon Bleu was because of their chefs. They’re all experienced chef and have worked in Michelin-Star restaurant. In the career of culinary, experience is the most powerful tool – techniques and skills come second.

How convenient is your campus?

High-quality kitchenware and freshly imported ingredients are provided in Sunway Le Cordon Bleu, comfortable learning environment at the demonstration class and also in practical class. A very convenient area as there is food around the university, walking distance accommodations to school and public transports available and provided by the campus as well.

How would you describe your course to a 17-year-old?

English teaching environment, easy to understand, a course that requires a very high self-discipline and punctuality. Self-motivation is necessary and it’s totally okay for a 17-year-old.

What words of advice would you give to those who are intending to pursue the same course as you?

This course really needs you to be independent and discipline. Arrogance, laziness and indolence are big no-no’s if you’re going to pursue your studies at Le Cordon Bleu. ‘It’s hard to fill a cup that is already full’, be humble always and have the will to learn everything from the professionals. Check and always follow the latest cooking techniques from chefs and restaurants all over the world from social medias, gain as much as knowledge as you can as it helps you in this course.