Alumna Quynh Bui
Diploma in Plant-Based Culinary Arts

Also known as Chef Q, Quynh is originally from Hanoi, Vietnam. She is a plant-based chef, entrepreneur and best-selling cookbook author of 30 Phut An Chay (30-Minute Vegan) and An Dam Sach Sanh Xanh (The Plant-Based Baby Food Cookbook). We recently caught up with Quynh to chat about her culinary journey.

What made you decide to train in the culinary arts?

"Cooking has been my passion since I was a little kid. But I grew up in a traditional Vietnamese family where my parents believe a girl should work in an office and settle down. After graduating from university with a bachelor’s in business administration, I got a marketing job which I loved. But deep down I just felt something missing and only cooking could fill that up and make me happy.

I created my own blog to share recipes and inspire people to live a healthy lifestyle. My community grew and I turned it into a full-time job. I always wanted to improve my skills and learn from experienced chefs so I decided to pursue formal training in the culinary arts."

Why did you choose to come to Le Cordon Bleu London?

"Le Cordon Bleu London is a traditional classic institution that has been around for over 125 years. I also love the city of London so much. When I joined the tour at the London campus, I was totally blown away as the chefs there said ‘Give us your passion, we will teach you the rest’."

How did your culinary training studying at Le Cordon Bleu London help you to start your career?

"My skills and technique have been improved a lot. I have learnt how to work with a variety of ingredients. It’s amazing that the program covers everything from Western to Asian cuisine, boulangerie and patisserie, all plant-based.

I love to combine what I’ve learnt which is classic French techniques with Vietnamese cuisine. I have been inspired to develop my own vegan and raw vegan recipes. The school definitely gave me a solid foundation to publish my two plant-based cookbooks, run my vegan catering company and sell my own brand of products."

What advice would you give to someone looking to follow in your footsteps?

"An amazing lesson I have learnt from Le Cordon Bleu London is discipline, that’s what turns you from a home cook to a professional chef."

What does Le Cordon Bleu represent for you in a few words?

"Intense, challenging and rewarding."

How would you describe your current role?

"I am a cookbook author, chef and businesswoman."

How did you get into this role?

"I built my own community and brand, then I got a formal training at Le Cordon Bleu London."

What does your day-to-day look like?

"I develop recipes and customize menus according to customers’ requests for catering events, then I will be the head chef to cook for those events.

I have a meeting with my team to implement plans to boost our product sales and shooting videos to post on social media."

What is the most challenging aspect of your job?

"Creating food which is tasty, nutritious and looks nice at the same time."

What is your inspiration?

"My followers and customers - both compliments and constructive criticism help me grow."

What part of the role are you most passionate about?

"Being creative with food and learning everyday."

Do you have anything exciting coming up in the future?

"My cooking classes will be available soon and I am so excited about this project. I have also been invited by an NGO (namely Vive) to become a speaker and teach cooking workshops at schools as well as corporations to promote a green lifestyle."

Inspired by Quynh's journey? Find out how you can follow in her footsteps by finding out more about our Diploma in Plant-Based Culinary Arts, or by visiting our programmes page to view the full list of courses available and start your culinary journey today.