Let’s start with a little history about myself. I come from Penang, an island off the Malay Peninsula in the Straits of Malacca. Penang is well-known for many things and some parts are actually gazetted as UNESCO Heritage sites. To most Malaysians, Penang is famous for its street food. Interestingly enough, being surrounded by delicious food my whole life, it's not surprising that I gained interest in cooking when I was in high school. I would help my mum prepare dinner (she makes mean dishes), and secretly try to figure out what makes them so good.
My journey in the culinary arts accelerated when I was in my final year in high school where I was introduced to Le Cordon Bleu during an education fair by my school counsellor. I immediately enrolled for the January 2015 intake to take on the Diplome de Cuisine (interlink - https://www.cordonbleu.edu/malaysia/cuisine/en) course. Subsequently, I signed up for the April 2016 intake of the Diplome de Patisserie (interlink - https://www.cordonbleu.edu/malaysia/patisserie/en) after securing the Re-enrolment Scholarship offered by Le Cordon Bleu. I also spent 6 months completing an internship with the institute where I learnt to set up, organise, and manage a professional kitchen whilst assisting the chefs.
The journey with Le Cordon Bleu (interlink - https://www.cordonbleu.edu/malaysia/home/en) changed the way I view the world of culinary arts. I was no longer a naïve little girl helping mum out in the kitchen as I learnt under the guidance of the best professional chefs who passionately imparting their skill and knowledge. I believe Le Cordon Bleu really embodies the best and is regarded as the most prestigious culinary arts institute because it truly focuses on the industry-based classical cooking techniques that are fundamental, yet progressive and relevant. Hence, it is such an honour and privilege to be a member of the Le Cordon Bleu Alumni community.
So officially, I started my career in 2017 at a hotel named Macalister Mansion in Penang. I worked as a Pastry commis, an apprentice, in the ‘Dining Room’ - a fine dine restaurant, where I honed my skills in the preparing of dishes before they were served to the guests. I focused on the areas of breads, bite-sized desserts as well as plated desserts.
I’m now working at the Chinchin Restaurant as a demi chef attached to the garde manger (more commonly known as the pantry), hot section and desserts section. I am able to work under the guidance of patient chefs who always remind me to work hard and retain my passion for the culinary arts. As I pursue my aim to be a successful chef, I am grateful to all my teachers from this wonderful journey, especially to those who started me on this path.
Find out more about other courses offered in Sunway Le Cordon Bleu Malaysia:
Grand Diplôme - https://www.cordonbleu.edu/malaysia/grand-diploma/en
Diplôme de Cuisine - https://www.cordonbleu.edu/malaysia/cuisine/en
Diplôme de Pâtisserie - https://www.cordonbleu.edu/malaysia/patisserie/en
Diplôme de Boulangerie - https://www.cordonbleu.edu/malaysia/boulangerie/en
