Alumni Stories
Hilda Chan
Wedding Planner
Hong Kong
<h3><img class=”wp-image-12343 size-medium alignleft” src=”https://institutescoffier.com/wp-content/uploads/2018/01/Hilda-Chan-HK-224×300.jpg” alt=”” width=”224″ height=”300″ />
<span class=”s1″>Hilda Chan, wedding planner, Hong Kong</span></h3>
<p class=”p1″><span class=”s1″><i>“What I was really looking for was professional training. The Diploma program is focused a lot on the techniques, you learn everything from the cutting techniques, sauce making, plating – we covered a lot of areas… French cuisine is delicate, beautiful, and it tastes good at the same time! As a wedding planner, now I have started to bake cakes for my clients.”</i></span></p>
<h3><img class=”wp-image-12343 size-medium alignleft” src=”https://institutescoffier.com/wp-content/uploads/2018/01/Hilda-Chan-HK-224×300.jpg” alt=”” width=”224″ height=”300″ />
<span class=”s1″>Hilda Chan, wedding planner, Hong Kong</span></h3>
<p class=”p1″><span class=”s1″><i>“What I was really looking for was professional training. The Diploma program is focused a lot on the techniques, you learn everything from the cutting techniques, sauce making, plating – we covered a lot of areas… French cuisine is delicate, beautiful, and it tastes good at the same time! As a wedding planner, now I have started to bake cakes for my clients.”</i></span></p>
Joey Leung
Stage Actor
Hong Kong
<h3><span class=”s1″><img class=”wp-image-12344 size-medium alignleft” src=”https://institutescoffier.com/wp-content/uploads/2018/01/Joey-Leung-Etravellers-224×300.jpg” alt=”” width=”224″ height=”300″ /></span><span class=”s1″>Joey Leung, stage actor, Hong Kong</span></h3>
<p class=”p1″><span class=”s1″><i>“I’ve learnt so much during this training program…Beyond the techniques, it gave me culinary ideas and inspirations that will serve me well for the rest of my life!”</i></span></p>
<h3><span class=”s1″> </span></h3>
<h3><span class=”s1″><img class=”wp-image-12344 size-medium alignleft” src=”https://institutescoffier.com/wp-content/uploads/2018/01/Joey-Leung-Etravellers-224×300.jpg” alt=”” width=”224″ height=”300″ /></span><span class=”s1″>Joey Leung, stage actor, Hong Kong</span></h3>
<p class=”p1″><span class=”s1″><i>“I’ve learnt so much during this training program…Beyond the techniques, it gave me culinary ideas and inspirations that will serve me well for the rest of my life!”</i></span></p>
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Andrei Aniag
Cook, F&B Marketing Manager
Spain
<h3><img class=”alignleft wp-image-12342 size-medium” src=”https://institutescoffier.com/wp-content/uploads/2018/01/Andrei-Aniag-224×300.jpg” alt=”” width=”224″ height=”300″ /><span class=”s1″>Andrei Aniag, cook and F&B marketing manager, Spain</span></h3>
<p class=”p1″><span class=”s1″><i>“After completing the Diploma in Culinary Arts program in Manila, I joined the kitchen Roca Moo, 1* Star Michelin Restaurant in Barcelona, Spain, for a 1-year internship as a junior cook. This has been one of the most humbling and wonderful milestones that I have ever experienced. I believe that joining ICDE has opened opportunities for me that I could never have imagined a few years back. It has given me a strong foundation to keep up with the pressure and standards a Michelin-starred kitchen demands.”</i></span></p>
<h3><img class=”alignleft wp-image-12342 size-medium” src=”https://institutescoffier.com/wp-content/uploads/2018/01/Andrei-Aniag-224×300.jpg” alt=”” width=”224″ height=”300″ /><span class=”s1″>Andrei Aniag, cook and F&B marketing manager, Spain</span></h3>
<p class=”p1″><span class=”s1″><i>“After completing the Diploma in Culinary Arts program in Manila, I joined the kitchen Roca Moo, 1* Star Michelin Restaurant in Barcelona, Spain, for a 1-year internship as a junior cook. This has been one of the most humbling and wonderful milestones that I have ever experienced. I believe that joining ICDE has opened opportunities for me that I could never have imagined a few years back. It has given me a strong foundation to keep up with the pressure and standards a Michelin-starred kitchen demands.”</i></span></p>
Pat Chen
Radio Host, F&B entrepreneur
Hong Kong
<h3><span class=”s1″><img class=”wp-image-12345 size-medium alignleft” src=”https://institutescoffier.com/wp-content/uploads/2018/01/Pat-Chen-224×300.jpg” alt=”” width=”224″ height=”300″ />Pat Chen, Radio Host, F&B entrepreneur, Hong Kong</span></h3>
<p class=”p1″><span class=”s1″>“ I always loved cooking, but it came to a point when I used up all my existing skillset, and I needed to advance. So I signed up for this course. It’s a personal pursuit, but to be honest also an investment to me. I’d like to use the skills I learned here to maybe expand my F&B business. I’m now well equipped to launch a restaurant, but right now I want to explore social media, my goal is to help people cook something that looks good and is easy to do. ”</span></p>
<h3><span class=”s1″><img class=”wp-image-12345 size-medium alignleft” src=”https://institutescoffier.com/wp-content/uploads/2018/01/Pat-Chen-224×300.jpg” alt=”” width=”224″ height=”300″ />Pat Chen, Radio Host, F&B entrepreneur, Hong Kong</span></h3>
<p class=”p1″><span class=”s1″>“ I always loved cooking, but it came to a point when I used up all my existing skillset, and I needed to advance. So I signed up for this course. It’s a personal pursuit, but to be honest also an investment to me. I’d like to use the skills I learned here to maybe expand my F&B business. I’m now well equipped to launch a restaurant, but right now I want to explore social media, my goal is to help people cook something that looks good and is easy to do. ”</span></p>
Joseph Chan
Restaurant Owner
Hong Kong
<h3><span class=”s1″><b><img class=”wp-image-12346 size-medium alignleft” src=”https://institutescoffier.com/wp-content/uploads/2018/01/Joseph-Chan-224×300.jpg” alt=”” width=”224″ height=”300″ /></b>Joseph Chan, Restaurant Owner, Hong Kong</span></h3>
<p class=”p1″><span class=”s1″>“The learning curve is quite steep at first, but it gets easier towards the advanced part of the Diploma program… I run three restaurants, and I’m now applying a lot of my new skills in my F&B operations. The customers appreciate it, especially the sauces.”</span></p>
<h3><span class=”s1″> </span></h3>
<h3><span class=”s1″><b><img class=”wp-image-12346 size-medium alignleft” src=”https://institutescoffier.com/wp-content/uploads/2018/01/Joseph-Chan-224×300.jpg” alt=”” width=”224″ height=”300″ /></b>Joseph Chan, Restaurant Owner, Hong Kong</span></h3>
<p class=”p1″><span class=”s1″>“The learning curve is quite steep at first, but it gets easier towards the advanced part of the Diploma program… I run three restaurants, and I’m now applying a lot of my new skills in my F&B operations. The customers appreciate it, especially the sauces.”</span></p>
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