Alumni Stories

Hilda Chan
Wedding Planner
Hong Kong

order viagra using paypal follow source site about herbal viagra sample essays for the toefl writing test twe free download write my business paper chance of prostate cancer from propecia go to site business plan writer toronto https://www.cen.edu/notice/internship-application-essay-help/24/ does viagra help refractory period click here bbc creative writing cialis sinai buy a book review https://eventorum.puc.edu/usarx/where-to-buy-viagra-online-reviews/82/ essay writing cause and effects go to site cialis bennington viagra adverse events thesis abstract on educational management source link levitra oral go to link wie genau funktioniert viagra http://yogachicago.com/pills/nonprescription-levitra/25/ write government book review groland viagra here spanish homework help https://sacredwaters.net/citrate/sildenafil-viagra-generika/60/ cialis pueblito del carmen <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>
 

 

 

 

View story

<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>
 

 

 

 

View story

<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>
 

 

 

 

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>
 

 

 

 

View story

<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>
 

 

 

 

View story

<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>
 

 

 

 

View story

<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>