Flourishing and engaged alumni are a visible indicator for the success of our practice-led vision. Our alumni have the practical intelligence, skills and experience that give substance to this vision. Through their engagement and exchange, our current students can draw on their experience of solving problems in the real world and learn how to thrive and deliver in a professional environment.
As an ACAC student, alumnus YOU Kimhout, who graduated in 2020, has interned at the Jumeirah Creekside Hotel in Dubai, and is now sharing his experiences with active students in preparation to their internship in the UAE.
TANAKA Mai, Ritz-Carlton Hotel, Japan
– How did your internship experience at the Ritz-Carlton in Kyoto, Japan, contribute to your professional growth?
I had the opportunity to work in a high-pressure environment alongside experienced professionals, sharpening my skills and learning new techniques…
MA Sosereyboth, The Old House, Phnom Penh, Cambodia
– Before graduating from ACAC last year, you did an internship in France. Can you tell us about how it influenced your culinary style?
My internship in France was an eye-opening experience. I had the opportunity to immerse myself in French culinary techniques and explore various…
CHHIEN Ousa, Imperial International Hotel College, Vietnam
– You decided to further broaden your horizon and study restaurant and hotel management in Vietnam, please tell us more!
I love the world of hospitality and decided to further extend my knowledge in this field. Through the collaboration between the ACAC and the Imperial International Hotel College, I got the opportunity…
SOEURN Sreypouch, Tortuga Restaurant, Jumeirah Mina A’Salam, Dubai
– How did you get this job opportunity in Dubai?
During my studies at the Academy of Culinary Arts Cambodia I’ve got the change to do my second internship at the Jumeirah Mina A’Salam in Dubai. This internship was an excellent opportunity to build skills and…
SORN Sovanthen, Villa 5 Contemporary Cuisine, Cambodia
– Why did you decide to pursue a career in hospitality?
I decided to pursue a career in hospitality because of the wide diversity of professions and the great opportunities within the industry. Also, we cannot live without food; therefore, there will also be a demand…
LAY Sambath, Westminster University, UK
– How did the ACAC prepare you for your further studies in London?
During my ACAC internship in Spain, I discovered my interest in catering and events and I knew I wanted to go into that direction. The skills, knowledge, experience, and capabilities that I acquired during my study time, allowed me to become…
SETH Sivorn, Pierich Dubai, UAE
– Why did you choose to work in Dubai?
I’ve experienced Dubai during my internship at the ACAC and I was very impressed with the professionalism and the modern ambience in that city. Everything moves fast and there are so many opportunities to grow and make a career…
Osorio Juan, Marriott Cancun Resort, Mexico
– What are your responsibilities as chef supervisor at the Marriot?
I’m responsible for the supervision of all the areas during the dinner shifts: The cafeteria for our employees, the main kitchen, commissary and butcher kitchen, room service, our pizzeria and our speciality restaurant, the Hana Polynesian Grill. I’m doing…
TIT Makara, Petit Gateau, Cambodia
– What do you enjoy most about running your own business?
Running my own business allows me to enjoy lifestyle flexibility because I can create my own schedule. And the personal satisfaction! For me, running my own business is the pursuit of a life-long dream. It allows continued personal growth…
PUM Monyreth, Marriott Regency, Cambodia
– How did the ACAC Diploma benefit you?
Receiving the ACAC diploma has helped me to get hired at the Hyatt Regency on one hand, and on the other hand, I was able to make use of the credits and directly enter into the 2nd year of my Hospitality Management studies at the…
You Kimhout, Triple L Fine Dining, Cambodia
– How does your everyday work look like?
Different every day! Of course, there are a few procedures that remain the same each day but generally speaking our days at the Triple L Fine Dining are very diverse and require lots of flexibility and creativity…
SUN Chansoriya, Topaz, Cambodia
– How is it to work at a fine dining restaurant?
I would say it is incredibly demanding but rewarding at the same time. You consistently need to perform on a high level as the standards for freshness and quality are non-negotiable. And it can be exhausting with long working hours and…
