Our ACAC Alumni

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.

Meet ACAC’s alumni

Professional Success in the Land of the Rising Sun

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…

From Student to Restaurant Owner

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…

Taking it to the next academic level

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…

Ready to conquer the Middle East

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…

Thriving on Creativity

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…

On the Gateway to the World

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…

Living the Arabian Dream

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…

On the Path to Success

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…

Proving and Improving Every Single Day

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…

Commitment to Life-Long Learning

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…

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