At EWIS, these students have chosen Food Chemistry as their high school major—a clear indication of their curiosity for how science and creativity come together in gastronomy. To give them a broader understanding of the real-world applications behind their classroom learning, their teacher Rose organized a field trip to our academy. The goal: to immerse the students in a true culinary learning environment and spark inspiration for their future studies.

The visit began with a warm welcome and a guided campus tour. Students had the chance to explore our five professional kitchen stations—Hot Kitchen, Cold Kitchen, Bakery, Pastry, and Commissary—and observe our culinary students in action as they prepared lunch service. Along the way, they exchanged a few words with our chefs and experienced first-hand the rhythm and teamwork that define a professional kitchen.

Following the tour, everyone gathered in one of our spacious classrooms for an informative presentation about our academy, the structure of our diploma programs, the internship opportunities we offer, and the diverse career paths that our graduates can pursue both locally and abroad. The students showed great curiosity, asking questions about life as a culinary student and the exciting prospects in the hospitality industry.

The highlight of the visit was undoubtedly the hands-on cooking workshop held in our brand-new training kitchen on the second floor—a facility that the EWIS group had the honor of being the very first to use. Under the guidance of our instructors, the students rolled up their sleeves and got creative in the kitchen. Over the next two hours, they learned how to prepare pasta from scratch—kneading dough, cutting noodles, shaping ravioli, and making a selection of sauces to accompany their dishes.

Once the cooking was done, everyone gathered in one of our multi-functional classrooms, transformed for the occasion into a cozy dining space. The lunch they prepared together was not only delicious but also a wonderful reflection of teamwork and enthusiasm—there wasn’t a single plate left with food!

At the end of the activity, each student received a certificate of participation, and the group presented us with a heartfelt token of appreciation—an apron filled with their signatures and kind messages. It was a touching gesture that perfectly captured the spirit of the day.

We were especially happy to reconnect with EWIS through this visit, as two of our own culinary students began their journeys there. Lykheng, now a proud graduate, and Markhel, who is currently completing his internship at the Grand Hôtel des Thermes in Saint-Malo, France, both represent the kind of bright futures that can emerge from a strong foundation and the right guidance.

At PIE, we believe that experiences like these play a vital role in helping young people make informed decisions about their future careers. Choosing a professional path is never easy, and we hope that by giving students the opportunity to explore, interact, and experience life inside a professional training environment, we can make that choice a little clearer—and a lot more exciting.

Culinary arts and hospitality are fields that combine creativity, discipline, and global opportunities. They allow young talents to express themselves, work with people from around the world, and build rewarding, dynamic careers. We are always delighted to open our doors to schools like EWIS and inspire the next generation of chefs and hospitality professionals.

For other schools interested in providing their students with similar exposure, PIE warmly welcomes the opportunity to organize interactive visits and workshops that bring classroom learning to life.

The event brought together education, industry, and innovation, offering a unique opportunity for students to apply their culinary skills in a real-world setting.

As part of their final project in the Advanced Practical Culinary course, 36 students were divided into 6 teams, each responsible for designing and executing a five-course dinner menu. The challenge: build an original menu around two exceptional beef cuts—Grain-fed FLAP meat and OYSTER steak, provided by Harvey Beef. In addition, each menu had to incorporate a sorbet, a fish course inspired by tuna loin, a lime- or cherry-based drink, and a vanilla cream dessert.

Over the past week, the teams developed their concepts, recipes, and service strategies. Then came the big night: each group presented their dishes to a table of invited industry professionals and chefs, who acted as judges. Every guest received a dish from each group, out of the six unique menus and scored each course on taste, presentation, creativity, and overall concept.

“We’re excited to support a new generation of chefs,” said a representative from the Harvey Beef team, who had just arrived from Australia earlier that morning. “Seeing how these students handled our product with such creativity and enthusiasm was truly inspiring.”

Founded in Western Australia, Harvey Beef is renowned for its high-quality, sustainably raised cattle and commitment to delivering premium grain-fed beef to global markets. Their presence at the event marked the beginning of deeper engagement in Cambodia’s growing food scene.

The event was made possible through collaboration with Indoguna Cambodia, a leading distributor of high-quality meats, seafood, and fine foods. Indoguna’s long-standing partnership with ACAC reflects a shared mission to elevate culinary standards and support talent development in Cambodia’s hospitality industry.

Guests were equally impressed.

“The level of creativity and professionalism from the students was impressive,” shared Sao Sopheak, Executive Chef at Thalias Hospitality.

And for the students, the evening offered more than a competition — it was a bonding experience filled with real-time learning and teamwork.

“Working under pressure with my team pushed us to new limits. We learned so much,” said Vann Vitra, ACAC Advanced Culinary student.
“I’ve never been prouder of what we accomplished together,” added Bun Bona.

When the scores were tallied, Group 3 emerged as the winning team, followed closely by Group 5 as runner-up and Group 2 on third place. Each student in the winning team was recognized for their creativity, execution, and collaboration.

Beyond the food and the competition, the event embodied ACAC’s mission: preparing young professionals through immersive, hands-on learning experiences that reflect the demands and standards of the global culinary industry.

Stay tuned as this series continues—more challenges, more innovation, and more opportunities for Cambodia’s future chefs to shine.

The highlight of the evening? Two beautifully crafted menus, conceptualized by our advanced students as part of their final practical project. Each menu was inspired by the four seasons, spring, summer, fall, and winter, offering dishes such as Chicken Mousseline Salad, Pomelo Salad with Crispy Shrimp, and a mouthwatering Dark Chocolate Fondant. All those creations truly reflected the passion and skills our students have developed over their time at ACAC.

Guests also took part in a fun “Tasting the Ingredients” game, where they got to test their senses and engage with the culinary world in a new way.

Freshly Enrolled Students Share Their Experience About the Event

One of the most exciting parts of the evening was hearing from some of our recently enrolled students about why they chose ACAC for their upcoming studies and what impressed them about the event:

“The event really gave me a sense of what we will be achieving as chefs once having studied at ACAC. The creativity in the dishes and the professionalism with which the advanced students presented their works to us was inspiring,” said Hout Symalen.

“I enrolled in ACAC’s upcoming November intake because I wanted to be part of something bigger—an academy that encourages innovation and prepares us for real-world opportunities,” added Tol Nory.

Why Choose a Career in Culinary Arts?

As Chef Ivan shared,

“A career in culinary arts is one of the most diverse and rewarding paths you can take. Whether you dream of working in a high-end restaurant, traveling the world as a chef, or creating your own unique dining experience, the opportunities are endless. The hospitality industry is growing rapidly, offering chances to work globally and explore your creativity every day.”

This event was not just about delicious food—it was a reminder of why becoming a chef or hospitality professional is a rewarding and exciting career. From crafting unique dining experiences to mastering new techniques, a career in this industry is filled with creativity, innovation, and opportunity.

If you missed the event but are interested in joining our community, there’s still time to take advantage of our Early Bird Promotion!

Enroll before September 27, 2024, and secure your spot in the November intake. Don’t wait—start your journey towards a fulfilling career in the culinary or hospitality industry today!

The event, held at the ACAC campus, brought together alumni from various graduating classes, all of whom have embarked on remarkable journeys in their careers. The atmosphere was filled with joy and excitement as former classmates reconnected, shared stories, and reflected on their growth since leaving ACAC. The event was not just a reunion but a celebration of the diverse paths our graduates have taken, each one a testament to the education and experiences they gained during their time at ACAC.

Alumni Success Stories: From Classroom to Culinary Leadership

One of the highlights of the event was the opportunity to hear directly from our alumni about their current roles and accomplishments. Graduates like Sang Danee, who now runs her own catering business specializing in large events, and Hea Hiek, who opened a fine dining Khmer restaurant, shared their inspiring stories. These alumni have taken their ACAC education and turned it into successful careers, leading teams, running businesses, and setting new standards in the culinary industry.

We were also thrilled to hear again from Chhien Ousa, who has continued her education in Vietnam, specializing in Restaurant and Event Management. Ousa’s commitment to lifelong learning reflects the values we instil in our students – dedication, curiosity, and the pursuit of excellence.

Networking, Collaboration, and New Opportunities

The gathering was not just about reflecting on the past; it was also about looking forward. Alumni engaged in lively discussions, exchanged contact information, and explored potential collaborations. The event provided a platform for networking, where ideas were shared, and new opportunities were born. It was a reminder that the connections made at ACAC extend far beyond graduation day, forming a lifelong network of support and collaboration.

Looking to the Future

As we look to the future, we are reminded of the incredible potential of our alumni. Their success stories inspire current and future students, showing them what is possible with hard work, dedication, and the right education. At ACAC, we are proud to be part of their journey and are committed to continuing to provide the support and resources they need to thrive in their careers.

We look forward to more opportunities to bring our alumni together, to celebrate their achievements, and to build on the strong community that makes ACAC a leader in culinary education.

A Special Thanks to Our Current Advanced Student Class

We would also like to extend a heartfelt thank you to our current advanced student class, along with our dedicated chef and service instructors. They were instrumental in creating the innovative F&B concept for the event, themed “Street Food in Style.” Their creativity, hard work, and attention to detail brought the concept to life, providing a unique and memorable culinary experience for all attendees. This event wouldn’t have been the same without their passion and expertise.

Conclusion

The 2024 Alumni Gathering was a resounding success, filled with laughter, inspiration, and a shared passion for the culinary arts. We are grateful to all our alumni who attended and shared their stories, and we look forward to continuing to celebrate the success of our graduates in the years to come.

If you are interested in becoming part of our students and alumni community, don’t hesitate and enroll to our next upcoming intake starting in November!

The event aimed to provide a glimpse into the ACAC’s curriculum, the diverse career prospects in the culinary industry, and an opportunity for attendees to engage with students and chefs while relishing delectable dishes and exploring state-of-the-art facilities.

One of the highlights of the day was the guided tour led by knowledgeable ACAC students, where visitors embarked on a food trail, navigating through different classrooms and kitchen sections while indulging their taste buds with an array of mouthwatering cuisines.

After the tour, Open Day visitor San Raksmey excitedly said “I was so inspired by the students’ stories and the experiences they shared while tasting all this delicious food. It’s clear to me that the Academy fosters not just culinary skills but a real sense of community among aspiring chefs.”

The stations were a testament to the culinary diversity and expertise fostered at ACAC:

Burger Station: Offering succulent patties and an array of fresh toppings, allowing guests to craft their personalized burgers.

Hand-made Chinese-Style Noodle Station: Showcasing the artistry of noodle-making, offering visitors a taste of authentic Chinese flavors.

Poke Bowl Station: Vibrant and fresh, this station boasted an assortment of colorful ingredients and fresh fish, creating visually appealing and delicious bowls.

Churros Station: A celebration of sweetness, where crispy churros were served with tempting dips and coatings.

Crepes Station: A delightful stop offering both savory and sweet crepes, showcasing the versatility of this French delicacy.

Pancake Soufflé and Breadstick Station: Tempting attendees with fluffy soufflés and crispy breadsticks, prepared with finesse.

Colorful Cake Pop Station: A visual treat, offering bite-sized cake pops adorned with vibrant colors and flavors.

As the tour drew to a close, visitors were encouraged to step into the shoes of a chef by donning chef attire and participating in a lively photo challenge for social media engagement. With creativity at play, participants posed with their culinary-inspired attire and kitchen equipment, vying for the most likes. The top three entries with the highest likes on social media platforms will be rewarded with a memorable dinner experience at ACAC, further enhancing the engagement and excitement among attendees.

The ACAC Open Day not only provided a tantalizing gastronomic experience but also served as a platform for aspiring chefs and hospitality enthusiasts to gain insights into the intricacies of the culinary world. It fostered an environment where passion met expertise, showcasing the commitment of ACAC towards nurturing culinary talent and promoting the art of hospitality.

Next Intake: A Gateway to Culinary Excellence

As the day unfolded, the Academy proudly announced that the next intake for aspiring chefs is set to begin in December 2023. Prospective students were encouraged to explore the world of culinary arts and take the first step towards their passion by enrolling in the upcoming program.

Prospective student Rith Ream said: “Enrolling for the upcoming semester really is a no-brainer for me after today. The talent and dedication here are palpable, and I can’t wait to be part of their team.”

The ACAC’s Open Day event on November 18, 2023, was more than just a showcase of culinary expertise; it was a celebration of passion, creativity, and the art of transforming raw ingredients into culinary masterpieces. With a successful event behind them, the Academy eagerly looks forward to welcoming a new cohort of aspiring chefs and culinary enthusiasts into its vibrant community, where the journey to culinary excellence begins.

The enrollment process is now open, offering a chance for individuals to turn their culinary dreams into a reality.

How to apply: https://acac.edu.kh/application-process/

This Thursday, September 21, 2023, the Academy of Culinary Arts Cambodia was proud to celebrate the graduation of 67 new future hospitality professionals at the PH Grand Hall, Phnom Penh’s premium convention hall with European architectural design, and had its greatest honor to have the eminent presence of:

H.E. Phan Phalla, Secretary of State of the Ministry of Economy and Finance
H.E. Kol Pheng Vathana, Under Secretary of State of the Ministry of Education, Youth & Sports
Mr. KY Sokkim, CEO of SDF, Ministry of Economy & Finance
Mr. Luu Meng, President of the Professional Institute of Excellence Association and the Cambodia Tourism Federation, Board Member of the Skills Development Fund
Mr. Din Somethearith, Co-founder & CEO at The Frangipani Hotel Group and President of the Cambodian Hotel Association
Ms. Nancy Chau, Co-Founder of the Academy of Culinary Arts Cambodia
Ms. Yi Makara, Vice President of the Cambodia Hotel Association
Mr. Denise Lum, BOD of the Cambodia Restaurant Association
Ms. Lisa J Cheong, CEO of Shift 30
Chef Song Teng

Additionally surrounded by beloved friends and family members, the students have put on their chef hats and graduation uniforms to celebrate this big day marking the end of their studies at the ACAC.

After 2 years of effort and commitment, the students finally received their well-deserved diplomas accredited by SHL Schweizerische Hotelfachschule Luzern and the Cambodian Ministry of Education during the ceremony.

In his speech, ACAC graduate LIM Rasy acknowledged this emotional moment with the words:

“The diplomas we receive today are a wonderful tool in this world, one that opens many doors of opportunities for any one of us. This graduation is not an end goal in itself; it is instead a part of the larger journey of life. Wherever your future takes you, let it take you somewhere. Life is a journey, and all accomplishments we achieve during its course should be taken as starting points for further achievements.

From this day forward, let us make each decision with our best interests in mind. Let us believe in ourselves so that we may reach our goals and fulfill our dreams. Let us be the best that we can be so that we may fill our lives and the lives of those closest to us with happiness and with pride. We’ve already taken the first step by making it to this ceremony today—now, it’s time to take the next steps in the journey that is our lives and begin to build our futures”.

During a short interview, Bruno Cardone, Dean of the ACAC, added:

“New chapters are always intimidating and while graduating is such an exciting and wonderful milestone to achieve, it is also the moment in which students are facing a multitude of changes in their lives. While attending school has its challenges, what students are going to face once they have their diploma in their hands is a completely different ballgame.

What I would like to give them along the way is to keep their minds open to learning. Work smart, work hard and find happiness in what you do! See different places, meet different people, and for the culinary artist inside you, eat different things.

From our heart, we wish you success in everything you do. Good luck!”

It was an exciting day for the graduating students, their families and friends, who came to show their support, and for the Academy’s entire team, being proud to be part of this significant moment. The ceremony was followed by a delicious cocktail reception and photo shooting, and the student’s celebrations surely continued long into the night.

Graduates from the Academy of Culinary Arts Cambodia will take a part of us with them and we look forward to sharing their future success!

Whether a high school student is debating on the next move… an established adult considering a career change… or someone aiming to start a business… Attending a new school or university is a big decision and involves careful consideration.

With the goal to support the decision-making process, the Academy of Culinary Arts Cambodia opens up to the public twice per year and invites all those who are interested in learning more about the program, the career opportunities, and the hospitality industry.

It is the ideal event for those who entertain the idea of taking this course of studies and who are interested in taking a glimpse behind the doors of the leading Culinary Arts Institute in Cambodia.

It is a face-to-face opportunity for prospective students to explore the curriculum, exchange with current students, be inspired to follow their dreams and discover how the Academy can help achieve them. And at the same time, it is a great occasion for the Academy to showcase its state-of-the-art facilities with modern classrooms and spacious kitchen labs.

With 2 of the classrooms used for informative presentations, Q&A sessions and a student exchange corner, visitors could learn more about the ACAC’s affiliation to the Swiss Hotel Management School Lucerne (SHL), the accreditation, the international internship program, the curriculum and possible career paths.

From a culinary point of view, the ACAC chefs and students have once again outdone themselves today. Inspired by the flavors from different countries and cultures, they have created a colorful and mouthwatering menu.

From a burger station with multicolored homemade buns, a Mexican taco station with guacamole, salsa fresca and sour cream, a Chinese dumpling and noodle station, over a Japanese sushi station to French crepes-, waffles- and pastry station, you name it, there was something for everyone’s taste.

Who is a Culinary School Right For?

Attending a culinary school requires investment. Investment of time, financial resources, dedication and hard work. But being aware of those factors, it also comes with a lot of perks. It will teach students valuable transferable skills, open up new opportunities and connect them to a global professional network.

It’s the right career path for anyone who is passionate and aims to gain a deeper understanding of ingredients, food production and restaurant management.

And of course, it is the right decision not only for those who are planning to make a career as a chef but also for those who dream of opening their own business or developing into a related career such as a nutritionist, recipe developer, F&B manager, food photographer or culinary instructor.

It’s for those who choose to invest in themselves and in their future.

Does this sound like it’s you?
Then learn more about our next upcoming intake on June 19, 2023, and the Enrollment Process!

The occasion for this catering learning opportunity was the second cultural season called “the Leftovers of the Leftovers”, presented by the IFC.

The exhibition with its prelude on April 20, 2023, and continuing until June 21, 2023, brings together several videos, pictures and art, highlighting waste management and our relationship to consumption. Visitors will discover the life of our waste once thrown away; from sorting to the collection, through recycling and transformation… to their
environmental impact and their consequences on our health.

The Academy’s contribution to this event marks the beginning of further future collaboration between the ACAC and the IFC.

Mr. Bruno Cardone, Dean of the Academy, appreciates this new cooperation and highlights the learning outcome of the students while participating in the event.

“They gain valuable insight into the hospitality industry as such a catering includes the development of the menu, the calculation of the food quantities, the purchasing of the ingredients, the actual food preparation, the transportation, logistics and finally the presentation and service”.

He further aligns the topic of the exhibition, “The Leftovers of the Leftovers”, with the importance of food waste management in the professional kitchen.

“Reducing food waste makes sense on more than one level. Ecological, social and cultural aspects all play into the need to get the most out of our ingredients. For chefs, however, reducing food waste is also just common sense: we have to make the economics of our restaurant work. Wasting food means wasting money, and it is important for our students to understand the value of the ingredients and learn how to run an efficient, cost-effective kitchen”.

All those aspects were taken into consideration by the ACAC’s chefs and students when creating the menu for this special evening.

Student Rith Pisseth, currently joining the basic semester at the Academy, was happy saying that they received very positive feedback from both the guests and the event organizer.

“It was very nice being part of this exhibition tonight and getting an experience off the campus as well. For many of us basic students, this was the first ‘real-life’ exercise and an introduction to our upcoming internships in June”.

If you are also interested in becoming part of the hospitality industry and joining the ACAC student group, the enrollment for our next term starting on June 19, 2023, is open now on this page.

Being aware of this difficult decision the students will have to make, the free-to-enter Higher Education Fair has been organized and is taking place today and tomorrow, October 15 -16, from 9 am to 9 pm at the Olympia Shopping Mall.

The 2-day event comes up with one of the best opportunities for the graduating students, as well as potential career changers, to discover their dream program or to get a feel of suitable study- and career options within Cambodia and overseas.

During this weekend, various institute representatives are present under one roof to guide its young visitors with appropriate study programs based on their interests and potentials as well as on admission processes and possible scholarship applications. There is accessible information on a wide range of subjects from each institution, meaning every student who attends will be able to find out how best to pursue their passion.

The Academy of Culinary Arts Cambodia is also present with a booth and strongly supports the Higher Education Fair understanding the importance of discovering passion and potential in order to make the right career choice:

– Why is it important that students should have a better decision on their major selection during high school and after graduation?

Exploring different majors and career opportunities before graduating from high school enables students to fit in their interests and learn more about a field, they’re genuinely interested in further exploring and developing as professionals.
It is extremely important for students to understand their passion and identify their individual strengths to have access and clarity about the educational path they will endeavor. Early key choices enable students to be dedicated and consistent during their course of studies.

– What is the Academy suggesting to students when it comes to major selection?

It is often seen that parents have an influence on their children’s study path and particularly with a focus in the field of Law, Medicine, or other University specializations.

On the contrary, many youths today base their choices on what education could offer to them in terms of lifestyle or life commitment, considering much of the time that they will have to invest before reaching a professional prospect.

Our suggestions when it comes to choosing an area of major are the following:

• Personal interest in the field and not forgetting the element of passion and lifelong commitments
• Individual strengths and nurture natural talents
• Employment opportunities and salary structure achievable at graduation time
• Choosing the best Institution and ensuring the choice is sustainably made
• Creating individual long-term goals by achieving progressive academic success (opportunities for growth and development)

– What do you think of the Higher Education Fair? Why is it useful for students and the ACAC to participate?

Educational fairs provide prospective students with the opportunity to explore various majors and career path possibilities and to meet higher education representatives. You can receive course and career advice, academic entry requirements, application counselling and learn about scholarship opportunities. As well as personally being introduced to our campus and facilities and having the chance to experience first-hand what the Academy of Culinary Arts Cambodia can do for you.

Enrollment for our upcoming semester starting on December 21, 2022, is open!

Embarking in a new course of study is one of the most exciting and important times of each individual’s life as it encompasses opportunities and potential to turn a dream into reality. It is the time in which the decision to self-commitment will lead to a journey that will transform one’s life.

Joining the hospitality industry will allow you to choose a variety of career opportunities and the possibility to travel, experience new cultures and embark into a vibrant and talent-oriented environment.

Enrol now: https://acac.edu.kh/application-process/

Thursday, 13 October 2022, Pernod Ricard Cambodge and the Academy of Culinary Arts Cambodia were celebrating their partnership with a “let’s talk whisky” kickoff event, the opening for the upcoming “let’s talk alcohol” series of F&B trainings. Over 45 selected high-profile guests, among them, royal family members and leaders from the private sector, joined this networking evening for a whisky-tasting and food-pairing experience at the Academy’s new bar.

To start off the evening, the guests were welcomed with a light and refreshing Chivas Highball, one of the oldest Scotch whisky classics which came about in the 19th century when carbonated water became more readily available.

In his welcoming remark Bruno Cardone, Dean at the Academy, announced “We are very excited about the partnership between Pernod Ricard Cambodge and the Academy, and of course, the opening of our brand-new bar which will serve as an excellent venue for our upcoming F&B courses as there is an entire world in beverage knowledge, complementing the culinary sector”.

The event took its course in a relaxed atmosphere and the whisky-based cocktails prepared by professional bartenders were enriched by carefully crafted dishes set up by the ACAC chefs and students.

While the guest enjoyed the event Daren Ong, Managing Director at Pernod Ricard Cambodge, explained that this evening just marked the beginning of a long-term relationship between Pernod Ricard Cambodge and the ACAC, “Our let’s talk alcohol” training series for everyone above the age of 18 with an interest in F&B is one of the highlights this partnership brings with”.

Scotsman Iain Thompson, Beverage Expert and Scotch Whisky Brand Ambassador for Pernod Ricard Cambodge, praised the selection of menu items served during the event and elaborated on the upcoming trainings, “Trainees on this course will be provided with the theoretical knowledge and practical skills to begin their journey into the world of alcohol, focusing on Scotch Whisky. Working with the talented team at the ACAC, we want to highlight how versatile Scotch Whisky is and show the possibility of designing creative food pairings. Pairing whisky with food in a harmonious manner is a matter of contrasting and complementing flavors. The challenge in coupling the food and the beverage items is not to overwhelm either, but to enhance both”.

The kickoff event reached its end with joyful visitors and organizers and can clearly be considered a success as the feedback provided by the guests showed a clear interest in future training courses focusing on service, bartending, mixology, and general beverage knowledge.

F&B Terminology

Mixology

Mixology is often understood as a scientific variety of bartending. It is defined as the art and study of preparing and inventing mixed drinks, the so-called cocktails. It is the in-depth study of the craft of mixing drinks. Mixology aims to develop new drinks and techniques, study the history of the bar and to further develop the discipline. Contrary to the bartender, mixologists rarely or never work behind the bar and serve guests.

Bartending

Bartenders work directly with customers by mixing and serving drink orders. Their responsibilities include verifying age requirements, knowing alcohol pairing and tastes, knowing how to make traditional and classy drinks, processing payments, managing inventory and cleaning bar supplies.

Service

From the tea ceremony in Japan to the guest-host relationship in ancient Greece, service and hospitality have a long history in different cultures.

They have shown us how much we rely on the generosity of other people and the communities we form. Service can therefore be defined as “the action of doing something for someone” with a focus on creating a memorable experience for guests. Good service is one of the most essential aspects of the hospitality and F&B industry.

Our First Upcoming F&B Training

Spend an evening “immersed” in the world of Scotch whisky and gain your “Certificate of Expertise”

In our upcoming “let’s talk whisky” training you will learn more about the History of Scotch Whisky, Whisky production, Whisky Regions of Scotland and Flavour Profiles, Whisky Tasting & Food Pairing and Responsible Service Principles.

27 October 2022 (Thursday)
5:30pm-8:30pm
$35.00 per Person
Register now: +855 11 767 136

* * * * *

The 4 chef contestants, Nhem Samon from the Palace Gate Hotel, Mao Vanna from Pepe Bistro, Nuon Rithysak from Il Forno and Sek Ratana from Topaz, all under the age of 25, with a maximum of 5 years’ professional experience in hotel or restaurant kitchens, were tasked at cooking and plating a classic dish, originally created by August Escoffier, to whom the Escoffier association pays homage. Within the 3 hours of competition, the young Khmer chefs battled to prepare a carré of lamb, served with boulangère potatoes and peas tarte and to finally display their creations to the jury, presided by Chef Bruno Cardone.

The competition provides the perfect opportunity for talented young chefs to showcase their culinary creativity and flexibility. The main objective of the competition is to highlight the key roles young chefs play within the hospitality industry as they take center stage in the modernization of culinary arts. Because indeed, our young chefs are the future of this industry.

Through this competition, Disciples Escoffier Cambodia aims to promote and develop traditional methods and techniques for preparing and cooking culinary masterpieces as well as blending modern culinary practices that are shaping the future of culinary arts.

ACAC Dean and President of the Disciples Escoffier Cambodia Delegation, Bruno Cardone, explained that training and practicing was key to “survive” this competition.

“The training with the mentor helps the competitors to be focused during the challenge and pay attention to the time management, the taste, and the presentation of the dish. The young chefs are required to adapt the tips and tricks provided by the mentors and use them to accomplish the given tasks. With enough practice and by knowing well the dish, the competitor’s stress level will automatically be at t lower level and the main focus on the flavors and originality of the dish”.

After 3 hours of time, at 11:30 am sharp, the cooking session came to an end and the young competitors displayed their plates to the jury, represented by a team of 8 experienced industry professionals and experts. The main criteria for the winner evaluation were the mise-en-place, the correct preparation and creativity, professional serving methods and presentation and the taste and textures of each dish.

Following the careful consideration and evaluation by the judges, the event culminated in an award ceremony in which the winner of the competition was announced:

• 1^st Place                     Mao Vanna – Pepe Bistro

Disciples Escoffier International Certificate and Medal, Disciples Escoffier Book of Recipes, Participation in the Disciples Escoffier Competition in Hong Kong.

• 2^nd Place                   Nhem Samon- Palace Gate Hotel

Disciples Escoffier International Certificate and Medal, Disciples Escoffier Book of Recipes

• 3^rd Place                    Sek Ratana – Topaz

Disciples Escoffier International Certificate and Medal, Disciples Escoffier Book of Recipes

The winner of the competition, Mao Vanna, impressed the jury through his organizational skills, cleanliness and the finesse of his dish. He will be sent to represent Cambodia at the Asia-Pacific Regional Young Talents Competition in Hong Kong in September 2022 and have an opportunity to compete in the world finals.

Exhausted but full of excitement he said:

“It still feels a little surreal right now. I’ve practised a lot and of course, the main goal of every competition is to win, but I personally came here for the experience. Now, that I’ve got this unique opportunity to participate in the international competition in Hong Kong and represent my country, culture and cuisine, I have to challenge myself daily and make the very best possible out of it!”

Plenty of collaborative culinary activities have been planned ahead and organized by the ACAC team, the academy’s campus got beautifully decorated with colorful flowers and balloons.

Today, the 8^th of May 2022, the Academy opened its doors early morning to a number of over 500 visitors joining the Event, everyone got the opportunity to learn more about the program, explore the facilities, meet the chef instructors, and further enquire about the potential of joining the profession, and the hospitality industry.

Visitor Pich Sreylin, currently enrolled in grade 12, who was making her own sugar rose in the Barista bar mentioned:

“I first felt a little nervous to attend ACAC’s Open Day not knowing anyone there. But as soon as I arrived, my concerns were gone, everyone made me feel really welcome right away. I got the opportunity to talk face-to-face with some of the students, attend info sessions and participate in their activities which was really fun and interesting”.

Among the activities were a sugar rose modelling contest, a painting challenge using edible colour bases made out of coffee, beetroot and turmeric, eclair decorating in the bakery and a trifle creativity contest in the pastry.

As a special guest, Khmer influencer Sreynea, herself a student at the AUPP, also visited the event and was highly impressed by the professionalism of the chefs and students coordinating the activity. As well she could savor the food and interact with the Academy’s guests.

Another visitor was especially excited about the molecular gastronomy workshop, presented by the Dean of the ACAC Bruno Cardone together with Sreynea and Chef Bunlong:

“I was so impressed with what is possible with food by applying modern techniques! It’s like, your “ice cream” is actually served hot but then melts in your mouth or you eat something looking like caviar to discover it’s actually melon. For me, it was a completely new taste experience. Impressive!”

The event proved such a success, that visitor SOK Phearum made her decision to enroll for the next term starting on May 23 and become an ACAC student.

“I think it’s so important to see and experience where you’re going to study. When I was shown around the facilities today, I knew right away that this would be exactly where I envision to study. This school has a certain atmosphere which is really different from other places I visited before. I felt such a warm welcome from everyone, and there was a lot of positive energy on campus. This was the moment I realized that the Academy of Culinary Arts Cambodia is the right choice for me.”

The entire ACAC team, chefs and students are looking forward to the next term starting on May 23, 2022, and to welcoming the new generation of chefs on the ACAC board!

More information about our next intake and the application process you will find on this page.

After a Q&A round and a facility tour, the students were divided into three groups to work with the chefs, get a hands-on-training and prepare various preparations to be served at lunch.

The Happy Chandara School was founded 12 years ago by the French NGO Toutes à l’école and is committed to the promotion of quality education for every woman in Cambodia through the free education of disadvantaged girls from primary school to high school.

Mr. Meakchan during the workshop mentioned the importance of providing support to young students facing financial struggles and that in Cambodia, scholarships provide an important pathway which enables young students to achieve both secondary and university education.

20-year-old Koeut Sreyaun, a former Happy Chandara student who graduated in 2020 and then joined the ACAC to pursue her dream to engage in a career within the culinary field, referring to Mr. Meakchan’s statement adds:

“Receiving scholarships changed my life completely. As someone who grew up in the rural settings of the province, in a family facing financial challenges and without any external support, I wouldn’t be where I am now, working on finishing my internship in a high-end hospitality establishment and looking forward to joining the industry once my studies at the ACAC will be completed.”

Sreyaun also remembers:” When I was a little girl, my parents couldn’t afford to send me to school, but I was in the very lucky position to become a Happy Chandara student and then be given a second scholarship to continue my further education at the Academy of Culinary Arts Cambodia. The Naomi Tami Memorial Scholarship Fund helps me to pursue my dream, become a professional chef and make an international career in hospitality.”

The Naomi Tami Memorial Scholarship Fund was established by the Tami family to honour the memory of Naomi Laura Tami who passed away at the early age of twenty-three. In keeping with Naomi’s love of life and passion, the Naomi Tami Memorial Scholarship Fund provides the opportunity for students who are committed to excellence, love the culinary arts, and who would not otherwise have the opportunity due to financial constraints, to study tuition-paid at the Academy of Culinary Arts Cambodia.

The Dean of the ACAC, Mr. Bruno Cardone, expressed that education is the best way out of poverty:” Not every single person without an educational background is living in poverty. But most of those people living in poverty today missed a basic education. At the Academy, we believe that education should be available for every individual showing commitment and willingness to learn, grow and thrive. This, regardless of their financial background, gender, religion, colour, nationality or beliefs.”

Having a background as a professional chef himself, Mr. Cardone further mentioned the importance of education in the perspective of later career opportunities: “Our priority is to develop and enhance the skills our students will need in their future professional environment. We ensure our graduates receive the skillset needed to be successful in today’s hospitality industry. The goal is to enable them to be ready and directly hired by hotels and restaurants facilitating their start in the chef profession. Joining the hospitality industry will open up a broad choice of career opportunities and the possibility of travelling, experiencing new cultures and embarking into a vibrant and talent-oriented environment.”

A little tired after the cooking sessions in the kitchens but full of joy, the Happy Chandara girls’ feedback on the workshop was very positive and ended with happy smiles.

Chhorn Socheata, who was part of the hot kitchen team and prepared grilled beef and vegetables today, mentioned that her dream is to become a chef and make a career in Switzerland. With the support of the Naomi Tami Memorial Scholarship Fund, this dream might soon turn into reality.

Learn more about the scholarship fund requirements to become an ACAC student.

On May 8^th from 9 am to 2 pm the ACAC campus will be filled with fun activities, workshops, quizzes, live cooking stations and of course delicious food prepared by our students and chefs.

The event is for free and for everyone who is interested in learning more about culinary arts, professional cooking skills, the ACAC’s facilities and curriculum.

Participants will get the opportunity not only to be a visitor but to actively engage and exchange with the ACAC students and team.

Impressions from past Open House Event

Among the activities there will be a:

• Sugar Rose Modeling Competition
• A “Paint the Chef with Coffee” challenge
• A Food Quiz
• A Molecular Gastronomy Showcase
• A Cake Pop Decoration Workshop

And as well, plenty of opportunities to enjoy tasty dishes, take pictures and ask questions about the ACAC.

Special Guest SreyNeaNea

This time, the ACAC also invited SreyNeaNea who will be joining the event!

Impressions from past Open House Event

Interested in joining? Then please register on this page as soon as possible!

After a refreshing welcome drink, the students were divided into 3 equal groups:  the hot kitchen team, the bakery team, and the pastry team. Each group under the guidance of our ACAC chef faculty prepared a Korean Style dish for dinner and started to get familiar with the other students and the kitchen facilities. While at first, they seemed a little shy, once they started to engage with the chefs, the students quickly opened up and participated with much enthusiasm.

20 years old Thong Sorinneathvoleak, the first student to enrol for the upcoming spring semester, happily expressed her excitement about becoming a culinary student soon:

“I have been waiting for this moment for so long! I can’t wait to finally start my studies and learn new things. I’ve been cooking at home for many years, and I do have some experience in food preparation but here it’s a different level of professionalism and knowledge and I’m excited to soon be part of it”.

During the 1 ½ hour workshop, the students received instructions and support from their team-leading chef faculty, showing their talent and preparing their very first dish at the academy. They applied different preparation methods and items such as wok, grill, smoker, and oven.

The hot kitchen team, under the guidance of chef Pieter and chef Sochitra, cooked:

• Bao Bun filled with pulled pork and vegetables
• Steamed bok choy with plum sauce and sesame
• Marinated and grilled beef brisket
• Grilled baby corn, shiitake mushrooms and vegetables
• Grilled and smoked pork belly
• Gyoza in all shapes and colours
• Pickled mackerel, flamed with a torch
• Prawns from the wok with Chinese wine

The bakery team, supported by chef Kitech were responsible for:

• Mochi sticky pink and green rice cakes
• Steamed sweet colourful dumplings

And the pastry team, under the guidance of pastry chef Bunlong, created:

• Dasik mooncakes
• Vanilla cookie decoration

The feedback from the chef faculty was equally positive. They praised the high engagement and motivation demonstrated by the new future students during the workshop. Pastry instructor Bunlong also mentioned how happy he is to be able to have students back on campus for a proper in-person training again:

“After a long period of lockdowns and school closure, we are very glad to have the students back here and engage with them directly. It is possible to deliver high-quality classes online, but it is challenging, and it is not the same”.  

For his students, Chef Bunlong emphasizes not only teaching the holistic skills they need upon graduation but educates them in kitchen management, time management and especially promotes the importance of teamwork:

“Everyone can learn how to read a recipe or make a purchase order, but the students have to understand the kitchen as a whole and be able to engage with other team members. The way a team collaborates as an entity determines its success and contributes to the business’s achievements. Today, the participants did a very good job as a team and I’m looking forward to working with them soon”.

The event ended up with a tasty meal shared among the chefs and the students, accompanied by happy smiles and the comment “self-prepared food simply tastes better!”.

To the question of what he enjoyed the most about this evening though, newly enrolled student Phal Hongly, mentioned the opportunity to meet and talk to the chefs and future classmates:

“It was great having the opportunity to meet some of my classmates before the term actually starts. I’ve had so much fun spending time with those who share the same passion as I do, and I feel even more convinced about my decision of becoming an ACAC student”.

The registration for our new term starting on May 23, 2022, is open and we are still accepting new students. Please apply here.

Thursday, March 31, 2022. Hats off to the graduating class of spring 2022! The last few years were marked by the pandemic, and it has been some time since we have last been able to come together in person and celebrate such an event. We are, therefore, all the more delighted to be here together today. After a long period of lockdowns and online teaching, the Academy of Culinary Arts Cambodia is most happy and proud to see its students graduating successfully!

Honoured by the presence of the hospitality entrepreneur Mr. Luu Meng, President of the Cambodian Tourism Federation (CTF) and the Professional Institute of Excellence Association (PIE), Mr. Arnaud Darc, Founder and CEO of Thalias Group and the Treasurer of PIE and Mr. Din Somethearith, Co-founder & CEO at The Frangipani Hotel Group and President of the Cambodian Hotel Association (CHA), the graduation ceremony was held at the Academy’s campus and the students proudly received their 2 diplomas in culinary arts; one from the Swiss Hotel Management School Lucerne (SHL) and one recognized by the Ministry of Tourism (MoT) and ASEAN certified.

The ceremony marked a moment of joy, emotions, and confidence! The Dean of the ACAC, Mr. Bruno Cardone, delivered the opening speech and addressed the graduating students:

“After two years of spending time together and learning valuable skills and knowledge, what you will take away from this session is to remember: before embarking on your professional journey, keep your minds open to learning, work smart and work hard and find happiness in what you do!

It has been a real pleasure to have met you all and have had the opportunity to work and develop our culinary steps together. Being convinced that you all have gained the prerogatives and baggage of learning needed to place you in the real and tangible professional world, I bid you farewell and wish you all the very best in your future endeavours. I am very proud of you ACAC GRADUATES!”

The graduation ceremony continued with the guests- and student speeches, the distribution of the diplomas, chef hats and medals for the best academic achievements and ended with a photo shooting cocktail reception, prepared by the ACAC’s chefs and students.

Graduating student Sath Dalin mentioned:

“I can surely speak for myself and for my classmates saying that the event today was one of the most exciting and important moments in our lives. Being a successful student requires much training, learning experience, hard work and commitment. And this is all as challenging as it is exciting sometimes. Especially during the outbreak of Covid 19 pandemic, the periods of lockdown and online learning from home, staying confident and motivated was not always easy and many of us felt uncertain whether we would be able to make it or break it.

But as hard as those moments were, as separated as we were physically, those challenges actually brought us together as a group, making us become a family. And being here all together today, enjoying that very moment, just feels amazing”.

Graduation is not a feat that everyone manages to accomplish. Many of our students have left behind family, friends, and hometowns in an endeavour for higher education in the hospitality field. They enrolled on the Academy’s culinary diploma program, seeing an opportunity to achieve greater financial stability, an opportunity to embrace their specific field of study and take personal flight into higher elevations. And here they are now, starting to have an impact as industry professionals in hospitality.

“To our graduating students, congratulations on this enormous achievement. You’ve shown us, again and again, the real meaning of outstanding. Remember that this is not a goodbye, it’s a farewell.

As part of the global hospitality family, you will now understand the true meaning of this dynamic industry and you will be able to make the world a better place based on your authentic excellence, empathy, and enthusiasm”.

The day was full of entertaining activities like doughnut decoration, creativity painting, sensory game, tours of the facility and opportunities for visitors to interact with current students and staff.

The perfect opportunity for everyone who is interested in our Program and the Academy itself!

This workshop took place within the Enhanced Integrated Framework (EIF) Fund and Swedish International Development Cooperation Agency (Sida) funded Tourism Component of CEDEP II and the opportunity was taken to consult widely with beneficiaries of the institute as part of the analysis on effectiveness and impact of the EIF project assistance.

Key Personnel attending the workshop:

• H.E. LCT. TEKRETH Kamrang, Secretary of State, Ministry of Commerce
• Mr. Samuel Hurtig, Head of Development Cooperation, Presentative of Sida
• Mr. Pierre Tami, Social Entrepreneur and CEO, Shift360 Foundation
• Madame Nancy, representative of ACAC building owner

Honored by the presence of H.E. Maria Sargren, Ambassador of Sweden to Cambodia, H.E. Tekreth Kamrang, Secretary of State at the MoC, H.E. Pak Sokhom, Secretary of State at the MoT and H.E. Hem Vanndy, Under Secretary of State at the MEF, Urs Masshardt, Chairman of the SHL and Luu Meng, president of the CTF the Students graduated and will now start having an impact on the industry.

Congratulations to all of you and all the best for your future!

[:kh]កាលពីថ្ងៃសុក្រទី៣១ ឧសភាវិទ្យាស្ថានម្ហូបអាហារកម្ពុជាបានប្រារព្ធកម្មវិធីផ្តល់ជូនសញ្ញបត្រដល់និសិត្សដែលបានបញ្ចប់វគ្គសិក្សាដល់សិស្សរបស់យើងចំនួន២១នាក់ដោយម្នាក់ៗទទួលបានសញ្ញាបត្រជាន់ខ្ពស់ចំនួន២ ដែលចេញពីវិទ្យាស្ថានម្ហូបអាហារកម្ពុជានិង សញ្ញាបត្រជាន់ខ្ពស់មួយទៀតដែលចេញពីមហាវិទ្យាល័យគ្រប់គ្រងសណ្ឋាគារនៅប្រទេសស្វីសថែមទៀតផង (SHL)។

កម្មវិធីផ្តល់ជូនសញ្ញបត្រក៏ដូចជាបញ្ចប់វគ្គសិក្សាដល់និសិត្សមានការអញ្ជើញចូលរួមពីអធិបតីដ៏ខ្ពង់ខ្ពស់របស់លោកជំទាវ  Maria Sargren, ដែលជាអគ្គរាជទូតរបស់ប្រទេសស្វីសប្រចាំប្រទេសកម្ពុជា លោកជំទាវ តឹករ៉េត កំរង រដ្ឋលេខាធិការក្រសួងពាណិជ្ជកម្ម ឯកឧត្តម ផាក សុខម រដ្ឋលេខាធិការក្រសួងទេសចរណ៏ ឯកឧត្តម ហែម វ៉ាន់ឌី អនុរដ្ឋលេខាធិការនៃក្រសួងសេដ្ឋកិច្ចនិង ហរិរញ្ញវត្ថុ លោក Urs Masshardt ប្រធាននៃ  Swiss Hotel Management Academy Lucerne (SHL) និង លោក លូ ម៉េងប្រធាននៃសហព័ន្ធទេសចរណ៍កម្ពុជា។ បន្ទាប់ពីបញ្ចប់វគ្គសិក្សានៅវិទ្យាស្ថានម្ហូបអាហារកម្ពុជានិស្សិតនឹងចាប់ផ្តើមប្រើប្រាស់នូវជំនាញរបស់ខ្លួនឲ្យមានឥទ្ធិពលនៅក្នុងវិស័យនេះដែរ។