The Academy of Culinary Arts Cambodia (ACAC) is officially transitioning into the expanded identity of the Professional Institute of Excellence (PIE) — a forward-looking institute dedicated to nurturing the next generation of hospitality professionals under the Cambodia Tourism Federation (CTF).

This transition builds on the strength of the Academy’s legacy while opening doors to new pathways, new collaborations, and broader opportunities across the hospitality sector.

Why This Transition?

Over the past years, ACAC has become Cambodia’s leading institution for Culinary Arts education, supported by an exceptional foundation:

• Swiss-affiliated curriculum through SHL Luzern
• International recognition by the World Association of Chefs Societies (WACS)
• Official accreditation by the Ministry of Education, Youth and Sport (MoEYS)
• A strong network of industry partners in Cambodia and abroad
• A high-quality learning environment combining hands-on and theory-based education

As the demand for skilled hospitality professionals grows across the country, the institution is expanding its educational vision. PIE represents this evolution — a modern, innovative institute offering not only Culinary Arts, but gradually new service-related programs under PIE Hospitality, establishing itself as a national reference for hospitality education.

Our Community Responds

The transition from ACAC to PIE has been met with enthusiasm from the community — alumni, current learners, and industry partners.

“When I heard about the transition from ACAC to PIE, I was really happy. It shows that our community is growing, and that future students will have even more opportunities than we had,” says Tan Kimtuy, a former student and current bakery owner.

Ms. Noun Novich, a currently enrolled student in her 3rd semester, shares this point of view: “As a culinary student, we’ve already explored service and other areas. Seeing ACAC become PIE means more programs, more cross-training, and more ways for us to grow.”

Speaking with Sarah Moya, General Manager at Courtyard by Marriott further confirmed the positive perception of the change: “We’ve worked with ACAC for many years and have always been very happy to welcome their students and graduates into our teams. With PIE, we look forward to continuing this partnership and offering even more placements — not only for culinary students, but for future hospitality learners as well. For Cambodia and its people”.

These voices highlight a shared confidence: the transition does not replace ACAC’s achievements — it amplifies them.

Our Foundation Remains Strong

Students, alumni, and partners can be assured that the core elements that define ACAC’s success remain unchanged:

• Swiss-affiliated curriculum with SHL Luzern
• International WACS recognition
• Accreditation by MoEYS
• Experienced faculty and management
• High-end practical facilities
• A proven hands-on learning approach

All current students and alumni retain full validity of their diplomas, certificates, and academic records.

What Improves Under PIE

Under PIE, the institution will invest in a future-focused learning environment designed for growth and innovation:

• Strengthened culinary and new F&B training pathways
• Broader collaboration with hospitality industry partners
• Expanded internship opportunities in Cambodia and abroad
• New service-related programs launching gradually
• Modernised facilities and enhanced learning experiences

These improvements support Cambodia’s rising demand for hospitality excellence and create opportunities for a wider range of learners.

The Road Ahead

PIE begins an exciting new chapter — rooted in the strong reputation ACAC built and driven by a renewed commitment to innovation, quality, and international hospitality standards.

Students, alumni, industry partners, and future learners all play a vital role in shaping this next stage.

Welcome to PIE.
From Cambodia to the World, with Hospitality at Heart.

The Delicate Craft of Bakery and Pastry

Bakery and pastry arts demand a unique set of skills and a meticulous approach. Precision is paramount, as even slight deviations in measurements or techniques can significantly impact the final product. This aspect contrasts sharply with the hot kitchen, where improvisation and on-the-fly adjustments often play a larger role.

One of our students, Vanda, describes the experience:

“In bakery and pastry, every gram and degree matters. It’s a science as much as it is an art. We have to follow recipes to the letter and understand the chemical reactions that occur during baking.”

Creativity in Bakery and Pastry

While precision is crucial, creativity is equally important in bakery and pastry. Students learn to balance technical accuracy with artistic flair, producing creations that are not only delicious but also visually stunning. Chenda, another student, shares her thoughts:

“The beauty of pastry lies in its presentation. We get to play with colors, textures, and shapes in ways that really challenge our creativity.”

Differences from the Hot Kitchen

The hot kitchen, where cooking methods like sautéing, grilling, and frying dominate, contrasts with the controlled, methodical environment of bakery and pastry. In the hot kitchen, chefs rely on their senses—taste, smell, sight—to make real-time decisions. Chef Rasy explains:

“The hot kitchen is dynamic and fast-paced. We need to be adaptable and quick on our feet.”

Differences from the Cold Kitchen

The cold kitchen, or garde manger, involves preparing salads, cold appetizers, and charcuterie. It emphasizes fresh, often raw ingredients and delicate assembly. The precision in knife skills and plating in the cold kitchen parallels the attention to detail in bakery and pastry, but the focus differs. Chef Sheldon notes:

“In the cold kitchen, presentation and freshness are key. It requires a different mindset compared to baking, where timing and temperature control are crucial.”

The Joy of Sweet Success

Our students are currently perfecting a variety of baked goods and pastries, from delicate croissants and artisan breads to intricate cakes and desserts. The satisfaction of seeing their creations rise and transform in the oven is unparalleled.

“There’s nothing like the smell of freshly baked bread,”

says Chenda.

“It’s rewarding to see the results of our hard work so clearly.”

The Growing Demand for Skilled Bakers and Pastry Chefs

The demand for skilled bakers and pastry chefs is rising, driven by a growing appreciation for artisanal and high-quality baked goods. Our curriculum ensures that students are well-equipped to meet this demand, mastering both classic techniques and modern innovations in bakery and pastry arts.

The journey through the world of bakery and pastry at the ACAC is one of precision, creativity, and transformation. Our students are learning to balance the scientific aspects of baking with the artistic elements of pastry creation, all while distinguishing these skills from those required in the hot and cold kitchen sections.

As Pastry Chef Bunlong puts it,

“Bakery and pastry are about more than just following recipes; it’s about creating something beautiful and delicious from simple ingredients.”

We are proud to support our students as they develop into versatile, skilled chefs capable of excelling in any culinary discipline.

The Art of Vegetarian Cooking

Our students are embracing the challenge of creating colorful and delicious vegetarian dishes, discovering new flavors and techniques along the way. Chengheng, one of our talented students, shares his thoughts:

“Preparing vegetarian dishes requires more creativity. We have to think outside the box to replace traditional meat ingredients while maintaining the dish’s flavor and texture.”

Vicheka echoes this sentiment, emphasizing the learning aspect:

“This project is teaching us to appreciate the versatility of vegetables. We are experimenting with different cooking methods and seasonings to bring out the best in each ingredient.”

Chandaly adds:

“It’s amazing how vibrant and appetizing vegetarian dishes can be. We are learning to present them in a way that is not only visually appealing but also nutritious and satisfying.”

Culinary Creations: A Feast for the Senses

The dishes our students are creating during this project week are a feast for the senses. From vibrant salads and hearty stews to innovative plant-based desserts, they are showcasing their ability to transform simple vegetables into culinary masterpieces. Their plates are a riot of colors, reflecting the diverse and rich palette of Cambodian produce.

Embracing Vegetarian Trends

The trend towards vegetarianism is growing further and further worldwide, driven by a variety of factors including health, environmental concerns, and animal welfare. According to recent studies, a well-planned vegetarian diet can provide all the necessary nutrients, often with lower levels of saturated fats and cholesterol.

At the Academy of Culinary Arts Cambodia, we believe in staying ahead of these trends, preparing our students to meet the demands of an increasingly health-conscious and environmentally aware public. Through projects like these, our future chefs are learning to create dishes that are not only delicious but also align with contemporary dietary preferences and ethical considerations.

Nutritional and Environmental Benefits

A vegetarian diet offers numerous health benefits, including lower risks of heart disease, hypertension, type 2 diabetes, and certain cancers. Vegetables are rich in essential vitamins, minerals, and antioxidants, contributing to overall well-being.

From an environmental perspective, vegetarianism plays a crucial role in sustainability. The production of plant-based foods generally requires fewer resources and generates less greenhouse gas emissions compared to meat production. By incorporating more vegetarian dishes into their repertoire, our students are contributing to a more sustainable future.

Conclusion

The project week on vegetarian menu development is already proving to be a resounding success, providing our students with invaluable skills and insights. They are learning to embrace creativity, understand the importance of nutrition, and recognize the environmental impact of their culinary choices. As Chandaly aptly puts it, “This experience is showing us that vegetarian cuisine is not just a trend, but a vital part of the future of cooking.”

At the Academy of Culinary Arts Cambodia, we are proud to nurture the next generation of chefs who are not only skilled in their craft but also mindful of their health and the planet. We look forward to seeing how our students will continue to innovate and inspire with their culinary creations.

At the ACAC, we understand the significance of internships and are thrilled to announce the expansion of our internship network, offering exciting career opportunities in some of the most prestigious properties around the globe.

We take immense pride in unveiling our extended internship network, which now includes esteemed establishments such as the Four Seasons Hotel, the Rosewood and the Marriott, located in captivating destinations like Hong Kong, Japan, Vietnam, Mauritius and Malaysia. These additions augment our existing network, reinforcing our commitment to providing unparalleled learning experiences for our students.

Here’s a glimpse into some of the remarkable new properties within our network:

Rosewood in Hong Kong: Nestled amidst the vibrant streets of Hong Kong, Rosewood offers a blend of luxury, culture, and unparalleled hospitality, making it an ideal setting for interns to immerse themselves in the world of hospitality.

Four Seasons Hotel Hong Kong: Boasting breathtaking views of Victoria Harbour, Four Seasons Hotel Hong Kong epitomizes sophistication and excellence in hospitality, offering interns an enriching environment to hone their culinary skills.

Four Seasons Hotel Kyoto: Surrounded by the serene beauty of Kyoto, this luxurious retreat combines traditional Japanese charm with modern elegance, providing interns with a unique cultural experience while delving into the intricacies of culinary arts.

Four Seasons Hotel Tokyo at Otemachi: Located in the heart of Tokyo, this prestigious property offers interns the opportunity to be part of a dynamic team dedicated to delivering unparalleled service in one of the world’s most vibrant cities.

Four Seasons Resort the Nam Hai, Hoi An: Situated along the pristine shores of Hoi An, this exquisite resort embodies tranquility and luxury, offering interns a chance to learn amidst the beauty of Vietnam’s coastline.

Four Seasons Resort Langkawi: Set against the backdrop of Langkawi’s lush rainforest and pristine beaches, this resort provides interns with a tropical paradise to gain hands-on experience in the hospitality industry.

Marriott Mauritius: Nestled by the Indian Ocean, our interns can embark on a culinary journey amidst tropical luxury. They get the chance to learn alongside renowned chefs, creating unforgettable dining experiences.

CTI Group: Through our partnership with Mekong Intra and CTI Group, our students have the opportunity to step aboard prestigious cruise ships such as Royal Caribbean Group, Appollo Group, Virgin Voyages, and more.

These additions complement our existing partnerships with renowned establishments locally and overseas, such as the Thalias Group in Cambodia, the Ritz-Carlton in Kyoto, the Jumeirah Group in Dubai, and the Shangri-La in Abu Dhabi, along with several high-end restaurants in France. Together, they form a diverse and enriching network that caters to the varied interests and aspirations of our students.

Internships at these esteemed properties offer a myriad of benefits, including:

• Hands-on Experience: Interns have the opportunity to work alongside seasoned professionals, gaining practical insights into the operations of luxury hotels and resorts.
• Cultural Immersion: From exploring bustling metropolises to experiencing the rich heritage of ancient cities, interns immerse themselves in diverse cultures, broadening their perspectives and fostering cultural sensitivity.
• Networking Opportunities: Internships provide a platform for interns to connect with industry leaders, mentors, and peers, building valuable relationships that can pave the way for future career opportunities.
• Skill Development: Whether it’s honing customer service skills, learning revenue management strategies, or mastering the art of event planning, interns acquire a diverse set of skills that are invaluable in today’s competitive job market.
• Personal Growth: Internships challenge individuals to step out of their comfort zones, fostering resilience, adaptability, and confidence as they navigate new environments and overcome obstacles.

At the ACAC, we believe that internships are more than just resume boosters; they are transformative experiences that shape the future leaders of the hospitality industry. We are thrilled to offer our interns access to an extended network of prestigious properties, providing them with the platform to embark on a journey of discovery, growth, and success.

Ready for an international career?
Enroll now: https://acac.edu.kh/application-process/

Six advanced students from ACAC embarked on an enriching journey last Sunday, travelling from Phnom Penh to St Malo, where they were warmly welcomed by the esteemed Headmaster, Mr. Romain Raoul, and the renowned Professor and Sommelier, Christine Facca, at the Lycée Hôtelier de Dinard.

The students Menghouy, Phoutong, Raksmey, Chin, Adjie, and Hongly, spent their first week at the school for an insightful introduction. Following this, they are set to commence their culinary internships at three distinguished high-end restaurants: Domaine du Château des Pères, Château Richeux, and Le Grand Hôtel des Thermes de Saint-Malo.

Bruno Cardone, the Dean of ACAC, expressed his enthusiasm for the collaboration, stating:

“We greatly appreciate this partnership with Lycée Hôtelier de Dinard, which allows our students to delve into the heart of French culinary expertise. This exchange is invaluable, offering our students a unique opportunity to immerse themselves in the rich culinary heritage and culture of Brittany while enhancing their technical skills.”

As the students embark on a six-month journey, they will not only refine their culinary techniques but also absorb the essence of French cuisine and culture.

Menghouy shared her excitement, saying:

“This is a dream come true for me. I am eager to learn from the renowned chefs and experience the authenticity of French gastronomy.”

Brittany, renowned for its breathtaking landscapes and culinary treasures, provides an idyllic backdrop for this international culinary exchange. From its coastal charm to the abundance of fresh seafood and traditional Breton dishes, the region promises a truly immersive experience for the students.

Dean Cardone also extended a warm invitation, saying:

“We look forward to reciprocating this exchange by welcoming students from Lycée Hôtelier de Dinard to ACAC in Cambodia soon. This collaboration not only enhances the skills and knowledge of our students but fosters a global culinary community.”

The ACAC-Lycée Hôtelier de Dinard partnership marks a significant milestone, reinforcing the commitment of both institutions to culinary education and cultural exchange. As these talented students embark on their culinary adventure, the world eagerly awaits the culinary masterpieces that will result from this harmonious collaboration between Cambodia and Brittany.

“Entering the doors of ACAC is like stepping into a canvas where ingredients, techniques, and creativity converge to paint the masterpiece of one’s culinary dreams.”
– RITH Ream, Student

The commencement of this new semester not only signifies the beginning of an educational chapter but also a gateway to a two-year odyssey. Over this period, students will traverse two campus semesters – semesters one and three, where they will immerse themselves in a world of theoretical learning and practical training, mastering the art and science of culinary craftsmanship.

“Today for me marks the inception of a culinary adventure where my curiosity meets expertise. I’m excited to absorb the knowledge and flavors that await.”
– AN Sreylan, Student

However, the learning journey doesn’t confine itself within the walls of our institution. Two internships await in semesters three and four, offering practical exposure and real-world experiences. The pinnacle of this academic voyage lies in the prospect of the final internship, possibly spanning across international shores, in esteemed culinary hubs such as France, Japan, Thailand, UAE, or Malaysia. This invaluable global exposure nurtures a holistic understanding of diverse cuisines, cultures, and hospitality practices.

“Our commitment is not just to educate, but to transform passionate individuals into culinary maestros, ready to conquer the global hospitality stage.”
– Mr. Bruno Cardone, Dean of ACAC

Upon their graduation, these students will be adorned with not one but two distinguished diplomas – one from our esteemed affiliate institution, SHL Schweizerische Hotelfachschule Luzern, and another from ACAC, recognized by the Cambodian Ministry of Education. This validation cements their expertise and empowers them to shine as beacons of culinary excellence in the competitive hospitality industry.

As we raise our ladles and knives to salute the commencement of this new semester, we extend a warm welcome to our new cohort. May your time at ACAC be a gastronomic symphony of learning, growth, and boundless opportunities!

“In every ingredient, there’s a story waiting to be told. Let’s embark on this culinary expedition together.”
– ACAC Family

With eager hearts and sharpened knives, we begin a new semester, nurturing dreams, and sculpting futures.

Creativity Unleashed

Culinary Arts allows you to unleash your creativity in various aspects. From designing aesthetically pleasing dishes to crafting innovative menus, there’s ample room for self-expression. If you thrive on creating unique and unforgettable experiences, a career in Culinary Arts provides the canvas for your creative endeavours.

Global Adventure

Hospitality is a global language. By choosing this career, you enter a field where your skills are transferable worldwide. You can work in different countries, experience diverse cultures, and build an international network. The global nature of hospitality not only broadens your horizons but also enriches your personal and professional life.

People-Centric Profession

If you enjoy interacting with people, hospitality is the perfect fit. It’s a people-centric industry where building relationships and creating memorable experiences are at the forefront. Whether you’re a restaurant manager, chef, or event planner, your ability to connect with others is a key component of success in the hospitality sector.

Continuous Learning

Hospitality is a field that encourages continuous learning. New trends, technologies, and customer preferences emerge regularly, keeping you on your toes. This constant evolution not only ensures that your skills remain relevant but also provides opportunities for personal and professional growth.

Adaptability and Versatility

The culinary industry is known for its fast-paced and ever-evolving nature. This demands adaptability and versatility, traits that are highly valuable in any career. Working in hospitality hones your ability to think on your feet, solve problems efficiently, and embrace change—an invaluable skill set in today’s dynamic job market.

Endless Opportunities

Hospitality is a vast and dynamic industry that spans hotels, restaurants, resorts, event management, cruise lines, and more. The opportunities are as diverse as the experiences you can offer. From managing high-end hotels to organizing international events, the hospitality sector opens doors to a multitude of exciting career paths.

Job Satisfaction

Few careers offer the immediate gratification of seeing a satisfied customer or client. In hospitality, you have the power to make someone’s day, whether it’s through exceptional service, a delicious meal, or a well-organized event. The sense of accomplishment and the joy of contributing to positive experiences are unparalleled.

Choosing a career in hospitality is more than just choosing a profession; it’s a commitment to a lifestyle centered around service, creativity, and human connection. Whether you dream of managing a five-star hotel, owning a trendy restaurant, or orchestrating large-scale events, the hospitality industry welcomes individuals with a passion for excellence. So, if you’re ready to turn your love for people and creativity into a fulfilling and dynamic career, hospitality awaits you with open arms.

Admission for our internationally accredited 2-year Diploma Program is open now!

Ready to embark on a Culinary Journey with us this December 2023? Admission for our next upcoming Semester is open now and we are still accepting new students.

Seats are limited, secure your spot and enroll now.

In 2023, Cambodia’s tourism industry has made an impressive comeback after the covid 19 pandemic, with the Minister of Tourism, His Excellency Thong Khon, announcing an expected total number of 4.5 million and 16 million domestic tourists travelling to or within the Kingdom this year.

In recent years, food and beverage has become a widely discussed topic and an essential part of the tourism industry. The consumption of local food and drinks, for instance, brings visitors closer to the unique and authentic spirit of the host culture while high-end restaurants and awards will attract a more solvent clientele, willing to spend larger amounts of money for their culinary experiences. Food and beverage services are considered as one of the four main important services in the tourism sector, complementing lodging, transportation and entertainment. It is a key element contributing to the visitors’ travelling experience and the power of the hospitality industry is essential to the overall economic development of a tourist destination.

Therefore, one of the destinations’ main goals is to make local food and beverage products part of the overall tourism experience and the industry needs to consistently improve the quality and develop a variety of offers addressing different needs and expectations.

As a response and with the aim to further advance Cambodia’s hospitality sector, the CAMFOOD & HOTEL Expo had dedicated itself to connecting industry players for over a decade, and this year’s edition will continue to do the same. Food & hospitality businesses looking for healthy growth need to adopt key solutions to serve future demands and CAMFOOD & HOTEL 2023 serves as an ideal springboard to take businesses forward into the future.

The Press Conference of CAMFOOD & HOTEL was held at the ACAC premises and represented by Mr. Andrew Siow, CEO and AMB Tarsus Events Group, Mr. Somethearith Din, Representative of the Cambodia Tourism Federation, Mr. Arnaud Darc, President of the Cambodia Restaurant Association, Mr. Song Teng, President of the Cambodia Chef Society, Oknha Dararoth Rath, National President of Cambodia Hotel Association, Mr. Luu Meng, President of the Professional Institute of Excellence Association, and Mr. Bruno Cardone, Dean of the Academy of Culinary Arts Cambodia.

During the Press Conference, the core message and commonly mentioned goal was very clear:

“This event is about bringing quality, development and innovation to Cambodia. Everything and everyone shall be moving towards the one goal of improving standards across Cambodia’s hospitality and food & beverage industry.”

CAMFOOD & HOTEL 2023 is a comprehensive trade platform for all businesses in the food and hospitality industry, wherever they are along the supply chain. During the event, they will have the opportunity to promote their latest products and services to local professionals and customers.

Hosted by the Cambodia Tourism Federation, the event is expected to be attended by over 15,000 visitors over the 3 days.

Among many specialized sectors in the event, there will be hotels, restaurants, bars, coffee shops, caterers, suppliers and more, representing today’s hospitality market.

Ros Rotanak, well known as Chef Nak, is a popular Cambodian celebrity chef and cookbook author, with the mission to preserve and evolve the traditional local cuisine and bring it to the global stage. Today, she invited a group of ACAC students to visit her Private Home Dining and to dedicate time exploring the art of their homeland’s cuisine and tradition.

After a warm welcome, she toured the students through the gardens, explaining the different local plants used as ingredients for Khmer dishes, showed them the culinary arts center and involved them in a cooking demonstration applying traditional food preparation techniques.

Chef Nak was proud to share and pass on her knowledge to the students:
“I have always been a food lover and I strongly believe that Khmer cuisine deserves a place on the global stage. Many of the recipes have been forgotten, but it is such an important aspect of our culture, and I’m passionate about bringing them back, preserving and celebrating them.

I’m very happy to have this group of young talents and future chefs from the ACAC here today, and I’m proud to take them on a journey and share my knowledge with them”.

Excursions like this are a value-adding experience to the Academy’s curriculum. They allow students to interact with what they already learned at school and at the same time access an environment that is different from the usual four walls of the campus.

Chef Bruno elaborated:
“Field trips are an important component of the ACAC’s study program. They enrich the overall learning experience and broaden the knowledge acquired during the academic lessons. And today especially, they also have the opportunity to discover more about their own culture and cuisine’s secrets”.

During the trip, Student Choeun Socheat said:
“It’s so good to be here today and learn more about traditional cooking methods and recipes from my motherland. My past semester has been such a great learning experience and this field trip perfectly rounds it up before moving ahead with my internship”.

The students received a deeper insight into the secrets of Khmer cuisine, a term that refers to more than a thousand years old culinary tradition of Khmer people and can be classified into peasant, elite and royal cuisine.

Developing a deeper understanding of Cambodian cuisine is especially important to Student Oeng Kimheak:
“Today has been just a fantastic day for me. I like to learn about all kinds of cuisines, but it is my particular goal to not only become a great future chef but also to bring fame to the Khmer cuisine globally and have an impact on the Cambodian Tourism Industry”.

Our kitchen labs are busier than ever. Whipping up homemade soups, chopping vegetables for fresh salads, sizzling food, and shifting pots and pans for the main course, the advanced students and their chef faculty at the ACAC spend a busy morning preparing a special lunch, as the smell of fresh meals being prepared wafts through the kitchen, the dining rooms, and the hallways of the building.

Today, exactly 6 years ago, the ACAC welcomed its very first batch of culinary students on the brand-new campus. A group of 30 young individuals sharpened their knife sets to start their careers in the hospitality industry, and many of them are now successfully working in high-class restaurants and hotels in Cambodia or overseas, or they are running their own businesses.

This year marks the 6^th anniversary of the Academy which opened its doors in 2017 and quickly became one of the top culinary academies in Cambodia and the region.

After 6 years of operation and surviving 3 for them being hit by the pandemic, the ACAC is back stronger than ever. The Academy’s intake enrollment numbers have more than doubled and the students and graduates are actively contributing to the local and international food scene, bringing in their skills, their knowledge, and their positive mindsets.

Bruno Cardone, experienced industry professional and Dean at the Academy of Culinary Arts Cambodia, elaborates:

“Our curriculum centres around global culinary trends and skills, focusing on the needs of the local and international hospitality scene. We closely work with renowned hotels and restaurants in Cambodia, Thailand, Japan, Abu Dhabi, Dubai, and France, understanding their requirements and training the students to best fit the industry needs”.

The ACAC’s primary goal continuously is to provide world-class theoretical and practical training to aspirant chefs in Cambodia, who will enter the workplace, become successful in their own right, and thereby actively improve the standards of culinary arts in this country and beyond.

Milestones and Achievements

• Since the opening of the campus, the ACAC’s implemented quality standards have consequently been in alignment with the regional ASEAN competency requirements.
• The ACAC successfully extended its partnership with the Swiss Hotel Management School Lucerne, providing the graduating students with an internationally accredited Diploma.
• The Academy of Culinary Arts Cambodia has successfully registered with the Ministry of Education, Youth and Sports, enhancing the academic future progression of the students.
• The ACAC has officially been recognized by the World Association of Chefs’ Societies pertaining to the institutes’ high standards of education quality and opening up an international professional network.
• The Academy has established a partnership network with an extended number of high-class hotels and restaurants in Cambodia and overseas, enabling the students to gain practical experience and build their careers.

New aspirations

• While our key focus remains on training professional chefs, based on the high interest in cooking, baking, and other culinary disciplines, the ACAC will introduce a number of short certificate courses for keen novices and more advanced hobby cooks.
• Adding on to the culinary training, the Academy will also focus on implementing beverage short courses such as bartending and mixology.
• Based on the high demand from the hospitality industry, the ACAC will develop a new professional service training and thus expand the range of services from back of the house to front of the house.

Interested in becoming part of our ACAC family and starting a career in hospitality?
Learn how to apply and join our next intake.

As a reaction to the increasing student numbers, the Academy of Culinary Arts Cambodia is happy to inaugurate a new practical learning laboratory, a space dedicated to specialized cold preparations as well as workshops.

Chef Faculty Chung Hang who is in charge of the cold kitchen section elaborates:

“The ACAC is committed to continually enhancing culinary practical education in Phnom Penh and while students’ classes have steadily increased in numbers, the management and team at the Academy are looking forward to keeping up the good level of standards our Swiss accredited curriculum is made of”.

The additional space is a fully dedicated “Garde Manger” kitchen and will enable the students to continue practicing cold kitchen preparations such as salads, cold appetizers, pates, terrines, and cold canapes, enhancing their daily learning experiences and ever-building the fundamentals chefs must acquire before engaging on their future professional careers.

Changbora, who just returned from Dubai, United Arab Emirates, after completing her 6-month internship at the famous Jumeirah Al Naseem property and now continuing her semester in the role of an advanced student is excited to see the new laboratory:

“The new cold kitchen space is perfect. It’s big, bright, and equipped with all needed in a professional and productive food preparation laboratory. Being an ACAC student, I can see the efforts of the entire team place in adding educational value and consistently improving their services and facilities, providing us with the best learning experience possible”.

But what is the daily experience of a culinary student at the ACAC like? And what do those aspiring young chefs have to consider succeeding?

Students will quickly discover that the ACAC is different from high school or a traditional university. With the unique hands-on approach in the various kitchen sections combined with theoretical classroom learning, the Academy is its own special training place.

Here are a few tips and tricks from our culinary instructors to help new students get started on their learning journey.

1 – The Sharper the Knife, the Better!

A sharp knife can be an intimidating tool to handle while learning to cook, but actually: the sharper the knife, the safer it is! Using a dull knife will require you to use greater force and thus increase the chance of an accident. Avoid this by sharpening your knife regularly and reducing the likelihood of slipping while slicing.

2 – Be organized and clean up as you go

An organized kitchen is more than half the battle. One of the first things you will learn with our chef instructors here at the Academy is the importance of cleaning as you go. Before things start getting messy, simply take a few minutes to clean up and create an organized cooking environment.

3 – Be prepared by applying mise-en-place

One of the most important lessons you will learn in the early days of your culinary journey is the importance of mise-en-place, which is French for “putting everything in its place.” This refers to the act of preparing/organizing all of your ingredients and ensuring the items for the recipe are easily accessible and ready to go.

4 – Patience Is a Virtue…Especially in the Kitchen

Patience is definitely a key component of a successful cooking session. Having patience with your cooking means being thoughtful about what you are doing. You are giving the food time to cook properly, allowing the onions to caramelize, allowing the spices to open, and tasting and adjusting the seasoning as you go. Most of these things only take a minute or two but can completely change the final flavour of a dish.

5 – Apply the “First-In, First-Out” (FIFO) Method

Avoid food waste by applying the “First-In, First-Out” (FIFO) method. This refers to the idea that the oldest ingredients and products are used first.

This storage system was designed for food businesses only to serve customers the freshest and safest dishes. As part of every food safety training, you will need to be acquainted with what FIFO means and how to implement it properly.

6 – Avoid Cross-Contamination

It’s pretty much what it sounds like — one thing is contaminating another. In this case, it’s when food bacteria are transferred from one surface to another. Sounds harmless – but definitely it is not. When given enough time, the right temperature and some moisture, bacteria can grow and thrive to levels that make you sick. Therefore, always mind using the proper cutting boards, wash your hands, clean all surfaces, and properly store the ingredients.

7 – The more you diversify your knowledge, the better a chef you will become

There’s usually more than just one way to do something well, and no one cuisine or continent has all the answers. Be open-minded and curious to learn new things. Try applying different techniques, taste new ingredients and never stop learning.

8 – Sharpen all your senses

Any experienced chef knows that there is much more to cooking than just the taste. It’s true that you should taste your food often when cooking, but your other senses like touch, smell, sound, and sight are also assets in the kitchen.

“We are extremely delighted and honoured to meet the high standards required to become part of such a distinguished and dynamic global network. This recognition underlines the world-class quality of our academic programs, our training facilities, and our chef faculty team here at the ACAC. We are proudly looking forward to greater collaboration and synergies with the Worldchefs as we consistently continue to further develop our academy as a global leader in hospitality education”

About the Worldchefs Association and Recognition

The Worlds Association of Chefs Society (WACS), also known as Worldchefs, is a dynamic global network founded in 1928, in France, representing chefs at all levels and across all specialities, dedicated to maintaining and improving the culinary standards of cuisines around the globe.

The network presently includes over 100 chef associations worldwide committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

The Worldchefs Recognition of Quality Culinary Education Program seeks to recognize educational companies, associations and institutions which offer culinary and pastry art programs of various designs and sizes and meet or exceed global standards for quality culinary education as established by the Worldchefs Education Committee.

It is a landmark program that officially recognizes high standards in Culinary Education and training by schools on an international level.

Recognized companies, associations and institutions share in the future development of Worldchefs global standards as the list of recognized programs continues to expand around the world”.
Read more: https://worldchefs.org/education-partners/

ACAC Dean Bruno Cardone about receiving the Worldchefs Recognition

How do you feel about being officially recognized by Worldchefs?

The ACAC’s faculty and the entire team are very proud and delighted to receive the Recognition of Quality Culinary Education certification and obtain such positive feedback from the Worldchefs experts. It is a great motivation to continue delivering the best culinary training in terms of excellence, practice and professionalism that reflects the contemporary culinary industry and current trends.

Why was it important for you to join this network and seek recognition?

Being a WACS-certified academy and member of this network verifies that we are skillfully preparing the next generation of culinary professionals and shows potential employers that our students have gained a certain set of skills and knowledge which differentiates them in the industry.

What are your expectations in terms of future collaboration with WACS?

Hospitality is one of the world’s largest and fastest-growing industries. Today it ranks as the largest employer in the world, representing 1 in every 10 jobs. Yet, employment in the industry can be a challenge for businesses and workers alike. Joining the World Association of Chefs Societies will provide us with international visibility and a gateway to global culinary networking opportunities such as the landmark biennial Worldchefs Congress and Expo, for example. WACS also runs the prestigious Global Chef Challenge which is a great learning opportunity and experience for ACAC faculty and students to participate in.

Joining the upcoming intake in December

Embarking on 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 on a vibrant and talent-oriented environment.

Are you interested in becoming part of this international community and joining our culinary program?

The registration for our next intake in December is open now and we are looking forward to receiving your application!

With him came along Palace Gate’s Khmer Chef de Partie Nhem Samon, who will be accompanying Chef Mao Vanna, winner of the Disciples Escoffier Cambodia Young Chef Competition 2022, to the next upcoming Competition in Bali, Indonesia, in November 2022.

“Working alongside guest chefs brings additional value to the curriculum, provides students with a broader range of knowledge and it helps connecting them with industry professionals and bolstering their confidence to work in different kitchen sections,” explains Bruno Cardone, Dean at the Academy.

He adds that, “helping our students interact with professional chefs benefits all the parties involved. The chefs can see the caliber of students we are training here at the academy and build relationship for future internship placements and employment in their kitchens. For students on the other hand, it’s an opportunity to show off their teamwork and kitchen skills and ask questions.”

This afternoon’s culinary workshop indeed was very well attended by the students who were excited about this wonderful learning experience. Together with the guest chef they prepared a delicious fresh Tuna Tataki with a spicy
Ponzu Dressing adding to a refined Caprese Salad.

Executive Chef Loïck Le Roux to change one’s perspective on food in Cambodia.

With more than eight years in the Phnom Penh culinary scene, Chef Loick Le Roux describes himself as ready to change the game with his gastronomical inventions that are sure to change one’s perspective on food in Cambodia.

While today, he is confidentially sharing his expertise with the students, he remembers the challenges he encountered upon his arrival in the Kingdom of Wonder.

Being a chef passionate about designing new dishes, and experimenting with raw ingredients, he continuously strives to create one-of-a-kind specials, which can be a lot of hard work as he admits.

“Back in France, I used to work with a renowned chef who was also specializing in fusion food. What he did was applying French or Western cooking techniques on products from all around the world, like using laksa paste or masala curry.”

Here in Cambodia, I tried to apply the same and experiment with local dishes, infusing them with my own culinary ideas. But often times it wouldn’t turn out the way I expected, and in the end, I had to completely reverse my skills. I had to ‘throw away’ what I was used to and start again from scratch,” he said.

He adds that working closely with the Khmer staff and culinary students is crucial to him as their opinion really matters: “I need to know what they think of a dish – do they think it tastes good, do they like the ingredients, do they think I’m pushing the envelope a bit too far and things like that.”

At this point, he also expressed his satisfaction with the four ACAC’s students who are currently doing their internships with his team at the Palace Gate Hotel: “They seem more curious and open-minded than the average and also, not shy to express their opinions and contribute with their ideas. I’m very happy with their performances and I look forward to further working with some of them in the future”.

According to The Economic Times “Hospitality World” currently there are more than 350 fast-developing, active hospitality projects across Dubai, making it an attractive location where to find lucrative and challenging job offers.

As a reaction to the booming hospitality sector in the United Arab Emirates, the Academy of Culinary Arts Cambodia has partnered up with several renowned hotels and resorts in Dubai, which are seeking culinary talents to enrich their existing professional teams for an internship and potential further employment.

ACAC graduates, Lo Sokmey, Heng Kimfong and Man Kofalida have leveraged the Academy’s partnership with the Emirati state-owned luxury hotel chain Jumeirah Group to complete their final internship and gain an unlimited, full-time employment contract in Dubai.

Interview

ACAC: After spending the past 6 months in Dubai. What impressed you the most?

Sokmey: Despite the worldwide pandemic, Dubai’s hospitality industry didn’t seem to take any breaks and kept busy. When we arrived for our internship in December, the Dubai Expo was operating in full swing, attracting a vast number of visitors from all over the world, turning the place into a real international hub for the sector.

Kimfong: Yes, that’s right. Generally speaking, Dubai is a very international place with people from all imaginable countries and even though Arabic is the official language of the UAE, English is most commonly spoken.

ACAC: And what have you learned during your internship at the Jumeirah?

Kofalida: One amongst of the many things we learned, is to work in this very international environment, with people having different backgrounds and cultures, different ways of communicating and interpret the world. I think working overseas, made us all become more mature and more adaptable.

Sokmey: And also, to perform under pressure. All three of us were located at the Madinat Jumeirah Conferences & Incentives. Being assigned to the banquets department with hundreds of guests receiving food and beverage food services from the hotel, there was simply no time to ask many questions, we just had to pay attention to the instructions and then go!

ACAC: Did the time you’ve spent studying at the ACAC help you to deal with this new situation?

Kimfong: Yes, it definitely did. Even though we were studying in Cambodia, we experienced an international atmosphere on campus every day. Working with people having different nationalities was not completely new to us, of course, all the technical knowledge and skills gained at the ACAC helped us to implement instructions quickly and tackle new tasks with confidence.

ACAC: And it seems like it worked out very well! All the 3 of you have received a full-time employment contract at the Jumeirah. Congratulations!

Kimfong: Thank you! It really means a lot to us and is a very unique and life-enriching opportunity! Kofalida and I were both able to access the ACAC only thanks to the Naomi Tami Memorial Scholarship Fund. Without this support, we wouldn’t have had the financial means to join this program.

Kofalida: Exactly, the scholarship enabled us to pursue the career we were only dreaming about. To be standing here now, looking towards a promising professional job opportunity abroad fills me with pride, joy, and gratitude.

ACAC: What are your expectations for your job in Dubai and in the future?

Kofalida: The Jumeirah Group is a very large Hotel and Resort chain, with a wide variety of restaurant types. They offer many opportunities for professional growth within the company. My goal is to climb the career ladder and get a long-term management position within the Jumeirah Group.

Sokmey: Most of all, I’m seeking to enrich my experience in the kitchen. In the long term, my goal is to open my own high-end restaurant and bring Cambodian cuisine closer to international guests.

Kimfong: My goal is to gain more technical expertise and further strengthen my professional status in Dubai. In the future, I’m planning to return to Cambodia and use the knowledge I have acquired to share what I have gained in my country and actively contribute to the development of the local hospitality sector.

Are you also dreaming about a career in the hospitality industry or working overseas?
Then make sure you get a study place and enrol in our upcoming intake in December!

On today’s learning schedule are vanilla cookies, chocolate chips, lemon meringue, cream cheese scones and frostings, and the kitchen stations are getting busy with kneading dough, squeezing lemon and a sweet, delicious smell is filling the air while the ovens are getting heated.

Ms. Pich Dalin, is smiling while she explains: “I have been waiting for this short course opportunity for so long and I am very happy to be here today. I love cooking and especially baking, but as I’m busy with work on weekdays, it is not possible for me to study full time at the moment. Now that this course is running on Saturday mornings, I’m able to participate, deepen my knowledge and learn from those very talented pastry and bakery chefs here who are sharing their expertise with us.”

After 3 hours and a half, the first day of training is slowly coming to an end and the participants are proudly presenting their sweet creations.

While savoring her first, carefully prepared, lemon meringue, Ms. Sar Marina says:

“I’m already looking forward to being here again next Saturday and I’ll definitely be joining the next course, the advanced bakery & pastry short course.”

Are you also interested in joining our next short course training? Learn more here.

Our ACAC team is thrilled to see you all joining our international community of students, faculty, admins, and alumni and it is our goal and mission to ensure that you have an inspired, challenged, and enlightened journey with us. We hope you participate in all of the great learning opportunities that the ACAC has to offer, both in the classroom and beyond. It will be a life-changing time for you that will shape the way you interact with the world from here forward.

In these 2 upcoming years you will grow personally and professionally, and you can expect:

1. Hands-on training

Education that is theoretical and practical is at the heart of the ACAC’s approach. As a student, you will first learn the why and how and then practice, practice, practice. This is what makes a great industry professional!

2. Interesting & passionate colleagues

No two students at the ACAC are the same. Each individual comes from a different family, a different background, and a different community. Each one of you is motivated by different values and has a different dream, goal, and reason for studying at the Academy. And those differences are a great strength. Each of you ACAC students is passionate and interesting, loves food and is eager to learn and succeed. Diversity at the Academy is motivating and exciting!

3. International faculty with decades of combined experience

The ACAC’s eleven chef faculty have nearly 100 years of combined experience. They have travelled far and wide and practised with the best. Even more importantly, they believe in and are passionate about what they do. And now, they are passing their passion and expertise on to you ACAC students.

4. Internationally recognized curriculum

The ACAC’s 2-year diploma program is recognized by ASEAN and the global community. Our curriculum, admission standards, academic regulations and operations are administrated by the Swiss Hotel Management School Lucerne (SHL) which guarantees our students the very best culinary arts education in Cambodia. When you gain your education with us, we will help you shoot for the stars.

5. Skilled workers in a booming industry

What does Cambodia and the world need most? A skilled workforce – especially in the tourism and hospitality sectors. During your culinary studies, you will benefit from our extensive network of renowned industry partners, such as the Sofitel Phnom Penh Phokeethra, Cambodia, the Domaine de Clairefontaine, France, or the Jumeirah Creekside, Dubai. Develop your professional edge with us, then go out and impact your world.

6. Make your dream come true.

Whether it’s becoming a three-star Michelin chef, opening your own restaurant, or becoming a senior manager in an international hotel chain, the ACAC will equip you to pursue and achieve your dreams.

There might be moments during your learning journey in which you will doubt yourself and the career path you’ve chosen. There might be days of struggle, unforeseen challenges, and a lack of motivation. Sometimes you might think you will fail. But always remember, the only way you can fail is if you give up. And every time you fail, you come one step closer to success.

Believe in yourself, be courageous, work hard and work smart, give it your best, and your dreams will come to life. The success is yours.

From the entire ACAC team, we wish you all a great semester start and begin of your culinary journey!

Theany, what was the crucial point for you to decide opening your own business?

Well I have been dreaming of owning my own pastry business since I was little. I have always been passionate about pastries and about how creative you can be in this industry. When I returned from my internship in France, Covid-19 had forced many businesses to shut down and there were no job vacancies available for me. Spending a few weeks at home I told myself “why sitting around and wasting time?” So I decided to take a risk and start with my own little pastry business.

Which is called Petit Gâteau Patisserie. How did you choose this name?

Petit Gâteau means little cake in French. Most of the pastries I’m creating now I have learned during my time in France, during my internship. I was trained by a French Michelin Star chef and I wanted this to be reflected in my business.

And how does it go? Do you think you can make a living out of it?

Oh yes, definitely. As a matter of fact, I already do. When I started 2 month ago, my customers were mostly friends and family members. My very first one, for example, was a friend of mine who ordered 50 glasses of passion fruit mousse for a birthday party. Now, almost all of my customers are pure customers really.

How can customers get your delicious pastry creations?

Currently, I sell my pastries online. Customers can contact me vie Facebook or Instagram and choose from the menu on a pre-order basis.

And which one of your pastries would you personally recommend?

Personally, I love the chocolate raspberry mousse but the mango-passion fruit mousse is my best-seller.

And what are your future plans?

Currently, I only sell my pastries online. My plan for next year is to open up a physical shop and then in a longer term expand and not only sell in Phnom Penh but whole Cambodia and who knows even internationally. You have to have ambitions, right?

Cross-Cultural Learning At ACAC

Christopher Spirig (left) and Eva Lorenz are SHL students interning at the Academy of Culinary Arts Cambodia

“I really appreciate the opportunity to do my internship at the Academy of Culinary Arts and being part of the collaboration between the SHL and the ACAC,” Eva Lorenz said. “I’m looking forward to gaining experience working with students and sharing my knowledge about kitchen operation.”

After a semester studying at SHL, Christopher and Eva are now interning as kitchen instructors at the ACAC. Not only are they assisting the ACAC’s chef faculty team, they are also actively involved with ACAC students.

Innovation Provides Value for the Future

“My goal is to pass on some theoretical as well as practical advice that I gained during my first semester in the SHL but also to grow in many different ways,” Eva said. “To work with such open-minded and ambitious teachers and students is a privilege and makes me feel like putting effort into a project that is innovative and valuable for the future of our generation.”

The Impact of International Collaboration

The value of international collaboration and shared learning cannot be understated.

“For the next months, I am looking forward to becoming an integral part of this school and this country,” Christopher said. “This experience will surely enhance and deepen my cooking abilities as well as my communication and teamwork skills.”

Sharing in cross-cultural learning and international collaboration is core to the Academy’s vision and educational philosophy.

“I am very grateful that through the partnership between our school (SHL) and the ACAC, I have received the opportunity to do an internship in Cambodia,” Christopher said. “I just love to learn more about the people and culture and I find it fascinating to live and work in Cambodia with a range of individuals from various parts of the world.”

For more photos and to follow the journey of ACAC students and SHL interns, connect with us on Facebook and Instagram.