Success Stories

On the Gateway to the World

LAY Sambath, Westminster University, UK
– How did the ACAC prepare you for your further studies in London?
During my ACAC internship in Spain, I discovered my interest in catering and events and I knew I wanted to go into that direction. The skills, knowledge, experience, and capabilities that I acquired during my study time, allowed me to become…

Living the Arabian Dream

SETH Sivorn, Pierich Dubai, UAE
– Why did you choose to work in Dubai?
I’ve experienced Dubai during my internship at the ACAC and I was very impressed with the professionalism and the modern ambience in that city. Everything moves fast and there are so many opportunities to grow and make a career…

On the Path to Success

Osorio Juan, Marriott Cancun Resort, Mexico
– What are your responsibilities as chef supervisor at the Marriot?
I’m responsible for the supervision of all the areas during the dinner shifts: The cafeteria for our employees, the main kitchen, commissary and butcher kitchen, room service, our pizzeria and our speciality restaurant, the Hana Polynesian Grill. I’m doing…

Proving and Improving Every Single Day

TIT Makara, Petit Gateau, Cambodia
– What do you enjoy most about running your own business?
Running my own business allows me to enjoy lifestyle flexibility because I can create my own schedule. And the personal satisfaction! For me, running my own business is the pursuit of a life-long dream. It allows continued personal growth…

Taking up Tourism and Hospitality Management

PUM Monyreth, Marriott Regency, Cambodia
– How did the ACAC Diploma benefit you?
Receiving the ACAC diploma has helped me to get hired at the Hyatt Regency on one hand, and on the other hand, I was able to make use of the credits and directly enter into the 2nd year of my Hospitality Management studies at the…

Building Confidence to Become a Head Chef

You Kimhout, Triple L Fine Dining, Cambodia
– How does your everyday work look like?
Different every day! Of course, there are a few procedures that remain the same each day but generally speaking our days at the Triple L Fine Dining are very diverse and require lots of flexibility and creativity…

Commitment to Life-Long Learning

SUN Chansoriya, Topaz, Cambodia
– How is it to work at a fine dining restaurant?
I would say it is incredibly demanding but rewarding at the same time. You consistently need to perform on a high level as the standards for freshness and quality are non-negotiable. And it can be exhausting with long working hours and…

The Private Island Life

SOY Ravy, Song Saa Private Island, Cambodia
– What’s your favourite memory from your time at the ACAC?
My favourite memory is related to the people at the ACAC. I found it was so easy to connect with people and make friends because we all share a love of food and of cooking. And the Chefs are all amazing, you feel comfortable asking any…