Today, the Professional Institute of Excellence (PIE) – and its operating school, the Academy of Culinary Arts Cambodia – had the pleasure of welcoming a group of enthusiastic high school students from East West International School (EWIS) in Phnom Penh. A total of 25 students, accompanied by their teachers Rose and Caryl, spent an exciting and insightful day exploring what it means to study and work in the culinary field.
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.