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.

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 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.

• How did your internship experience at the Ritz-Carlton in Kyoto, Japan, contribute to your professional growth?

I had the opportunity to work in a high-pressure environment alongside experienced professionals, sharpening my skills and learning new techniques. The exposure to Japanese hospitality and culinary traditions broadened my perspective and enhanced my adaptability, ultimately preparing me for the challenges of the industry.

• How did your education at ACAC prepare you for the opportunities that led to your full-time position at the Ritz-Carlton?

ACAC provided me with a solid foundation in culinary arts, emphasizing not only technical skills but also professionalism and teamwork. The hands-on training and mentorship I received prepared me to excel during my internship at the Ritz-Carlton. The curriculum’s focus on innovation and creativity empowered me to contribute fresh ideas to the team, making me a valuable asset to the organization.

• What are your future goals in the culinary industry, and how do you plan to continue your journey of success?

For now, I’m just thrilled to be joining the team at the Ritz-Carlton and look forward to further develop my skills in the Italian Restaurant where I will be employed. Beyond that, I aspire to explore different culinary cultures and techniques, perhaps even pursuing advanced certifications. And ultimately, my aim is to become a respected chef known for creating memorable dining experiences and inspiring others in the industry.

• Before graduating from ACAC last year, you did an internship in France. Can you tell us about how it influenced your culinary style?

My internship in France was an eye-opening experience. I had the opportunity to immerse myself in French culinary techniques and explore various flavors. It broadened my perspective and refined my skills, which heavily influenced the fusion style of Cambodian Chinese Cuisine I offer in my restaurant today.

• What inspired you to open your own restaurant, and how has it been since you launched it?

The inspiration behind opening my own restaurant stemmed from my desire to share my culinary creations with others. I wanted to create a space where people could experience the unique blend of traditional Cambodian and Chinese flavors. Since launching, it’s been an incredible journey filled with challenges and rewards. Seeing patrons enjoy my food and the positive feedback I’ve received has been incredibly fulfilling.

• What aspirations do you have for your restaurant and your culinary career in the future?

My aspirations for my restaurant are to continually innovate and refine our menu, offering guests new and exciting culinary experiences. I also aim to expand my restaurant’s reach, potentially opening additional locations in different cities. As for my culinary career, I aspire to continue learning and growing, perhaps even participating in culinary competitions or collaborations with other chefs to further elevate my skills and repertoire.

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.

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/

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.

• You decided to further broaden your horizon and study restaurant and hotel management in Vietnam, please tell us more!

I love the world of hospitality and decided to further extend my knowledge in this field. Through the collaboration between the ACAC and the Imperial International Hotel College, I got the opportunity to enroll and receive a scholarship for the restaurant and event management program here in Vũng Tàu.

• What do you enjoy most about hospitality?

I enjoy hospitality for many reasons. First of all, it is so diverse that it seems to be the culmination of all the skills we can learn. This industry provides such a wide range of career pathways suiting every possible kind of skills and interests. And I love working with people, guests and colleagues, from different backgrounds and cultures.

Also, it’s an industry that is creative, innovative, fast-paced, service-oriented and offers you global opportunities.

• What are the top characteristics of being good at what you do?

I would say, good communication, organization, attention to detail, curiosity and willingness to learn. And of course, enjoy what you do. Hospitality usually comes with non-traditional shifts which can sometimes be tiring. Loving what you do will make those long hours fly.

• How did you get this job opportunity in Dubai?

During my studies at the Academy of Culinary Arts Cambodia I’ve got the change to do my second internship at the Jumeirah Mina A’Salam in Dubai. This internship was an excellent opportunity to build skills and grow network but especially, it turned into a full-time employment offer.

• What is your impression of Dubai for Industry Professionals?

While Dubai can be a little overwhelming at first, it is probably one of the most livable cities, being modern and safe, and offering a large range of world-class career opportunities. With plenty of high-end hotels and restaurants, it’s a great place to start your life as chef or hospitality professional in general.

• How do you envision your professional future?

My main goal is to further grow my skills and develop myself within the Jumeirah Group, achieving a manager position in the future. Further, I aim to travel around the globe, and learn the various types of cuisines, developing my own unique style of cooking.

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!

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.

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!

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”.