VIP Workshop & Dinner for Early Bird Students
During our special early bird enrollment event today, our future students had the opportunity to meet each other before the spring term starts, participate in an engaging workshop and share a delicious meal together. After a refreshing welcome drink, the students were divided into 3 equal groups: the hot kitchen team, the bakery team, and the pastry team. Each group…
ACAC’S 2022 Spring Graduation
“This graduation is the celebration of our students’ success, but it also marks the beginning of their careers. From the bottom of our culinary hearths, we wish success, health, and happiness to all of our graduates!” Thursday, March 31, 2022. Hats off to the graduating class of spring 2022! The last few years were marked by the pandemic, and it…
Italian Pesto
Fast, practical, and super tasty! Pesto is a traditional Italian sauce from the region of Liguria, Genoa, has ancient origins and is famous worldwide. The name “Pesto alla Genovese” recalls not only its origins but also its preparation: the pounding (pestare) of basil leaves and other ingredients using a traditional marble mortar and wooden pestle. The first to mention the…
Prawn Croquettes
Croquettes are small, round or cylinder-shaped fillings, covered in deep-fried breadcrumbs. Their origins can be traced back to France where they came into the food scene as a tasty way of recycling leftovers during lean times in the nineteenth century. At the end of the same century, in 1898, the founding father of classical French cuisine, chef Auguste Escoffier together…
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…
Chocolate Fondant
More than one chef has claimed to have invented this irresistible dessert with a decadent liquid centre and a soft cakey outer layer. The most famous story behind this iconic molten chocolate dessert says that it’s been created by the French Chef Michel Bras in 1981, inspired by those freezing cold winter nights in which he and his family would…
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…