Le Cordon Bleu

Even though I had previously possessed experience as a food specialist, it feels that both my personal confidence and acceptance by the public as a true culinary professional was cemented by the completion of my studies at Le Cordon Bleu Dusit.

I was a member of the first graduating class from this institution since its opening in Thailand in July 2007.

At Cordon Bleu Dusit, I learnt how to prepare main courses and baked desserts, starting at the beginners’ level and progressing to advanced courses during my 9 months there. During this time, returning as a student, I took great pleasure in learning new things and received in return much more than I had expected.

The experience at Le Cordon Bleu Dusit instilled a new sense of pride in my culinary career. Through direct and indirect experience, I learnt that being a good chef is more than just having good technique or great spicing skills. More importantly, it is about being a responsible professional and learning to work with others, no matter if you the one giving instructions, or receiving them.

With determination and hard work, I received the highest grades in both food preparation and beginners/ advanced dessert preparation courses. It was a moment of great joy and pride to be the first student at Cordon Bleu Dusit to receive what is known as the Grand Diploma – a distinction bestowed upon those who graduate with the top scores in both courses. That moment was a very nice start to my aspirations as a culinary professional.

First Brand Ambassador


Le Cordon Bleu Dusit

Shortly after graduation, I was invited to be the institution’s first Brand Ambassador, an honor that opened many doors and opportunities for me in the food industry, including the acceptance as a culinary specialist and other special privileges. Since then, I have returned to the institution to study the baked desserts course, from start to finish. Returning to school again taught me that learning is a process that never ends, and what I retained this time around was different than what I learnt the first time. My skillset was strengthened at the foundational level, which has proven to be useful in many facets of my life, including at the restaurant, and when I teach and when I write.

And more brands


2010 – 2011


2010 – 2011


2011 – present


2013 – present