The support I got from Pauline and Sonia does not compare to anyone else. The service they gave and provided since the start & throughout my studies has been the best support. After meeting them for the first time, you know they are genuinely wanting the best for me and all their students. I am really glad to have met them and thank them for their guidance for this crucial decision making part in my life.

1. Studying in Switzerland – Why did you choose Switzerland as a study destination. And how was your experience studying at CAAS?

I choose Switzerland because it is one of the top & best places to study Culinary and the country represents many famous Chefs. The experience in CAAS was great and unique because of the hands-on learning experiences you get directly from the teachers that really focuses on the details. And of course having state of the art facilities. It was like studying in a dream campus. The advice I have for all new students planning to go Switzerland to study this course is make sure you have passion in what you choose to study. Think about what your goals are during and after your studies. This is just not any ordinary degree. If you are truly looking for something different and want to be unique, highly consider CAAS as your choice.

2. My Program – Which program did you choose and describe in summary overall program about what you learned from the campuses.

The program I chose was the Dual Bachelor’s Degree in Culinary Arts. It is a 3 years degree which consists of three different parts; term 1 to term 3 you will experience production kitchen for example like banquet kitchen, term 4&5 will learn how does fine dining kitchen works, term 6&7 no more kitchen practical classes but focus more on the business aspect and teaching entrepreneurship skills as well. There will be a business plan presentation in term 7 with different people (from outside the college) from F&B industry and students will have the chance to organize & run their own events which makes is more fun learning as you are really hands-on.

3. My Internship – Where did you do your internships and which one was your best experience out of all?

I have always had huge passion for the F&B industry because I like the high interaction with customers and meeting new people from different cultures. The first internship was completed in the USA for 6 months working at a 4 star hotel called Lowes Sapphire Falls Resort, located at the Universal Orlando, Florida. I was mainly in the departments of All-day dining kitchen, Tapas restaurant, Baker and Pastry production kitchen. I have gained difference skills while work at this hotel especially being in one of the most popular travel destinations Universal.
As for my second internship, I decided to come back home to Malaysia to work because I want to experience the culture work difference from the western world. I had the chance to work closely with Executive Chefs at the newly renovated 5 star hotel EQ (previously Hotel Equatorial). EQ is seen as one of the top hotels here in Kuala Lumpur and is ranked #1 on TripAdvisor. I am proud to have been part of this team. I have learned the different parts management, not only in the kitchen but also event planning & banquet. I have Sonia to give huge thanks in connecting me to them securing my internship there.

4. My Future – What are your goals after graduation? If graduated already – What is your current position and what do you do daily on your job. What do you love most about it, next career move?

My future aim is to have my own F&B trading company and as well at some point have my own restaurant. I’m super passionate to work in this industry and having built a great and vase connection while studying in Switzerland will definitely benefit me in the long run. But for this moment, I’m helping my family company to set online platforms to sell products online. Eventually, I will go back in F&B after the pandemic is over. This is my plan. I always want to explore new markets and take chances. I believe this is the pathway to success.