采访厨艺管理文凭学习者Zoee Wong
随着我们厨艺管理文凭课程的推出，我们约见了Zoee Wong了解了更多的课程内容以及她对课程的看法。
你能给我们介绍一下关于你自己吗？
在学习厨艺管理文凭课程前，我完成了蓝带厨艺大文凭课程，我喜欢课程中的每一分钟。之后，我在料理和甜点中徘徊，我期待能够做出最佳的选择。然后就来到了餐饮管理文凭课程。
你为什么选择报读蓝带国际学院的厨艺管理文凭？
厨艺管理文凭课程集中在两件我一直想了解的事情：餐厅管理层面（或任何食品业务）包括人力资源，市场营销，财务等，同样地我也想了解现代料理，或先进的烹饪技术–在我看来，这是一个我还没有在别的地方找到的组合。
你能描述作为一个厨艺管理文凭学生比较典型的一天吗？
要描述一个厨艺管理文凭课程学生比较典型的一天是相当困难的，因为每一天都是如此不同。相反，我会提醒一下大家：这个课程能使你成为一个热爱星期一的人。每个星期一我们都有一个六小时的讲习班，这只是其中一个特点。大厨们会展示新的、先进的技巧，然后用所提供的材料创作自己的菜式以运用之前的技巧。是的，在某种程度上，这是一种极端的神秘篮挑战。不过，我喜欢将它视为一种我们被释放到野外进行探险的经历。
你有什么特别的事情想和大家分享或有什么建议会给考虑报读的学生？
开放思维创作精美繁杂的美味菜肴是非常令人满意的诠释。我们运用所有在蓝带厨艺大文凭课程里学到的所有技巧，不断提高技能并应用在实践当中。我很感激自己被给予了如此多的创作自由，并获得了大厨们极卓越的建议。如果现代烹饪的理念或理解一家食品企业的内部运作激起你的好奇心，或两者你都非常感兴趣，请考虑学习这个课程。我很高兴我学习了这一课程。
厨艺管理文凭课程旨在为学生提供必要的知识和技巧以帮助他们成为明日国际酒店业和餐饮业的管理者。
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Meet Zoee Wong Diploma in Culinary Management
Following the launch of our Diploma in Culinary Management, we met with Zoee Wong to understand more about the programme and see what she thinks about it.
Can you please tell us a little bit about yourself?
Before enrolling into the Diploma in Culinary Management programme, I studied Le Grand Diplôme® and loved every minute of it. In the end, I was torn between Cuisine and Patisserie and looked forward to exploring my options. Then came the launch of DCM.
Why did you choose to enrol for Le Cordon Bleu’s Diploma in Culinary Management?
Diploma in Culinary Management focuses on the two things I had always wanted to learn about: the ‘management-side’ of restaurants (or any food business, really) including HR, marketing, financing etc as well as modernist cuisine, or advanced culinary techniques – in spite of my looking, this was a combination I had yet to find anywhere else. Basically, I was sold.
Can you describe a typical day as a Diploma in Culinary Management student?
It’s quite difficult to describe a typical day in the life of a DCM student, as every day is so different. Instead, I issue a warning: This course may turn you into a Monday-loving person. Yes, I know. Every Mondays we have a six-hour workshop which is one of the highlights. The chefs demonstrate new, advanced techniques, which we then apply to our own dishes using the ingredients provided. It is, in a way, an extreme mystery basket challenge. However, I like to think of it as us being released into the wild.
Any highlights that you would like to share or a piece of advice that you would you give to any student considering to enrol?
Executing and expanding our ideas to create beautiful, complex dishes is extremely satisfying and liberating. We take all the techniques learned across the Grand Diplôme, enhance them and put them into practice. I appreciate being given so much creative freedom alongside the excellent advice of the chefs. If you are intrigued by the idea of modernist cuisine or understanding the inner-workings of a food business – or both – do consider this course. I’m certainly glad I did.
The Diploma in Culinary Management has been designed to provide students with the knowledge and skills to succeed as the managers of tomorrow in the hospitality and restaurant industries at international level.
Following the launch of our Diploma in Culinary Management, we met with Zoee Wong to understand more about the programme and see what she thinks about it.
Can you please tell us a little bit about yourself?
Before enrolling into the Diploma in Culinary Management programme, I studied Le Grand Diplôme® and loved every minute of it. In the end, I was torn between Cuisine and Patisserie and looked forward to exploring my options. Then came the launch of DCM.
Why did you choose to enrol for Le Cordon Bleu’s Diploma in Culinary Management?
Diploma in Culinary Management focuses on the two things I had always wanted to learn about: the ‘management-side’ of restaurants (or any food business, really) including HR, marketing, financing etc as well as modernist cuisine, or advanced culinary techniques – in spite of my looking, this was a combination I had yet to find anywhere else. Basically, I was sold.
Can you describe a typical day as a Diploma in Culinary Management student?
It’s quite difficult to describe a typical day in the life of a DCM student, as every day is so different. Instead, I issue a warning: This course may turn you into a Monday-loving person. Yes, I know. Every Mondays we have a six-hour workshop which is one of the highlights. The chefs demonstrate new, advanced techniques, which we then apply to our own dishes using the ingredients provided. It is, in a way, an extreme mystery basket challenge. However, I like to think of it as us being released into the wild.
Any highlights that you would like to share or a piece of advice that you would you give to any student considering to enrol?
Executing and expanding our ideas to create beautiful, complex dishes is extremely satisfying and liberating. We take all the techniques learned across the Grand Diplôme, enhance them and put them into practice. I appreciate being given so much creative freedom alongside the excellent advice of the chefs. If you are intrigued by the idea of modernist cuisine or understanding the inner-workings of a food business – or both – do consider this course. I’m certainly glad I did.
The Diploma in Culinary Management has been designed to provide students with the knowledge and skills to succeed as the managers of tomorrow in the hospitality and restaurant industries at international level.
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