悉尼（Sydney）校友Gyoka Yau Okina的访谈
本年度国际学生 - 优秀奖得主
Gyoka Yau Okina
目前举国上下一同庆祝举办新南威尔士州培训奖（NSW Training Awards），新南威尔士州每年举办11项地区性的活动来表彰新南威尔士州学徒，培训生，以及学生的杰出表现。
我们所在地区有23,000多名学生争夺此奖项，蓝带（Le Cordon Bleu）恭贺蓝带悉尼校区学生Gyoka Yau Okina荣获近期在赖徳（Ryde）举办的年度国际学生优秀奖（International Student of the Year at the Excellence Awards）。她也获得了年度最佳职业学生这一奖项的提名并顺利荣获该奖项，作为一名在非传统行业工作或得到新南威尔士州妇女协会（Women NSW）职业赞助的女性，她被认为是一名特别的获奖者。Gyoka Yau Okina曾在蓝带悉尼校区（Le Cordon Bleu）学习酒店管理高级文凭课程，现在她已经顺利毕业并成为蓝带悉尼校区的校友。
Gyoka是一名让人为之自豪的成功者，她对食物和时尚充满热情，来了解一下关于她的更多相关信息吧！
你曾在哪所高中就读，或者说你从哪所高中毕业？
日本横滨国际学校（Yokohama International School）
你为什么选择这项培训/职业道路？
从小时候起，我就喜欢将自己沉浸在创作和烘培中。一到放学和周末，我就会看食谱书，尝试制作我从书中所看到的蛋糕和西点，并请家人及亲戚品尝我烘焙的糕点。这个过程需要经过反复尝试（就西点而言，我妈妈并不擅长，因此我不能从她那里得到太大的帮助），但是每当失败的时候，就会激起我的挑战欲望，直到取得令我满意的结果。每当人们称赞我做的蛋糕美味时我就会感到无比的快乐，从那时起成为一名西点师傅就成了我的职业梦想。
从小时候起，我就喜欢将自己沉浸在创作和烘培中。一到放学和周末，我就会看食谱书，尝试制作我从书中所看到的蛋糕和西点，并请家人及亲戚品尝我烘焙的糕点。这个过程需要经过反复尝试（就西点而言，我妈妈并不擅长，因此我不能从她那里得到太大的帮助），但是每当失败的时候，就会激起我的挑战欲望，直到取得令我满意的结果。每当人们称赞我做的蛋糕美味时我就会感到无比的快乐，从那时起成为一名西点师傅就成了我的职业梦想。
在学习高级文凭课程的过程中最棒的事是什么？8 I1 ~- }8 P0 {
出于对美食的兴趣和热爱，我的长期目标是开一家咖啡馆。顺利完成西点文凭课程为我的实践操作技巧打下了坚实的基础，继续学习高级文凭课程是为了进一步学习酒店管理方面的知识。这门课程非常具有挑战性，因为这门课所有的科目都各不相同，有时简直就像是在听天书（尤其是金融和法律这两门科目！)，并且这门课程的作业量很大，我需要为考试做大量的准备，同时还要在厨房工作。我花了好几个月来平衡我的学习，工作，以及社交生活，但是在这个过程中，这些经历让我可以更加有效的安排自己的时间，这对于在厨房工作以及自己做生意的人来说是非常重要的。虽然这个过程非常辛苦，但是商务计划（Business Plan）这门课程极为有用，学习这门课程之前我的梦想是模糊的，通过学习这门课程我的梦想逐渐清晰，实现梦想的决心也更加的坚定。
出于对美食的兴趣和热爱，我的长期目标是开一家咖啡馆。顺利完成西点文凭课程为我的实践操作技巧打下了坚实的基础，继续学习高级文凭课程是为了进一步学习酒店管理方面的知识。这门课程非常具有挑战性，因为这门课所有的科目都各不相同，有时简直就像是在听天书（尤其是金融和法律这两门科目！)，并且这门课程的作业量很大，我需要为考试做大量的准备，同时还要在厨房工作。我花了好几个月来平衡我的学习，工作，以及社交生活，但是在这个过程中，这些经历让我可以更加有效的安排自己的时间，这对于在厨房工作以及自己做生意的人来说是非常重要的。虽然这个过程非常辛苦，但是商务计划（Business Plan）这门课程极为有用，学习这门课程之前我的梦想是模糊的，通过学习这门课程我的梦想逐渐清晰，实现梦想的决心也更加的坚定。
在蓝带学习期间你最喜欢的是什么？
在蓝带学习高级文凭课程期间，除了厨房操作课程（我可以肯定的说，相对于理论课来说每个人都更喜欢操作课）之外，我最喜欢的就是社交。每当我遇到困难时，这里杰出的大厨，振奋人心的演讲，以及朝夕相处的同学无时无刻不在激励我，帮助我，从而使我可以不断的挑战自己，超越自己。由此，我认为我已经成功做到了很多我以前认为自己做不到的事。如今，我已经从蓝带毕业，因此我非常怀念与老师同学朝夕相处相互帮助的日子，在学习期间我们建立了深厚的友谊，我确定这份友谊会被我珍视多年，只要我想他们就会和他们联系。
你对将来有什么打算吗？
现在，我在位于沃拉拉（Woollahra）的Hotel Centennial酒店担任西点师傅，最近这家酒店的餐厅在著名厨师Justin North的指导下进行了改进。我打算在这家餐厅的厨房部门工作稍长一段时间，来进一步提升我的技巧，不只只是在西点方面的技巧还有面包烘焙以及烹饪。我也想学习更多的高级西点课程，参加更多的行业展示会，以及更多的竞赛来挑战自己并紧随行业的发展趋势与时俱进。之后，我计划进一步学习前台运营以及酒店管理的知识。
蓝带国际学院 - Le Cordon Bleu
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Interview with Sydney alumna Gyoka Yau Okina
International Student of the Year - Excellence Awards
Gyoka Yau Okina
The NSW Training Awards are celebrated throughout the state with eleven regional events held each year to celebrate the excellence displayed by apprentices, trainees and students in NSW.
Competing with over 23,000 students in our region Le Cordon Bleu would like to congratulate Gyoka Yau Okina our Le Cordon Bleu Sydney student who won International Student of the Year at the Excellence Awards held recently at Ryde. She was also nominated and won Vocational Student of the year and was recognized as special award winner for the Women in a non-traditional trade or vocation sponsored by Women NSW. Gyoka Yau Okina studied the Advanced Diploma of Hospitality at Le Cordon Bleu and is now an alumna of the Le Cordon Bleu Sydney campus.
Gyoka is a proud achiever with a passion for food and fashion, read more about her here.
What high school do you attend or graduated from?
Yokohama International School in Japan
Why did you choose this training/career pathway?
Since childhood, I have always enjoyed engaging myself with creative activities and baking was one of them. After school and on weekends, I would be reading recipe books, trying to make the cakes and pastries that I read about, and serving them to my family and relatives. It was a process of trial and error (as my mom wasn’t much of a help when it comes to pastry) but whenever I failed, it made me want to challenge even more and try until I was happy with the result. I found great pleasure when people gave me compliments on how good the cakes tasted and since then, becoming a pastry chef has been my dream profession.
What was the best thing about studying an Advanced Diploma?
With much interest and love for food, starting a café business has been my long-sought dream. After finishing the diploma program in patisserie which has built the foundation of my practical skills, moving onto the Advanced Diploma program was a matter of course to study management. The course was highly challenging, learning all the different subjects which at times sounded like a language from the outer space (especially finance and law!), loaded with numerous amount of assignments to finish and studying for the exams, while working part time in the kitchen. There were moments I had struggled to balance my study, work and social life, but over the course of time, this experience allowed me to plan and time manage myself more efficiently and wisely which I find essential to working in a kitchen and also running a business. Although most strenuous, the Business Plan class was extremely beneficial, allowing me to solidify my dream from what was merely a hazy idea into something more concrete with a clear vision.
What did you enjoy the most about study at Le Cordon Bleu?
What I enjoyed the most about the Advanced Diploma course, aside from the kitchen practical class (as I’m sure everyone preferred it more than theory), was the socialisation with all the people I met. The great chefs, lecturers and fellow classmates have all inspired me and helped me when I was struggling and pushed me to challenge myself beyond my comfort zone. Because of this I feel I have accomplished things I’d never thought I could’ve. And now that I have graduated from LCB, it is what I miss the most but I am certain that the relationship I have built with everyone during the course of study will be treasured for many years to come and that I can always contact and reach them when in need.
What does the future hold for you?
Currently, I work as a pastry chef at Hotel Centennial in Woollahra, a newly revamped restaurant under the direction of a renowned chef Justin North. I plan to work in the kitchen a little longer to gain more experience and further develop my technical skills, not just in pastry but extending my trainings to bread baking and savoury cooking as well. I would also like to take more advanced classes in pastry, attend industry presentations, and hopefully participate in more competitions to keep on challenging myself and stay updated with the industry trend. I then plan to gain some experience in the front of house roles and learn more about management.
【原文引自】：http://www.gheac.com/thread-7198-1-1.html
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