ALUMNI

Aaron Goh, Singapore
ACP Alumni
Graduate Placement: DB Bistro Moderne, NY U.S.A
We were taught by various chefs from Eastern and Western continents so I've had a wonderful opportunity to learn ethnic chef instructors. Hailing from 10 countries, they imparted to us intimate knowledge of their culture and cuisine.

I feel very privileged to be working in the kitchens of Chef Daniel Boulud, regarded by Cuisine & Wine Asia magazine as one of the world's eight best chefs.

Bernard Gladwin Lim, Philippines
ACP Alumni
Graduate Placement: Hamilton Resorts, Australia
I would like to take this opportunity to thank the team At-Sunrice for everything that you have done for us. I have really learned a lot from you not only in the culinary field but in life as well. I am now more patient, hardworking, enthusiastic and passionate. I know that this is only the beginning of my career and I still have a long and hard way to go to achieve my goals. With you as my inspiration, I am sure that there will be no obstacles too hard for me to handle. You are a living proof that nothing is impossible as long as you give your 100%!

K Sundharapandiyan, India
ACP Alumni
Graduate Placement: The Setai Resort, Miami U.S.A.
My two years of study At-Sunrice rotated with work at The Ritz-Carlton Millenia Singapore has landed me with my dream job - I'm currently undergoing training as Chef de Partie at The Setai Resort, South Beach Florida

Paul Jason Rosario, Philippines
ACP Alumni
Graduate Placement: Paisley & Crème, Singapore
I spent 24 months undergoing the Advanced Culinary Placement Diploma (ACP) studying in At-Sunrice and working with the Conrad Hotel in Singapore. By the time I graduated, I was able to include 2 years work experience with a global multinational hotel.

I am now working in Singapore as the Chef-in-charge with Paisley & Crème restaurant – it’s a great placement that at-sunrice has facilitated for me and I am also able to put my leadership skills into practice at the workplace!

Satish Kumar, India
ACP Alumni
Graduate Placement: Mirvac Hotels & Resorts, Australia
I am enjoying my work here in Australia with my family. I am working as a "Chef de Partie" in Bay with Mirvac groups of Hotels and Resorts. It is a wonderful place to work & live with family.

As an At-Sunrice student, I learnt a lot about culinary basics and gained Interior knowledge about Culinary Workplace. I enjoyed doing this programme "Study & Work" to improve my knowledge and working skills. The training which I took in The Singapore Marriott Hotel tuned me a lot and helped me to come to Australia.

As a Chef, I love my work and even now improving my skills by reading a lot of books. I came to know about the Australian people and their cuisine. As Christmas is approaching, a lot of new changes and a lot of new work experience!

Roy Wicaksono, Indonesia
ACP Alumni
Internship Site: The Oriental Hotel
WGS AOE Culinary Scholarship Award Recipient 2007
After I graduated from university 5 years ago, I worked in different sectors such as engineering, trade and finance, but I never experienced the same joy and satisfaction derived when someone enjoys the food I've cooked. Two years ago, I felt that I've had enough of doing something which I did not enjoy, so I started seriously considering a career as a chef.

Now that I've won the culinary scholarship, I'm very excited about going to Johnson & Wales because this is a great opportunity for me to visit its campus and practise in their labs. I hope I am able to gain more insight and establish connections.


STUDENTS

Bettina Arguelles, Philippines
ACP Student
Internship Site: The Fullerton Hotel, Singapore
Gold Medal Winner, Malaysia Culinaire Competition
At-Sunrice has exceeded my expectations. I have only begun my culinary studies for a year but I have gained much experience through our study and work program. Also, the school has given us many opportunities to meet the big-name chefs and the who’s-who in the F&B industry. That, to me, is invaluable.

I have also recently clinched 2 Gold medals at the Malaysia Culinaire Competition 2007 – this would not have been possible without the close mentorship of my executive chef Arnaud Thulliez from The Fullerton Hotel!

Jason Suwantika, Indonesia
DCCSE Student
Internship Site: Pump Room
WGS AOE Culinary Scholarship Award Finalist
As I progressed in my studies here At-Sunrice, I was pleasantly surprised that the quality of the whole system far exceeded my expectation. At-Sunrice has given me beyond classroom learning – it has taught me the importance of impeccable grooming, punctuality and professionalism.

Through the study and work rotation. I have also learned to manage my time well, which will be useful for the next challenge I will be facing.

My experience in At-Sunrice has been very impressive so far.

Athalia Keisha Pathmawathie, Malaysia
DCCSE Student
Internship Site: The Pump Room / RE & S
I am an At-Sunrice Diploma in Culinary Craft & Service Excellence (DCCSE) student. The first three months of this course was exciting and challenging, learning something which I had never been exposed to before. The Chef Instructors were my mentors and my guiding light.

I can most relate to the Study and Work synchronizing as I get to see myself progressing and am able to apply what I have learnt. It also helps me to maintain myself financially in Singapore.

I intend to continue to work as a chef in one of Singapore’s many fine restaurants after graduating as the standards of culinary arts in Singapore is world class. At-Sunrice has made me into what I am now, a soon-to-be “Chef”.

Ng Teck Ming, Malaysia
DCCSE Student
Internship Site: Swiss Club / Apex-Pal
In At-Sunrice, I like the Old & New World cuisine techniques as it exposes me to a lot of experience and knowledge. Maybe one day, I can create my own New World cuisine. They also provided the knowledge of safety regulation, cutting skills, knowledge in wine, knowledge in tools & equipment in kitchen and also how to running and set-up a restaurants. We have been sent to different restaurants or hotels for great internship training in order to gain experience and improve our culinary skills and knowledge.

I can say At-Sunrice is the right culinary school for me – and most importantly I believe that At-Sunrice will make my dream come true – to become a famous chef.

Kyaw Zawe Win, Myanmar
ACP Student
Internship Site: Orchard Hotel
I worked as a Chef in Myanmar but I wanted to extend my knowledge so I applied for the ACP program. With the support of the school and my passion for culinary I intend to become a GlobalChef. I would like to work overseas as Chef De Partie in a fine dining restaurant or a 5-star hotel. There are numerous At-Sunrice alumni members currently working in the U.S., Australia, Middle East, China and Singapore and I wish to join them.

Gustha Eduardus Sannie, Indonesia
Internship Site: The Coffee Connoisseur
At-Sunrice has many experienced instructors from many different nationalities where each instructor will impart different knowledge. Its curriculum of Eastern and Western cuisines is also why I chose At-Sunrice.

Students are also required to go through a Study and Work curriculum which is great because we can apply what we study at school in our work apprenticeship. The apprenticeship is also helpful as it exposes you to real F&B industry. Moreover, At-Sunrice provides many opportunities for students to assist in events.”


TERM ABROAD

My favorite part of this trip was going out to dinner some nights with the chefs to experience and try foods, learn things, be a part of the many things including what Singapore has to offer.
Jamie Abramovitch

I decide to join the Term Abroad course to learn more about the Asian culture and food., to try something different. The chef instructors were very professional and knowledgeable. After this experience, I would definitely like to incorporate Asian influences in my food.
Alan Frati

Singapore is beautiful, the food is delicious and I love how so many different cultures can so peacefully co-habitate. Moreover, I've been impressed during our visits to SATS Catering and the Grand Hyatt Hotel. Both opened my eyes to a new form of foodservice industry.
Andrew Shafer

Lessons plans were great, the instructors were super nice and helpful. They were very informative with every question we had. Now, I want to carry on practicing Asian Cuisine. It’s a cuisine that most Americans know little about, and I would like to inform them, it will also be beneficial in my culinary career.
Paul Whitacker

I would have liked to stay longer, perhaps one month of school followed by two months of working in a restaurant. Singapore is the safest place I have ever felt in.
Justin Moore

After this experience, I want to use the things I learnt here combined with other cuisines to open peoples' minds to new ingredients, flavors and techniques.
Mikael Lawyer