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Le Cordon Bleu: How Malaysian Graduates Reach Greatness

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Le Cordon Bleu: How Malaysian Graduates Reach Greatness Le Cordon Bleu: How Malaysian Graduates Reach Greatness

Le Cordon Bleu: How Malaysian Graduates Reach Greatness






Text by Chee Gee RenPhotos by Aiman Azri
What do Dato? Fazley Yaakob, Darren Chin and Janice Siew, three luminaries in the Klang Valley?s F&B landscape, have in common" Studying at Le Cordon Bleu marked a major turning point in their professional and personal lives, helping to propel them to their present success. Here are their stories of how the culinary institution inspired each of them.
Dato? Fazley YaakobCooking runs in Fazley Yaakob?s blood ? coming from a family who bonded over beloved recipes in the kitchen, Fazley proved his prowess by winning the first season of MasterChef Celebrity Malaysia in 2012, capping a string of accomplishments that included a thriving music and acting career before he turned 30.
But in the culinary realm, there?s eternally more to learn, even for the savviest professional. Following his TV competition triumph, Fazley challenged himself by pursuing Le Cordon Bleu?s Diplôme de Commis Pâtissier, learning new skills to craft classic and contemporary desserts for restaurants andpâtisseries.
?It is the world?s most distinguished culinary school,? says Fazley, now 41, who first studied in Le Cordon Bleu Malaysia for six months and earned honours as his course?s top student. He subsequently completed three more months of training in Le Cordon Bleu Paris and enrolled in a second programme, Hautes Etudes du Goűt, an advanced multidisciplinary course.
?It has two different angles that allowed me to pursue my interest. Number one: The know-how of understanding the recipes. Number two is the practical side: You actually get to act on the recipes.?
Fazley lauds both the Malaysian and French campuses for their instructors and facilities, stressing that ?in terms of classroom experience, Malaysia is like a mirror image of Paris.? French was the medium of instruction in Paris, but the institute?s supportive staff and friendly translators were his lifelines. He cherishes his time there, including the exploration of local French markets, helping to broaden the horizons of his knowledge.
?In terms of networking, it also works well - the process of learning enables everyone to become a family. You get students all the way from Africa, from the USA, from Japan and everywhere else in the same classes, sitting right next to you. The cultural diversity is amazing at Le Cordon Bleu ? many of my classmates are now award-winning chefs in Dubai, in the US, in Korea.?

That stint informs Fazley's current brand of creative cooking, From Rembau to Paris, encapsulating a lifetime of learning that stretches from his hometown in Negeri Sembilan to the polished kitchens of Le Cordon Bleu. 
In less than half a decade following Le Cordon Bleu, Fazley has earned an ever-expanding litany of gastronomic awards, showcased his efforts at high-profile events like the Malaysian International Gourmet Festival, and launched his own restaurant, the popular SukaSucre Bistro in Cheras. He is also ambassador for numerous brands, ill...
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Le Cordon Bleu: How Malaysian Graduates Reach Greatness Le Cordon Bleu: How Malaysian Graduates Reach Greatness

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News source: Eat Drink KL
Publication date: 06-08-2019 16:05
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