May be it sound like self promotion but so be it
Fact have to shared properly and when in the world of marketing and social media when so many paid channels are ready then I am sure there should be more channels to create awareness and right message
7 year down the line Academy not only groom highly skilled students but, the chefs teaching also ensure that, they are always motivated and keep on trying out new ideas and techniques
Most of these so called Pastry / Culinary school does not even have enough credibility, skilled chefs or direction. they hide behind big marketing budget, funding and brilliant digital Marketing. loooong program, teaching maths , science , ENGLISH...Surprised ? well how to open a pastry shop. Absurb, you dont how to handle a spatula or whip a cream and we teach you to become a manager ???
I am surprised then why kids or their parents cant think. Can surf better. cant actually visit the school and understand whats going to happen to their kids. Or we just don't care
I was surprised when some parents come to us and told us why cant meet them every 3 month. Come on, Its a professional school and parents need to show some kind of concern as how their kids are doing and whats going to Happen to them. why school need to call them like PTM ( Parents teacher meeting)
but, then we realize that yes, Its a great idea where we can actually involve the parents every 3 month and inform them about the growth of these young pastry chefs. we want to treat these chefs with respect and also same time give them space as well, show them the way. so, lets start with taking initiative by chefs & parents
I think the type of culture we developed in last couple of years is very comfortable, very practicl and very professional. It give that confidence to students to slowly grow up. express themselves better and also enjoy it
We always see them happy, glowing face and excitement of new topic every week
Well sometime stress of performing but with the growth you are going through its normal I think
But mostly we complete the process by showing them path much ahead, introducing professional chefs and then slowly push them towards Industry by Introducing their profile to to Hotels and Restaurants
The feel of satisfaction, seeing them doing well, confidence of a job in hands while still finishing their program in last stage
Trust me its a great feel
For More information -
Academy of Pastry Arts Malaysia
Lot- 16, Jalan 51A/223, 46100 Petaling Jaya,
Selangor Darul Ehsan,
Malaysia
Fact have to shared properly and when in the world of marketing and social media when so many paid channels are ready then I am sure there should be more channels to create awareness and right message
7 year down the line Academy not only groom highly skilled students but, the chefs teaching also ensure that, they are always motivated and keep on trying out new ideas and techniques
Most of these so called Pastry / Culinary school does not even have enough credibility, skilled chefs or direction. they hide behind big marketing budget, funding and brilliant digital Marketing. loooong program, teaching maths , science , ENGLISH...Surprised ? well how to open a pastry shop. Absurb, you dont how to handle a spatula or whip a cream and we teach you to become a manager ???
I am surprised then why kids or their parents cant think. Can surf better. cant actually visit the school and understand whats going to happen to their kids. Or we just don't care
I was surprised when some parents come to us and told us why cant meet them every 3 month. Come on, Its a professional school and parents need to show some kind of concern as how their kids are doing and whats going to Happen to them. why school need to call them like PTM ( Parents teacher meeting)
but, then we realize that yes, Its a great idea where we can actually involve the parents every 3 month and inform them about the growth of these young pastry chefs. we want to treat these chefs with respect and also same time give them space as well, show them the way. so, lets start with taking initiative by chefs & parents
I think the type of culture we developed in last couple of years is very comfortable, very practicl and very professional. It give that confidence to students to slowly grow up. express themselves better and also enjoy it
We always see them happy, glowing face and excitement of new topic every week
Well sometime stress of performing but with the growth you are going through its normal I think
But mostly we complete the process by showing them path much ahead, introducing professional chefs and then slowly push them towards Industry by Introducing their profile to to Hotels and Restaurants
Asia Pastry forum 2017 - the biggest & the finest
The feel of satisfaction, seeing them doing well, confidence of a job in hands while still finishing their program in last stage
Trust me its a great feel
For More information -
Academy of Pastry Arts Malaysia
Lot- 16, Jalan 51A/223, 46100 Petaling Jaya,
Selangor Darul Ehsan,
Malaysia
