Archives: Testimonial

I’ve done some cooking before, but without much of a foundation—so I came here to learn more.

What impressed me the most was the instructor’s attention to detail. Chef explained everything so thoroughly from the roots of Italian cuisine.

I used to follow cooking videos on YouTube, But now I’ve learned that there are so many small but important techniques that truly elevate a dish.

To be honest, there are things we’ve all seen since childhood, without really knowing what they were.

I would like to invite you to come here and study to become a chef in a Italian cuisine with ALMA institution one of the best in the world.

It is worth every penny, You will receive so much knowledge in a short period.

Their teaching covers everything you need to know, and the knowledge you gain is incredibly useful.

I’m impressed with the atmosphere of learning Japanese cuisine in Tsuji programme. Sensei was able to effectively convey the techniques of Japanese cuisine. I will apply this knowledge in preparing Japanese cuisine at my own restaurant.

It’s exceeded my experience, honestly. It’s not just about the course or learning to cook Italian food. The chefs here are brilliant. They don’t just tell you, “Do this, make that.” They explain why we do thing the way we do.

There are all new skills. Everything here is a new skill.

The Food School Bangkok goes beyond just training students to become a chef. It places a strong emphasis on cultivating food business entrepreneurship. At the Advanced level, in addition to learning complex pastry recipes, I have gained knowledge in kitchen management and food operations.

I have made significant improvements, but it truly opens my eyes to how much further I have to go. I am nowhere near mastery. I look forward to learning more and more every day because of the environment the school has created. I’m highly inspired to keep trying.

In addition to the classes led by Chef Tang, I was fortunate to learn from the Guest Chefs, each with their own unique specialisations and teaching styles. This aspect excited me as I would explore something new every day.

Mohri Sensei’s attention to detail is what impresses me the most. He begins by teaching us the history of each menu, making it easy for beginners to follow. He is always available to answer our questions, and I can tell that he genuinely cares about our success.

The curriculum laid a solid foundation in Thai cuisine, such as ingredient selection, tool usage, and heat control so that we gained necessary skills to effortlessly create innovative Thai dishes upon graduation.