Success Stories

CAC Success Stories

“Success” comes with many definitions. In our school, being successful means finding a passion in cooking, becoming self-competent and learning to handle your culinary skills confidently. Furthermore, we encourage students to be creative, try something new, step out from his/her comfort zone, and enjoy the process of learning. No matter how you define it, we believe that success meaning to be moving forward in your own path, in order to do this, you must equip yourself with the realization of your own strengths and weaknesses, learn to utilize your strengths and improve on your weak points, keep yourself motivated along the way will definitely help you to reach success quicker. 

Read these personal success stories about ordinary students with extraordinary accomplishments.​ We are proud of our CAC graduates, wishing them life full with success on what they have now and will continue to accomplish.

Here are some personal success stories by our CAC graduates :

Chef Eric Cheng

– First practical training at 5 star resort, Mutiara Beach Resort Penang, Malaysia.
– CAC and Mr Bruce Lee gave us fully support and visited us time to time for the outcome training progress and from here I did my career path and growth up to be a great Chef with Mutiara Beach Resort, Penang, Malaysia.
– Promoted to Executive Chef in Vistana Hotel Penang in year 1999, new opening hotel.
I start growth to be a management where managing not only hotel kitchen team, also overseeing the F&B service and stewarding department which gave me another new challenges.
– In year 2008, I helped on the opening of another new hotel Eastin Hotel Penang, Malaysia as the Food and Beverage Manager where I looked after F&B services, Kitchen and Stewarding department.
– In year 2014, again I explore in helping in the opening of another new 4 star hotel in Penang which is Olive Tree Hotel, Penang, Malaysia in charge of Food and Beverage department.
– In year 2016 to current, I moved to the new established 5 star hotel in Penang – Lexis Suites Penang, Malaysia in charge of Food and Beverage Department and Hotel Operational.

Chef Daniel Tan Yang

  1. Malaysia Global Certified Master Chef
  2. Owner/Chef of What The Duck, Dinning & Dessert Nagore Road, Penang, Malaysia
  3. Most Promising Young Chef ofthe Year (2007)
  4. Gold Medal in Pattaya City Culinary Cup 2013
  5. 2 gold medals in the International Gourmet Exhibition China 2006
  6. Silver Medal ,13th Battle OfThe Chef 2011
  7. Silver Medal, 2nd Pattaya City Culinary Cup 2011
  8. Silver Medal in FHM Culinaire 2011
  9. Bronze Medal in 13th Battle OfThe Chef 2011
  10. 2 bronze 13th Culinary Gathering Thailand 2007.
  11. Served Safe Certified by National Restaurant Association

Chef Lee Keen Suaan

  1. Executive Sous Chef Shangri-La Rasa Sayang Beach Resort, Penang, Malaysia
  2. Battle of the Chefs (9th International Salon Gastronomique 2005).
  3. Singapore MLA Black Box Gold Award
  4. Shangri-la academy 2008 April
  5. Formula 1 At 2010 September At Singapore
  6. Singapore Food Promotion In New Delhi India 2010 September
  7. Formula 1 At 2011 September at Singapore
  8. Battle ofGreen Box Penang PPC 2011 April
    (1 runner up & best Malaysian Team award)

Chef Eric Long

Year 2010: 
Intership at Parkroyal Hotel Penang, Malaysia
December 2010: 
won the Special award from CAC – Most Sporting Future Chef
Year 2011: 
Worked in Spring Onion Catering
April 2011: 
  • Participated in the 8th Indonesian Salon Culinaire.
  • Won gold medal in Pasta Culinary Junior Challenge
  • Won The Best Junior Chef award
November 2011: 
Won the Most Promising Young Chef 2011 awarded from Penang Chef Association.
Year 2013: 
Founder of D’chef Food & Services Catering
Year 2015: 
Chipped in to run D’chef Fusion Delight Western Restaurant
Year 2020: 
Founder of Burger Master Delivery Services

Chef Charmaine Clare De Almeida

  1. Silver Medalist of Modern Malay Stylish Wedding Cake (PIHCC) 2019
  2. Bronze Medalist of Kuih Muih and Savoury Delicacy (PIHCC) 2019
  3. Bronze Medalist of Sweet Sensation (PIHCC)
  4. 2019 Most Outstanding Penang International Chef Patisserie Award 2019
  5. Most Outstanding Potential Pastry Chef (CAC Academy of Chefs) 2018
  6. Currently attending Le Cordon Bleu Australia

Chef Hafiz Booz

Year 2013 – Completed his internship at Hard Rock Hotel, Penang, Malaysia
Year 2014 – Graduated from CAC Academy
Year 2014 – Participation in “Nasi Kandar Fish Head Curry” competition at Star Cruise Libra
Year 2014 – Participation in “Burger” competition
Year 2014 – Worked as Commis at The Rice Miller Hotel, Penang, Malaysia
Year 2015 – Worked as Cook at The Meltz, Penang, Malaysia
Year 2016 – Worked as Assistant Butcher at Hard Rock Hotel, Penang, Malaysia
Year 2017 – Worked as Kitchen Assistant at The Swensen, Singapore
Year 2018 – Currently working as Chef de Pattie at Guccio Ristorante Fine Dining Italian Cuisine by Chef Marco, Singapore

Chef Syamalan Balasubramaniam

1. Participation in Asian Culinary Challenge 2013
2. Participation in Battle of The Chef 2013
3. Participation in Nasi Kandar Competition, Super Star Libra Cruise 2013
4. Completed his internship at Gurney Hotel 2013
5. Active member of Penang Chef Association since 2013
6. Promoted to 1st commis at Gurney Hotel, 2013
7. Worked as 2nd cutter in Strada Marine Cruise, 2014
8. Participation in Molecular Mixology, 2015
9. Worked as Demi Chef at Top Coco Cabana
10. Currently work as Demi Chef at Open Farm Community, Singapore

Chef Ahmad Aiman

Well done To our Graduate Chef Ahmad Aiman

Now attached to Cruise (travelling ) to places

Chef Michael Eng

1. Gyu Kaku Japanese BBq Dining Singapore (Kitchen Helper)
2. Union Fashion Bar – UFB Johor Bahru (Chef-in-charge)
3. Hansang Korean Family Restaurant Singapore (Assistant Chef de Partie)
4. Nami Restaurant Shangri-la Hotel Singapore (Cook 1)

Chef Chooi Mei Yee

2003 – Internship in The Bayview Hotel, Penang
2004 – Internship in Shangri- La Hotel, Penang
2004 – 2006 – (Bakery Assist Chef) Bread Story Bakery Central Kitchen & Outlet, Penang
2006 – 2007 – (Bakery Assist Chef) Four Leave Bakery at Gama, Penang
2007 – 2008 – (Bakery Assist Chef) Roti-roti Bakery at Bukit Jambul, Penang
2008 – 2018 – (Chef De Partie) Resorts World Genting, Pahang Darul Ehsan
**Resort World Genting job description**
1.) Assist Dim Sum Chef supervise kitchen operation and conduct monthly inventory, daily briefing, manpower Supervising food and safety hygiene
2.) Food and labor cost control
3.) Assist Chef handle Moon cake & Pineapple Tart
4.) Handle Kitchen HACCP & ISO
2018 – 2019 – (Asist Chef) Imperial Count Restaurants(Dim Sum), The Top Komtar
2019 – (Entrepreneur) Uncomplete Coffee Life Cafe, Alma Bukit Mertajam.
https://www.facebook.com/Uncomplete-Coffee-LIfe-104553191024318/
Participant in-
– 第十二区国际养生大赛2016(团体赛特金奖 Team Gold Medal)
– 第十二区国际养生大赛2016(金奖 Gold Medal)
– Awarded the 5th Malaysia Golden Chef Competition 2016(个人赛 金奖 Gold Medal)
– Awarded the Asia Pacific (Kuching) Master Chef Challenge Trophy 2016(优胜奖Consolation Award)
– Asian Culinary Exchange 2017(China Guang Zhou 中国广州)亚洲名厨精英会2017(金奖Gold Medal)
– Awarded of THE MALAYSIA BOOK of RECORD 2017
– 义厨举办在马来西亚2017
– 义厨举办在越南 2018

Chef William Sim

1. Worked as Trainee in Intel Sodexo, Penang
2. Worked as Trainee in Jen Hotel, Penang
3. Managing Director of Richard’s Top Taste Cafe

Chef Keeshen Sow

1. Joined Battle of the Chef in 2017
2. Completed his Practical at Sakura City, Chiba, Japan
3. Internship at Little Diner Singapore
4. Worked in the kitchen at Intercontinental Singapore Robertson Quay, Singapore
5. Awarded as colleague of the month in May & Oct 2018
6. Currently work at Swissotel Merchant Court Singapore