WORLD IAC ASIA CELEBRATES GRADUATES OF THE ELITE CULINARY AND BAKERY SENSORY EVALUATION SEMINAR
WORLD IAC ASIA officially extends its warmest congratulations to the chefs, educators, and researchers who have successfully completed the rigorous "Culinary and Bakery Sensory Evaluation" course. This program marks a significant milestone in elevating professional judging standards within the regional culinary and bakery industry.
A Prestigious Global Accreditation
This advanced academic program is a collaboration of excellence, recognized and accredited by WORLD IAC ASIA and the UNESCO Chair. Designed specifically for culinary professionals, instructors, and food researchers, the course provides a formal pathway to becoming internationally certified evaluators.
Led by Global Industry Icons
The curriculum’s depth was driven by the expertise of world-renowned mentors, ensuring that students learned from the very best in the field:
- Prof. Bill Sy: Advisor to WORLD IAC ASIA and a global veteran with over 30 years of experience as an international judge.
- Chef Judy Koh: President of WORLD IAC SINGAPORE, a legendary figure in the baking industry and a long-standing international judge for major global pastry competitions.
- Researcher Robert Danhi: Advisor to WORLD IAC ASIA and a renowned specialist in spices and flavor profiles, bringing a visionary approach to multi-sensory culinary research.
A Rigorous "Learn and Validate" Model
The cohort consisted of 14 Culinary specialists and 25 Bakery & Pastry specialists. Unlike traditional workshops, this program followed a high-intensity academic model that focused on on-site practical examinations.
Every participant was required to demonstrate their proficiency in sensory analysis through real-time tests, evaluated directly by the master instructors. This ensures that every graduate possesses the sharp, objective palate required for high-level professional judging.
"The success of this course reflects the dedication of our participants to professional excellence. We are not just training chefs; we are certifying the future guardians of culinary standards," stated a representative from WORLD IAC ASIA.
Honor Roll: Outstanding Graduates in Culinary Evaluation and Flavor Sensory Seminar
- Tseng Yen-Chieh
- Arwin E. Gragasin
- Nguyen Quoc Nghi
- Chien-An Lin
- Huang Jung San
- Nguyen Phung Phuoc Quang
- Truong Quoc Quyen
- Nguyen Minh Tuan
- Le Huy Hoang
- Pham Minh Thuy
- Tran Hoang Anh
- Lieng Bich Thao
- Bui Hoai Thanh
- Nguyen Thi Hanh
Honor Roll: Outstanding Graduates in Bakery and Confectionery Evaluation Sommelier Seminar
- Chen-Hsiung, Ho
- Liu Chun Nan
- Liao Wei Tzu
- Thanh Huyen Le
- Yoong Jiahui Anna
- Hung Yu Chieh
- Wu Fang Tsao
- Ko Yi Hsuan
- Chen Chia Ling
- Yu Chao Yao
- Cheang Wai Peng
- Chang Man Tsu
- Chen Wei Ting
- Remy Daniel Jean Corbet
- Phuong Quyen Mai
- Umid Fotikh
- Koo Bee Wee
- Chen Ta Wei
- Syu Cyuan Wei
- Wu Shih Wen
- Bui Thi Anh Ngan
- Nguyen Thi Thu Huong
- Tran Thi Phương Nga
- Check Hiang Teo
- Trinh Le Thanh
We celebrate your achievement and look forward to your contributions as certified chefs in the global culinary and bakery arena.
About WORLD IAC ASIA: WORLD IAC ASIA is a premier organization dedicated to connecting, training, and establishing professional benchmarks in the culinary and pastry arts across Asia.
*** Upon completion of the course, participants must meet the requirements set by WORLD IAC ASIA to become trainee judges.