Favorite cookbook: The Joy of Cooking

Favorite kitchen tool: paring knife

Least favorite food: duck

Biggest personal influence: Michael Nisky with Marriott International

5 year plan: To work as an assistant Food and Beverage Director at a 5-star hotel and build up a solid foundation to become an F&B Director and General Manager in the future.

Best ACAP experience so far: The first practical exam. It was tough to make four different items at the same time, but it gave me time management skills and a real sense of the life of a chef in the kitchen.

Why ACAP? My personal goal is to become first Korean international food stylist, and therefore it is critical for me to have in-depth culinary knowledge and practical skills in accordance with a clear understanding of fundamentals, ingredients, flavors and techniques. ACAP consists of cooking, studying wine, exploring culinary trends and other teachings to complement a hospitality management degree. This is the perfect course for me to be a better expert in the foodservice industry.