TESTIMONIAL 1 – Tan Jia Qiu
TAN JIA QIU SG PETANI 19 years old, Lavender Bakery, Kota Damansara
大家好,我是邓嘉裘，我来自吉打双溪大年，今年19岁。
记得在一年前的时候，我还总纠结到底要不要来这学校，而在上课过后才真觉得果然来对了也还好没错过。光阴似箭，一转眼，一年就已成为过去。一年里我们认识了那么多朋友和老师同时也学到了很多东西，让我们拥有很多美好的回忆。
在这里要感谢Chef Zita，她是在我们刚开始，无知和懵懂的时候，教会我们基本的烘焙知识。每当我们需要帮忙的时候，她总是很悉心和苦口婆心地教导我们，希望我们未来到社会工作会好过些。
再来要感谢的就是我们的院长Chef Kenny。他总是希望我们能做到最好，所以凡事也特别严厉，很感谢你，在你给我们的每一种挑战和机遇中，我们懂得了学习， 懂得了成长，懂得了奋斗和拼搏，是你为我架起了走向成熟的桥梁。
最后，我要感谢我的父母亲，感谢他们一直以来的支持，不仅是金钱上的支持，更是行动和言语上。如果没有他们，我就不可能来到这间学校，更不能实现我的梦想和目标。让我们一起加油为自己的理想而奋斗，用实际的行动去做到更好。谢谢
TESTIMONIAL 2 – Le Bread Days
I am Kathy Ang, the Founder of Le Bread Days Café & Bakery at SS2, Petaling Jaya, Selangor.
Firstly, I would like to thank Chef Kenny & Chef Andrew for contributing to my present success of Le Bread Days.
The journey started in Year 2012, where I decided to venture into the world of pastries. I have a passion for food including pastries. I enrolled myself to Ecole De Patisserie at Damansara Perdana.
My Chefs Kenny and Andrew, whom both have guided and helped me to develop a RIGHT ATTITUDE and COMMITMENT for my career for the industry. They are very helpful and always spend time to listen and teach. Even I had graduated, I kept going back to seek advice on my products development, vendors recommendation and even asking for help in looking for kitchen chefs / helpers. They always have time for me and I’m grateful for that.
My advice to all students: Always listen and learn from your Chefs instructor. They are full of industrial experience and connections.
After graduation, getting a job is not an easy task for a inexperienced girl like me as many bakeries preferred experienced and tougher guy than female. But with the RIGHT ATTITUDE, that doesn’t hinder me to pursue my dreams. I work hard and gain much experience within 1 year.
The BIRTH of Le Bread Days
After 1 year, I decided that I am ready to venture into my dream The Bakery. Armed with Right Attitude, I seek advice from my Chefs Kenny and Andrew and business friends whom have experiences in running business and cafes.
Here are some hints of starting up a new business.
1. Setting up the objectives: Concept of shop, product range and branding
2. Planning is the key success. Must have a proper planning for every details of business
For example, business strategy and objectives, location, market survey, budgeting, supplier, equipments, inventory control, pricing, promotion, product development and menu, staffing, competitors, marketing strategy and etc.
Starting a business is indeed not an easy task BUT nothing is impossible. Just remember to learn from the RIGHT SOURCE and WORK HARD. I indeed have a lot of challenges, ups and downs but I don’t give up.
FUTURE of Le Bread Days
My shop has entered into the third year and to-date I am proud of the Croissant products from my own recipes like Molten Croissant and Fruit of King are some of our best seller.
For product development, I travel to other countries to look for new ideas and continuously try new recipes. Le Bread Days will continue to keep and maintain high standards of quality and explore new products.
Just google Le Bread Days, and feel free to drop a line to us and welcome to Le Bread Days.
