Established in 2001, At-Sunrice is the first integrated F&B academy in Singapore conferring nationally qualified diplomas.

With an internationally experienced faculty and staff, state-of-the-art facilities, and strong industry partnerships, the academy emphasises authentic, practice-based and experiential learning that celebrates the true craft of F&B.

We speak to At-Sunrice Alumni Vivienne Yong Rui Qin, the Sole Proprietor of Lucinda Bakery and Pastry, and Samdy Kan Zhen Feng, the Chief of Supply & Demand Modern Italian Trattoria & Pizzeria. They tell us about how At-Sunrice has helped them to realise their dreams.

A Career of Passion

Vivienne’s pastry & bakery journey had humble beginnings. “It was my late mother, Chef Jane Goh, who taught me the basic foundation of baking and patisserie, from creaming cakes to brushing pastries with egg wash. I used to spend a lot of time in the kitchen helping her to make pastries and cakes. She guided me through everything until I was old enough to bake my very first cake. It was those early days which first sparked my interest in baking,” she reminisces.

Today, Vivienne is the Sole Proprietor of Lucinda Bakery and Pastry. She credits At-Sunrice for helping her to be where she is today, explaining “I had to climb up the ranks in order to achieve what I have right now, but that would not have been possible without proper support. At-Sunrice gave me a solid ground to stand on, building up my foundations and helping me gain hands-on entrepreneurial experience through study & work pedagogy. Without their help, I wouldn’t be where I am today.”

Samdy Kan Zhen Feng
Chief, Supply & Demand Modern
Italian Trattoria & Pizzeria

Diploma in Culinary Craft,
At-Sunrice GlobalChef Academy

Also thriving in the F&B landscape is Samdy, the Chief of Supply & Demand Modern Italian Trattoria & Pizzeria. Samdy credits his family for his interest in the culinary world as well. He tells us, “It’s just in my blood. I grew up in an F&B environment as my grandparents own traditional coffee shops and I was always involved with the hustle and bustle of a kopitiam – helping out in my family’s drink stalls and observing the food stall holders prepare local favourites. I ended up helping out in various restaurants as a result of my upbringing. One day, I found myself being pulled into the kitchen to help out. It was then and there that I discovered my passion for cooking, and I’ve not looked back since.”

When asked why he chose to study in At-Sunrice, Samdy simply told us that it was the school’s sterling reputation as a top-notch culinary school. “In 2007, when I was choosing which school to go to, it was the most renowned culinary school in Singapore. Even today, it still remains the top culinary school that produces many successful young chefs. Furthermore, At-Sunrice educates its students on both western and oriental cuisine with equal aplomb, and it is being run by a team of impassioned chef instructors from different parts of the world.”

Industry-Ready Students

According to Vivienne, the most defining attribute of At-Sunrice is its unique education system which exposes students to various pressures and challenges of the F&B industry. By using a unique study & work pedagogy, the academy delivers a high-quality F&B education that maximises students’ employability.

She explains, “At-Sunrice offers a study and work programme. Students learn the theories and they’re provided with hands-on practicums in At-Sunrice. More importantly, there’s also an apprenticeship rotation at production sites. The mix of theory and practical working experience helps us understand how the kitchen works, allowing us to immediately put what we’ve learned into action.”

Vivienne Yong Rui Qin
Sole Proprietor, Lucinda Bakery
and Pastry

Diploma in Pastry and Bakery Arts,
At-Sunrice GlobalChef Academy

Though Samdy already had experience in the kitchen prior to enrolling in At-Sunrice, he believes that the education that he received there was irreplaceable. He explains, “Everyone will invariably have their own ways of going about their work. But what happens is that most people would have picked up bad habits without realising it. They might even have been doing things incorrectly the whole time, resulting in poor quality of food without understanding why. At-Sunrice has provided me with validation of my core techniques while strengthening my poor skills. The chef instructors helped improve my butchery skills, guided me on fundamentals like knife skills and trussing, and ensured that my foundations were firm by drilling the basics into my head. This mentoring enhanced my passion, provided me with the confidence to embark on my career, and gave a voice to my food. Ultimately, my time there was vital to my evolution as a chef.”

The Path to Success

Vivienne and Samdy both agree that a career in the culinary industry takes hard work and dedication. Samdy tells us, “The F&B industry in Singapore is very competitive. It has almost reached the saturation point, so as business owners we have to constantly seek ways to improve and innovate through the infusion of new ideas and marketing tactics.”

“Of all the skills, knowledge, and traits that a baker can possess, the most important thing to have is a sound knowledge of hygiene and safety standards in the kitchen!” Vivienne shares with a laugh. “But also, you must remember your basics. No matter how far you advance as a chef, you can never forget your foundation.”

To aspiring chefs who wish to follow in their footsteps and join At-Sunrice, Samdy advises, “Be receptive to criticism, always seek to improve yourself, and be open to learn from others. Never give up on your dreams, just learn to make it viable and set achievable targets. You have to be willing to fail and pick yourself up afterwards.”

“To share a quote from Lucinda Bakery and Pastry: ‘Have perseverance, add in a pinch of patience, and sprinkle it with passion!’” Vivienne concludes