Yein Kim

Here, I not only learned essential cookery skills but also studied food science.

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Transitioning from Senior Chef de Partie at Cafe Sydney, where I honed abilities in menu development, improved cooking methods / skills and food safety compliance. This hands-on experience inspired me to delve deeper into the science behind food, leading me to pursue an Advanced Diploma in Culinary Arts from Le Cordon Bleu. This educational journey depend my understanding of food chemistry and microbiology,m complemented by ongoing studies towards a Bachelor's in Food Science at UNSW.

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Internships at Kellogg and Givaudan allowed me to apply my culinary skills to practical projects, focusing on flavour development and food safety. At Givaudan, my role involved developing food products across various categories including dairy, savory, and primarily beverages. At Kellogg, I served as a Quality Assurance Coordinator and transitioned to a part-time role after my internship, focusing on maintaining stringent quality standards.

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My journey from the senior Chef of Cafe Sydney to the R&D labs at Givaudan has been a progression, intertwining my passion for cooking and foods with a deeper understanding of food science and product development. This blend of practical kitchen experience and academic knowledge has equipped me with a unique perspective in the food industry, from cookery techniques to food product research and quality assurance.