Part 1: F&B Culinary
Imagine that on your very first day of internship, you are welcomed into a Michelin-starred kitchen of international standards. Even more impressively, you are offered a full-time Commis Chef position while still in your third year of university.
That is the story of Vu Ky Anh, a K61 student from the High-Quality Program in Hotel Management, currently working as a Commis Chef at F&B Culinary, Koki Restaurant, Capella Hanoi.
About Koki
Koki is home to one Michelin-starred restaurant, Hibana by Koki, while Izakaya by Koki has also been selected by the Michelin Guide. Often referred to as a “home for the senses,” Koki showcases the artistry of Japanese cuisine through its Teppanyaki and Izakaya dining experiences. Leading the culinary team is Chef Yamaguchi Hiroshi, the only Michelin-starred Teppanyaki chef in Vietnam, who has become both a mentor and an inspiration to Ky Anh throughout the internship journey.
Ky Anh shared:
“Every day, I feel myself improving. I learn so much from my incredibly talented colleagues, from small culinary techniques and ingredient preparation to managing emotions in a high-pressure international working environment.
At first, I was worried about the language barrier with the foreign chefs. However, over time, I realized that in an international kitchen, even communication challenges can be ‘cooked’ into enjoyable and memorable experiences.”
Looking at the moments captured in these photos—the smiles after long shifts, the carefully crafted nigiri, and the passion reflected in every detail—we believe this will be a summer that Ky Anh will never forget.
Location: Koki – Capella Hanoi
Vu Ky Anh | High-Quality Program in Hotel Management, K61 | Foreign Trade University