Where One Path Leads to Another
FERRENCIA JANE
Ferrencia didn’t set out to work in a restaurant kitchen.
Before coming to Singapore, she studied Nutrition and Health Science in Taiwan, with plans to build something in the healthy F&B space. But along the way, she realised that understanding food wasn’t enough she wanted to learn how to create it.
That led her to At-Sunrice GlobalChef Academy, where she enrolled in the Diploma in Culinary Arts.
She was looking for something practical — a way to move from theory into application. The academy’s work-study model, which combines six months of training with six months of internship, offered a clear way to do that.
Singapore was also a natural fit, as it is close to home in Indonesia and offers access to a diverse and active food scene.
Ferrencia with her chef instructor and batchmates at graduation, 2025
Photo courtesy of Ferrencia.
Stepping Into the Kitchen
As part of the programme, Ferrencia was placed at Candlenut for her internship. The Michelin-starred peranakan restaurant is led by Chef-Owner Malcolm Lee, an alumnus of At-Sunrice.
What began as a six-month placement became something more. She was offered a full-time role after graduation, and now works there as a Demi Chef de Partie.
Through partnerships with industry players across Singapore, At-Sunrice’s work-study model places students into working kitchens early on, where they train alongside experienced chefs and gain real exposure to the pace and expectations of a professional environment, with the opportunity to earn while they learn through paid internships.
“Students today come from all kinds of backgrounds, and that’s a strength. In our kitchen, we value being open, consistent, and willing to learn. Ferrencia has shown that in the way she works, and how she continues to grow with the team.”
— Malcolm Lee, Chef-Owner of Candlenut
A Different Way Forward
What she found in the kitchen wasn’t a departure from what she had studied, but a continuation of it.
Her interest in nutrition now sits alongside a deeper understanding of how food is prepared, served, and experienced. It’s a combination that shapes how she thinks about her future — not just what she wants to make, but how it comes together in practice.
Ferrencia also went on to take the six-month Specialist Diploma in Culinary Wellness offered by the academy, which provides a deeper understanding of cuisine, wellness, and business knowledge. This prepares her further for her long-term goal of opening a restaurant or catering business.
Looking Ahead
Ferrencia with the Candlenut team.
Photo courtesy of Ferrencia.
Reflecting on her journey so far, Ferrencia shares:
“I enjoy that it’s a non-stop learning journey. Every day, you learn something new.”
She hopes to stay curious, keep a beginner’s mindset, and continue improving with each step. More than anything, her time in the kitchen has shaped how she sees the work itself, not just as a skill, but as something more personal.
In the restaurant, there’s a saying: if you cook with a happy heart, you serve happy food. For Ferrencia, that’s what the craft comes down to, cooking isn’t just technical, it comes from the heart.
For those considering a similar path, her advice is simple:
“You have to take the chances you have. It won’t be easy but nothing is easy anyway. So you must choose your hard, and just go for it.”
This series follows the journeys of our alumni, from those just starting out to those building something of their own. Each path looks different, but we hope these stories offer a glimpse into what that journey can be.
Learn more about our programmes.
