Why Bilingual bring the best in culinary Art program?
Culinary arts programs often require or highly encourage bilingualism because modern kitchens are multicultural environments, and the industry requires efficient communication in fast-paced settings. Bilingual training helps bridge communication gaps between kitchen staff, management, and customers, while improving employability in the global hospitality market
Here is why a bilingual program is critical in culinary arts:
• Multicultural Communication: Professional kitchens often feature staff from diverse backgrounds. Bilingualism ensures clear communication to prevent errors and ensure safety during high-stakes services.
• Industry Standard (English/Spanish): English is often the standard in professional kitchens, while Spanish is also prevalent in many regional culinary scenes (especially in the US), making bilingual fluency vital.
• Global Career Opportunities: Proficiency in languages like French or English provides access to international training, internships, and careers in high-end, global culinary establishments.
• Technical Understanding: Culinary training requires interpreting complex recipes, understanding specific terminology, and following technical instructions from instructors, which is best facilitated in a bilingual environment.
• Employability and Growth: Bilingual staff, particularly those fluent in English and Spanish, have a competitive edge in obtaining employment, with better chances for management roles.
Programs like those at Kitchen of Purpose or specialized, globally focused schools, integrate language learning directly into the culinary curriculum to prepare students for these challenges.
Why learning Bilingual now is the right moment for student at Vocational degree ปวช?
Learning English is most powerful and effective when started in early childhood (roughly ages 2–10), as this period offers the best opportunity for achieving native-like pronunciation and deep grammatical intuition. While early exposure is ideal, the “critical period” for language learning has been found by researchers to extend up to age 17 or 18, allowing for high-level proficiency if initiated before that time.
The Best Ages for Learning English
Before Puberty (up to age 12-14): According to the Critical Period Hypothesis, this is the optimal time for achieving near-native fluency in grammar and pronunciation.
Up to 17-18 years: Research from MIT indicates that while the ability to learn a new language to a native level declines after age 10-12, the capacity for high-level acquisition continues until around 18.
How does WCC Bilingual provide the best to our students?
1. Chef instructor
Marc Rewinkel is a passionate and highly accomplished culinary professional whose career is defined by creativity, discipline, and a deep respect for both classical techniques and modern gastronomy. With extensive international experience in fine dining, hospitality, culinary education, and high-level kitchen management, Marc brings a strong combination of leadership, craftsmanship, and innovation to every kitchen he enters.
His culinary journey has taken him across the world, where he trained and worked at some of the most renowned Michelin-starred establishments in Europe, including El Bulli and Prés d’Eugénie. These experiences have shaped his precision, creativity, and high standards.
Marc further expanded his international experience by working for two years aboard the ocean liner HMS Queen Mary 2, during its inaugural season. As a sommelier serving at a high culinary level on board, he developed a strong understanding of wine pairing, luxury service, and international hospitality.
Throughout his career, Marc has developed a culinary style rooted in classical European techniques, complemented by global influences, particularly from Asia. His approach focuses on balance, flavor, and respect for ingredients, while still allowing room for creativity and refinement.
Marc’s work has also drawn attention from the Dutch press. During his time in Bangkok, he was followed for a week by Algemeen Dagblad (AD), one of the Netherlands’ leading newspapers, which resulted in an in-depth article about his life, career, and culinary journey.
In addition to his work in professional kitchens, Marc is an experienced mentor and educator. He has developed and led culinary programs, guiding young chefs in both technical skills and professional discipline. His structured and practical approach fits well within demanding and fast-paced environments such as Iron Chef Thailand.
Beyond the restaurant setting, Marc has also created unique culinary experiences through his Culitainment Group. His exclusive Chef’s Table concept attracted an international audience, including guests such as Lionel Richie and leaders from the international business community. Through this platform, he has organized high-level culinary events for multinational companies, consistently delivering refined and memorable gastronomic experiences.
Marc is currently based in Thailand, where he has chosen to focus on giving back to the next generation, guided by his personal philosophy inspired by Ikigai. He believes that true success also means contributing to others, which is why he is actively involved in teaching and mentoring students at Wandee Culinary College. There, he shares not only his skills but also his mindset, encouraging students with his personal motto: “If you don’t jump, you will never fly—always make time to do the funky chicken.”
Marc performs well under pressure. He is able to think quickly, adapt to changing situations, and maintain a high level of execution. His dishes combine thoughtful composition with clear flavors and refined presentation.
What sets Marc apart is his versatility. Whether working with premium ingredients or creating well-balanced dishes from simpler products, he consistently delivers quality and consistency. His understanding of flavor, texture, and presentation aligns well with the standards expected in Iron Chef Thailand.
Key Accomplishments
Sous-Chef at Restaurant De Gravin van Buren – 1 Michelin Star
• Chef de Cuisine at Restaurant De Kastanjehof – Bib Gourmand
• Dutch Finalist, Prix Taittinger • Silver Medal, Culinary Show Amsterdam (The Netherlands)
• Gold Medal, Apprentice & Chef Competition Horecava
• Winner, Best Vegan Chef – The Netherlands
• Winner, Best Oyster Dish (2019, 2020, 2022) – Amsterdam
• Winner, Most Innovative Culinary Product “Oishii Bun” – Beste Smaak van Nederland
• Prix d’Honneur, Silver Champion (1998)
• Author: Uncorked Journeys
Marc Rewinkel is a dedicated chef who values craftsmanship, consistency, and continuous development. With his international background, solid technical foundation, and open mindset, he is ready to contribute, compete, and grow within Iron Chef Thailand.
2. Swiss Learning
At WCC Bilingual program, we apply Swiss Culinary Education learning approach.
• “Learning by Doing” Philosophy: Students split time between in-depth, hands-on kitchen training and academic classrooms, bridging the gap between practical skills and theoretical understanding.
• Focus on Management and Entrepreneurship: Programs are designed not just to train cooks, but future business owners and chefs who understand food costing, restaurant operations, and leadership.
• Unwavering Focus on Quality & Precision: Influenced by Swiss watchmaking, culinary training emphasizes perfecting techniques through repetition, curiosity, and high standards.
• World-Class Faculty and Mentorship: Students learn from experienced chefs, many with Michelin-star backgrounds, who teach both classic cooking techniques and modern innovation.
