It's hard to believe in just three weeks we welcomed, trained, and bid fairwell to our newly trained chefs. Like wee baby birds they quickly spread their wings and soared on their own- away from the School of Wok nest and out into the culinary world. They grow up so fast don't they?

It was with both pride and sadness that we watched them go, but not before we harassed them to tell us everything they learned, enjoyed, and found challanged by on their course.

Here's what they had to say:

What made you decide to join the course?

"I wanted to explore and understand the fundamental basics of different Asian cuisine, especially as I've travelled extensively through SE Asia. I also wanted to explore my own herritage." K

What are your plans for the future?

"To become chefs and open our own restaurant in Madrid" A&M

"To work as a chef and learn more about Asian food" S

Most useful information or skill you learned on the course?

"Learned to cooked interesting dishes he had never cooked before" - A

"Learned to use the different Asian spices and sauces" – S

"Knife skills, flavour balancing, and to not be afraid of using heat for quick cooking"- K

What surprised you about the course? Anything unexpected or something you hadn't anticipated? "Some of the techniques were actually a lot easier than I thought they would be. Except for the hand made dim sum and pulled noodles of course." M

What was your favourite dish, skill or experience?

"I enjoyed the day at the Ming Ai and the Dim Sum classes." -A

Now that you've had some first-hand experience, is the professional food world as appealing to you as it was before taking this class? Why or why not?

"I never had any intention of becoming a restuarant chef. But I do want to be able to share my food knowledge in a more intimate and relaxed setting." K

"Yes! I want to learn all kinds of food from around the world now, and become a more experienced foodie."

Congratulations, graduates. Best of luck to you all on your next step, whatever it may be. Don't be a stranger!