Q: You've worked in restaurants before coming to Le Cordon Bleu,
so what's the difference between learning at a restaurant and at a school?
A: The way they teach at school is more systematic and thorough. When you work at a restaurant, you first need to earn respect from the chef for them to teach you. It then takes a long time to actually improve and master the techniques. The ingredients that you deal with are also limited to the ones on the menu.
At school, there are a lot of ingredients that I can touch and experiment with. I can also learn different skills from different chefs. French chefs usually show us techniques and explain the history and culture behind each dish. Japanese chefs tend to teach us how to respect our work, and show us the right attitude in the kitchen.
As 2024 draws to a close, it’s my pleasure to reflect on an extraordinary year at Le Cordon Bleu New Zealand and share our excitement for what lies ahead in ...
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to alumna and author, Jane Lovett.
On Friday 13th December, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Ballroom at The Dorchester, Park ...
The Galette des Rois or three kings’ cake is served during Epiphany. The season begins on the Twelfth night after Christmas, January 6th, and commemorates the ...
Learn how we ensure our students are set to enter the industry!
Le Cordon Bleu Paris is delighted to announce the launch of four brand-new workshops for 2025.
Le Cordon Bleu alumni dominated the competition at the recent Saudi Elite Chefs Competition in Riyadh.
Le Cordon Bleu Paris is ready to welcome a new class of passionate students for the 2025-2026 academic year!
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