How a placement with Le Cordon Bleu helped Alumna Danti Winata full proof her future!
The Industry Engagement team at Le Cordon Bleu are passionate about ensuring that each student select the right placements to obtain the jobs they want in the ...
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.
The Industry Engagement team at Le Cordon Bleu are passionate about ensuring that each student select the right placements to obtain the jobs they want in the ...
Discover the news from Le Cordon Bleu Australia, including recipes from Melbourne's A Taste of Le Cordon Bleu virtual event, Adelaide's exclusive webinar, ...
We are pleased to announce an exclusive guest chef event with critically acclaimed chef, Magnus Nilsson, on Friday 4th December. Phaidon have partnered with Le ...
Alumni YinHao's Restaurant Got Michelin Star
Le Cordon Bleu London are pleased to announce a range of brand-new short courses for 2021. Adding to the already extensive range of short courses and master ...
Le Cordon Bleu London is pleased to announce the launch a new programme, the Diploma in Pâtisserie Innovation and Wellness. This exciting new programme is ...
Watch us live as we reveal to you recipes for cuisine, pastry & bakery via our live baking demonstration by our very own world class chef instructors
Our alumni journey are always very inspiring. Come and join us through a Webinar to learn how Nicholas Hon had started his training as a professional Chef and ...
Le Cordon Bleu participates in “Taste France”
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.