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.
For the second year running, as part of World Egg Day which will take place on 10 October 2020, the Château du Clos de Vougeot is launching world egg en ...
The National Chef of the Year 2021 contest took place at Le Cordon Bleu in September, with footage of the final streamed live as part of Hospitality Week, with ...
With the Fall 2020 term starting, our boulangerie students will be using a custom-made Bongard oven, one of a kind special equipment, to make delicious bakery ...
This Plant-Based Culinary Arts course is designed to provide students with a comprehensive focus on satisfying, delicious and nutritious cuisines from across ...
(COVID 19) Check out the new Le Cordon Bleu São Paulo Unit reopening protocol.
In this current climate, many are unsure how to choose a study program, or even which career path to follow. As a leading voice in culinary arts and hospitality ...
Le Cordon Bleu Australia invites you to attend our Industry Voices Webinar Series 2020 featuring thought-provoking discussions with an expert panel about the ...
Professor Alan Bowen-James (Executive Dean, Le Cordon Bleu Australia) addresses key questions from hospitality professionals, career changers and school leavers ...
Alumni Paulo Munhoz Treml shares details about his work experience, moving to France without speaking any French, working with renowned Chef Pierre Gagnaire and ...
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