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.
Le Cordon Bleu Dusit joined the 137 Pillars Organic Gourmet Festival 2020 which aim to build and enhance the recognition and awareness of Thai organic food, ...
While celebrating 125 years of excellence in teaching around the world, Le Cordon Bleu is launching two global competitions dedicated to aspiring culinary ...
A desire to experience the hotel industry from the ground up saw alumna Sonal Tomar take on diverse roles at InterContinental Hotel Adelaide before finding her ...
Le Cordon Bleu Dusit is proudly announce the success of Superior Cuisine and Pastry Students in performing their LIVE exercise for the first time "Superior ...
Whether you’re celebrating Valentine’s Day or simply the fact that it’s Friday you can whip up this simple truffle recipe in no time.
People say the way to a person’s heart is through their stomach, and we’ve got the perfect recipe to help you make your loved one feel special. These delicious ...
The Rio de Janeiro Campus has already marked its first party for this very special date. Come celebrate the joy of Carnival and the 125 excellence of the ...
December 19th, 2019, Shanghai - a Memorandum of Understanding (MOU) was signed between Le Cordon Bleu International Trading (Shanghai) Co., Ltd. and Bright ...
Le Cordon Bleu London’s Culinary Arts Director, Chef Emil Minev, was at Gastronomix 2020, to share his knowledge and expertise as part of their programme of ...
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