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.
Sensitivity is necessary in this profession. Most people consider bread baking a less perfectionist art when compared to pâtisserie, but in fact it is much more ...
In response to the increased consumption tax of 10% effective on October 1st, 2019, the tuition for Tokyo school and Kobe school has been adjusted starting from ...
Saturday, October 12th, Le Cordon Bleu Rio de Janeiro will join the event in Nova Friburgo called Bread and Flavors Festival with special show classes by Head ...
My Kitchen Rules TV finalist (2017) Tim Attiwill is owner of a thriving food truck business, CAROclub. After completing a Bachelor of Business degree at Le ...
Paris, 1 October 2019 – Le Cordon Bleu Paris celebrates its longstanding friendship with the United States of America, as it marks the 130th anniversary of the ...
October 2019 - As part of World Egg Day 2019, set on October 11, Eric Briffard, Meilleur Ouvrier de France – MOF, Culinary Arts Director and Head of Le Cordon ...
Le Cordon Bleu Sydney students and staff excelled at the 2019 Australian Culinary Challenge held at ICC Sydney, winning a total of 10 medals in a range of ...
In August and September, 211 graduating students attended formal ceremonies in Sydney, Melbourne and Adelaide, receiving parchments from Le Cordon Bleu ...
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