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 Brisbane unveiled two state-of-the art training kitchens at its Queensland South Bank Institute where it delivers world-class culinary arts and ...
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Le Cordon Bleu Australia is delighted to announce that Karen Doyle (Le Cordon Bleu Sydney Program Manager) has been appointed National President of Australian ...
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Paris, 13 March 2019 – In March, Le Cordon Bleu, the leading global network of culinary arts and hospitality management Institutes, will take part in the ...
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On the 3rd and the 4th of March Le Cordon Bleu Rio de Janeiro joined Rio de Janeiro's Carnival at Marquês de Sapucaí at the booth QUEM - O Globo with an amazing ...
Meet our Representatives at the FPP EduExpos in March 2019 in Brazil.
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