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Sunny Lin (Taiwan) – Cuisine Diploma

Sunny Lin (Taiwan) – Cuisine Diploma

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.

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Graduation 14th September 2018

Graduation 14th September 2018

Congratulations to all the students who graduated on 14th September 2018. The pictures from the event held at The Hurlingham Club are available to view here.

A day in the life of a chef

A day in the life of a chef

The average day in the life of a chef involves more than just cooking. Many chefs play an integral role in the inventory, preparation and management of high-end ...

Open House with Chef Tom Milligan

Open House with Chef Tom Milligan

We are having 5 Open House events starting from 30 September 2018 to 7 October 2018. Please see the details below and use the contact email address to register.

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