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 and Bangkok Airways has organized a press conference for the "Blue Ribbons with a twist - Tie it up for Christmas" campaign to welcome the ...
Erika Chulini, creates his kitchen workshop “Cooking with cause” that consists of teaching people interested in cooking, and, everything that is collected that ...
Chef Kiyoaki Deki, Japanese Cuisine Technical Director, has received the Award of Excellence in Craftsmanship from the City of Tokyo (Tokyo Meister); the awards ...
Our Superior cuisine class pulled off an opulent 5-course menu of foie, seared tuna, and lamb in their pop-up restaurant earlier this month. They delighted a ...
The Superintendencia Nacional de Educacion Superior Universitaria SUNEDU (the National Superintendence of University Education) granted to the Le Cordon Bleu ...
Do not miss the launch of the book "Saveurs de France", authored by the renowned French Chef David Jobert, in partnership with Dominique Boyer, an academic and ...
With the door opened to eastern and non-traditional culinary innovation, what place does traditional French cooking hold in today's culinary landscape?
If you're seeking a career in hospitality management, you need to stay up to date with the latest industry trends to stand out in a competitive market. Here’s a ...
The famous journalist specialized in gastronomy, Alain Kruger, and head of the French radio program "On ne parle pas la bouche pleine!" (do not talk with your ...
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