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.
The Le Cordon Bleu Peru Institute has received the institutional licensing from the Ministry of Education (MINEDU) in accordance with the New Law of Higher ...
Alcoholic beverages are a key element in the restaurant dining experience at any price point. The right food and wine pairing has the power to enhance the ...
Le Cordon Bleu Australia’s Technical Director Tom Milligan completed a two-week public relations and recruitment drive through India hosting culinary ...
Le Cordon Bleu Sydney staff and students continue the tradition of excellence by winning a number of prestigious industry awards.
On October 16th we had the first certification ceremony of the students of the Basic Cuisine & Basic Pâtisserie courses. Our students underwent theoretical and ...
(October 16, 2018, Shanghai) On Tuesday October 16, the largest and most respected international culinary competition in Asia, the annual Le Cordon Bleu 2018 ...
Apply for a Cuisine or Pâtisserie certificate or Diploma course between 15th October and 13th December 2018, to start in either Term 1 or Term 2 2019, and ...
Your dream of studying with us has never been so close! The institute Le Cordon Bleu Rio de Janeiro welcomes all enthusiasts of traditional French cuisine! ...
Pascal Barbot, famous cuisine chef at l’Astrance restaurant, did us the honour to come share his knowledge with Le Cordon Bleu Paris’ students during a ...
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