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 London’s Wine Development Manager, Matthieu Longuere MS, recently visited California where he took part in a tour of wineries and vineyards of ...
Le Cordon Bleu London is delighted to announce the Monthly Student Award for April 2024 has been awarded to Makenna Ann Capperauld!
Le Cordon Bleu London is pleased to announce the launch of this year’s Kimchi Cook Off competition in partnership with Association Mes Amis (AMA) and global ...
Le Cordon Bleu London were recently joined by Will Bowlby, chef and co-founder of Kricket for a special culinary demonstration.
Le Cordon Bleu London Summer Festival will take place on Saturday 29th June, featuring a variety of activities including cooking demonstrations, culinary ...
Becoming a wine expert is within your reach. Our intensive programmes strengthen your knowledge of wine and can help you achieve your career goals.
Le Cordon Bleu Madrid, represented by some of its chef professors and part of its team, travelled to Benhavís (Málaga) to collaborate in the 6th edition of this ...
Le Cordon Bleu London are delighted to announce an exciting new scholarship competition offering the chance to win a place on our most prestigious programme, ...
Soirée de la cuisine chinoise à paris, 2024
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