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.
At age six, chef Philippe Brye was already making English cake with his mother. It was just the beginning of a long career surrounded by sweets, which he loves. ...
Open Days Mumbai, Delhi, Bangalore
Meet our representatives in Bangalore, Mumbai and Delhi for three exclusive Open Days.
Open Day Nepal
After graduating from Le Cordon Bleu New Zealand in 2014, Eilish has worked at some of the top restaurants in Wellington, baked in both Denmark and Scotland, ...
We were proud to be among the 355 students, faculty and industry members, and government representatives in attendance at the official opening ceremony of ...
We were honored to have Chef Philippe Urraca - M.O.F Chef, Chef Ryuki Kawazaki, 2 Michelin Stars and Chef Arnaud Dunand Sauthier, 2 Michelin Stars shared their ...
Le Cordon Bleu Dusit was delighted to arrange an exclusive workshop entitled “The Purest Culinary Art Exclusive Italian Cuisine Workshop by S-Pure (Betagro)” ...
Food & Wine Writing is a 12-week unit from the Le Cordon Bleu Master of Gastronomic Tourism program. The unit can be studied as part of this program, or as a ...
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