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 New Zealand Prime Minister, Bill English learnt a few culinary skills from Le Cordon Bleu Master Chefs.
On the 6th August 2017, Le Cordon Bleu New Zealand hosted the annual Concours National des Jeunes Chefs Rôtisseurs competition organized by La Chaîne des ...
The final episode of the fourth edition of MasterChef Brasil took place on August 22, 2017. Michele Crispim was crowned the first-place winner of this popular ...
Le Cordon Bleu Japan was present at Ritsumeikan University’s Open Campus in BKC campus to promote our newest higher education programme to launch in April 2018.
On 15th August 2017, Le Cordon Bleu London welcomed renowned Mexican Chef Pati Jinich for a special guest demonstration.
Soyoun Park fell in love with French pastry 12 years ago during a trip to France. Since then, she decided to dedicate herself to teaching and began her career ...
Following the finals that took place in London in April 2017, the Academy of Chocolate was proud to announce the winners of the competition in the five ...
Le Cordon Bleu Ottawa is excited to announce an exclusive showcase by the Michelin-star 'Balwoo Gongyang' restaurant in Seoul, Korea, who will be presenting the ...
Le Cordon Bleu alumna Amanda Bankert had always dreamed of owning her own pastry shop. Today she owns a thriving business, Boneshaker Doughnuts, in Paris and ...
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