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.
When one thinks of pâtisserie, the image of delicate pastries, decadent cakes and exquisite desserts often come to mind. It's a world where precision meets ...
On Friday 21st June 2024, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Hurlingham Club, West London.
Visiting students from Thailand, Indonesia, Cambodia, Laos, Brunei, Vietnam, Singapore, Brunei and Malaysia had a great time interacting with Le Cordon Bleu ...
The Institute continues with its annual program of masterclasses. We received Noelia Tomoshige (Monroebakes), Le Cordon Bleu Madrid alumni, and Revelation ...
Le Cordon Bleu Chef instructor awarded prestigious honour by the French Ministry after a lifetime of culinary passion.
On the 20th of June 2024 we celebrated our student's dedication and academic achievement.
Le Cordon Bleu Ateneo congratulates the members of Batch 2 of Diplome in Cuisine Program for completing their rigorous culinary training and for passing the ...
In the heart of Melbourne, amidst the clinks of cutlery and the aroma of freshly brewed coffee, there's a culinary artist weaving magic with sugar and passion. ...
For over 30 years Le Cordon Bleu has had a large presence in Australia with its unwavering commitment to training up-and-coming hospitality. But when choosing ...
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