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.
Every Tuesday during our Christmas Countdown, Le Cordon Bleu London’s accomplished alumni will be sharing their Christmas stories. The final alumni in the ...
Chef Vaca joins Paris team in 2012 after a career in renowed establishments and in Australia.
Corporate Social Responsibility (CSR) is one of Le Cordon Bleu Dusit Culinary School's main initiatives to help provide support funding for special education ...
Our Head Pâtisserie Chef Julie Walsh has recreated a classic chocolate mousse, using less fattening ingredients for the more health-conscious festive cook. ...
In honor of the passing of His Majesty King Bhumibol the Great - Much loved Monarch of Thailand -- Le Cordon Bleu Dusit Chefs have prepared two dishes in honor ...
He scored a terrific position after graduating with the Bachelor of Business (Hotel & Resort Management), securing conferences and conventions for South ...
Le Cordon Bleu will be attending exhibition educations in Indonesia 10th - 22nd January 2017.
Sauces are an important component in any meal but this is even more so at Christmas time. Imagine sitting down to your Christmas lunch and having your turkey ...
On Monday, 5th December, Le Cordon Bleu Melbourne hosted a culinary event for our education agents as a gesture of appreciation for their support over the past ...
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