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.
Stef Scrivens is a pastry Chef by passion and she’s serious about dessert! As a 2012 Diplôme de Pâtisserie graduate from Le Cordon Bleu Ottawa, she has a wealth ...
The greatest success for a teacher is seeing their former students grow and progress, in this case, in the world of gastronomy. Being part of the seed of that ...
Simon Barton won the first prize - a 3 weeks trip in Paris, including 2 weeks of training under the guidance of Thierry Marx and his team at the Mandarin ...
Le Cordon Bleu will be attending exhibition educations in Singapore on 12th & 25th November 2016.
This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...
Le Cordon Bleu Melbourne Culinary Arts Institute celebrated its inaugural graduation ceremony on Thursday 27th October 2016, at the Carousel event centre, ...
On Tuesday, 27 September, GJ FOOD The Fine Food Connection, held its first Foie Gras competition, created to encourage the creativeness of young chefs in the ...
South Australian Premier, Hon. Jay Weatherill, paid Le Cordon Bleu Paris a visit. As it happened, the winner of this award, Ben Simon, was in Paris at the same ...
Le Cordon Bleu Sydney Superior Pâtisserie graduate, Mary George, achieved a third place in WorldSkills for Pâtisserie. This was an 18 hour competition, over 3 ...
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