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 Japanese Cuisine Bursary Programme, run by the Ministry of Agriculture, Forestry and Fisheries and Organization for Fostering Human Resources for the ...
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
Come and visit us at The Skills West Expo at stand number H16 and learn more about our generous $20,000 scholarships we are offering for the January 2017 ...
Wide open spaces. The prettiest beaches in the world. A laid back, yet entrepreneurial attitude. And a lifestyle offering exceptional cuisine, wineries, art, ...
The Residential, held in Sydney, Le Cordon Bleu Australia recently provided fellow online Le Cordon Bleu Master of Gastronomic Tourism students the opportunity ...
Le Cordon Bleu Melbourne has been busy this month hosting a number of events to promote the school and showcase the Superior Stage students.
Le Cordon Bleu Australia was delighted to celebrate Bastille Day at the beautiful Seppeltsfield Estate located in the world renowned Barossa wine region ...
Some travel to take in the sights, or to raid the shops and markets, while others travel in pursuit of indulging in unique cuisine in foreign lands. Culinary ...
A Dinner in honour hosted by HE MR Christophe Penot, the Ambassador of France to Malaysia and Mrs Yukimi during the last visit of our President and CEO Mr Andre ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
