Australia Annual Graduation and Gala Dinner
On Thursday, 25th August 2016, 420 guests arrived at the Adelaide Town Hall for Le Cordon Bleu’s night of nights. 94 students from both Adelaide and Sydney’s ...
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.
On Thursday, 25th August 2016, 420 guests arrived at the Adelaide Town Hall for Le Cordon Bleu’s night of nights. 94 students from both Adelaide and Sydney’s ...
In keeping with the summer season, Le Cordon Bleu London and Great British Chefs held a BBQ-themed demonstration and workshop lead by Master Chef Colin Westal ...
The winner of Shared Tables Thierry Marx Career Development Award will spend three days at Le Cordon Bleu in Paris and be able to enjoy some leisure time. As ...
Ben Mayne, National Manager Career Services met with Cathy Sinden, Recruitment Manager for The Star Sydney recently to sign a Memorandum of Understanding ...
We are excited to announce Chef Nicolas Jordan has joined Le Cordon Bleu Ottawa Culinary Arts Institute’s team of Pastry Chef Instructors. Under his guidance, ...
A recent arrival in the Le Cordon Bleu Paris school team, Chef Caussimon has worked in many renowned establishments. Chef’s career spanned a variety of ...
The simplicity of this light and fresh salad shows off the natural delicious flavours of the cucumber and peach which are elevated by a tangy and well balanced ...
Le Cordon Bleu completely won over one young fan at a recent open night. Eleven year-old Rivers Alexander has wanted to be a chef since the age of six and the ...
Our Le Cordon Bleu representatives will be hosting open days in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our team. You ...
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