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.
Le Cordon Bleu was delighted to sponsor Le Cordon Bleu Paris alumnus and Malaysian celebrity chef Dato Fazley Yaakob for a series of masterclasses in May. Le ...
Bonjour France 2017
LE CORDON BLEU ALUMNI WILL BE PARTICIPATING AT "LE Marché de France" AT THE GARDENS OF ALLIANCE FRANCAISE KUALA LUMPUR ON 20 MAY
Mother’s Day ( 14 May 2017) and Father’s Day ( 18 June 2017) are important dates for all. Le Cordon Bleu chefs had design and will be conducting 3 workshops ...
Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.
During his unprecedented visit to France for the launch of his book, Brae, the Australian gastronomy prodigy will give a unique conference on the hyper-local ...
May 13, 2017 Shanghai – Le Cordon Bleu Shanghai had the great honor to welcome the presence of Mr. André J. Cointreau at the Unveiling Ceremony of Le Cordon ...
Tomohisa Hagimoto oversees commercial production and product development for Globridge ltd. inc., which produces and operates a series of dining establishments ...
- A chance to learn the know-hows of the world class Michelin 3 Star Chefs face to face - Showing the latest trend of world’s culinary, from seasonal ...
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