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 graduation ceremony for the Tokyo school was held on March 27th at the Grand Hyatt Tokyo.
On April 6th, Westpac bank celebrated its 199th year with a lavish lunch featuring political leaders and present and former chairs. Held at the beautiful Walsh ...
Sunway Le Cordon Bleu Institute of Culinary Arts was recently accorded the regional Awards of Excellence (Electrolux Culinary Institution of the Year) at the ...
Sunway Le Cordon Bleu takes guests on a gastronomic adventure for Goût de France
Register for our next Open House on Wednesday 27th July 2016.
The Adelaide Careers & Employment Expo has been South Australia’s leading careers, education, training and employment event since its inception in 2005. ...
Try this recipe of veal sweetbreads paired with a tangy citrus butter the flavor of which provides a sharp contrast to the delicate sweetbreads.
In September 2016, the UK’s leading culinary school is to launch a new diploma its Diploma in Gastronomy, Nutrition and Food Trends.
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