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 New Zealand chef Francis Motta got behind the French government’s Goût de France promotion on March 21, appearing at the International departures ...
Do not miss “Chef vs Science: The Ultimate Kitchen Challenge” on BBC four this Wednesday, 23rd March. The show features Professor Mark Miodownik supported by Le ...
Chef Fabrice Danniel was honored for his dedication to the school. There were 2 special demonstrations for our students. The events were very popular with more ...
Le Cordon Bleu Dusit warmly welcomed Dr. Lowell Skar and students of BALAC Programme, Faculty of Art, Chulalongkorn University to our French culinary school. ...
Le Cordon Bleu Dusit Culinary School joined the official press conference to launch the second Goût de France in Thailand. For the second consecutive year, Le ...
The Department of International Trade Promotion, Ministry of Commerce organized a cooking demonstration by Chef Wilairat Kornnoppaklao, Thai Cuisine Chef ...
NEW!! - Join NOW and select one of our upcoming culinary workshops - where our chef instructors will share tips and techniques to help you prepare a wonderful ...
Le Cordon Bleu Dusit staff attended a number of International schools’ education fairs and career days last month: such as Ekamai International School and St. ...
The graduation ceremony of Le Cordon Bleu Paris Restaurant Management (March 18, 2016) welcome Pierre Dutaret, an alumni of the Cuisine Diploma as a class ...
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