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.
Register for our next Open House on Wednesday 13th April 2016.
Over two days in January, Le Cordon Bleu treated our new students to a day out in the Adelaide Hills. Students and staff were able to interact in an informal ...
Le Cordon Bleu Sydney Superior Patisserie student, Mary George, recently was the winner of the Regional round of the WorldSkills Australia Competition. She was ...
Mr. Yekta Kamil Noyan, Counsellor and Deputy Representative to UNESCAP – Embassy of the Republic of Turkey has brought the ‘Istanbul’ cookbook hand to Le Cordon ...
Are you looking for the special gift for your special one! Le Cordon Bleu Dusit Culinary School offers 2 NEW Pastry Workshops (3 hrs.); Yin meets Yang Cake and ...
On Saturday 9 January 2016, LCBD joined the French history of the Galette de Rois which organized by the Embassy of France and the Bangkok Accueil at the ...
A new website for the New Year has been launched. We are delighted to present our brand-new website. The design makes it easy to navigate and to find the ...
February 5 to 9 2016 at Paris Nord - Europain and Intersuc, the unmissable event for boulangerie and pastry professionals, Le Cordon Bleu will take part in this ...
Paris, Monday January 25 2016 - Three prestigious Chefs join the Paris school in preparation for the soon to be opened new premises.
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