![Red berry tartlets filled with lemon and mint cream](https://static.cordonbleu.edu/Files/MediaFile/49154.jpg)
Red berry tartlets filled with lemon and mint cream
Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...
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.
Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...
In traditional Japanese confectioneries, you'll often find a curious garnish that is sweet and slightly starchy. It's usually reddish-brown – though not always ...
Congratulations to Le Cordon Bleu Sydney Advanced Diploma of Hospitality alumna Jinhee Park for winning first prize in the recent 2015 Australian Cake ...
The month of May was packed full of events for the Wine and Management students. From coffeeology to a master class on Alsace wines, a whole variety of themes ...
People who love food, wine and travel now have the opportunity to turn their passion into a career through the Le Cordon Bleu Master of Gastronomic Tourism ...
“I had never seen shiso before coming to Japan. We don’t have it in France!” says Chef Dominique, who arrived in Japan in 2000. Fifteen years have passed since ...
On Friday 5 June, Le Cordon Bleu Dusit welcomed potential future students and other culinary arts lovers to our OPEN HOUSE. Guests learnt about the unique ...
Say Cheese is one of our most popular workshops. The course introduces a variety of tasty French cheeses and cheese matching concepts. The participants enjoyed ...
Le Cordon Bleu Dusit joined with the DITP at THAIFEX. This event provided LCBD good opportunities for promoting Thai Cuisine, cooking techniques through a ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.