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.
Last issue, Career Services Unit talked about building your resume. This issue is about preparing yourself for an interview.
We asked our Wine Development Manager Matthieu Longuere MS for his recommendation on the best pairings with chocolate.
Beginning on 14th April Le Cordon Bleu Adelaide presents a series of tasting nights at The Edinburgh Cellars in Mitcham. Led by esteemed wine consultant Jane ...
Congratulations to Chef Joanne Yeong, Le Cordon Bleu Sydney alumna (2005) who has been nominated for Pastry Chef of the Year (Regional) for the World Gourmet ...
A unique exchange agreement has been launched for Le Cordon Bleu Australia students studying either the International Hotel or Restaurant Management Degrees and ...
Since coming to Japan in 2006, Chef Patrick Lemesle has spent almost 10 years in the country. He loves Japanese culture and ingredients, and this time he chose ...
Le Cordon Bleu would like to extend a warm welcome Byron Finnerty, our recent scholarship recipient.
Recently 8 Le Cordon Bleu Sydney students entered into the ‘Student Chocolate Class’ of the Sydney Royal Cheese and Dairy Produce Show, which is one of the most ...
So, you’ve just joined or are about to become part of an elite family of passionate, driven and entrepreneurial young men and women; welcome to life as a Le ...
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