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.
This edition highlights our 130th anniversary this year, showcasing the milestones and innovations that have defined our journey, 'Globally Inspired, Locally ...
Join us on 22nd & 23rd March 2025 for our extended counseling hours. Make your appointment today to visit our campus and learn more about studying at Le Cordon ...
Le Cordon Bleu London are delighted to announce that representatives from our institute will be visiting the United Arab Emirates.
The prestigious culinary institute, Le Cordon Bleu Madrid, hosted an event where children with diabetes enjoyed an afternoon filled with smiles alongside ...
To celebrate the English language release of Confectionery School, the latest cookery book from Le Cordon Bleu, we are pleased to be hosting an Easter-themed ...
On 3 March 2025, three promising chefs were recognised during the Dotation Jeunes Talents (Young Talent Award) ceremony, held at Le Cordon Bleu Paris institute
For 130 years, Le Cordon Bleu has been at the forefront of culinary education, shaping some of the world's finest chefs. Among its distinguished alumni are ...
In honour of International Women’s Day, we celebrate the many talented women in the culinary and hospitality industries and reflect on how women have impacted ...
On February 24, Le Cordon Bleu Madrid hosted its first Employment and Gastronomy Forum in collaboration with Francisco de Vitoria University (UFV). This event ...
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