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.
Graduated from Le Cordon Bleu Paris and London during 2012-2013, Shaheen Peerbhai now owns a pastry shop in London
Le Cordon Bleu London recently hosted a wine pairing demonstration in partnership with Yhangry and hosted by sommelier Isabelle Lynch.
Meet & Eat : Food & Drinks from 16 LCBD alumni shops at Gourmet Foodie Fest 2022 – Classy Party with Le Cordon Bleu Dusit on Thu.20 – Sun.23 October at 6th ...
Upon arriving in Australia on his own at the ripe age of 18, Kevin was determined to try his hand at cooking by preparing his first ever meal – pasta with ...
Le Cordon Bleu London are delighted to share the news that alumni chef Gail Ge’er Li and sommelier Jaichen Lu claimed victory of the Copa Jerez with their ...
Le Cordon Bleu Dusit organized exclusive French Cuisine and Thai Cuisine workshops for S-Pure X Gourmet Academy Red Apron Master Program by The Mall Group.
Not all heroes wear capes. Some wear aprons, too. This October, Le Cordon Bleu is raising a glass to chefs across the globe on International Chef’s Day.
Le Cordon Bleu London is delighted to offer Sake Ninja at Le Cordon Bleu, a two-hour masterclass taught by the sake experts of the Sake Sommelier Association, ...
This pasta is stuffed with girolles and butternut squash. The flavour is it is woody, yet gracefully sweet. Served with a frothy cream and sour capers it is a ...
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