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.
Congratulations to all the students who graduated on 9th December 2022. The pictures from the event held at The Hurlingham Club are available to view here.
Le Cordon Bleu Paris will take part in Sirha from 19 to 23 January 2023 in Lyon. Recognised as the International Restaurant, Hospitality, and Food exhibition, ...
Graduated from the Diplôme de Pâtisserie in 2012, Paola Andrea Sánchez founded Espacio Crudo in Bogota. It is a food design and photography studio that ...
Cooking deliciously with plant-based products is now possible. Le Cordon Bleu invites you to discover its training and workshops.
Happy Chinese New Year 2023 from Sunway Le Cordon Bleu
International success in 2022
Le Cordon Bleu are delighted to share this special festive culinary demonstration as part of the Advent Calendar 2022.
To learn more about Le Cordon Bleu and the programmes on offer, come and meet our team. Talk to us about career pathway options and how a qualification from Le ...
Is raw food diet a healthier alternative? Read the full article and find out the cons and pros of raw food diet.
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