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.
Superior students visited Malaysia very own tropical Sturgeon Farm which had successfully rear 6 species out of 27 known species in the world. Situated in a 3.3 ...
Last month we were joined by Kemal Demirasal for a Guest Chef event in partnership with the Yunus Emre Institute in London.
We were delighted to host students graduating from term 4 at the Hurlingham Club on 23rd December 2021. The event is live streamed so that friends and family ...
The new film brings us into the kitchen with Julia Child to hear the stories from her early career as a Cordon Bleu student to the cooking book and television ...
Grow Your Career or Business – Our Cuisine, Pastry and Boulangerie training qualifies for various grants
Stollen is a quintessential German festive treat made with brioche-like bread, laced with booze-soaked fruit and filled with sweet and gooey marzipan. Once ...
Le Cordon Bleu London are delighted to bring you another edition of Christmas with Le Cordon Bleu, brimming with collaborations from industry experts and ...
Le Cordon Bleu Paris, which welcomes over 1000 students every year, has been awarded the title of World’s Best Culinary Training Institution by the World ...
Jeff Chouw is the Head Photographer for Marina Bay Sands Singapore, specialising in commercial food and beverage photography. Following his completion of Le ...
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