![Le Cordon Bleu Adelaide to host pop-up patisserie at Adelaide Central Market](https://static.cordonbleu.edu/Files/MediaFile/87817.png)
Le Cordon Bleu Adelaide to host pop-up patisserie at Adelaide Central Market
Culinary arts institute Le Cordon Bleu Adelaide will take over the Adelaide Central Market’s community kitchen on Thursday, May 2, for its first ever pop-up ...
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.
Culinary arts institute Le Cordon Bleu Adelaide will take over the Adelaide Central Market’s community kitchen on Thursday, May 2, for its first ever pop-up ...
Listen to Claire's testimonial as she shares how her cooking abilities and perception of cuisine changed forever in a transformative evolution within just 10 ...
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Come and join our 'Open House - All Programmes'. This is the perfect opportunity for you to visit our brand-new school, experience the unique Le Cordon Bleu ...
Le Cordon Bleu Madrid continues with its annual program of complementary masterclasses,on this occasion by the hand of Pedro Manuel Pérez Juan from the Consejo ...
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