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.
Le Cordon Bleu Paris is pleased to welcome Chef Lecoq as Chef Pastry Instructor.
With Easter right around the corner, now is the perfect time to don your chef’s hat and bake some soft pillows of goodness that you can share with friends and ...
Le Cordon Bleu Dusit organized an exclusive workshop “3-Flavors Macarons” by Chef Marc Razurel in an occasion of 19th Year Anniversary Celebration for Lin ...
After obtaining her Diplôme de Pâtisserie at Le Cordon Bleu Paris, Michelle Thomas came back to her hometown of Brisbane where she became Head Chef of a French ...
With no less than 13 stars in the Michelin Guide, cuisine chef Pierre Gagnaire works in 26 restaurants across the globe. Voted “Best Michelin-Starred Chef in ...
We were delighted to host students graduating from our first term of 2022 at the Hurlingham Club on 25th March 2022. The event was live streamed so that friends ...
Le Cordon Bleu London is delighted to share the news that the UK pastry team have placed first at the European Pastry Cup 2022.
Le Cordon Bleu Adelaide Alumna Belinda Moore has shared her inspiring journey from working in the police force, to achieving her lifelong dream of becoming a ...
Last month, Le Cordon Bleu Melbourne student Simoni Rakesh Kadakia and Le Cordon Bleu Melbourne lecturer, Chef Andrew Ballard, took top honours at the ...
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