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.
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
Le Cordon Bleu Australia recently welcomed lecturer Xavier Mouche to the School of Business team. This month we sat down and got to know the man behind the ...
World Tapas Day was celebrated across the globe on June 16. To honour this day, we caught up with Le Cordon Bleu Sydney alumnus Marcos Razeira who has a passion ...
If you run a restaurant, bar, or any similar business in the Food & Beverage Industry, you may be aware of the importance of having great pictures that showcase ...
Let's open a love letter from K. Pompam and see what it is hiding.
Whether you exclusively follow a plant-based diet, you're doing Veganuary or just fancy trying something new, there’s a world of flavour to be discovered in ...
The new Le Cordon Bleu book L’École de la Boulangerie (published by Larousse), which came out in October 2021, won first prize in the “Professional Food Books” ...
Le Cordon Bleu New Zealand degree students championed the French culinary techniques by applying them to New Zealand produce, and adding the wow factor that is ...
Le Cordon Bleu Paris is once again in the running and has been nominated in the “Best Culinary Training Institution” in Europe category, at the World Culinary ...
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