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.
Legumes are a very healthy food that should gain more presence in our diet. Since the beginning of human time, they have been part of all culinary traditions ...
Le Cordon Bleu Dusit Culinary School welcomed all students back to the campus for November 2021 intake on Monday 8 November 2021.
Alumnus Vaibhav Vishen recently held a Masterclass event presenting a recipe which is featured in Le Cordon Bleu's newest cookbook "A Culinary Journey".
Le Cordon Bleu Dusit is ready to resume on-site classes follow all public health protocols with respect to Covid-19 guidelines on Monday 8 November 2021.
Le Cordon Bleu London are delighted to announce a Guest Chef event featuring two very talented chefs who have just been involved in the National Chef of the ...
John O’Connor completed the Intensive Cuisine Certificate course during the pandemic. He was still able to discover French cuisine and return to his home in the ...
To cook or not to cook, that is the question. Maximise the nutritional benefits of your food without the use of heat and learn which five foods may be healthier ...
If you wish to reskill and change your career, sign up for the remaining seats of these workshops without further delay in order to equip yourself for a ...
Come and tour your classrooms and be prepared to sign up for our January intake without further delay to pursue your culinary ambition.
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