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.
Find out how to bring more Australian native ingredients to your plate! Try our delectable no-bake cheesecake recipe and Indulge in a rich dessert featuring ...
Campuses across Le Cordon Bleu Australia have launched short courses, shared edible works of art and celebrated alumni success this month. Read more about our ...
Vaibhav Vishen originally comes from a computer science background, an environment that most of us assume to be very different from being in a kitchen.
On 15th May Le Cordon Bleu London held a later-than-usual graduation ceremony for Term 1 2021. As safety measures are still in place, the graduation took place ...
On 21st May Le Cordon Bleu London held a special graduation ceremony for students who have completed our Diploma in Plant-Based Culinary Arts in Term 1 2021. As ...
This month we’re getting back to our roots with this rustic French dish. A favourite of Julia Child and often cited as one of her signature dishes, Coq au vin ...
Because you can spend days discovering new tastes and exploring new formats, Turin’s food scene is never boring. But there is one place where you keep going ...
Since graduating from Le Cordon Bleu Paris institute in 2014, Kelly Go has gone on to become co-founder and Managing Director of Auro Chocolate in the ...
We are pleased to announce that the results of the Chefs' Pledge survey have now been revealed and participants have determined which actions from the Chefs' ...
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