Lawyer trades wig for chef’s hat
Leonardo Loureiro loves cooking so much that he gave up the law for his culinary dream. Today, he is Head Chef for Virgin Airlines at Adelaide Entertainment ...
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.
Leonardo Loureiro loves cooking so much that he gave up the law for his culinary dream. Today, he is Head Chef for Virgin Airlines at Adelaide Entertainment ...
Le Cordon Bleu Adelaide is proud to promote its Complete Wine Series of 5 sensory workshops exploring the wonderful worlds of Prosecco, Riesling, Shiraz, ...
Le Cordon Bleu Australia is delighted to announce that Karen Doyle (Le Cordon Bleu Sydney Program Manager) has been appointed National President of Australian ...
Inspired by a glossy Le Cordon Bleu Pâtisserie book on her friend’s coffee table Naphachama (Nokie) Hongsakaola left behind a food science career in Thailand to ...
Culinary entrepreneur, consultant, chef and business owner alumna Tawnya Bahr has combined her extensive culinary experience and passion for the ‘paddock to ...
Award-winning pâtissier and small business entrepreneur Justin Yu hit the ground running with a Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie) ...
Restaurant managers know how to encourage sales through clever marketing and design. Find out how psychology influences their decisions.
Artisan bread is superior in taste, texture, appearance and aroma to its mass produced counterpart. Learn how to create your own specialty artisan breads in Le ...
This year has been an outstanding year of growth for Le Cordon Bleu Australia. Highlights include opening our new Brisbane Institute, and the launch our new ...
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