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.
Meet Daeun Kang - a proud graduate of Le Cordon Bleu Australia - who is now the head chef at Sydney's Japanese-French fine dining restaurant, Oborozuki.
As a new year sets in, Le Cordon Bleu Australia is excited to welcome new and continuing cohorts to its campuses in Melbourne, Sydney, Adelaide and Brisbane. In ...
Celebrate the season of prosperity with our Golden Pineapple Vanilla Cake! A perfect blend of rich vanilla and sweet pineapple, this cake symbolizes abundance ...
In celebration of International Women’s Day on 8th March, Le Cordon Bleu London and Cord restaurant have come together to provide a series of exciting events ...
On 22nd January Le Cordon Bleu London will host a guest chef demonstration, featuring Javier Duarte, Executive Chef at Alexander & Bjorck, a premier luxury ...
A romantic feast at Hôtel de la Marine with the Valentine's Day menu.
As part of our anniversary celebrations taking place in London, we have designed a series of short courses which celebrate both classic French techniques and ...
In September 2024, Emil Minev, Culinary Arts Director for Le Cordon Bleu London, visited South Korea as a guest of the Cultural Corps of Korean Buddhism to tour ...
In 2025, Le Cordon Bleu will propose many surprises, with new professional programmes but also continuing education, gourmet short courses and masterclasses, ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
