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.
On 23rd January Le Cordon Bleu London were joined by alumna Ghillie Basan to talk about her experiences living remotely in the Scottish Highlands, her travels ...
In order to mark its 125th anniversary and to further develop its graduate network through the alumni association, Le Cordon Bleu Paris is delighted to announce ...
Le Cordon Bleu Paris institute launches a series of “Science and Culinary Arts” conferences hosted by Hervé This and Chef Eric Briffard
Rojina McDonald’s journey from patisserie student to business entrepreneur, author, publishing house CEO and industry speaker proves that a Le Cordon Bleu ...
Patisserie student Aurora Hsu is living her dream in France with a 6-month Work Integrated Learning (WIL) placement at Intercontinental Paris.
Sonia Haumonté was born to restaurateur parents. As a teen, she worked in the family business where she was taught that “washing glasses properly is as ...
To update you with our Special Offers & Exclusive Privileges
Le Cordon Bleu Dusit conducted a Healthy Chinese New Year Cooking Demonstration at "The Greatest Chinese New Year 2020" which organized by S-Pure (Betagro) and ...
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