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.
Certificate presentation by Secretary General of Human Resources, YBhg Dato' Amir Bin Omar to President and CEO of Le Cordon Bleu, Mr. Andre Cointreau, for the ...
An exclusive LCB Alumni event featuring photo exhibits of Alumni emotion captured by International Celebrity Photographer, Kid Chan
Le Cordon Bleu Malaysia presented 2 events in Sunway, Malaysia and Jakarta, Indonesia on 18 & 19 March 2019 as part of the Goût de France/Good France ...
Check out our photos. If you are one of our students, download it here for your photo.
Check out our photos. If you are one of our students, download it here for your photo..
In February this year, Kobe School held the first “Dîner Gourmand” event, consisting of a restaurant menu prepared by the French Cuisine superior class ...
Guests left inspired and satiated from the dishes served in this term’s student pop-up restaurant event. Menu items included seared scallops, guinea fowl, and a ...
Students at Le Cordon Bleu Japan had a great time discovering a different side of sake through pairings of the rice liquor with a selection of delicious cheeses ...
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