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.
This week, the students on basic level in culinary arts attempt their first course in the vegetable garden of Le Cordon Bleu Paris institute
Le Cordon Bleu, the world’s leading network of Culinary Arts and Hotel Management institutes, is organising a demonstration entitled « Sense of Taste » for the ...
Last Tuesday, July 31, 2018, the whole country watched MasterChef Brazil final episode, were the contestants Maria Antonia Russi and Hugo Merchan battled for ...
Visiting the International Institute of Culinary Arts Le Cordon Bleu São Paulo and watching closely the chefs working in the kitchen is the dream of many ...
Gastrophysics: The Art of Consuming Everything but the Food is coming to Brisbane on 23 August. Hosted by Le Cordon Bleu Master of Gastronomic Tourism and Haute ...
We are delighted to announce that we will attend this year’s Tower of London Food Festival from the 7th to 9th September 2018.
We met with Chef Olivier Boudot to ask him a few questions about his profession and the Boulangerie training he and and his team provide.
The presentation of this book was held on August 3 at the Auditorium Cesar Vallejo as part of the International Book Fair of Lima, where the author, the ...
Opening a restaurant is a huge undertaking - here's some insight into the total costs of running a high-end restaurant.
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