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.
Head Chef de Patisserie of Le Cordon Bleu New Zealand explains the art of sugar sculpting. Discover the story behind his most recent sugar sculpture.
Last March, our Advanced Bakery students organized yet another successful Bread Buffet (Pain Buffet). Bread Buffets are special events where Bakery students put ...
On Thursday 23rd March, we had the pleasure of welcoming the 18 finalists of the Nestlé Professional Toque d’Or competition to Le Cordon Bleu London, to take ...
The educational initiative of ENGIE group, "J’apprends l’Energie", awarded the winners of the "Une Toque à la Cantoche" competition at the Bastille Opera House ...
Le Cordon Bleu is proud to be a major sponsor of the Jeunes Chefs Rôtisseurs Competition 2017. International gastronomic association, La Chaîne des Rôtisseurs ...
Le Cordon Bleu was delighted to sponsor Le Cordon Bleu Paris alumnus and Malaysian celebrity chef Dato Fazley Yaakob for a series of masterclasses in May. Le ...
Twenty-two teachers and career advisors from local high schools enjoyed an exclusive experiential journey through the senses at Le Cordon Bleu’s Gastronomic ...
Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an ...
In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le ...
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