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.
Le Cordon Bleu Dusit is now offering you exclusive culinary wotkshops where participants will experience a professional chef creates amazing dishes, enjoy ...
Le Cordon Bleu’s Ganesh Iyer is the runner up for the Best Chocolate Dessert in the Mitchelton Wines & Callebaut Competition as part of the inaugural Mitchelton ...
The inaugural batch of Diplôme Avancé Culinaire trainee chefs who completed their 3-month internship, have been well-received within the industry. The feedback ...
Morph Cafe is a humble eatery that specializes in healthy diet cuisine made tasty. What started off as a simple kiosk in Celebrity Fitness, at One Utama has ...
Own by Masterchef Celebrity Malaysia, Dato Fazley Yaakob and Mr Ray Basir (Partner)
The final episode of the third edition of MasterChef Brasil took place on August 23, 2016. Leonardo Young and Bruna Chaves are the lucky winners of this popular ...
This summery dessert contrasts the heat of the barbecued pineapple, heightened by spices, with the sweet, cool and nutty kulfi.
Le Cordon Bleu welcomed guest Cuisine Chef Fernando Hernandez and Patisserie Chef Eli Lopez into our demonstration kitchens to give us a taste of Yucatan ...
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