Discover Paris differently: 3 original activities at the Hôtel de la Marine
Explore Paris in a new light with our guide to original activities at the Hôtel de la Marine. Discover unique experiences that will make you see the City of ...
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.
Explore Paris in a new light with our guide to original activities at the Hôtel de la Marine. Discover unique experiences that will make you see the City of ...
Le Cordon Blue Ateneo de Manila students explore Mexican influences on Filipino food in the Manila-Mexico Dinner in Contrast
Our Director of Marketing forming human connections in Southeast Asia
Le Cordon Bleu Madrid continues with its annual program of complementary masterclasses,on this occasion by the hand of Pedro Manuel Pérez Juan from the Consejo ...
Chinese and French culinary technique and skills brought together over two soirees to celebrate French and Chinese gastronomy and culture at Le Cordon Bleu ...
Calling all Le Cordon Bleu students and alumni. Our next Brisbane Career Day is scheduled to take place on Tuesday, 7 May at 66 on Ernest.
Are you thinking of changing career and moving into the boulangerie and pastry field? Find out all the information you need to turn your plans into reality
Le Cordon Bleu Madrid continues with its annual program of masterclasses and welcomes chef Hugo Muñoz from Ugo Chan *Michelin restaurant. The restaurant Ugo ...
Le Cordon Bleu London are delighted to be joined by Will Bowlby, chef and co-founder of Kricket for a special culinary demonstration.
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