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 month we share the inspiring success story of Manbhavya Gupta – a proud graduate of Le Cordon Bleu’s Master of International Hospitality Management degree ...
Le Cordon Bleu London are delighted to share that Stephane Gliniewicz, Production Bakery Manager and teaching chef, has been awarded second place at the 2025 ...
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On Friday 21st March, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Livery Hall at Plaisterers Hall.
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Le Cordon Bleu Ateneo (LCBA) recently welcomed Mr André J Cointreau, President & CEO of Le Cordon Bleu International, and Mr Charles Cointreau, Vice President ...
We are excited to invite you to join us for a a very special Saturday Open House event at Le Cordon Bleu London institute to discover our industry leading ...
Le Cordon Bleu delivers excellence in education and career growth while the online chapters of the Commanderie des Cordons Bleus®, the Le Cordon Bleu Alumni ...
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