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.
The Le Monde Festival, organised by the newspaper of the same name, took place from 16 to 18 September 2022 with a wide-ranging programme of activities in a ...
Graduated from the Diplôme de Boulangerie, Laurel Kratochvila is an American baker specialising in Jewish breads and pastries. She is now the owner of Fine ...
Canadian, Erin Ghattas has had a career in finance for over 15 years. Passionate about gastronomy from an early age, she trained at Le Cordon Bleu Ottawa, ...
Learn to bake your own bread with Le Cordon Bleu.
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Le Cordon Bleu London is pleased to announce the launch of this year’s Kimchi Cook Off competition in partnership with Association Mes Amis (AMA) and global ...
Chefs will be among the most in-demand workers over the next five years, according to the Federal Government’s latest Skills Priority List, revealed last month.
We are 10 years old!!! We opened our doors to deliver our first cuisine programme on 16 January 2012 to 9 students and a year later in April 2013 the Pastry ...
For the very first time we have organized our graduating Diplôme de Cuisine students to present a 3-course meal dinner to the public
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