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.
On January 20th, Karl O’Dell won the final of the European selection for the Stuffed Cabbage World Championship, organized by the Stuffed Cabbage Association, ...
![[Alumni Story] Sanghwa Lee, 2025 WCM World Finalist of South Korea](https://static.cordonbleu.edu/Files/MediaFile/93455.jpg)
At the South Korea national selection for the 2025 World Chocolate Masters (WCM), LCB Alumna Sanghwa Lee was selected as the world finalist to represent ...
For chef and restaurateur Anuj Sanghi, food has always been more than a profession. It is a lifelong fascination that began in his family kitchen in India, ...
The global hospitality industry is celebrated for its diversity – of cultures, cuisines, career paths and people. Yet among its many branches, one field remains ...
The graduation ceremony for our students took place on December 19. Congratulations to all graduates on their well-deserved success!
2025 saw Le Cordon Bleu celebrate 130 years of excellence in culinary education. Here we look back at those celebrations from around the world.
Our Head of School reflects on a year of accomplishment and celebration.
After graduating in June 2021 with both the Diplôme de Cuisine and Diplôme Avancé Culinaire in Cuisine, Kritika quickly made her mark on the culinary world. ...
Le Cordon Bleu London is launching a fantastic new series of plant-based cookery courses for 2026.
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