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 passion for chocolate is so great, that there are professionals dedicated to studying and working only in the production of the delicacies derived from ...
The pleasure of cooking for the family and eating well were the inspirations that encouraged chef Benny Novak to attend Le Cordon Bleu in London.
Alumni studied in Ottawa and nowadays works with Chef Henrique Fogaça in São Paulo
In this interview, chef Roberta Ciasca tells us about her professional career and remembers the time when she was a student at Le Cordon Bleu in Paris.
Get to know the story of one of the most influential women in gastronomy who had her life portrayed in the movie Julie & Julia.
Le Cordon Bleu Chefs share a delicious tartlet recipe made with chocolate and nougatine.
Passionate by Pâtisserie since she was a child, Chef Pâtissier Maria Thereza Alkmin has dreamed of creating her own company and today is responsible for ...
Turning vegetables is a classic French technique. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking ...
The complete guide to the Pâtisserie composed of classic and innovative recipes with Le Cordon Bleu techniques has just been launched in Brazil. L’École de la ...
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