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.
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We are thrilled to announce that David Duverger, Cuisine Teaching Chef at Le Cordon Bleu London, is one of just 33 chefs still in the running to take the most ...
Due to popular demand, Le Cordon Bleu Australia is releasing new dates for Les Fondements de la Cuisine & Les Fondements de la Patisserie in Sydney, Melbourne, ...
Le Cordon Bleu Sydney Alumna Nadya Puteri is currently in the top 6 contestants on MasterChef Indonesia (Season Eight). Take a behind-the-scenes look at what ...
Recently, Le Cordon Bleu London were delighted to be joined for a special online Guest Chef Event featuring Emily Roux, Director of Caractère.
On Friday 23rd July Le Cordon Bleu London held the graduation ceremony for term 2 2021. As safety measures are still in place, the graduation took place in four ...
Special Interview with our Thai Cuisine Chef Instructor, Chef Wilairat Kornnoppaklao, on Thai Snacks and Appetizers. Chef also shares her signature dish with ...
Nelly le Comte is a sought-after professional photographer and Food Photography teacher with a vibrant career. Discover her story beyond the lens of how she is ...
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