When an engineering CEO has a passion for gastronomy, meet Allan Zander
What is the connection between engineering and gastronomy? Probably none, except for Allan Zander who is the CEO of a software company with a passion for the ...
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.
What is the connection between engineering and gastronomy? Probably none, except for Allan Zander who is the CEO of a software company with a passion for the ...
Le Cordon Bleu London are delighted to announce our new online Certificate in Wine Tasting, delivered in partnership with Le Cordon Bleu Online Learning.
Le Cordon Bleu was honoured to welcome Buddhist nun and Korean chef, Venerable Beop Song, who introduced plant-based Korean temple food to our Diploma in ...
We are happy to announcement that the Jeunes Chefs Rotisseurs Cooking Competition 2022 is back on!
Le Cordon Bleu London are delighted to announce the winner of the Wine Scholarship by Le Cordon Bleu is Josephine Williams! The final of the competition took ...
Le Cordon Bleu are delighted to announce the Christmas Recipe competition for students currently studying at Le Cordon Bleu London.
It’s been a colourful career for Deepak Devadas who graduated from Le Cordon Bleu Adelaide with a Bachelor of Business in International Restaurant Management in ...
Le Cordon Bleu Australia's Work Integrated Learning (WIL) placement is an integral part of the institution's programs, allowing students to gain real-life ...
Wellington's biggest culinary festival Visa Wellington On A Plate (WOAP) will run throughout the full month of August. Feast your senses in this celebration of ...
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