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Sunny Lin (Taiwan) – Cuisine Diploma

Sunny Lin (Taiwan) – Cuisine Diploma

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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Graduation ceremony - Cuisine

Graduation ceremony - Cuisine

The graduation ceremony for our culinary students took place on March 22. Congratulations to all graduates on their well-deserved success!

London Term 1 Graduation 2024

London Term 1 Graduation 2024

On Friday 22nd March, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Hurlingham Club, West London.

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