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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Shangai Campus Alumni Story
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Le Cordon Bleu Paris institute was honoured to welcome chef Philippe Labbé for a cuisine demonstration on Tuesday, 23 February 2021
Join Le Cordon Bleu Master Chefs, Sarju Ranavaya and Stephane Frelon, as they demonstrate the making of Chocolate Mousse.
Le Cordon Bleu London is pleased to announce a winner has been chosen for the winter edition of the Student Café Creation Competition.
Le Cordon Bleu Worldwide takes student and staff safety, health and well-being seriously. Especially so for the Institute in Malaysia when in the past months ...
Semra Gulder is a Cuisine Diploma student at Le Cordon Bleu Ottawa. She started the diploma program after she enrolled in 36 short courses with us and she can ...
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