
Brazilian Cuisine Diploma
Le Cordon Bleu, the Leading Global Network of Culinary Arts and Hospitality Management, is launching a new programme dedicated to Brazilian gastronomy next May.
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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.
Le Cordon Bleu, the Leading Global Network of Culinary Arts and Hospitality Management, is launching a new programme dedicated to Brazilian gastronomy next May.
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Nowadays we offer a wide range of culinary arts, wine, and management. Regardless of your background, by graduating with Le Cordon Bleu Dusit
A beautiful and tropical dessert to add a twist to the standard Pancake Day treats.
Le Cordon Bleu London is pleased to introduce a range of new professional and recreational short courses to their wine and beverage portfolio. Joining the ...
This online cooking tutorial series “Cooking is for everyone” aims to raise an educational support awareness for those people with hearing disability as part of ...
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