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.
A scrumptious mix of sugary flavors, the Panna Cotta has its origins from Italy. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...
Le Cordon Bleu Dusit together with LIN Sugar and Together Foundation hosted the activity 'WE COOK 2GETHER'. This event was aimed to give back to the society by ...
Over the past 10 years, the goal of the Wine and Management programme has been to turn a passion for the world of wine into a profession. It trains future ...
Le Cordon Bleu Paris offers the Professional Immersion programme to enable its students to be as well prepared as possible for the reality of the professional ...
Le Cordon Bleu London is pleased the celebrate the opening of London Stock, the first restaurant from Le Cordon Bleu London alumnus Assem Abdel Hady and Andres ...
We wish them all good luck and happiness on their journey from now on, and welcome them to the global Le Cordon Bleu Alumni family
After the ceremony, a new path begins for these graduates ! Congratulations to you all!
Wellington's biggest culinary festival Visa Wellington On A Plate (WOAP) will run throughout the full month of October. Feast your senses in this celebration of ...
Tagliatelle is described as a long, ribbon-like pasta that suits thick dressings. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...
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