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.
Created by Le Cordon Bleu Paris institute alumna, Ju Hee Jeong, the aim of the “Association Mes Amis” is to promote Korean culinary culture in France. Today, Ju ...
To celebrate 125 years of excellence in teaching, Le Cordon Bleu has reached out to its alumni to propose a voyage of unique tastes and flavours.
Gregory had a rich career spanning more than thirty years in the catering industry before returning to school. Retired and still looking for new challenges, he ...
On 4th November, Le Cordon Bleu London held a special online industry forum to discuss the future of the food industry in partnership with COREcruitment, ...
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On 4th November Le Cordon Bleu London is hosting an online culinary industry forum in partnership with COREcruitment. Discussing the future of the food ...
Le Cordon Bleu Japan Exective Chef is presenting two of the Sabrina menus which were scheduled and cancelled due to the State of Emergency in Japan. After the ...
The Virtual Baking Summit is LIVE! Videos from Le Cordon Bleu Ottawa pastry chefs are online until the year's end with their exclusive recipes for you to learn, ...
On Monday 21 September 2020, Le Cordon Bleu Paris institute was delighted to host the “Les Trophées 2020” competition, organised by Le Chef magazine. A ...
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