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.
Chef Keigo Tamura recently visited Le Cordon Bleu New Zealand all the way from Japan to host the Kyo-ryori Masterclass during the Wellington On A Plate culinary ...
Le Cordon Bleu Master Chef, Colin Westal created an exclusive, plant based, recipe inspired by the messages of the V&A museum: Food to Plate Exhibition, around ...
Le Cordon Bleu Dusit in collaborating with Central Food Retail (CFR), one of the business units under Central Group (CG) has organized an Exclusive Dinner ...
October 2019 – Le Cordon Bleu Paris is partner of the Chefs World Summit exhibition, held from 24 to 26 November 2019 in Monaco. This international rendez-vous ...
October 2019 - Le Cordon Bleu is delighted to announce that it will take part in the Frankfurt Book Fair, from 16 to 19 October 2019. During the event, the ...
In response to the increased consumption tax of 10% effective on October 1st, 2019, the tuition for Tokyo school and Kobe school has been adjusted starting from ...
Sensitivity is necessary in this profession. Most people consider bread baking a less perfectionist art when compared to pâtisserie, but in fact it is much more ...
Saturday, October 12th, Le Cordon Bleu Rio de Janeiro will join the event in Nova Friburgo called Bread and Flavors Festival with special show classes by Head ...
My Kitchen Rules TV finalist (2017) Tim Attiwill is owner of a thriving food truck business, CAROclub. After completing a Bachelor of Business degree at Le ...
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