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.
Join Chef Federic Deshayes for a patisserie demonstration and discover why Le Cordon Bleu students love coming to class!
Long awaited Paris Study tour is now open for registration! Limited seats available
Eco-chef Tom Hunt visited Le Cordon Bleu London to host a climate cuisine demonstration and discussion around sustainability in the food & beverage industry.
Le Cordon Bleu Alumni Chef Daniella Abraham is Becoming a Big Deal in the Celebrity Chef World - Le Cordon Bleu Ottawa News - Le Cordon Bleu Ottawa News
Le Cordon Bleu Ottawa - Wine Seminar with Carola Price
Le Cordon Bleu Tokyo Graduation Ceremony honoured by famous Peruvian Chef Gastón Acurio
To celebrate the season, Le Cordon Bleu Master Chefs suggest this elegant soup with autumnal notes to ease into winter and use any remaining Halloween pumpkin.
Le Cordon Bleu Dusit Culinary School was honored to welcome Chef Alejandro Cuéllar Suárez, a renowned Colombian Chef, to conduct a very special cooking ...
By 2022, Australia is expected to open an astonishing 45 new hotels & venues. For those seeking a rewarding hospitality career this means job opportunities!
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