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 London's Julia Child Scholarship now open for entry! The prize worth over £40,000 will be presented by baking legend Mary Berry and the winner ...
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Check out in our photo gallery the short courses of the month of April . If you are one of our students, download it here for your photo.
Almuna Anna Krasovskaia is Pastry Chef and owner of confectionery boutique and studio Confectionary Ann Krasovskaia, which is located in her hometown of St. ...
Le Cordon Bleu International and Dusit International celebrated the Grand Opening of the new Le Cordon Bleu Dusit Culinary School, the most modern culinary ...
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