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.
This December, kick-start a truly memorable festive season by attending our exceptional culinary workshops that will turn your Christmas meals into full-on ...
Le Cordon Bleu Paris is delighted to announce the launch of four brand-new workshops for 2025.
Le Cordon Bleu alumni dominated the competition at the recent Saudi Elite Chefs Competition in Riyadh.
Le Cordon Bleu Paris is ready to welcome a new class of passionate students for the 2025-2026 academic year!
Le Cordon Bleu Malaysia proudly applauds the extraordinary achievement of alumnus Chua Tor Aik, affectionately known as T.C., in maintaining Zén Singapore’s ...
Le Cordon Bleu London are delighted to share the annual impact report from surplus food donated to City Harvest throughout 2024.
Christmas is fast approaching and with it comes a whole host of festive culinary delights from Le Cordon Bleu, whether it be in the form of an Advent calendar, ...
Tuesday, November 26th, was a momentous day celebrating Spanish cuisine. Our alumni, Coco Montes and Manu Franco, each received their first Michelin star in ...
Le Cordon Bleu London recently welcomed Michael Kwan, Executive Pastry Chef at The Dorchester, for a guest demonstration.
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