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.
The Chef João Paulo Frankenfeld started his career as a student in Lyon, France, worked as a cook for ten years in Europe and the United States and at now he ...
Le Cordon Bleu offers an accelerated programme to those wishing to complete their training over a shorter period, about 6 months. These are the intensive ...
Le Cordon Bleu Dusit participated in an exclusive celebration ceremony in honour of Her Majesty Queen Sirikit on the auspicious occasion of Her Majesty’s ...
This week, the students on basic level in culinary arts attempt their first course in the vegetable garden of Le Cordon Bleu Paris institute
Le Cordon Bleu, the world’s leading network of Culinary Arts and Hotel Management institutes, is organising a demonstration entitled « Sense of Taste » for the ...
Last Tuesday, July 31, 2018, the whole country watched MasterChef Brazil final episode, were the contestants Maria Antonia Russi and Hugo Merchan battled for ...
Visiting the International Institute of Culinary Arts Le Cordon Bleu São Paulo and watching closely the chefs working in the kitchen is the dream of many ...
Gastrophysics: The Art of Consuming Everything but the Food is coming to Brisbane on 23 August. Hosted by Le Cordon Bleu Master of Gastronomic Tourism and Haute ...
We met with Chef Olivier Boudot to ask him a few questions about his profession and the Boulangerie training he and and his team provide.
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