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.
Our recent Le Cordon Bleu event in Perth ‘The Sky is the Limit’ delighted alumni and students, celebrating their achievements and providing an opportunity to ...
Le Cordon Bleu Melbourne’s recent Open Day attracted 100 guests including the culinary curious, budding chefs, and aspiring hospitality professionals who came ...
After four years as a hotel sales executive in India, Anamika Setaluri took her career to the next level, travelling to Australia for a Master of International ...
With the attendance of 150 people per day, Millesime Mexico, came to an end. The people were impressed and satisfied with what was brought in this edition.
Matthias Giroud joined Le Cordon Bleu Patisserie Chef Nick Patterson on Tuesday 20th November, for an evening of Mixology and Patisserie. Matthias is the ...
See the photos of our first classes from our Gourmet & Short Courses Campus São Paulo.
November 2018 - Le Cordon Bleu Peru is officially granted a University status, having its license confirmed by the Peruvian National Superintendency of Higher ...
Le Cordon Bleu Dusit and Bangkok Airways has organized a press conference for the "Blue Ribbons with a twist - Tie it up for Christmas" campaign to welcome the ...
Erika Chulini, creates his kitchen workshop “Cooking with cause” that consists of teaching people interested in cooking, and, everything that is collected that ...
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