
Inaugural Paris Study Tour by Le Cordon Bleu Malaysia
In conjunction of the launch of Classic cycle and Grand Diplôme programmes, as well to enhance the student’s experience the first ever study tour was organised. ...
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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.
In conjunction of the launch of Classic cycle and Grand Diplôme programmes, as well to enhance the student’s experience the first ever study tour was organised. ...
Juan Sebastián Pérez (Gen. 2006) from Quito, Ecuador has his restaurant Quitu where he fuses his passion, haute cuisine and technique with local products.
We received Chef Israel Aréchiga on April 11 at the Universidad Anáhuac México
On May 18 Ana Martorell Gutiérrez (gen. 2006) will return as a professional to Le Cordon Bleu Anahuac to teach a class.
As a growing number of Australian diners use their smartphones to locate dining options, restaurant managers need to ensure their menus are designed to win ...
Korean chef Son Sewoo’s culinary star continues to rise. Crowned Le Cordon Bleu Dux in 2010, he has collected 14 prestigious gold and silver medals, and today, ...
April 14 is World Coffee Day. To better understand this universe, we interviewed Amanda Capucho, CEO of Orfeu Cafés Especiais, the most awarded Brazilian coffee ...
It is an honour for Le Cordon Bleu Pastry Chef Wimonsari Sawanpornpen, to have designed and created this magnificent gâteau for our beloved Princess.
Congratulations to everyone who graduated on the 23rd March 2018. The pictures of the event hosted at The Hurlingham Club are now available in our gallery.
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