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 passion for chocolate is so great, that there are professionals dedicated to studying and working only in the production of the delicacies derived from ...
Budding food writers went behind the scenes to report on events at the recent Melbourne Food & Wine Festival (MFWF).
Alumna Julian Mou is the proud owner of Kopi Stop, a thriving coffee shop bringing Asian-style breakfasts to Darwin, which was voted ‘best coffee in Darwin’ in ...
The pleasure of cooking for the family and eating well were the inspirations that encouraged chef Benny Novak to attend Le Cordon Bleu in London.
One of the questions we ask new students when they join Le Cordon Bleu is why they have chosen to give up their previous job? The most common response is that ...
Come and talk to our staff about Le Cordon Bleu Culinary Arts, Hospitality Management and Gastronomy programs on 7th April 2018.
Hospitality is a world where highly-skilled individuals from all walks of life are employed in diverse roles, leading to dynamic and enduring careers.
As part of International Women's Day, March 8, Le Cordon Bleu celebrated female leaders with the screening of Vérane Frediani's movie "A la recherche des femmes ...
Chef Michael Nizzero, Executive Chef at The Bath Priory, showcased his skills to many attendees at Le Cordon Bleu London with a cooking demonstration focused on ...
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