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 national Maîtres restaurateurs association launched The Mystery Box competition three years ago. In the run up to the national final, five inter-regional ...
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Japan’s first College of Gastronomy Management at Ritsumeikan University opened its doors on April 1st, 2018, welcoming its first batch of students.
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Influencers use their online presence to share food trends, culinary techniques and promote venues to their followers. Find out how a Le Cordon Bleu short ...
Le Cordon Bleu Australia is excited to offer specialty bread baking workshops in Adelaide. Places are strictly limited, with classes kept small due to the ...
Shawn Yeo started out as a chef in Singapore, today he is Restaurant Duty Manager at Pullman Hotel in Sydney Olympic Park.
Master of International Hospitality students connect and celebrate student achievement at Le Cordon Bleu events.
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