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.
Le Cordon Bleu London recently hosted a Guest Demonstration of the art of Temple Food with Venerable Yeogeo.
Open House – Four Hands Experience: Bakery & Pastry
On May 7th, students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass of the Off the Menu program led by Naoyuki Haginoya from Grupo Nomo.
Our Bachelor of Culinary Arts and Business students have had the privilege of being instructed by chef Laura Greenfield for this semester’s Gastronomic Practice ...
Join Le Cordon Bleu London for a demonstration of Korean Temple Food with Venerable Yeogeo on 20th May 2025.
Are you ready to take your culinary training to the next level? Join us for an exclusive Online Information Session where you’ll get an in-depth look at Le ...
On the occasion of Le Cordon Bleu’s 130th anniversary, we have the pleasure of speaking with Alina, a former student whose journey perfectly embodies the ...
It’s officially apple picking season in Australia and, with the cooler weather upon us, now is the perfect time to get baking with this humble fruit.
Le Cordon Bleu London recently hosted Modern Pâtisserie Trends: Innovation in the 21st Century, a live-streamed Chef Conference.
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