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.
Under the illuminated sky of Rio de Janeiro, we gathered staff, faculty, students, alumni, and special guests to experience an evening that symbolizes our ...
Le Cordon Bleu Paris celebrated an exceptional anniversary, marking more than a century of heritage, expertise and gastronomic innovation. This event would not ...
On the 5th and 6th of December guest and members of the Chaine des Rotisseurs enjoyed a menu and concept created by one of our Bachelor of Culinary Arts and ...
Art Flow is an innovative collaboration between DoubleTree by Hilton Wellington and the New Zealand Academy of Fine Arts. This years Art Flow partnered with Le ...
Le Cordon Bleu Ottawa Celebrates 120 Years of Alliance Française Ottawa
Le Cordon Bleu Adelaide is excited to announce a major shift in the way its Vocational Education and Training (VET) programs are delivered. In 2026, students ...
Le Cordon Bleu London are pleased to announce a Christmas treat worth £400 for new applicants to diploma and basic certificate level programmes starting in ...
On the occasion of Le Cordon Bleu's 130th anniversary, we met Buke, a former student who transitioned into the culinary arts after a career as a corporate ...
Beloved in France and Belgium since the 18th century, the merveilleux epitomises the art of French pâtisserie. Light yet decadent, the dessert layers crisp ...
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