An Unlikely Pair: Moroccan spices meet unexpected wines
Le Cordon Bleu is delighted to share that alumna Nadia Echchihab, founder of Zellige, is hosting a special pop-up event.
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 is delighted to share that alumna Nadia Echchihab, founder of Zellige, is hosting a special pop-up event.
Paris, Stockholm, New York, China, London: Weilu Wang first made the world her kitchen before reconnecting with the French roots of her culinary journey at ...
For many aspiring hospitality professionals, the challenge isn't choosing a career, it's finding the right pathway to get there. While traditional ...
This month, we shine a spotlight on Mehul Desai, an bachelor of business graduate, who is now General Manager of one of Australia’s leading hotel brands.
On 19 October, Le Cordon Bleu Paris institute hosted the grand finale of its 2026 Scholarship competition. After several preliminary rounds, twelve finalists ...
On the 16th of October we held a special alumni gathering that celebrated the opening of our newly refurbished Ōra King Classroom. Featuring a demo class by our ...
Open House - Weekend Intensive Programme
These candy corn biscuits are a variation on the classic French sablé dough. With layers of yellow, orange, and white designed to capture the shape and colour ...
Le Cordon Bleu London is delighted to announce that the Diploma in Culinary Management has been re-designed and enhanced to represent the most up-to –date ...
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