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 Australia gastronomy alumni and guests gathered at La Buvette Drinkery in Adelaide’s CBD on Thursday 22nd September for a reunion event ...
Executive Pastry Chef & Chocolatier Deniz Karaca did a chocolate masterclass with the Le Cordon Bleu Melbourne students. Over 100 students were in attendance ...
If you are thinking about a career as a professional chef, but you are not sure whether you have what it takes to make it in the industry, the Master Chefs at ...
As a company director and consultant, Dale Burton demonstrates entrepreneurial flair and business acumen on a daily basis. The high-achiever graduated top of ...
Between 26 and 30 September 2016, the first Bachelor classes started. 32 students, of 22 different nationalities began studying business in international ...
To mark the inauguration of the “Mexico 1900–1950” Exhibition at the Grand Palais, Le Cordon Bleu Paris welcomed two Mexican Chefs and a Mexican viticulturist: ...
Le Cordon Bleu Chefs surprise you with an original recipe to celebrate the International Chef's Day: Coffee fusion
We recently welcomed legendary baker, Paul Rhodes, into our state-of-the-art kitchens, to give a bakery demonstration to some very lucky guests.
This week Le Cordon Bleu Ottawa hosted famed French Pastry Chef Jean-Marc Guillot, MOF in a 2-hour demonstration as part of our pâtisserie programme.
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