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.
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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.
Last October 7th, we had the visit of the distinguished Chef Michel Troisgros in Le Cordon Bleu Mexico...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce that the graduation ceremony for the ...
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