Le Cordon Bleu Logo

Student Voice

Sunny Lin (Taiwan) – Cuisine Diploma

Sunny Lin (Taiwan) – Cuisine Diploma

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.

JAPAN

TOKYO

KOBE

Filter

Cooking with Chocolate Workshop

Cooking with Chocolate Workshop

We hosted an exclusive chocolate workshop and demonstration with London's top chocolatier Paul A. Young and Le Cordon Bleu London Master Chef Julie Walsh.

Alumnus Justin Silverthorn

Alumnus Justin Silverthorn

A true Le Cordon Bleu graduate having studied the Grand Diplôme in Paris followed by the Bachelor of Business (Restaurant & Catering Management) & the Graduate ...

2179 - 2187 news/events from 2511
TOP