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.
Friday, 18 Novembre, 2016 took place the graduation ceremony for the students in culinary arts. Discover the pictures of the event and the class patron
Le Cordon Bleu Australia are incredibly proud to announce that current Bachelor of Business (Food Entrepreneurship) student, Daniel Han Kin Juan, was a ...
90 Le Cordon Bleu Melbourne students were given the opportunity to attend his masterclass with Head Chef from Dinner by Heston Blumenthal Melbourne, Evan Moore.
Held over 2 days, on the 10th and 11th November, Le Cordon Bleu Adelaide presented a Traditional Bread Baking Workshop which taught participants the secret ...
Prominent Adelaide based food photographer, Josie Withers, ran a two day Food Styling and Photography workshop on the 18th and 19th November.
Chef Caals started his career working in cuisine and pastry in restaurants throughout France and Belgium. In 1990, Chef Caals worked as a commis with Fauchon (a ...
With more than 800m² under cultivation, the vegetable roof garden of the new Le Cordon Bleu Paris institute is the ideal home for beehives. It also provides a ...
Le Cordon Bleu London took part in the BBC Good Food Show, at the Olympia in Kensington, West London from Friday 11th to Sunday 13th November and saw lots of ...
Our superior Diplôme de Pâtisserie students create an array of culinary delights and miniature cakes for their Afternoon Tea event in which they showcase the ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
