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.
On 14th August, Le Cordon Bleu London will be joined by Korean Buddhist nun and chef, Venerable Beop Song, for a special culinary demonstration of Korean temple ...
Having graduated with a PhD in Marine Biology, Ikram went on to secure a position as a lecturer in genetics at Algeria’s University of Science and Technology in ...
Le Cordon Bleu London are delighted to celebrate the news that alumna Eleanor McCulloch, pastry demi chef de partie at The Dorchester won the Annual Awards of ...
Adelaide, South Australia has been crowned the most beautiful city in the world by the Architectural Digest.
Owner and operator of Folds Pâtisserie
Experience first hand the hard work and dedication of our students.
Le Cordon Bleu London are delighted to announce the list of Finalists for the Le Cordon Bleu Scholarship 2024.
On July 17th, students and the alumni community of Le Cordon Bleu Madrid enjoyed a masterclass that, as part of the Off the Menu program, broke the usual format ...
Learn how to match food and wine for every occasion. Follow our tips for perfect pairings to take your meals to new heights.
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