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, the leading global network of culinary arts and hospitality management institutes, welcomes its first intake of students to its new campus, on ...
Le Cordon Bleu Australia and Southern Cross University hosted this week the Le Cordon Bleu Master of Gastronomic Tourism residential program, attracting some 15 ...
National Career Services Manager, Ben Mayne, was honoured to be invited to sign a Memorandum of Understanding (MOU) between Le Cordon Bleu Australia and ...
"Michelin Guide Shanghai" will be officially released in the second half of this year therefore become the 28th Worldwide Michelin Guide in 2016. This ...
Jacqui Newling, Le Cordon Bleu Master of Arts in Gastronomy graduate volunteered at the Sydney Living Museums before she took up a permanent position as a ...
Wednesday 8th June guests were invited to spend an evening with our chefs, lecturers and culinary and hospitality management students, who showcased their ...
Our Le Cordon Bleu representatives will be attending the IDP Australian Education Expo in Thailand. To learn more about Le Cordon Bleu and the programs on ...