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

Graduation December 2015

Graduation December 2015

December 17th saw our final and by far biggest graduation ceremony for 2015. Over 230 students, guests and family members joined us for a few hours of ...

A pathway to success

A pathway to success

Launching for the first time this April, Le Cordon Bleu London has created a new internship pathway, helping students to gain that all important first step into ...

Le Cordon Bleu launches Perth

Le Cordon Bleu launches Perth

Highly skilled lecturers from Le Cordon Bleu will deliver the two degree programs from the vibrant Perth Campus located in the centre of the cultural area of ...

2269 - 2277 news/events from 2498
TOP