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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.

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Graduation - 18 December 2015

Graduation - 18 December 2015

Congratulations to all the students who graduated on 18th December 2015 at the InterContinental in London. The pictures of the event are now available in our ...

Mr. Cointreau’s visit

Mr. Cointreau’s visit

Mr. Gary Cromie, Joint Venture Director and Chef Fabrice Danniel, Executive Master Chef hosted a cocktail reception for Mr. André Cointreau, President and CEO

Le Cordon Bleu Dusit OPEN HOUSE

Le Cordon Bleu Dusit OPEN HOUSE

On Friday 20 November, Le Cordon Bleu Dusit welcomed prospective students to the OPEN HOUSE which provides information about our culinary programs and our ...

Introduction to Cocktails

Introduction to Cocktails

The 12-hour Cocktail workshop was designed to teach students how to mix delicious and trendy new cocktails with style to impress their friends and family or to ...

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