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.
Farago, a restaurant opened by Pierre Dutaret and Jean Valfort in 2013, has been a runaway success ever since it opened.
Renowned Peruvian cuisine Chef, author and business man Gastón Acurio, will return to Paris in November, more than 20 years after graduating from Le Cordon Bleu ...
This year the program is celebrating its 10th anniversary and to celebrate it, Le Cordon Bleu organised a conference entitled “What is Eating well?” on October ...
Le Cordon Bleu London welcomed Grand Diplome® alumna and multi-award-winning Pastry Chef Hideko Kawa to our school on Thursday 10th October 2014, for a very ...
We met with one of the Diploma Culinary Management students to understand more about the programme and see what she thinks about it.
Le Cordon Bleu Wine and Management Program gives you the savoir-faire necessary to become an expert in the wine industry.
This year a large contingency from Le Cordon Bleu Sydney made the trip to the Hunter Valley ready to compete in the fiercely competitive Callebut Chocolate ...
As part of their on-going courses, Diploma in Culinary Management students visited Cheese Cellar, key supplier of some of the country’s most noted names in the ...
Le Cordon Bleu is proud to be hosting a special presentation of the Le Cordon Bleu Master of Gastronomic Tourism program - an online postgraduate degree from Le ...
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