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.
After the intense battle between the five finalist, Nurilkarim emerges as the champion !
As Tokyo is gearing up to host the 2020 Summer Olympics, Le Cordon Bleu Japan is also preparing to play its part in the games. It may be difficult to fathom ...
Le Cordon Bleu Australia and Asia Pacific countries have been celebrating the 120th anniversary of Le Cordon Bleu in style, with several local and regional ...
Register for our next Open House on Wednesday 24th February 2016.
Our Le Cordon Bleu Indonesia representativse will be hosting culinary workshop showcasing alumni businesses, including Gitta Angelina - owner of Sucre, ...
Welcoming the new students to Le Cordon Bleu Malaysia !
Take a step back in time, and immerse yourself in this rare opportunity to have a hands on sake brewing experience at an historic brewery in picturesque ...
A major daily in Malaysia, the Star, together with Le Cordon Bleu Malaysia as host venue, bring to you, the Food Fight competition, where participants were ...
The Mint in Macquarie Street Sydney was the setting for the annual Food and Words festival 2015, supported by Le Cordon Bleu. The event was started in 2012 and ...
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