![Make fougasse the Le Cordon Bleu way this Bastille Day](https://static.cordonbleu.edu/Files/MediaFile/88502.png)
Make fougasse the Le Cordon Bleu way this Bastille Day
In French cuisine, fougasse is a type of bread typically associated with Provence but found in other regions. Some versions are sculpted or slashed into a ...
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.
In French cuisine, fougasse is a type of bread typically associated with Provence but found in other regions. Some versions are sculpted or slashed into a ...
A team of Pastry Chefs from Le Cordon Bleu Paris, the organisation behind the leading global network of culinary arts and hospitality management institutes, has ...
Le Cordon Bleu Dusit is please to invite you to The Art of Bakery Open House event.
We are excited to open Signatures Terrace! Come enjoy small and sharing plates by award-winning Chef Yannick Anton and specialty cocktails. Open every Thursday ...
During June 24th and 25th, Le Cordon Bleu Madrid hosted the summer university course "CON LAS MANOS EN LA MASA", dedicated entirely to pastry and restaurant ...
The Institute continues with its annual program of masterclasses. We received chef Juan Carlos García (Vandelvira*) and the olive oil.
Due to popular demand, we are running new sessions for our Mastering Italian Pasta and Mastering the Art of Macarons short courses.
The graduation ceremony for our culinary students took place on June 18. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our pastry and bakery students took place on June 18. Congratulations to all graduates on their well-deserved success!
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