New Podcast Episode: Beyond Food & Wine with Leonardo Cannavale
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Leonardo Cannavale. Leonardo is a Le Cordon Bleu alumnus and private ...
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 the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Leonardo Cannavale. Leonardo is a Le Cordon Bleu alumnus and private ...
Come and join our 'OPEN HOUSE - Cuisine'! This is the perfect opportunity for you to visit our brand-new school, experience the unique Le Cordon Bleu teaching ...
Learn to make 100% plant-based macarons with Le Cordon Bleu Paris! Discover the secrets behind crisp shells and delicious fillings in this exclusive workshop. ...
Changing career paths to follow one's passion is a bold move, but that is precisely what Fatma has done
Le Cordon Bleu London were delighted to see a fantastic list of deserving restaurants added to the 2025 Michelin Guide for Great Britain and Ireland, including ...
Designed for both enthusiasts and professionals, these workshops offer you the chance to deepen your expertise and explore cutting-edge techniques in cuisine ...
Le Cordon Bleu Dusit's Open House for Cuisine Lovers Discover why Le Cordon Bleu is the world’s most acclaimed culinary arts & hospitality management ...
Nathaniel Reid reflects on his experience on the occasion of the 130th anniversary of the Le Cordon Bleu institute.
Le Cordon Bleu London were recently joined by Javier Duarte for a Guest Chef Demonstration.
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