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.
Join us for Culinary Arts – Application Day, an exclusive event designed to guide you through the exciting journey of becoming a professional chef. Whether ...
On the occasion of Le Cordon Bleu's 130th anniversary, we are pleased to meet Ana, a former student who chose to retrain in the world of wine after a career as ...
On the occasion of Le Cordon Bleu’s 130th anniversary, we are pleased to speak with Débora, an alumna with a deep passion for pastry
On the 27th of July, the Taiwan Business Association of New Zealand hosted its annual Oceania International Culinary Arts Challenge. A cultural exchange that ...
Le Cordon Bleu Dusit Culinary School proudly participated as a partner and key contributor to the GI Thailand Success Story at IP Fair 2025, reinforcing its ...
When Ronith Arlikatti joined the very first cohort at Le Cordon Bleu Melbourne, he knew he was taking a leap into something special. Today, he’s the Head Chef ...
Our short courses across Adelaide, Sydney and Melbourne are in full swing and selling out quickly. Here’s what’s coming up at a campus near you!
Students had the opportunity to connect with 2 of Fonterra’s top chefs as they promoted applications for the Proud to be a Chef program. Designed to support the ...
Le Cordon Bleu London is proud to announce that alumna and Head Sommelier at Cord restaurant, Jiachen Lu, has been recognised as number 29 in the prestigious ...
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