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.
Meet with Maksim Bakhvalov, alumni who have completed Diplôme de Pâtisserie and are continuing Diplôme de Cuisine with the passion of being a Chef Instructor.
A new term means new students, Orientation Day is always full of excitement, as the next generation of culinary professionals take their first steps. Term 2 ...
Michel Roux Jr., Chef Patron of Le Gavroche and co-chair of the Roux Scholarship, is the latest guest to feature on Beyond the Plate: Industry Talks by Le ...
Are you planning an intimate Easter feast with friends or family? Show off your culinary skills with this eggcellent Easter dish, featuring a chocolate egg ...
At the age of 19, Mario Oswin, is the youngest contestant of MasterChef Indonesia season 10 and won third place. In 2021, he joined the Diplôme de Cuisine with ...
Congratulations to all the students who graduated on 24th March 2023. The pictures from the video recording and event held at The Hurlingham Club are available ...
Students come to Le Cordon Bleu New Zealand campus, located in the capital city of Wellington, from all over the world to learn the culinary arts. We talked ...
Looking for practical and theoretical experience, Laura Schütz wanted to discover deeper French gastronomic culture. She therefore choose the Advanced Studies ...
Nacho Manzano named jury president of the 11th Promising Chefs in Haute Cuisine competition
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