
New podcast episode: Beyond Food & Wine with Franck Arnold
In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Franck Arnold, managing director and regional vice-president of London's Savoy ...
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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 this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Franck Arnold, managing director and regional vice-president of London's Savoy ...
Le Cordon Bleu Paris and the Hôtel de la Marine have joined forces to create a unique experience based on a series of culinary workshops and dinners open to the ...
Meet Jae Wook Ko, a 2010 Diplôme de Pâtisserie graduate who has opened his own pastry boutique, Millegâteaux, in Korea.
Le Cordon Bleu London will be raising the prices of all diploma programmes on Friday 1st December 2023 as part of the annual price rise.
Mastering the secrets of French gastronomy is no small feat. Discover the key professions and training opportunities with Le Cordon Bleu Paris.
Rosario Barrios, general manager of Le Cordon Bleu Madrid received the award for “Labor formativa” (training work).
Do not miss out these opportunities for a financial aid to join our programs in 2024
Indulge in a curated culinary experience where you will be among the select few to taste the artistry of our Intermediate Culinary Students, mentored by the ...
Join us for an exclusive evening dedicated to the art of plant-based cuisine. Crafted meticulously by our talented chefs and presented by our talented first ...
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