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.
Because you can spend days discovering new tastes and exploring new formats, Turin’s food scene is never boring. But there is one place where you keep going ...
Move over kale, there’s a new superfood in town. Explore the facts vs fiction to decide if kelp is the best change you’ll make for your health in 2021.
Food and film are two forms of art which work together simultaneously. But have you ever wondered what has made the most iconic food scenes in movies so ...
Cocoon-like dining spaces, mood-altering lights, fragrances paired with food — the haute end of the restaurant chain is simmering with multi-sensory intrigue. ...
Have you ever wanted to publish your own recipes, but are unsure where to start? Here are 5 tips from Carli Ratcliff, an award-winning food writer who has the ...
As the pandemic has transformed the gastronomic tourism industry globally, businesses are either pivoting, looking to pivot, or launching new offerings; and ...
What is the future of food? With essential questions fermenting around the “just in time” global food supply chain, the sustainability of the food industry has ...
Le Cordon Bleu Australia invites you to attend our Industry Voices Webinar Series 2020 featuring thought-provoking discussions with an expert panel about the ...
Professor Alan Bowen-James (Executive Dean, Le Cordon Bleu Australia) addresses key questions from hospitality professionals, career changers and school leavers ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
