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.
This month, we’re delighted to share a special edition e-magazine celebrating 130 remarkable years of culinary excellence, innovation and global connection.
This October, culinary artistry and contemporary creativity come together at the Saatchi Gallery, as Le Cordon Bleu London takes part in FOCUS Art Fair to ...
Originally from Washington, D.C., Amanda Bankert studied pâtisserie at Le Cordon Bleu Paris
Le Cordon Bleu 130 anos!
The graduation ceremony for our pastry students took place on September 19. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our cuisine students took place on September 19. Congratulations to all graduates on their well-deserved success!
Le Cordon Bleu Madrid continues its annual programme of complementary masterclasses. On this occasion, we welcomed Pedro Manuel Pérez Juan from PDO Azafrán de ...
To mark the 130th anniversary of Le Cordon Bleu institute, discover the inspiring journey of Laurence, a former student, and his wife, Adina, whom he met during ...
On Monday 22 September 2025, Le Cordon Bleu Paris institute was delighted to host for the sixth consecutive year the “Les Trophées 2025” competition, organised ...
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