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.
Ileana Gomez and Maria Fernanda Olavarrieta are both Le Cordon Bleu Paris alumna during the 1990’. Today, Ileana is Academic Director at Le Cordon Bleu Mexico ...
On Monday 12th of June, the Institute presented its first documentary, which reflects on the stigma of error as a necessary tool for growth, from the ...
Balfegó brought Marcos Ramírez to Le Cordon Bleu Madrid to show us the best bluefin tuna in the Mediterranean.
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In support of World Blood Donor Day on June 14, everyone who donated blood in South Australia received a red macaron, courtesy of the chefs at Le Cordon Bleu ...
Le Cordon Bleu London is pleased to announce the launch of this year’s Kimchi Cook Off competition in partnership with Association Mes Amis (AMA) and global ...
For its first pop-up ever, CORD by Le Cordon Bleu partners with the Ministry of Culture, Sports and Tourism, Korean Foundation for International Cultural ...
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