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 month’s alumni feature, we shine a spotlight on four Master of International Hospitality Management graduates who are pounding the pavement in five-star ...
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On Friday, May 12, hospital staff around the world celebrated International Nurses Day. This year, Le Cordon Bleu Australia gave back to the community by ...
On the 21st of May 2023, Monsieur Cointreau arrived in Wellington. He was welcomed by Le Cordon Bleu New Zealand staff and students with a formal dinner ...
Hiva Manutahi, an alumna of the Diplôme de Pâtisserie with Internship Pathway, came third in the Best Charentes-Poitou PDO Butter Croissant in the Grand Paris ...
Having completed the Wine and Management Diploma in 2021, Justice Derrick is now Head Sommelier & Wine Buyer in Dallas, Texas, for an Edomae style sushi ...
Molino de Urdániz is David Yárnoz's signature cuisine proposal, recognized with 2 Michelin stars and 2 Soles Repsol; the only restaurant in Navarra awarded with ...
Fresh, vibrant and full of colour, this red quinoa and golden raisin salad is sure to delight your senses.
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