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.
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 ...
Le Cordon Bleu Australia is excited to announce the launch of its first podcast series, Mastery in the Making.
On Tuesday 31st October Le Cordon Bleu London hosted a Guest Chef Demonstration featuring Rohan Wadke.
Open houses are an excellent time to ask any questions you may have about the school, admissions requirements, financial aid, and more.
Le Cordon Bleu São Paulo opens Culinary Village
Ofner and Le Cordon Bleu join forces in an unprecedented partnership
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